Pumpkin Chai Latte Recipe: Easy & Sustainable

Pumpkin chai lattes are sweet, creamy and lightly spiced — the perfect warm, comforting fall drink for when the days start to get colder. This recipe is sustainable and easy to make.

Deliciously warming, creamy, and spiced, pumpkin chai latte is a comforting drink for the fall that you can make at home in just five minutes. It’s also cheaper than buying it in a coffee shop! This recipe is vegan, as it uses homemade almond milk, but non-vegans can replace the maple syrup with honey if desired. If you prefer coffee, you can replace the tea with brewed coffee in this recipe. You can also omit the tea for a caffeine-free, milky latte.

If you’re looking for a cold drink, this pumpkin chai latte can be served iced instead of hot. Simply follow the recipe below until the end of step four and then let the drink cool for ten minutes in the blender. You should then add a cup of ice cubes to the blender and pulse until frothy. You could even add a scoop of vegan nice cream to make a creamier frappé. 

If you’re making your own pumpkin puree, the best time to make this recipe is in the fall, when pumpkins are in season. To reduce your carbon footprint, try to buy local and organic. Don’t throw away the pumpkin skin, it is edible, and you can also eat the pumpkin seeds. If available, opt for fair trade spices from your local store.

Let’s dive in and learn how to make a yummy pumpkin chai latte.

Pumpkin Chai Latte Recipe

Yield: 1 mug

Ingredients:

• 1/2 cup water
• 1 tea bag of spiced chai
• A pinch of salt
• 1/2 cup unsweetened homemade or store-bought almond milk
• 1/8 tsp. ground cinnamon
• 1/8 tsp. ground ginger
• Pinch of ground nutmeg
• Pinch of ground cloves
• 1 tbsp. maple syrup
• 2 tbsp. pumpkin purée (homemade or canned)
• 1/4 tsp. vanilla extract
• 1/2 tsp cornstarch

Instructions:

1. Bring water to a boil in a small saucepan. Remove from heat, add tea bag and let brew for four minutes before removing the bag.
2. Add salt, milk, ground cinnamon, ground ginger, ground nutmeg, ground cloves, maple syrup, pumpkin puree and vanilla to the tea and mix until combined.
3. Add the cornstarch and whisk into the mixture. 
4. Pulse in the blender until the mixture looks creamy.
5. Put the mixture back in the small saucepan and warm on low heat, then pour into your favorite mug.
6. For toppings, you can add a scoop of coconut whipped cream, a cinnamon stick or a dusting of ground cinnamon and a star of anise.

Read more:

• Easy & Delicious Vegan Pumpkin Cake With Frosting
• DIY Pumpkin Smoothie – An Easy, Healthy Recipe
• Tired of Soup? 3 Easy Outside-the-Box Pumpkin Recipes

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Tags: Beverages Coffee Fall Guide Recipes