Pumpkin Spice Latte’s are all the rage these days, every year you see new recipes for homemade versions popping up everywhere. I’m sure if you’re a fan, you’ve already found your favourite homemade version, so I’m not going to venture there. But, I do enjoy a good pumkin-y warm fall beverage and since I don’t drink coffee everyday (as much as I’d like to) I wanted to do something with tea instead, and a Pumpkin Chai Latte seemed like the logical step.
The thing I love about recipes like this, is they help you use up those little bits of extra pumpkin that there always seem to be after a pumpkin baking session. It feels like a special treat yet you’re helping to reduce waste, always a good excuse right? Plus, it’s virtually guilt-free so you can enjoy it as much as you like.
I made this a couple times until I got it just right for me, but feel free to adjust the amounts of spice and pumpkin to your liking. As it is, it’s lightly spiced so that it complements the more delicate flavours of tea. I know I’ll be enjoying this often over the coming months and I hope you do too!
Pumpkin Chai Latte
Use your preferred milk alternative to make this dairy free.
- 1 cup milk
- 2 tablespoons pumpkin puree (not pumpkin pie filling)
- 1 tablespoon maple syrup
- 1/8 teaspoon ground cardamom
- pinch ground cinnamon
- pinch ground ginger
- small pinch ground cloves
- crack of freshly ground black pepper (or a small pinch of pre-ground pepper)
- 1 black tea bag
Mix together all ingredients, except for tea, in a small saucepan. Bring to just barely a simmer, stirring occasionally. Remove from heat, drop in tea bag and let steep for 4 minutes. Remove teabag and serve immediately. Garnish with a sprinkling of cinnamon, if desired.