Description
Creamy pumpkin chai latte made with real pumpkin puree, warm chai spices and almond milk for a cozy homemade fall drink. (for 2 small mugs)
Ingredients
- 250 ml (1 cup) almond milk – or dairy milk or plant-based milk
- 2 black tea bags
- 1 cinnamon stick – or 1/2 tsp ground cinnamon
- 1 star anise – optional
- 4 cloves
- 4 cardamom pods
- 1 tsp vanilla extract
- 2 tbsp maple syrup – or brown sugar
- 180 ml (3/4 cup) water
- 4 tbsp pumpkin puree
- 1 tsp pumpkin pie spice – or allspice mix
Instructions
- Place the tea bags, cinnamon stick, star anise, cloves, cardamom, maple syrup, vanilla extract and water in a small saucepan.
- Heat over low heat for 5 minutes until lightly simmering.
- Remove from the heat and let steep for 10 minutes.
- Strain through a fine mesh sieve to remove the spices and tea bags.
- Return the chai concentrate to the saucepan and add the pumpkin puree and pumpkin pie spice.
- Pour in the milk and whisk until smooth.
- Heat gently over medium heat until hot.
- Pour into 2 glasses or mugs.
- Serve with whipped cream and extra cinnamon if desired.
Notes
Storage: Store leftover pumpkin chai latte in the fridge for up to 2 days and reheat gently before serving.
Tips:
- Use smooth pumpkin puree for the creamiest texture.
- Do not boil the tea too much or it can taste bitter.
- Steep the spices longer for a stronger chai flavor.
- Froth the milk before serving for a creamier latte.
- Adjust the sweetness depending on your taste.
- Prep Time: 5 minutes
- Category: Beverage
- Cuisine: American