Creamy Pumpkin Chai
w/ Astragalus Root
This decadent yet nutrient and herb-rich seasonal favorite is the perfect evening treat to sip on this fall season. The key to this tasty beverage is roasting your own pumpkin, which outshines its canned counterpart by a thousand. Packed full of carminative herbs and vitamin-c rich pumpkin puree, this sweet concoction is autumn in a cup! Want to boost the medicinal value of this decadent drink? Try adding the immune-boosting and respiratory system supportive benefits of Astragalus root by whisking the powdered root into your broth. You can find Astragalus root powder here!
2 tbl raw honey or maple syrup (I prefer 2tbl honey + 1 tsp maple syrup)
½ cup whipping cream
½ tsp vanilla extract
1 tbl powdered sugar
½ vanilla bean scraped
2/3 cup chai concentrate (see ingredients + recipe below)
2/3 cup organic cow’s milk (or milk substitute)
2 tbl pumpkin puree (fresh roasted)
2-3 tbl loose leaf black tea (optional)
nutmeg for finishing
1. Roast The Pumpkin
Cut, core, clean and roast pumpkin at 350 degrees for roughly 1 hour, wrapping part of the way through to help the cooking process along by partially steaming the pumpkin. Once cool scrape out pumpkin glop and puree with a Vitamix, mini food processor, or immersion blender. You will only need two tablespoons of puree for this mixture, but the rest can be portioned out and frozen for future drinks.
2. Make The Chai Concentrate
Combine one cinnamon stick, one bay leaf, two tsp peppercorns, five cardamom pods, two tsp fennel seed, five cloves, and 2 inches sliced fresh ginger to a small saucepan. Cover with 2 cups of water, bring to a boil, then reduce to a simmer and decoct covered for 20-30 minutes, or until mixture has reduced by half. If you want to add caffeine, this is the time. Add your loose leaf black tea, and steep 5-10 minutes. Strain, return to pot, add honey and stir to melt, then set aside.
3. Whip The Cream
Combine ½ cup whipping cream with a tablespoon of powdered sugar and a dash of vanilla extract. Beat until medium-stiff peaks form and set aside.
4. Assemble The Beverage
Combine 2/3 cup whole milk, 2/3 cup chai concentrate, 2-3 tablespoons of pumpkin puree, and 1 tablespoon astragalus root powder into a Vitamix or other blender. Add scrapings from the vanilla pod (or 1/2 tsp vanilla extract) and blend until smooth. Add back to the small saucepan and heat on low until warm. Pour into mugs, top with whip cream and freshly shaved nutmeg, snuggle up into your favorite blanket and enjoy the holiday cheer.
Native to North America pumpkins are not only tasty to eat but full of important vitamins and antioxidants. Loaded with Vitamin A, C, and E these beautiful symbols of the changing seasons are thought to not only help boost the body's immunity but offer antioxidant benefits as well. They are easy to grow, and the seeds can be saved and roasted for a nutritious snack once you’ve carved and consumed the flesh of the squash.
Are traditionally used to aid in digestion. A specific for alleviating bloating and gas, these potent herbal allies are a staple in herbal health. Not only are carminatives soothing to the digestive system, but to the mind as well. Carminative herbs are both grounding and warming, quiet and ease the spirit.
This traditional herb is a staple in the Chinese materia medica and is used abundantly in North America as well. To learn more about the immune and respiratory supportive properties of Astragalus see our seasonal medicine page for an in-depth look at this seasonal go-to.
Note: The information on this site has not been evaluated by the Food and Drug Administration, and is for educational, historical, and research purposes, and is not intended to diagnose, treat, cure, or prevent any disease. The information on this site should not be used as medical advice. If you have a medical concern please seek out a qualified health care professional, and always consult your physician before adding herbal supplements into your diet, especially if you are pregnant, nursing, or on medication.