Spiced Pumpkin Chai : Dairy Free & Refined Sugar Free
Do you feel that cool breeze? Isn’t it refreshing? It rings through the fanning, supple leaves of autumn’s beckoning with a soft yet jubilant rejoice. I’d rather feel cool inside and have my plush fleece on than roast away with nothing left to unrobe. Ahh…..a taste of fall. And it begins. No need to wait, or warm up to your favorite fall delight… for that prized spiced pumpkin chai. We’ve all heard of Starbucks pumpkin spiced latte, filled with everything seemingly sweet and also surely dis-ease promoting. Have you heard of the wholesome, delicious, sweet, comforting, and balancing spiced pumpkin chai, made from whole pie pumpkins, almond milk, and spices? Well, please do read on…
The body happily welcomes foods to calm the nervous system during this seasonal change into autumn. Stress levels may be higher and the propensity to get sick is as well. Add some nervines like nutmeg to these winter squashes and seasonal produce, and you have a combination for decreased stress, comfort, and warmth of body and mind. The spices also improve circulation, digestion, and create a lightness in some of these heartier ingredients. Pumpkins are high in fiber, low in fat, and rich in antioxidants and vitamins. The beta-carotene in pumpkins give it its warming color, and helps to regenerate body tissues. They may help to cool any residual heat from summer by aiding the liver’s functions. Beta-carotene also promotes healthy blood and eyes.
Let us not underestimate that this drink is deeply nourishing. It’s like a stream of fresh water tapping into the small tributaries that were thought to be left behind deep in the well. This is a tonic and prepared in this fashion, is delivered deep into the tissues where rejuvenation, healing, and repair occurs. There are clearly many reasons to enjoy this wondrous gourd!
The spices used in this recipe are very warming and grounding. Used together, they offer a symphony of mirth to your palette and every cell. Before you enjoy this, take a moment and sit down in a quiet place. Close your eyes and take a deep breath. Feel your feet. Then invite in the warmth of this drink as if it’s liquid gold for your blood, organs, muscles, ligaments and the like.
Summon the love of your body as a nutritive vessel and offer it a toast, a toast of pumpkin chai! Not only will your body receive its full value this way, I’m sure you’re taste buds will be dancing in an autumnal array of thanks.
You can buy pureed pumpkin in a can for a shorter amount of prep time, or you can buy a sugar pie pumpkin and bake it. If you do the latter like I did, cut the pumpkin in half to remove the fibrous strings (you can save the seeds to dry and roast later). Place the pumpkin cut side face down on a pan. Cover with foil. Bake for 1 hour at 350 degrees. Once it’s cooled, peel the skin off and you are ready to go with the rest of your recipe!
Recipe:
Recipe: Adapted from The Joyful Belly
1 C Pumpkin
1/2- 3/4 cup almond milk (rice milk ok or raw milk suggested if using cow’s milk).
2 T ghee
1/16 tsp sea salt
1/4 tsp cinnamon
1/4 tsp fresh ginger (dried is fine too)
1/8 tsp nutmeg
1/8 tsp cloves
1/8 tsp cardamom
1/8 C maple syrup or more to taste, or dates. Feel free to use raw honey instead but don’t add the honey until it’s cooled a bit so you don’t cook the honey.
Once your pumpkin is baked, blend all ingredients. Bring to a boil in a saucepan. Let it cool. Serve warm.
Feel the delicious bath of medicine trickling through your cells and don’t be surprised if you become wonderfully relaxed~
Autumn nights,
Whitney
