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Spicy Pumpkin Chai

(recipe, Carrie Stewart)


  1. 2 Tbsp. Ghee
  2. 1/16 tsp. Salt (Mineral Salt)
  3. ¼ tsp. Cinnamon
  4. 2 Tbsp. Raw Sugar
  5. ½ cup Almond Milk
  6. 1 cup Pumpkin
  7. ⅛ tsp. Nutmeg
  8. ¼ tsp. Ginger (Dried)
  9. ⅛ tsp. Cloves


  1. To puree whole pumpkins, bake at 350 degrees for one hour. Baking makes the skin peel easily. Since the skin is too thick for most potato peelers I slice along the ridges and peel with a chef’s knife. Then cut into squares, mix with water and blend. Make a paste with the spices and add to the pumpkin mix. Then mix all ingredients and continue blending. Bring to a boil in a saucepan and serve warm.