DRINK RECIPES

Pumpkin Chai Latte

Updated

A homemade pumpkin chai latte made by warming milk with pumpkin puree, maple syrup and chai spices, then steeping a black tea bag right in the pot. One mug in about 10 minutes.

Prep
2 min
Cook
9 min
Total
11 min
Yield
1 serving
Illustration of Pumpkin Chai Latte

This pumpkin chai latte from the KitchenSimplicity archive is a tea-based alternative to the pumpkin coffee drinks that show up every fall. Milk is warmed with a spoonful of pumpkin puree, a little maple syrup and small amounts of cardamom, cinnamon, ginger, cloves and black pepper, and a black tea bag steeps directly in the hot milk.

The spices are kept light so the tea still comes through, which makes it an easy afternoon drink for anyone who skips coffee. It is also a handy way to use up the last couple of tablespoons in an open can of pumpkin after a baking day.

Tips

  • For a stronger tea flavor, use two tea bags or steep for 5 to 6 minutes.
  • For a perfectly smooth drink, pour it through a fine-mesh strainer to catch any pumpkin fibers or spice sediment.
  • To make several servings, multiply everything by the number of mugs and use one tea bag per cup of milk.
  • Leftover pumpkin puree freezes well in tablespoon portions in an ice cube tray, ready for the next latte.

Pumpkin Chai Latte

Prep
2 min
Cook
9 min
Total
11 min
Yield
1 serving

Ingredients

  • 1 cup (240 ml) milk, dairy or your favorite plant-based milk
  • 2 tablespoons (30 g) pure pumpkin puree (not pumpkin pie filling)
  • 1 tablespoon pure maple syrup
  • 1/8 teaspoon ground cardamom
  • Pinch of ground cinnamon, plus more for garnish
  • Pinch of ground ginger
  • Small pinch of ground cloves
  • Small pinch of freshly ground black pepper
  • 1 black tea bag

Steps

  1. In a small saucepan, whisk together the milk, pumpkin puree, maple syrup, cardamom, cinnamon, ginger, cloves and black pepper until the pumpkin is fully blended in.
  2. Set the pan over medium heat and warm the mixture, stirring occasionally, until small bubbles appear around the edge and it is just about to simmer, 4 to 5 minutes. Do not let it boil.
  3. Take the pan off the heat, add the tea bag and let it steep for 4 minutes.
  4. Lift out the tea bag and squeeze it gently against the side of the pan. For a foamy top, whisk briskly for 30 seconds or use a handheld milk frother.
  5. Pour into a mug, dust with a little cinnamon if you like and serve right away.

More recipes: Drink Recipes · All recipes