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Pumpkin Spice Chai Latte

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A warm and creamy chai latte made with real pumpkin, milk, vanilla, and fragrant fall spices. Strong chai balances the earthy pumpkin and sweet spices for a cozy homemade drink.

Ingredients

  • Chai tea bags or loose-leaf chai
  • Water
  • Pumpkin puree
  • Milk
  • Maple syrup, honey, or brown sugar
  • Vanilla extract
  • Ground cinnamon
  • Ground ginger
  • Ground nutmeg
  • Ground cloves
  • Ground cardamom, optional
  • Pinch of salt
  • Whipped cream, optional
  • Cinnamon or pumpkin pie spice for serving, optional

Instructions

  1. Bring the water to a boil and pour it over the chai tea. Steep according to the package directions, usually about 5 minutes. Brew the chai fairly strong so its flavor remains prominent after adding the milk and pumpkin.
  2. Add the pumpkin puree, maple syrup, honey, or brown sugar, cinnamon, ginger, nutmeg, cloves, optional cardamom, and a pinch of salt to a saucepan. Cook over medium-low heat for about 1 minute while stirring.
  3. Gradually whisk the milk into the pumpkin mixture. Heat until hot and steaming without bringing it to a vigorous boil. Remove from the heat and stir in the vanilla extract.
  4. Remove the chai tea bags or strain the loose-leaf tea. Pour the brewed chai into the pumpkin milk mixture and whisk until thoroughly combined. Taste and add more sweetener if desired.
  5. Froth the latte with a handheld milk frother until creamy and foamy. Alternatively, whisk vigorously to create foam.
  6. Divide between two mugs and serve immediately. Top with whipped cream and a sprinkle of cinnamon, nutmeg, or pumpkin pie spice if desired.

Notes

  • Use plain pumpkin puree rather than pumpkin pie filling for better control over sweetness and spices.
  • For an iced latte, cool the prepared chai and pumpkin mixture completely, pour over ice, and add a splash of cold milk.
  • For a dirty pumpkin chai latte, add a shot of espresso to each serving.
  • For a dairy-free version, use oat, almond, soy, or coconut milk. Oat milk provides an especially creamy texture.
  • For a caffeine-free version, use an herbal chai blend and follow its recommended steeping time.
  • Store leftover latte in an airtight container in the refrigerator for up to 3 days. Stir or shake thoroughly before reheating.
  • Reheat gently until steaming without boiling, then froth again before serving.

Nutrition

Find it online: https://thefamilycooking.com/pumpkin-spice-chai-latte/