How To Make Homemade Pumpkin Chai Latte
Enjoy fall flavors with our delicious chai latte recipe! It’s made in just 10 minutes for an easy, warm drink in the winter.
- 1spiced chai tea bagor decaf spiced chai rooibos
- ½cupplain unsweetened almond milkor milk of choice
- 2tbspreal pumpkin purée
- 1tbspreal maple syrupor honey
- ¼tspvanilla extract
- ¼tsppumpkin spice blend
- ½tsparrowroot starchor cornstarch, optional
- 1cinnamon stickor star of anise, optional garnish
For Coconut Whipped Cream (Optional):
- 14ozfull fat coconut milk,1 can, chilled for at least 10 hours
- 1tbspmaple syrup
- ½tspvanilla extract
In a small saucepan, bring ½ cup water to a gentle boil.
Remove the water from the heat, add the tea bag, and let it steep for 4 minutes.
Squeeze any water remaining out by pressing the tea bag against the side of the pan with the back of a spoon. Remove tea bag.
Add the almond milk, pumpkin purée, maple syrup, vanilla, pumpkin spice blend and salt to the pan.
Whisk in the arrowroot starch.
Pour the mixture into a stand blender and blend for a minute or two, until well blended together and the drink is creamy.
Pour the mixture back into the pan and gently rewarm on the stove, then pour it into a mug.
Coconut Whipped Cream:
Pull out the chilled can of coconut milk and mixing bowl.
Open the can of coconut milk and scoop the solid coconut cream into the chilled bowl.
Using an electric hand mixer, beat the cream until fluffy and smooth.
Add the maple syrup, vanilla extract and cinnamon and gently blend again to combine.
Top the whipped coconut cream onto the latte and garnish with cinnamon stick, serve, and enjoy!
Make your own pumpkin spice blend: ⅛ ground cinnamon, ⅛ ground ginger, dash of nutmeg, and dash of cloves.
- Calories: 937.15kcal
- Fat: 86.18g
- Saturated Fat: 75.58g
- Trans Fat: 0.00g
- Monounsaturated Fat: 7.11g
- Polyunsaturated Fat: 2.30g
- Carbohydrates: 46.10g
- Fiber: 3.21g
- Sugar: 25.69g
- Protein: 9.22g
- Sodium: 1391.45mg
- Calcium: 389.96mg
- Potassium: 1122.95mg
- Iron: 14.34mg
- Vitamin A: 238.76µg
- Vitamin C: 5.47mg
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