Description
Enjoy a cozy and flavorful Pumpkin Chai Latte made with creamy unsweetened cashew milk, fragrant chai spices, smooth pumpkin puree, and natural maple syrup. This comforting drink blends autumn pumpkin pie spice with the warm, spicy notes of chai tea, perfect for chilly days and festive occasions.
Ingredients
Scale
Pumpkin Chai Latte Ingredients
- 1 cup (240 ml) unsweetened cashew milk
- 2 1/2 tablespoons (38 grams) canned pumpkin puree
- 1 chai tea bag
- 1 1/2 tablespoons maple syrup
- 1/2 teaspoon cornstarch (or arrowroot/tapioca for paleo)
- 1/2 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice or cinnamon
Instructions
- Heat the Milk: Pour 1 cup (240 ml) of unsweetened cashew milk into a small pot. Warm the milk over medium-high heat until it reaches an almost simmer at about 203 °F (95 °C), taking care not to let it boil. Remove the pot from heat immediately once the temperature is reached.
- Steep the Chai Tea: Add 1 chai tea bag to the warm milk, using a spoon or similar tool to keep it submerged so it doesn’t float. Let the tea steep for 5 minutes to infuse the milk with chai spices fully.
- Prepare the Pumpkin Mixture: While the tea steeps, combine 2 1/2 tablespoons (38 grams) 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. Whisk thoroughly until smooth and uniform.
- Remove Tea Bag: After 5 minutes, press the tea bag against the pot’s side with a spoon to extract maximum flavor. Carefully remove and discard the tea bag, avoiding splashes.
- Combine Pumpkin Mixture with Milk: Whisk the pumpkin mixture into the infused milk until fully blended and creamy. If the latte has cooled, gently reheat over medium heat on the stovetop without boiling to maintain texture.
- Froth the Latte: For a frothy finish, whisk vigorously by hand or use a milk frother on the warm latte to create a light, airy texture.
- Serve and Garnish: Pour the pumpkin chai latte into your favorite mug. Optionally, top with frothed cashew milk or whipped cream and add a light sprinkle of cinnamon for garnish.
Notes
- Do not let the cashew milk boil as it can alter the texture and flavor.
- Use arrowroot or tapioca starch as a paleo-friendly substitute for cornstarch if desired.
- Adjust the sweetness by adding more or less maple syrup according to taste.
- To make vegan whipped cream topping, use coconut-based or other plant-based whipped creams.
- This latte is best enjoyed immediately but can be gently reheated if needed.
