Description
This Pumpkin Chai Latte is a warm, cozy beverage perfect for fall or any time you crave a comforting, spiced drink. Made with unsweetened cashew milk infused with chai tea and blended with rich pumpkin puree, maple syrup, and warming spices, it offers a creamy, lightly sweetened flavor with a frothy finish. It’s an ideal dairy-free, vegan alternative to traditional lattes that’s simple to prepare on the stovetop in just 15 minutes.
Ingredients
Scale
Liquid Base
- 1 cup (240 ml) unsweetened cashew milk
Pumpkin Mixture
- 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 (or arrowroot/tapioca for paleo)
- 1/2 teaspoon vanilla extract
Tea
- 1 chai tea bag
Instructions
- Warm the Milk: Pour 1 cup (240 ml) of unsweetened cashew milk into a small pot. Heat over medium-high heat until it nearly reaches a simmer at about 203 °F (95 °C). Be careful to avoid boiling. Remove from heat immediately once heated through.
- Steep the Tea: Add 1 chai tea bag to the warmed milk, using a spoon to keep it submerged. Let steep for 5 minutes to allow the chai spices to infuse thoroughly.
- Mix Pumpkin Ingredients: While the tea steeps, whisk together 2 1/2 tablespoons 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 until smooth and uniform.
- Remove the Tea Bag: After steeping, press the tea bag against the pot’s side with a spoon to extract maximum flavor. Carefully remove and discard the tea bag to avoid splashes.
- Combine Pumpkin Mix with Milk: Whisk the pumpkin mixture into the infused milk until fully blended and creamy. If the latte cools down too much, gently reheat it over medium heat without boiling to maintain its texture.
- Create Froth: Whisk the latte vigorously or use a milk frother to create a light, frothy top layer that adds a delightful texture.
- Serve and Garnish: Pour the pumpkin chai latte into your favorite mug. Optionally, top with frothed cashew milk or whipped cream and lightly sprinkle cinnamon on top for an extra touch of flavor and presentation.
Notes
- Use cornstarch, arrowroot, or tapioca starch to thicken; arrowroot and tapioca are good paleo alternatives.
- Do not boil the milk to prevent curdling and maintain a smooth consistency.
- Maple syrup can be adjusted to taste for sweetness preference.
- For vegan whipped cream topping, use coconut or cashew-based whipped cream varieties.
- Ensure to keep the tea bag fully submerged for maximum infusion.
- This recipe can be doubled for multiple servings.
