Pumpkin Spice Chai Latte
A fall favorite, this warm drink is made from scratch.
Servings: 2 servings
Equipment
Ingredients
- 2 cups milk any kind
- 2 chai tea bags
- 4 tablespoons pumpkin puree
- 2 tablespoons brown sugar
- 1 tablespoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
Instructions
- Heat pumpkin puree and spices on low heat.In a saucepan, stir together pumpkin puree, cinnamon, ginger, cloves, and nutmeg. Use a spoon to mash the ingredients.
- Add milk, brown sugar, and chai tea bags. Simmer on low for five minutes then take off heat. Discard tea bags and add vanilla extract.If you're using loose tea, put the tea into a tea filter bag. Keep stirring while on the stovetop so that pumpkin puree is completely incorporated into the milk and the sugar has dissolved.
- Froth pumpkin spice chai latte. Pour drink into an electric milk frother or French press to froth. To froth in a French press, fill it halfway with the latte and pump the plunger up and down a few times until the drink doubles in volume.
- Pour latte into two cups.
Notes
- When it comes to lattes, it's all about heating on simmer so make sure the heat is always on low. If the heat is too high, the milk may boil, which you don't want.
- In other tea latte recipes, I like to put loose tea right into the milk without a tea filter bag. But for this recipe, it's easier to use chai tea bags.
- Make your own pumpkin spice syrup using my recipe.
- The easiest way to froth the drink is to put it into an electric milk frother.
- To froth in a French press, pour the drink into one, filling it halfway. Put the lid on and pump the plunger a few times until the drink doubles in volume.
Nutrition
Calories: 226 | Carbohydrates: 27g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 24mg | Sodium: 111mg | Potassium: 417mg | Fiber: 1g | Sugar: 26g | Vitamin A: 5066IU | Vitamin C: 1mg | Calcium: 301mg | Iron: 1mg