I’m obsessed with pumpkin chai lattes but only the kind made with real pumpkin puree. Sadly, I haven’t found many coffee shops that a) carry pumpkin lattes b) carry pumpkin lattes using homemade puree.
Recently I made some homemade Pumpkin Puree specifically so I could make my own pumpkin chai lattes at home. The recipe for this base is adapted from Foodie with Family’s recipe. I should add that her Pumpkin Spice Chai Latte looks fab.
- 3 c. homemade Pumpkin Puree
- 2 c. dark brown sugar
- 2 T. ground cinnamon
- 1 T. vanilla extract
- 1/2 tsp. ground ginger
- 1/2 tsp. freshly grated nutmeg
- 1/4 tsp. salt
easy pumpkin chai latte ingredients.
- 3 T. pumpkin spice base
- 2/3 c. milk (I always use whole)
- 2/3 c. chai tea latte concentrate (such as Tazo or Oregon Chai)
- Whipped cream, for garnish
- freshly grated nutmeg
- Mix all of the base ingredients together until combined. Scrape it into a jar with a tight-fitting lid. You can store in the refrigerator for up to 2 weeks.
- For an easy chai latte: Stir the pumpkin spice base, milk and chai latte concentrate together in a microwave safe mug or in a saucepan until smooth. Heat in your microwave or on the stove until steamy. If you have a frother, use according to manufacturer’s directions.
- Serve topped with whipped cream and some freshly grated nutmeg.
You can make a slightly more difficult chai tea latte by steeping some chai tea (use a small amount of water when steeping) and adding it to hot milk. I’ve done this in the past but felt like my latte was a bit weak.
I’ve also considered buying a chai tea latte from Starbucks and swirling in some of this pumpkin base. This base would also work well in a coffee pumpkin latte made with espresso instead of chai tea. If you’re really adventurous, I’m betting a chocolate pumpkin latte would be fab, too.
If you know anyone who loves pumpkin lattes, a small jar of this would make a great gift!