Prep time: 5 minutes
Cook time: 5 minutes
- 6 ounces almond milk
- 4 ounces Montmorency tart cherry juice
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon ashwaganda (Indian ginseng)
- dried culinary rose petals
- In small pot, heat almond milk and tart cherry juice over medium heat.
- Remove from heat and whisk in honey and ashwaganda. Top with rose petals and drink warm.
Note: For a more frothy beverage, blend mixture in blender before topping with rose petals.