Pumpkin Chai Latte
A cozy, dairy-free Pumpkin Spice Chai Latte made with pumpkin puree, almond milk, warming spices, and a touch of natural sweetness. Quick to prepare, fiber-rich, and heart-healthy, this latte is a perfect everyday treat or afternoon pick-me-up.
Equipment
- 1 Small saucepan
- Measuring cups
- Measuring spoons
- Whisk (optional, for frothing)
Ingredients
- 2 tablespoons pumpkin puree canned or homemade
- 2 tablespoons maple syrup or any liquid sweetener
- ½ teaspoon vanilla extract
- 2 cups almond milk or any plant-based milk
Spices:
- ¾ teaspoon ground cinnamon
- ¼ teaspoon fresh ginger
- ⅛ teaspoon ground nutmeg
- 1 cardamom pod
- 1 clove
- 1 star anise
- ⅛ teaspoon ground black pepper
- 1 –2 black tea bags optional
Instructions
- Prepare the Pumpkin Base: In a small saucepan over medium heat, combine the pumpkin puree, maple syrup, vanilla extract, and all the spices—cinnamon, fresh ginger, nutmeg, cardamom pod, clove, star anise, and black pepper. Stir continuously for about 1 minute until the mixture becomes fragrant and the pumpkin deepens to a warm, golden brown color. This step helps release the flavors of the spices and ensures a rich, aromatic base.
- Add Almond Milk: Slowly pour in the almond milk, whisking gently to incorporate the pumpkin-spice mixture smoothly. Bring the mixture to a light boil, allowing the flavors to meld together. Stir occasionally to prevent the milk from scorching at the bottom of the pan, creating a creamy, well-blended base for your latte.
- Infuse Tea (Optional): If you want a lightly caffeinated version, add 1–2 black tea bags to the warm pumpkin-spice milk. Reduce the heat to low and let the tea steep for 2–3 minutes, releasing its robust flavor into the latte. Make sure not to over-steep, as this can make the tea taste bitter.
- Remove Spices and Tea: Carefully remove the star anise and cardamom pod, and if you used tea bags, remove them as well. This ensures a smooth, spice-infused latte without any solid bits, leaving only the warm, aromatic liquid to enjoy.
- Serve and Garnish: Pour the latte into your favorite mug and, if desired, froth a little extra almond milk to create a creamy topping. Sprinkle a pinch of cinnamon on top for an inviting finish. Enjoy immediately while warm, savoring the comforting blend of pumpkin, spices, and subtle sweetness.
Notes
- This latte is versatile—use any plant-based milk such as oat, soy, or cashew instead of almond milk.
- Maple syrup adds natural sweetness, but agave nectar, coconut nectar, or a touch of honey (if not strictly vegan) also work.
- Adjust spices to taste: add more cinnamon for warmth or extra ginger for a subtle, zesty kick.
- For a caffeine-free version, skip the black tea bags and enjoy a purely spiced pumpkin drink.
- The recipe is forgiving—feel free to tweak ingredients for sweetness, spice, or milk preference without compromising flavor.