Description
A creamy and spiced pumpkin chai latte recipe that is vegan and easy to make at home.
Ingredients
Scale
- 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
- Step 1: Pour 1 cup (240 ml) of unsweetened cashew milk into a small pot. Over medium-high heat, warm the milk to an almost simmer at around 203 °F (95 °C). Watch closely to ensure the milk does not boil, then immediately remove it from heat.
- Step 2: Add 1 chai tea bag to the pot. Use a spoon or a small object to keep the tea bag submerged so it does not float to the top. Let the tea steep for 5 minutes to fully infuse the spices into the milk.
- Step 3: 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 the mixture is smooth and uniform.
- Step 4: After 5 minutes, press the tea bag against the side of the pot with a spoon to extract as much flavor as possible. Remove the tea bag carefully to avoid hot splashes and discard.
- Step 5: Whisk the pumpkin mixture into the infused milk until fully combined and creamy. If the liquid is not hot enough, gently reheat the mixture over medium heat on the stovetop. Avoid letting the latte boil again to maintain its texture.
- Step 6: For a frothy top, whisk vigorously or use a milk frother on the warm milk. This creates a light texture that complements the latte.
- Step 7: Pour the pumpkin chai latte into a favorite mug. Optionally top with frothed cashew milk or whipped cream. A light sprinkle of cinnamon can be added on top for garnish.
Notes
- Store the pumpkin chai latte in an airtight container for up to 1 day at room temperature. Avoid heat sources or direct sunlight.
- Keep in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop without boiling to maintain consistency.
- Place the latte in a freezer-safe container or bag for up to 2 months. Thaw in the fridge and warm slowly over low heat before serving.
- If the pumpkin mixture is lumpy, whisk it with a fork for 1 minute before adding it to the tea to ensure smoothness.
- Avoid boiling the milk as it can curdle and alter texture and flavor; remove from heat as soon as it reaches 203 °F (95 °C).
- If the chai flavor is too mild, extend steeping by 1 extra minute to enhance the spice infusion.
- For a thicker latte, increase cornstarch to 1 teaspoon and mix thoroughly before adding to tea.
- To sweeten more, add an extra 1/2 tablespoon maple syrup about 2 minutes into heating the milk, allowing the sweetness to blend well.
- Serve alongside spiced cookies, vegan banana bread, gluten-free pumpkin bread, or apple tart for a cozy pairing.
- Can be used as a base for pumpkin chai smoothies, pumpkin spice overnight oats, or added to French toast recipes.
- Top with whipped coconut cream or sprinkle additional cinnamon and pumpkin pie spice. A drizzle of maple syrup is also an option.
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg