By Jordan Douglas, HHC

Fall is finally here, with all of its favorites: crisp air, changing leaves, cozy sweaters. The days are shorter, but filled with more bustle and excitement as the holidays draw near. For many of us, fall signals a return to our beloved warm beverages. Whether it’s herbal tea, a chai latte, or the classic PSL, something about navigating the changing season with a warm cup-of-something in hand just feels so right. Below, I’m sharing three of my favorites for this time of year.

The Purple Smoothie

Smoothies are a wonderfully versatile tool that many incorporate into their daily regimen. However, many of us find a cold smoothie to be a bit unpleasant during the cooler months. Enter: warm smoothies. I know, I know —sounds a little weird. But I promise, they’re surprisingly delicious and definitely worth a try. You can create a warm (or room temperature) smoothie by:

  • Swapping out frozen fruit for room temperature fruit.
  • Omitting ice.
  • Warming your liquid base before blending.
  • Warm smoothies give us all the benefits of a nutrient-packed, easily digestible liquid meal without the stark stimulation some of us experience with cold foods during the fall and winter.


  • 1/2 cup steel cut oats
  • 1 1/2 cups almond or walnut milk, gently warmed
  • 1 1/2 cups blueberries
  • 2 cups spinach, washed and dried
  • 1 banana or 1 avocado
  • 1 T almond butter
  • 1 T chia seeds
  • 1 t cinnamon
  • 1 t vanilla extract
  • Optional boosters: 1t chaga mushroom (supports immunity) or 1t maca root (supports energy)


  1. Blend on high until smooth.
  2. Serves 2; don’t forget your reusable stainless steel straw!

Adaptogenic Chai

For me, a chai latte is the quintessential drink of the season and is currently on daily rotation. It warms me inside and out, elevating heart, mind and body. I like to spike my chai with some of my favorite adaptogens, to help support my immune system and stress response through the season. Curious to know more about adaptogens? Email to schedule a free consultation so we can find a time to chat all about them!


  • 12oz cashew milk
  • 1/4 t chai (I like Blue Lotus)
  • 1 t ashwagandha
  • 1 t reishi
  • 1/2 t mucuna
  • Optional sweeteners: 1 date, 1 t honey (CBD honey is excellent) or 1/2 t coconut nectar.


  1. Gently warm or steam the cashew milk.
  2. Carefully pour into a blender and add the remaining ingredients.
  3. Blend on high for about a minute or so.
  4. Pour into your favorite mug and dust with cinnamon. Enjoy!
  5. For anyone avoiding nuts and nut milks, a strong brew of Organic India Tulsi Red Chai Masala makes an excellent substitute. Simply trade the cashew milk and chai powder for 1 1/2 cups of tea.

SPPSL (Sweet Potato Pumpkin Seed Latte)

Finally, a sweet potato twist on a PSL. Pumpkin seed milk replaces coffee and joins seasonally perfect local produce (apples, sweet potato, carrots and ginger) for a warm, sweetly spiced fall tonic.


  • 2 apples
  • 1 large sweet potato
  • 4 carrots
  • Fresh ginger, 1-inch piece
  • Fresh turmeric, 1-inch piece
  • 1 cup pumpkin seed milk (almond milk also works nicely)
  • 1/4 teaspoon cinnamon


  1. Juice the apples, sweet potato, carrots, turmeric and ginger. Set aside.
  2. Gently warm the pumpkin seed milk on low heat.
  3. Combine the juice and milk and a blender with half of the cinnamon. Blend well.
  4. Pour into a mug (or two if you’re sharing) and top with the extra cinnamon. Serve warm.
  5. Note: many of the ingredients for the juice are in season right now and can be locally sourced! Check out your local farmer’s market or the produce section here at Ellwood’s
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