- 2 cups water
- 1/2 cup walnuts
- 1/3 cup rolled oats, gluten-free if desired
- 1/4 tsp ground nutmeg
- 1/4 tsp vanilla extract
- pinch of sea salt
- 3 Medjool dates (pitted)
- 1 tsp lavender buds, dried + culinary grade (plus more to top)
- Place all ingredients except for lavender in a high-speed blender and whirl away until smooth and creamy.
- Strain the walnut-oat milk through a fine mesh sieve or nut milk bag to separate out grainy bits and/or residue and pour the milk back into the blender.
- Add the lavender. Puree for about a minute or so, until the lavender is well incorporated.
- Strain the lavender moon milk through a fine mesh sieve or nut milk bag a second time, to remove any final residue and/or partial lavender buds.
- Gently heat the milk for 3-5 minutes over low heat, stirring frequently.
- Pour the lavender moon milk into a mug(s) and serve slightly warm with a dash of nutmeg and a sprinkle of lavender buds.
Some like it hot! If you prefer a warmer cup of moon milk, be advised that as the milk heats, the consistency will thicken due to the rolled oats.
On another note, if you have the time, consider soaking (and draining) the walnuts for a bit before using in this recipe (overnight if desired). This will create an ultra-creamy milk.