1 Serve
15 Mins
In a small saucepan, combine the milk and ashwagandha powder, whisking until the powder is fully incorporated.
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Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
12 µg / 400 µgCalcium
277 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
24 mg / 420 mgPhosphorus
204 mg / 1,250 mgPotassium
325 mg / 4,700 mgSodium
253 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
0 g / 28 gSugar
12 g / 50 gSaturated Fat
5 g / 20 gCholesterol
26 mg / 300 mgCaffeine
0 mgNet Carbs
12 gAlcohol
0 g
Place the saucepan on the stove over medium-low heat and warm the mixture gently, stirring occasionally to prevent scorching.
Once the milk is steaming and well-infused, remove from heat and pour into a mug to serve immediately.
9
g47
g11
g
