Pumpkin Chai Latte
This cozy pumpkin chai latte simmers real pumpkin and warm spices into steeped chai and milk, topped with whipped cream and a dusting of cinnamon. Ready in about 10 minutes. Add a shot of espresso to make it a pumpkin spice latte. Makes 2 mugs.
Equipment
- small saucepan
- whisk
Ingredients
- ½ cup canned pumpkin puree, not pumpkin pie filling
- 2 tablespoons maple syrup, or more to taste
- 2 teaspoons pumpkin pie spice, plus more for topping
- 2 teaspoons pure vanilla extract
- 2 cups whole milk, or any milk you like
- 2 chai tea bags
For Topping
- whipped cream
- ground cinnamon
- ground nutmeg, or chocolate
Instructions
- Whisk the pumpkin puree, maple syrup, pumpkin pie spice, and vanilla together in a small bowl until smooth. Set aside.½ cup canned pumpkin puree, 2 tablespoons maple syrup, 2 teaspoons pumpkin pie spice, 2 teaspoons pure vanilla extract
- Warm the milk in a small saucepan over medium heat until it reaches about 205F, stirring often so it does not scorch. Do not let it boil.2 cups whole milk
- Add the chai tea bags to the hot milk and steep for 5 to 6 minutes. Squeeze the bags well and discard them.2 chai tea bags
- Whisk the pumpkin mixture into the chai milk until smooth and frothy. Taste and add a little more maple syrup if you want it sweeter.
- Pour into two mugs. Top with whipped cream and a pinch of cinnamon or nutmeg. Serve hot.whipped cream
Notes
- Do not boil the milk: Keep it just under a simmer, around 205F. Boiled milk can turn grainy and dull the spices.
- Make it a pumpkin spice latte: Add one or two shots of espresso or half a cup of strong brewed coffee with the warm milk. Keep the chai or leave it out.
- Want it iced: Steep the chai in 1 cup of hot water instead of milk, whisk in the pumpkin mixture, chill, then pour over ice with 2 cups of cold milk.
- Storage: Refrigerate leftovers in an airtight jar for up to 3 days and rewarm gently on the stove, whisking. Do not freeze.
Nutrition
Calories: 230kcal
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