This summer, I came down with the worst case of insomnia I’ve ever had. Constantly jet-lagged from a trip I didn’t take, I would stay up aimlessly until 4 or 5am, sleeping until the afternoon. My boyfriend asked me why I was suddenly on Australian time and I didn’t know what to tell him. This recipe is a great transition into sleep. Standing at the stove, house quiet except for the metal of the whisk in the pot, this recipe was one of the rituals that brought me back from the brink.
Having a calorie deficit for the day can cause insomnia, and I’m one of those people who can’t sleep if I’m hungry. This comforting beverage is more substantial than tea but lighter than a midnight snack. Plus, it’s one of the most delicious things I’ve ever tried. If chamomile isn’t your vibe, you could also try warming spices such as vanilla and cinnamon or cloves and orange zest.
lavender-chamomile milk
Serves: 1
Cook Time: 5 min
- 1 cup dairy or alternative milk
- 1 spoonful loose-leaf chamomile tea
- 1 spoonful ground lavender or food-grade dried lavender buds
- 1 spoonful rosehips
- 1 generous spoonful honey
- Over a low flame, combine all of the ingredients and whisk together for 5-10 minutes, infusing the herbs into the milk.
- Strain through a fine-mesh strainer into your favorite mug.
