Description
This Pumpkin Chai Latte is a cozy, dairy-free beverage that blends warm chai spices with creamy pumpkin puree and unsweetened cashew milk. Perfect for autumn or any time you crave a comforting spiced latte, it’s naturally sweetened with maple syrup and easy to make on the stovetop.
Ingredients
Scale
Liquids and Base
- 1 cup (240 ml) unsweetened cashew milk
- 1 1/2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
Flavorings and Spices
- 1 chai tea bag
- 2 1/2 tablespoons (38 grams) canned pumpkin puree
- 1 teaspoon pumpkin pie spice or cinnamon
Thickener
- 1/2 teaspoon cornstarch (or arrowroot/tapioca for paleo)
Instructions
- Heat the Milk: Pour 1 cup (240 ml) of unsweetened cashew milk into a small pot. Warm it over medium-high heat until it almost simmers at about 203 °F (95 °C), careful to not let it boil. Once nearly simmering, remove from heat immediately.
- Steep the Chai Tea: Add 1 chai tea bag to the pot with the warm milk. Use a spoon or similar to keep the tea bag submerged to ensure full flavor extraction. Let steep for 5 minutes to infuse the milk with chai spices.
- Prepare Pumpkin Mixture: While the tea steeps, whisk together 2 1/2 tablespoons canned pumpkin puree, 1 1/2 tablespoons maple syrup, 1 teaspoon pumpkin pie spice or cinnamon, 1/2 teaspoon cornstarch, and 1/2 teaspoon vanilla extract in a small bowl until smooth and uniform.
- Remove Tea Bag: After steeping, press the tea bag against the pot’s side with a spoon to extract extra flavor. Carefully remove and discard the tea bag without splashing.
- Combine Pumpkin Mixture and Milk: Whisk the pumpkin mixture into the infused milk until fully blended and creamy. If the mixture has cooled, gently reheat it on medium heat, avoiding boiling to preserve texture.
- Create Frothy Top: Whisk vigorously or use a milk frother to froth the warm milk for a light, airy texture that complements the latte.
- Serve and Garnish: Pour the pumpkin chai latte into your favorite mug. Optionally, top with frothed cashew milk or whipped cream and sprinkle a little cinnamon on top for garnish.
Notes
- You can substitute unsweetened almond or oat milk for cashew milk if preferred.
- Adjust sweetness by adding more or less maple syrup to taste.
- For a Paleo version, use arrowroot or tapioca starch instead of cornstarch.
- Be careful not to boil the milk to maintain the smooth texture of the latte.
- Use a milk frother to achieve the best frothy texture or whisk vigorously by hand.
- Optionally garnish with pumpkin pie spice, cinnamon, or a cinnamon stick for presentation.
