For the Tea:

• 1 cup filtered water
•  ¼ cup tart cherry juice
•  2 hibiscus tea bags
•  2 cups unsweetened almond milk
•  1 Tbsp raw honey
•  2 scoops of magnesium glycinate 

For the Topping:

•  1 Tbsp dried rose petals
•  ½ Tsp dried lavender

Method:

     1.     Heat the water and tart cherry juice over medium heat in a medium saucepan until it just begins to bubble, about 8 minutes. Remove from the heat and add the tea bags. Steep for 5 minutes. Discard the tea bags and stir in the almond milk. Heat over medium heat for 2 minutes.

     2.     Transfer the hot moon milk to a blender and add the honey and magnesiumCBD oil. Blend on high to froth for 5-10 seconds.

    3.     Divide the mixture between 2 large mugs and top with the rosebuds and lavender. Sip hot.