Ingredients
Pumpkin Mixture
- 1/2 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
Chai Latte
- 2 cups whole milk (or any milk you like)
- 2 chai tea bags
- Whipped cream, for topping
- Ground cinnamon, for topping
- Ground nutmeg or chocolate, for topping (optional)
Instructions
- Prepare Pumpkin Mixture: In a small bowl, whisk together the pumpkin puree, maple syrup, pumpkin pie spice, and vanilla extract until the mixture is smooth and well combined. Set aside.
- Heat the Milk: Pour the milk into a small saucepan and warm it over medium heat. Stir frequently to prevent scorching, and heat until the milk reaches about 205°F but do not let it boil.
- Steep Chai Tea: Add the chai tea bags to the hot milk and allow them to steep for 5 to 6 minutes for a strong chai flavor. After steeping, squeeze the tea bags gently to extract extra flavor, then discard them.
- Combine Pumpkin Mixture with Chai Milk: Whisk the prepared pumpkin mixture into the hot chai milk until fully incorporated and frothy. Taste the latte and add additional maple syrup if a sweeter flavor is desired.
- Serve: Pour the pumpkin chai latte into two mugs. Top each with a generous swirl of whipped cream and a pinch of cinnamon or nutmeg (or chocolate powder) for garnish. Serve immediately while hot.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices that might alter the flavor.
- Any milk variety (dairy or plant-based) can be used depending on preference or dietary needs.
- Adjust maple syrup amount to control sweetness.
- For a vegan version, use a plant-based milk and skip whipped cream or use a vegan alternative.
- You can froth the milk with a frother before mixing in the pumpkin for an extra creamy texture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Beverage
- Method: Stovetop
- Cuisine: American
