Spiced Pumpkin Chai Latte

Let's get extra cozy this fall with a spiced pumpkin chai latte! Sweetened with real maple syrup for the perfect decadent touch, this homemade pumpkin spice chai latte adds a festive touch to your autumn brunches and holiday breakfasts. Plus, you don't need any fancy, expensive coffee-making equipment to whip up this favorite seasonal sipper. You'll want to enjoy this chai latte all fall long.

Course Beverages

Cuisine American-Italian

Prep Time 5

Cook Time 10

Steeping Time 15

Total Time 30

Servings people

Calories 283kcal

Author Amanda McGrory-Dixon

Equipment

Small saucepan
Fine-mesh sieve
Whisk or milk frother

Ingredients

2 cups water
1 cup pumpkin purée
½ cup real maple syrup
2 cinnamon sticks
2-inch knob of ginger peeled and cut into chunks
1 tablespoon whole cloves
1 tablespoon whole allspice
8 chai bags
4 cups whole milk

Instructions

Hot Spiced Pumpkin Chai Latte

Stir together water, pumpkin purée, maple syrup, cinnamon sticks, ginger, cloves and allspice in a small saucepan. Bring to a boil over medium-high heat, stirring occasionally to keep the pumpkin from settling to the bottom.
When the mixture boils, submerge the tea bags, cover, turn off heat and allow to steep for at least 15 minutes.
Strain the pumpkin mixture in a fine-mesh sieve. This should yield 2 cups of chai concentrate.
In a small saucepan, heat the milk over medium heat. Do not boil.
Meanwhile, divide the pumpkin chai concentrate among four mugs, about ½ cup each.
When the milk steams and bubbles start to form, turn off the heat. Whisk until frothy. Pour over the concentrate, about 1 cup per mug. Gently stir to combine. If desired, top with whipped cream and ground cinnamon. Enjoy!

Cold Spiced Pumpkin Chai Latte

Stir together water, pumpkin purée, maple syrup, cinnamon sticks, ginger, cloves and allspice in a small saucepan. Bring to a boil over medium-high heat, stirring occasionally to keep the pumpkin from settling to the bottom.
When the mixture boils, submerge the tea bags, cover, turn off heat and allow to steep for at least 15 minutes.
Strain the pumpkin mixture in a fine-mesh sieve. This should yield 2 cups of chai concentrate. Allow to cool.
Fill four large glass with ice. Pour in the pumpkin chai concentrate, about ½ cup per glass.
Add the milk to a cocktail shaker or mason jar, put on the top and shake until the froth forms. Alternatively, pour the milk in a large measuring cup and whisk until it turns frothy.
Pour the milk over the chai concentrate, about 1 cup per glass, and gently stir to combine. Enjoy!

Video

Notes

If preparing the chai concentrate ahead of serving time, heat before using.
The chai concentrate will last in the refrigerator for four to five days if stored in an airtight container. You can also freeze it for up to three months.
If you prefer to use a milk frother over the stove-top, you can use that with the same recipe proportions.
To help keep that frothy topping, use a gentle touch when pouring the milk into the latte cup.
A standard coffee mug may be a bit too small, so I recommend using a latte mug. The larger bowl-shaped top makes it easier to pour in the milk, and it better accommodates the added froth and liquid.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition