Pumpkin Chai Latte

These Pumpkin Chai Lattes are the tea version of a pumpkin spiced latte. Using tons of warming spices makes this homemade version much healthier and even more delicious! Great way to introduce the fall season to your morning cuppa

Today's the day people wait months for and by people I mean me. Well, I used to wait months for it, back before I started making my own cold brew coffee.

What the heck am I talking about? Pumpkin Spiced Lattes, of course!

They officially launch today at Starbucks, but who cares because these Pumpkin Chai Lattes are infinitely better!

And you make one batch for 4-6 drinks. And there's no crazy fake syrup that you have to use. And they're just downright better.

A few years back, I posted a recipe for pumpkin spice coffee concentrate, and it is SO good. However, when I went to pull out my cold brew coffee maker, I realized that I didn't bring it to San Diego! NO!

Instead of feeling sad and/or like I'd need to go buy a pumpkin spiced latte, I resolved to make something similar to the Iced Chai Lattes I made a few summers back. So I combined the two to make these glorious Pumpkin Spice Chai Lattes.

Y'all, you need these in your life. Even if you love coffee with all your heart, you want to try these. They're spicy and glorious and scream fall. It might not feel like fall weather outside, but that's why these are iced. When it gets a little cooler, you are welcome to drink these warm (right after making them).

The original iced latte used dairy milk but I only had unsweetened vanilla almond milk in the fridge, so that's what I used. Ok, so I actually made these three times to perfect the spice ratio, and I decided I might as well use the same milk each batch. You could totally use regular milk if you wanted to; just like you could use almond milk in the original Iced Chai Lattes.

Make sure you use unsweetened milk, and then you can add the amount of sweetener (if any) you want. I like maple syrup or honey. Usually, I'll add a touch of stevia or sugar when I make myself a cup but that's because I really like things sweet.

One thing to know about these, whatever milk you choose, is that you absolutely need to strain these. Otherwise, you'll have a cup full of spice haha.

On my last batch, I decided to add in a little pumpkin and really liked that addition! It made them creamier and more pumpkin-y (obviously). But know that you can and should still make these without pumpkin puree.

Same goes for the allspice. It's not mandatory. I didn't use it the first round. Used too much the second round. Then finally found the perfect amount on round 3.

However, you'll still have a delicious cup of pumpkin magic if you don't have allspice (or pumpkin) (or fresh ginger).

[clickToTweet tweet="These Pumpkin Chai Lattes are the tea version of a #pumpkin spiced latte with tons of warming spices for a healthier, tastier homemade drink!" quote="These Pumpkin Chai Lattes are the tea version of a pumpkin spiced latte with tons of warming spices for a healthier, tastier homemade drink!"]

Ok, so these are honestly just good no matter what. Even my "bad" batch was delish and gone in 2 days.

So let's celebrate the season with these Pumpkin Chai Lattes - cheers to fall!

Pumpkin Chai Latte

These Pumpkin Chai Lattes are the tea version of a pumpkin spiced latte with tons of warming spices for a healthier, tastier homemade drink!

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Prep Time: 5 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 55 minutes minutes

Servings: 8 cups

Author: Meme

Ingredients

• ▢ 4 cups water
• ▢ 1 tablespoon ground cinnamon
• ▢ 2 teaspoon cardamom
• ▢ 2 teaspoon black peppercorns
• ▢ 1 teaspoon ground ginger
• ▢ 1 teaspoon nutmeg
• ▢ ½ teaspoon ground cloves
• ▢ ¼ teaspoon allspice
• ▢ 25 whole cloves
• ▢ 3 cinnamon sticks
• ▢ 1 inch piece of fresh ginger peeled & sliced
• ▢ 6 bags black tea 2 TBSP
• ▢ 4 cups milk
• ▢ 1 teaspoon vanilla extract
• ▢ 2 tablespoon maple syrup optional
• ▢ 1 cup pumpkin puree

Instructions

• Add water, ground cinnamon, cardamom, peppercorns, ground ginger, nutmeg, ground cloves, allspice, whole cloves, cinnamon sticks, and fresh ginger slices to a 3 quart saucepan. Bring to a boil, cover, and reduce heat to a simmer; stir occasionally. Simmer for 20 minutes.
• Bring the mixture back to a boil and add tea. Turn heat to low and let tea infuse for 10 minutes.
• Stir in the milk and maple syrup {if using}. Remove from heat and let sit for 15-20 minutes or until cooled.
• Line a strainer with a coffee filter and strain the mixture into a container. Stir in pumpkin puree until completely incorporated.
• Store in the refrigerator. When ready to serve, just pour over ice and add any additional sweetener if desired. You can also sprinkle with a little ground cinnamon for some extra yummy flavor. Enjoy!

Notes

*Any milk will work. Unsweetened Vanilla Almond milk was used for testing. 2% dairy milk is another favorite. Nutrition facts calculated using 2%. 
*Allspice and fresh ginger are optional

Did you try this recipe?Be sure to leave a comment & recipe rating below. Bonus points for tagging @memeinge & #livingwellkitchen on Instagram! THANK YOU! xo

[showhide type="post" more_text="Click here for Nutrition Facts" less_text="Clear Nutrition Facts"]
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Meme

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