Chai adds sweet and spicy flavors to a creamy pumpkin “latte”, making this drink a decadent treat perfect for fall. The pumpkin and chai spices shine through delightfully – kind of like a pumpkin pie in liquid form. Topped with whipped cream, and you won’t miss drinking a fancy coffee shop drink at all. In fact, I prefer my own.
I got the idea for this recipe when I was having a cup of chai. I realized how the spices in chai would go perfectly with pumpkin and then I remembered a “tea latte” a friend had shared on Instagram. And Ta-Da! This beverage was born.
I hope that you enjoy it as much as I do.
Pumpkin Chai Tea Latte
I used stevia to sweeten mine, but pure maple syrup or honey would be delightful too. Makes two servings.
3 teabags of chai tea
3/4 cup of hot water
1/4 pumpkin puree
2 cups of milk of choice (I used thinned down full fat canned coconut milk and a homemade coconut milk as well)
1 teaspoon vanilla extract (gluten-free, if needed)
20-25 drop of liquid stevia or maple syrup or honey to taste (start witha bout 1/4 cup)
Whipped cream and cinnamon to top.
1. In hot water, brew the teabags for 6 minutes. Remove Blend tea with the pumpkin puree (I used a blender to make sure it was really smooth).
2. Divide between two cups.
3. In a small saucepan, add milk of choice, vanilla and sweetener. Heat until almost boiling, froth (if desired) and split between two mugs.
4. Top with whipped cream and cinnamon and serve. (I use coconut whipped cream for a dairy-free version)