Recipe: Spicy Pumpkin Chai

This homemade chai recipe contains real pumpkin instead of “pumpkin flavor” and plenty of warming spices that most people already have in their spice rack.
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pumpkin-chai cup tea

Store-bought chai can be high in sugar and low in nutrients. This homemade chai recipe contains real pumpkin instead of “pumpkin flavor” and plenty of warming spices that most people already have in their spice rack.

Ingredients

  • 1/2 cup plain, unsweetened coconut or almond milk
  • 2 tablespoons 100% pure canned pumpkin
  • 2 tablespoons coconut or almond creamer
  • 1 shot espresso or 1 teaspoon of instant coffee
  • 1/4 teaspoon pumpkin pie spice
  • pinch of ground turmeric

Preparation

Place the coconut or almond milk in a small saucepan along with 1/2 cup of water. Bring to a simmer over medium heat. Whisk in the pumpkin, creamer, espresso or instant coffee, pumpkin pie spice, and turmeric. Serve immediately.

Ayurvedic Add-ins

For Vata: Add more grounding fat, like a teaspoon of coconut oil.

For Pitta: No add-ins required! This recipe is just right.

For Kapha: Add a pinch of hot chili powder, such as cayenne, when you add the other spices.

Serves 1

(Serving 1 cup) 95 calories, 0 g protein, 15 g carbohydrates, 8 g sugars, 3 g fat (9 g saturated), 0 mg cholesterol, 1 g fiber, 144 mg sodium

Jennifer Iserloh, aka the “Skinny Chef”, is a leader in promoting healthy, vibrant lifestyles though a diet of delicious and nutritious easy-to-prepare meals. A classically trained chef, certified yoga teacher and a graduate of the Institute for Integrative Nutrition, Iserloh is the best-selling author of 50 Shades of Kale and Healthy Cheats, among other books. 

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