Iced Blueberry Cardamom Moon Milk

Iced Blueberry Cardamom Moon Milk: Your Calming Vegan Bliss

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Prep Time 5

Total Time 5

Servings: 1 glass

Course: Drinks

Cuisine: Vegan

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

1 cup Unsweetened Vanilla Almond Milk or substitute with coconut or oat milk
1/4 cup Fresh or Frozen Blueberries

For Sweetness

1 1/2 tablespoons Maple Syrup can substitute with sugar-free sweetener

For Calmness

1 teaspoon Ashwagandha Root Powder can omit if unavailable

For Flavor

2 pods Cardamom Pods, seeds only or use 1/4 teaspoon of ground cardamom as a substitute

Equipment

high-speed blender

Method

Step‑by‑Step Instructions

In a high-speed blender, combine 1 cup of unsweetened vanilla almond milk, 1/4 cup of fresh or frozen blueberries, 1 1/2 tablespoons of maple syrup, 1 teaspoon of ashwagandha root powder, and the seeds from 2 cardamom pods.
Blend the mixture on high for about 30-45 seconds, or until it reaches a smooth, creamy consistency.
Take a tall glass and fill it with ice cubes, then pour the blended moon milk over the ice.
For an extra touch, garnish with a sprinkle of ground cardamom or a few whole blueberries.

Nutrition

Serving: 1glassCalories: 120kcalCarbohydrates: 28gProtein: 2gFat: 3gSodium: 200mgPotassium: 300mgFiber: 3gSugar: 17gVitamin A: 150IUVitamin C: 15mgCalcium: 400mgIron: 1mg

Notes

Store in the fridge in a tightly sealed container for up to 7 days. Shake well before serving as ingredients may separate.

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