Pumpkin Spice Chai Latte

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5 from 3 votes

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www.theconsciousplantkitchen.com

This Pumpkin Spice Chai Latte combines both of your favorite latte flavors to celebrate fall with a hot comforting plant-based drink.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/pumpkin-spice-chai-latte/ or scan the QR code here ➡️

Prep Time5

Total Time5

Servings: serving

Calories: 210.2kcal

Author: Carine Claudepierre

Ingredients

2 tablespoons Pumpkin Puree canned or homemade, not pumpkin pie filling!
2 tablespoons Maple Syrup note 1
½ teaspoon Vanilla Extract
2 cups Almond Milk note 2

Spices

¾ teaspoon Cinnamon
¼ teaspoon Fresh Ginger
⅛ teaspoon Nutmeg
1 Cardamom Pod
1 Clove
1 Star Anise
⅛ teaspoon Ground Pepper
1-2 Black Tea Bags optional

US Customary - Metric

Instructions

In a small saucepan over medium heat, warm pumpkin puree, maple syrup, vanilla extract, and spices. Stir and cook for 1 minute until fragrant and the puree turns brown.
Stir in unsweetened almond milk and bring to a light boil, whisking gently to combine the ingredients.
When fragrant, remove the star anise and cardamom pod. Add the tea bags, reduce to low heat and wait 2-3 minutes for the tea to infuse.
Remove the tea bag and serve immediately. You can froth some almond milk to serve on top, as seen in my pictures above.
Serve with a pinch of extra cinnamon if you like.

Equipment

Notes

Note 1: Any liquid sweetener you like can be used like agave syrup or coconut nectar.

Note 2: Any plant-based milk works in the recipe. Use your favorite.

Nutrition