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Lavender Moon Milk Popsicles

Lavender Moon Milk Popsicles for Pure Summer Bliss

Lavender Moon Milk Popsicles are a delightful vegan treat that promotes relaxation, perfect for warm summer evenings.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 6 popsicles
Course: Dessert
Cuisine: Vegan
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Popsicles
  • 1 cup Coconut cream Substitute with coconut milk for a lighter texture.
  • 2 tablespoons Culinary grade lavender Ensure you use culinary-grade dried lavender for safe consumption.
  • 1 bean Vanilla bean If unavailable, use quality vanilla extract.
  • 2 tablespoons Honey For a vegan option, substitute with maple syrup or agave nectar.
  • 1 teaspoon Ashwagandha powder Can be omitted if not on hand.
Optional For Serving
  • 1 cup Herbal tea Pairs wonderfully to enhance relaxation.
  • Fresh lavender sprigs For garnishing.

Equipment

  • Popsicle Molds
  • small saucepan
  • Medium Bowl
  • whisk
  • Fine mesh sieve or cheesecloth

Method
 

Step-by-Step Instructions
  1. Whisk together the coconut cream and enough water to yield 2 cups of liquid in a medium bowl.
  2. Pour the mixture into a small saucepan and bring to a gentle simmer. Add lavender and scraped vanilla bean seeds, stirring occasionally for 5 minutes.
  3. Remove from heat, cover, and let steep for 20 minutes.
  4. Strain the mixture into a clean bowl, removing lavender buds and vanilla pod.
  5. Mix in honey or maple syrup and ashwagandha powder, whisking until well incorporated.
  6. Chill the mixture in the refrigerator for at least 30 minutes.
  7. Pour the chilled mixture into popsicle molds and insert popsicle sticks.
  8. Freeze for 4 to 6 hours, or until solid.

Nutrition

Serving: 1popsicleCalories: 100kcalCarbohydrates: 15gProtein: 1gFat: 5gSaturated Fat: 5gSodium: 10mgPotassium: 100mgSugar: 8gCalcium: 2mg

Notes

Ensure to use culinary-grade lavender for safety and taste preference can be adjusted.

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