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Pumpkin Spice Chai

“Listen, my friend.

He who loves understands.”

- Kabir

Vata-Balancing Pumpkin Spice Chai

Better than Starbucks! I love a good creamy drink before bedtime or as an afternoon treat, especially in the fall and winter.

This fall recipe is good for balancing vata dosha and also for nourishing your soul on a cold day. This latte combines vata-balancing ingredients like almond milk, coconut butter, and pumpkin, and naturally sweetened with dates.

Ashwagandha is a popular herbal adaptogen that supports stress resilience, nourishment and extra nourishment. Spices like ginger, cinnamon, and nutmeg help to kindle the digestive fire.


  • 1 cup unsweetened almond milk (I made my own using almonds)

  • 2 tablespoons pumpkin puree

  • 1 teaspoon coconut butter (alternatives can include: tahini, ghee or coconut oil)

  • 1 date, pitted and soaked

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon ground ginger

  • Pinch of ground nutmeg

  • 1/2 teaspoon ashwagandha powder (optional -- excellent for stress, sleep and a healthy sex drive )


1. In a small pot, set over low heat, warm the almond milk until just barely simmering.

2. Remove from the heat and transfer to the container of a highspeed blender.

3. Add the remaining ingredients and blend on high until completely smooth. Pour into your favorite mug and enjoy!


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