It’s that time of year… when the long awaited and highly coveted Starbucks Pumpkin Spice Latte is offered to the masses. Somehow, it’s more than just a drink. It signals the approaching season of crisp mornings and cozy sweaters. I’ve been so excited for the cooler weather to come, that I switched out my warm weather clothes for cool weather clothing last month! I’ve been walking around ‘Hotlanta’ in long sleeve shirts and pants. Yeah, I’m that girl.
In keeping with my absurd logic concerning weather vs. geographical location – I decided to make a Pumpkin Chai Latte. It has the traditional flavors you love with the obvious addition of Chai to give it that extra umph of warm spices – a fabulous combination! Masala chai, meaning ‘mixed-spiced tea’, and sometimes known as just ‘chai’, is a black tea infused with spices like green cardamon pods, cloves, cinnamon sticks, black peppercorns, ground ginger, and traditionally served with buffalo milk – it’s warm, creamy, and wonderfully aromatic.
Aside from the tastes and smells of Autumn in a cup, this is great for those of us who are budget conscience. How much does one of these drinks cost these days at a coffee shop? Too much! Save your money and make your own!
- 3 tablespoons canned pumpkin
- ½ teaspoon pumpkin pie spice
- 2 tablespoons sugar
- ½ teaspoon pure vanilla extract
- 2 cups whole milk
- ¼ chai latte concentrate*
- whipped cream, for topping
- freshly ground nutmeg, for garnish
- In a small saucepan over medium-high heat, warm the canned pumpkin and pumpkin pie spice. Stir constantly, until fragrant. Approximately 2 minutes.
- Add the sugar and stir constantly until the mixture becomes dark and slightly thickened.
- Add the pure vanilla extract, milk, and chai. Whisk frequently until piping hot - careful not to let the milk boil over.
- Using an immersion blender or traditional blender, process the mixture until frothy.
- Divide among two mugs and add the the whipped cream and sprinkle with freshly ground nutmeg. Serve and Enjoy!
* Adapted from The Kitchn.