Recently I’ve been substituting my morning coffees with a more seasonally inspired, plant-based brew- what I fondly refer to as my ‘Must Try Pumpkin Chai.’ Instilling all of those cozy, snuggly feelings with undertones of soothing spice and a necessary pop of caffeine, this simple one-pot chai is made with real pumpkin, naturally sweetening pure maple syrup, and a thick knob of immune boosting fresh ginger, perfect for warding off any impending winter colds. Simultaneously healthful and indulgent, just the way I like it.
MUST TRY PUMPKIN CHAI [MAKES 4 SERVINGS]
2 ½ cups unsweetened almond milk
½ cup pumpkin puree
2 tablespoons coconut oil
2 tablespoons pure maple syrup
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
1 inch knob fresh ginger
4 teabags chai
In a medium pot, whisk together almond milk, pumpkin, coconut oil, maple, cinnamon, nutmeg, cloves, and ginger until well combined. Add fresh ginger and bring mixture to a boil over medium-high heat. Reduce heat to low, cover, and allow to simmer for 15 minutes. Remove from heat and steep teabags for 6 minutes. Squeeze out all excess liquids from teabags, then discard with ginger. Serve, and enjoy!