Pumpkin Chai Tea Recipe

The weather has turned and if you are like me, a cup of something warm is especially comforting on a chilly afternoon.

I love chai tea for its distinct, warming flavor as well as the broad spectrum of antioxidant, anti-inflammatory and digestive benefits it delivers. What a perfect way to bridge the gap between meals or to end your day! I love the addition of pumpkin here – but if pumpkin isn’t your favorite, simply omit the syrup and add a little honey. This season, enjoy a moment to yourself with a cup of warm chai in hand. Cheers.

Pumpkin Chai tea for one

  • 1 1/2 cups of milk of your choice (would be especially good with Dr. James’ hemp milk! Check out her recipe here.)
  • 1-2 tablespoon of Chai Mix (combine crushed fennel, cinnamon stick, black peppercorn, green cardamom, cloves, coriander)
  • 2 organic chai tea bags (or use 1 ginger tea bag and 1 chai tea bag)
  • Fresh ginger, grated to taste

Pumpkin Syrup

  • 1/2 cup pure pumpkin puree
  • Maple syrup or honey to taste (about 1/4 cup)
  • Dash of cinnamon, cloves, and nutmeg

To make syrup: Warm syrup ingredients in small sauce pan over medium heat until combined —about 5 mins. Place mixture in blender and blend until smooth. Scrape into glass container and store with airtight lid for up to a week.

Tip: blend your first cup of tea (after it’s strained) in the blender you just made your syrup in so you don’t waste any!

To make tea: Add the chai mix, milk and tea bags to small saucepan on medium heat. Heat until warmed through, pressing gently on tea bags a few times to release flavor—about 5-8 mins. (do not bring to a boil, but mixture should be steaming). Remove from heat, grate in fresh ginger, add 1-2 tbsp pumpkin syrup, mix well and pour through fine mesh strainer
into mug, sprinkle with a dusting of cinnamon or nutmeg and enjoy!

LoraDownieFacultyLora Downie, CHHC

Certified Health Coach
& Certified Plant Based Cooking Instructor at Well Works

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