CHAMOMILE LAVENDER MOON MILK                      

• 1 cup milk
• 1 tablespoon loose chamomile tea
• ½ teaspoon lavender buds
• 1 teaspoon honey

HOW TO

Combine milk, chamomile, and lavender buds in a small pot over low heat. Gently heat, stirring frequently, until milk just begins to simmer. Turn off heat and let steep 5 minutes. Add honey and stir to dissolve. Strain over a mug to enjoy before bed.

CINNAMON AND BROWN SUGAR MOON MILK      

• 1 cup milk
• 1 ½ tablespoons brown sugar
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 teaspoon vanilla extract

HOW TO

Combine all ingredients in a small pot over low heat. Gently heat, whisking frequently, until milk just begins to simmer. Turn heat off and let steep 5 minutes. Serve in a mug to enjoy before bed.

BUTTERFLY PEA MOON MILK            

• 1 cup milk
• ½ teaspoon butterfly pea powder
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract

HOW TO

Combine all ingredients in a small pot over low heat. Gently heat, whisking frequently, until milk just begins to simmer. Turn heat off and let steep 5 minutes. Serve in a mug to enjoy before bed.

BROWN SUGAR MILK TEA                

• 2 cups milk
• 1 cup brown sugar
• 1 cup milk
• 1 black tea bag
• ¼ cup prepared brown sugar tapioca pearls

HOW TO

To make syrup, bring brown sugar and 1 cup water to a boil, stirring occasionally. Simmer 5-10 minutes until sugar is dissolved and mixture has thickened. Let cool. Heat milk in the microwave for 30 seconds to 1 minute until very warm. Steep tea bag in milk for 5 minutes. Add 1 tablespoon brown sugar syrup to a tall glass. Add tapioca pearls and ice, then top off with milk tea. Serve immediately. Store extra brown sugar syrup in the refrigerator up to one month.

MATCHA MILK TEA                

• ¼ cup prepared tapioca pearls
• ½ tablespoon honey
• ½ cup milk
• ¾ cup prepared matcha tea

HOW TO

Place tapioca pearls at the bottom of a 16 oz glass and fill with ice. Pour in honey, milk, and tea. Stir to combine and enjoy.

PEACH MILK TEA                   

• 1 ½ cups fresh or frozen peaches
• 1/3 cup sugar
• ½ teaspoon vanilla extract
• 1 teaspoon freshly grated ginger or ¼ teaspoon ground ginger
• Pinch of salt
• ¼ cup prepared tapioca pearls
• ¼ cup milk
• ½ cup prepared black tea

HOW TO

To make syrup, combine peaches, sugar, vanilla extract, and ¼ cup water in a small pot over medium low heat. Cook 10-15 minutes, stirring and breaking up peaches as you go, until the peaches are tender and the mixture has turned syrupy. Remove from heat and stir in fresh ginger and a pinch of salt. Transfer to a food processor or blender and blitz until smooth. Strain through a fine mesh sieve into a storage container, using a rubber spatula to mash the peach mixture through the sieve. Discard the remaining fibrous pulp. To prepare tea, place tapioca pearls at the bottom of a tall glass. Add ice, 2 tablespoons peach syrup, milk, and tea. Stir and serve. Store extra ginger peach syrup up to 1 week in the refrigerator.

MAKES: 1 scrub

• 2 cups rolled oats
• 3 tablespoons coconut or avocado oil
• 2 sprigs rosemary
• A few drops of eucalyptus essential oil (optional)
• 1/3 cup milk, plus more

MAKES: 1 Bath

• ½ cup epsom salt
• 4–6 cups whole milk
• A few drops of your favorite essential oil and/or dried botanicals with calming properties such as eucalyptus, lavender, or rose