Homemade Pumpkin Chai Latte
Indulge in the warm and comforting flavors of fall with this cozy Spiced Pumpkin Chai Latte recipe. A delightful blend of aromatic spices, creamy pumpkin puree, and soothing chai tea, this luscious beverage is perfect for a chilly autumn day. With a hint of sweetness from maple syrup and a touch of vanilla, this homemade latte is a treat for your taste buds. Optional garnishes like whipped coconut cream and cinnamon sticks make it extra special. Give yourself a hug in a mug with this flavorful and creamy Spiced Pumpkin Chai Latte!
— Constant Cookbook
Ingredients
- 1 tea bag of spiced chai (or decaf spiced chai rooibos)
- ½ cup plain, unsweetened almond milk or milk of choice*
- 2 tablespoons real pumpkin purée
- 1 tablespoon real maple syrup or honey
- ¼ teaspoon vanilla extract
- ⅛ teaspoon cinnamon
- ⅛ teaspoon ground ginger
- Dash nutmeg
- Dash cloves
- Tiny dash salt
- ½ teaspoon arrowroot starch or cornstarch (optional, makes the latte super creamy)
- Optional garnishes: 1 cinnamon stick or star of anise, coconut whipped cream
- 1 can (14 ounces) full fat coconut milk, chilled at least 10 hours (the coconut milk MUST be full fat and MUST be refrigerated for at least 10 hours. Put a mixing bowl in the freezer to chill while you're at it.)
- 1 tablespoon maple syrup
- ½ teaspoon vanilla extract
- ⅛ teaspoon cinnamon
Instructions
- In a small saucepan, bring 1/2 cup water to a gentle boil. Remove the water from heat, add the tea bag, and let it steep for 4 minutes. Before removing the tea bag, squeeze any water remaining out by pressing the tea bag against the side of the pan with the back of a spoon.
- Add the almond milk, pumpkin purée, maple syrup, vanilla, pumpkin spice blend and salt to the pan. Whisk in the optional arrowroot starch or cornstarch. Pour the mixture into a stand blender and blend for a minute or two, until the components are blended together and the drink is nice and creamy. (You can alternatively use an immersion blender, but I had much better results with my stand blender.)
- Pour the mixture back into your pan and gently rewarm on the stove, then pour it into a mug. Top with totally optional whipped coconut cream and/or garnish with totally optional cinnamon stick or star of anise.
- To make the coconut whipped cream: Pull out the chilled can of coconut milk and mixing bowl. Open the can of coconut milk and scoop the solid coconut cream into the chilled bowl (you can use the remaining coconut water in smoothies). Using an electric hand mixer, beat the cream until fluffy and smooth. Add the maple syrup, vanilla extract and cinnamon and gently blend again to combine. Use the coconut cream immediately or cover and store in the fridge for later (it will be soft at room temperature and more firm when cold).
Cook Time
5M
Prep Time
PT5M
Yield
1 drink
Nutrition
- Serving Size: 1 drink (w/o coconut whipped cream)
- Calories: 91 calories
- Sugar Content: 13.3 g
- Sodium Content: 97.2 mg
- Fat Content: 1.6 g
- Saturated Fat Content: 0.1 g
- Trans Fat Content: 0 g
- Carbohydrate Content: 18.3 g
- Fiber Content: 1.1 g
- Protein Content: 1.2 g
- Cholesterol Content: 0 mg
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