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Spicy Pumpkin Chai

(recipe, Carrie Stewart)

Ingredients

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

Steps

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.