Homemade Pumpkin Chai Latte
Pumpkin spice chai latte made with natural ingredients: pumpkin puree, almond milk, maple syrup and spices. This creamy yet skinny latte clocks in at only 90 calories (without the totally optional coconut cream). Amounts listed below yield one latte so multiple up as necessary. If you want to save some time, I think you could use about 1/2 teaspoon pumpkin pie spice instead of the spices listed below. I think you could also make a big batch of this, store it in the refrigerator and rewarm individual drinks on the stove (whisk well to recombine).
Pumpkin spice chai latte made with natural ingredients: pumpkin puree, almond milk, maple syrup and spices. This creamy yet skinny latte clocks in at only 90 calories (without the totally optional coconut cream). Amounts listed below yield one latte so multiple up as necessary. If you want to save some time, I think you could use about 1/2 teaspoon pumpkin pie spice instead of the spices listed below. I think you could also make a big batch of this, store it in the refrigerator and rewarm individual drinks on the stove (whisk well to recombine).
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon vanilla extract
- 1 tablespoon maple syrup
- 1/8 teaspoon cinnamon
- 1 dash nutmeg
- 1 bag spiced chai (or decaf spiced chai rooibos)
- 1/2 cup plain unsweetened almond milk or milk of choice*
- 2 tablespoons real pumpkin purã©e
- 1 tablespoon real maple syrup or honey
- 1/8 teaspoon ground ginger
- 1 dash cloves
- 1 tiny dash salt
- 1/2 teaspoon arrowroot starch or cornstarch (optional) makes the latte super creamy
- optional garnish: 1 cinnamon stick, star of anise coconut whipped cream
- optional coconut whipped cream
- 1 can (14 ounces) full fat coconut milk chilled at least 10 hours (the coconut milk must be full fat and chilled at least 10 hours)
- Carbohydrate 4.64150287644754 g
- Cholesterol 0 mg
- Fat 0.168705750004315 g
- Fiber 0.488232489585877 g
- Protein 0.066703 g
- Saturated Fat 0.0893060500007768 g
- Serving Size 1 1 drink (9g)
- Sodium 1.39161250019418 mg
- Sugar 4.15327038686166 g
- Trans Fat 0.0382763 g
- Calories 26 calories
Step-by-step
- In a small saucepan, bring 1/2 cup water to a gentle boil. Remove the water from heat, add the tea bag, and let it steep for 4 minutes. Before removing the tea bag, squeeze any water remaining out by pressing the tea bag against the side of the pan with the back of a spoon.
- Add the almond milk, pumpkin purée, maple syrup, vanilla, cinnamon, ginger, nutmeg, cloves and salt to the pan. Whisk in the optional arrowroot starch or cornstarch. Pour the mixture into a stand blender and blend for a minute or two, until the components are blended together and the drink is nice and creamy. (You can alternatively use an immersion blender, but I had much better results with my stand blender.)
- Pour the mixture back into your pan and gently rewarm on the stove, then pour it into a mug. Top with totally optional whipped coconut cream and/or garnish with totally optional cinnamon stick or star of anise.
- To make the coconut whipped cream: Pull out the chilled can of coconut milk and mixing bowl. Open the can of coconut milk and scoop the solid coconut cream into the chilled bowl (you can use the remaining coconut water in smoothies). Using an electric hand mixer, beat the cream until fluffy and smooth. Add the maple syrup, vanilla extract and cinnamon and gently blend again to combine. Use the coconut cream immediately or cover and store in the fridge for later (it will be soft at room temperature and more firm when cold).
While a traditional masala chai relies entirely on black tea leaves simmered vigorously with whole milk and pungent aromatics like cardamom and black peppercorn, this autumn variation introduces winter squash purée into the steaming liquid. The practice of flavoring hot milk beverages with spiced tea has roots across South Asia, whereas blending roasted pumpkin into coffee shop drinks is a comparatively recent North American commercial phenomenon originating in the early 2000s. Combining these two concepts creates a beverage that bridges historical spice traditions with contemporary seasonal preferences, utilizing real botanical ingredients rather than artificial flavoring syrups.
Technique and Texture
Extracting maximum flavor from a tea bag requires steeping the leaves in hot water for four minutes before adding dairy or alternative milks, as tannins need water to properly release their robust profile before fats are introduced. Squeezing the tea bag against the side of the pan with a spoon extracts concentrated extracts without adding unwanted bitterness if done gently. Because pumpkin purée naturally separates from liquids when heated, transferring the blended mixture to a stand blender for a full two minutes emulsifies the starches and fats into a uniform suspension. Whisking half a teaspoon of arrowroot starch or cornstarch directly into the cold liquid before heating prevents separation further, yielding a velvety mouthfeel comparable to commercial coffeehouse preparations without requiring high-fat dairy.
- If the coconut whipped cream refuses to fluff, ensure the canned coconut milk has been refrigerated for at least ten hours so the solid fat separates entirely from the translucent coconut water.
- Should the beverage taste overly earthy from the squash, add an extra dash of maple syrup to balance the natural starches.
- To store a large batch for later use, keep the liquid sealed in the refrigerator for up to three days, then whisk thoroughly while rewarming on the stovetop to recombine separated components.
