MUST TRY PUMPKIN CHAI by Alexandra Dawsonby Alexandra Dawson, In My Bowl

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. 


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!

Nutritional Information [per serving]

118 Calories, 8.5g Fat, 10.5g Carbohydrates, 2g Fiber, 7.5g Sugar, 1g Protein

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