This warming Sleepytime Lavender Milk is laced with comforting lavender, honey and vanilla – It’s the perfect bedtime treat for a great night’s sleep!
This one’s for all my sleep-deprived mamas out there, or sleep-deprived anyone, for that matter. After all, who doesn’t want a warm, comforting glass of lavender- and vanilla-scented Sleepytime Lavender Milk after a long and tiresome day?
Even though by now I’m very much hoping we’ve welcomed our little girl into the world, since I’m writing all these posts in advance all I can do is guess that at this moment I’m in that awkward state of delirium and bliss as we work to adapt our lives to this new little miracle we created. I can also guess that I’m craving all the comforting foods (and all the sleep!) to help us get through this special transition that I hear goes by in the blink of an eye.
Why New Mamas Need This
Being the foodie that I am, I spent a lot of time during my pregnancy reading up on the best foods to eat while pregnant, after pregnancy, while breastfeeding, etc. One of the most helpful books I read about postnatal diet (and care in general) was The First 40 Days by Heng Ou.
It spends a lot of time talking about how other cultures welcome new babes into the world, which frequently happens to be by the mother and baby retreating to their home and just plain RELAXING for the first 40 days after birth, allowing others to help with common household duties and cooking so that the mom can recover and the new family can spend time getting used to one another.
It also talks a lot about foods that will help get the mother’s digestive system back on track and recovered from labor, while providing important and helpful nutrients to the baby via breastfeeding. Many of these foods are warm, easy to digest and full of nourishing ingredients like homemade broths.
I’ve made a couple of soups that we have waiting in the freezer to defrost at a moment’s notice, and of course there were also these Make-Ahead Freezer Oatmeal Cups that I have waiting for us (as oats are known to promote lactation.) I haven’t figured out a way to make this Sleepytime Lavender Milk in advance, but it’s so easy that we can whip it up fairly quickly whenever the mood strikes.
How to Make Sleepytime Lavender Milk
Here’s how we do it: Simply put a small pot of your favorite milk on the stovetop laced with some honey and half of a whole vanilla bean. Then you’ll need to get your hands on some culinary lavender and cheesecloth to make your own little sachet. This easy sachet will sit and soak in the milk as you heat it up on the stove, much like steeping a tea bag.
That’s it! Incredibly easy and the perfect healthy treat for after dinner to get you in the bedtime mood. It’s bright and early in the morning here but I’m already looking forward to whipping up a batch of this Sleepytime Lavender Milk tonight. It’s so delicious!
Here are more nourishing recipes that every new mama needs…
This Super Easy Caramelized Onion and Potato Soup is just what it says – super easy to make! It’s also freezer-friendly which makes it a great option for new parents.
Warming Minestrone Soup is full of nourishing veggies but also just enough heft to fill up a hungry nursing mama.
Set it and forget it with this Slow Cooker Superfood Oatmeal so you’ll always have a nourishing breakfast on hand, even when you’re sleep-deprived!
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Sleepytime Lavender Milk
Ingredients
- 2 1/2 cups unsweetened vanilla almond milk (or your favorite milk)
- 1 tablespoon honey
- 1/2 of a whole vanilla bean
- 1 tablespoon culinary lavender wrapped in a small square of cheesecloth
Instructions
- Place milk, honey and vanilla bean in a small saucepan over medium heat.
- Add lavender sachet to milk and bring to a heavy simmer.
- Turn off heat and let cool slightly before serving.
“Culinary Lavender” ? Here in a coastal California garden we have a wide selection of Lavender species available with several ‘cultivars’ available in some of the species. Without going in forbotanical names, we have at least “English Lavender” “French Lavender” and “Spanish Lavender” “Dutch Lavender” “Egyptian Lavender” and on and on.
Culinary use
Culinary lavender is usually English lavender, the most commonly used species in cooking (L. angustifolia ‘Munstead’). As an aromatic, it has a sweet fragrance with a taste of lemon or citrus notes.[22] It is used as a spice or condiment in pastas, salads and dressings, and desserts.[23][24] Their buds and greens are used in teas, and their buds, processed by bees, are the essential ingredient of monofloral honey.
https://en.wikipedia.org/wiki/Lavandula
Thanks for this feedback, John!
Hi, I loved the recipe but I do have a few questions, when you say use 1/2 whole vanilla beans, you mean that cut in half a whole vanilla bean and put that in or do you open up the whole vanilla bean and scrap out the beans, also can I use cinnamon for this or that would overwhelm the lavender?
Hi there! I just put in the whole vanilla bean, but you could scrape out the seeds instead if you’d like even more vanilla flavor! In regards to the cinnamon, it depends on your taste preference. I personally am not a fan of lavender and cinnamon together, but if you like it I say go for it! Perhaps use a cinnamon stick infused in the milk rather than ground cinnamon?
Hi there, I don’t have culinary lavender right now but I do have a lavender confit. Do you think I could use this instead, or would the pectin potentially cause issues?
Hi Lia – I think it could work! I would actually add it in where the honey is supposed to go (in lieu of the honey) – then you can strain out the lavender buds if you want or even go ahead and consume them if you don’t mind that extra texture. If it’s still not sweet enough for your liking after you make it, you can then add in a little honey. Good luck and let me know how it turns out!
What about lavender essential oil
Hi Palona – I’m not an expert on essential oils but a brief Google search says adding lavender essential oil to drinks could be toxic, so I would recommend sticking with culinary grade lavender. Hope this helps!
I like your recipe, would adding collagen powder be good to add as well- I will try your recipe w- Almond milk- Thank U, Teresa
Hi Teresa, I’m glad you enjoyed my recipe! Yes, adding collagen powder would be a great idea!
I enjoy the recipe, do you think I could use vanilla extract instead of going out and getting the beans?
Hi Cierra – You could use a small dash of vanilla extract if needed, it may just add a very slight alcohol taste if you don’t mind. I’d love to hear how it works if you try it!
Hi could I use lavender syrup in place of buds
Yes! You could certainly use lavender syrup in place of the buds. I would stick to 1-2 teaspoons depending on the sweetness level you like.
Hi,
From where I can purchase the lavender please
Thank you
You can find it on Amazon or at specialty culinary shops!