Fall is in the air! Warm your guests from the inside out by serving a mug of this pumpkin-spiced apple cider at your autumn celebrations. From an Ayurvedic perspective, the ingredients in this recipe ignite the agni, bolster immunity, and even help cleanse the liver. An added bonus is the incredible aromatics that will fill your house—seasonal aromatherapy!
- Considered to be vata pacifying.
- Make this recipe more pitta pacifying by omitting the cinnamon sticks and orange peel.
- Because this cider can be kapha increasing if consumed in excess, adding two cups of water during the heating process helps reduce the cider’s sweetness, making it more kapha pacifying.
RECIPE: Ayurvedic Pumpkin-Spiced Cider
Golden Milk Powder
4 Tbsp ground turmeric
2 tsp ground ginger (plus more to taste)
2 tsp ground cinnamon (plus more to taste)
1 tsp ground black pepper (plus more to taste)
Try our Golden Milk recipe…
1 cup pumpkin puree
¼ cup maple syrup
½ cup water
1 tablespoon golden milk powder
6 cups unfiltered apple cider or fresh apple juice
1 sliced apple
orange peel from one orange
lemon peel from one lemon
4 cinnamons sticks
- In a saucepan, combine the pumpkin puree, maple syrup, water, and golden milk powder. Bring to a boil. Once the mixture begins to boil, lower the heat and simmer for 10 minutes, stirring often.
- While your pumpkin syrup simmers, add the cider ingredients into your crockpot.
- Once the pumpkin syrup has finished simmering, transfer it into the slow cooker and stir to combine all of the ingredients.
- Cover and cook on low for one hour.
- Serve in mugs garnished with apple slices, orange slices, and cinnamon sticks. Sprinkle a light dusting of golden milk powder on top.