This pumpkin chai latte is lightly sweetened with maple syrup and is full of warm, cozy fall spices!
I wanted to get in on the pumpkin spice latte action, but I don’t drink coffee. And I didn’t drink tea either up until I tried this. I mean, with pumpkin pie spice, pumpkin and maple syrup, it couldn’t be all that bad, right? I had to try. And this pumpkin chai latte was a huge success!
I’ve started drinking tea, but I can only drink it if it’s made with milk. With water, it gives me a stronger headache than the one I already have. And it also has to have lots and lots of spice. I can’t deal with it otherwise. Mr. Texanerin thought that this was a little spice heavy so feel free to cut back. I just added some extra milk to his and that problem was solved.
Because of my limited supply of pumpkin, I normally make this without the pumpkin and it’s nowhere as good. So don’t leave it out! And I guess it’s clear – a pumpkin chai latte needs pumpkin. ;)
The main reason I tried tea was because I’m constantly exhausted. No matter what I do. I almost always get at least eight hours of sleep, don’t have a stressful or full-time job, but I’m still kaput all the time (too kaput to even read my favorite food blogs… sorry blogging friends!) I always nap every day after work, regardless of what time I get home and the naps make me even more tired. Anyone have any tips to help wake me up? :) And yes, I’ve been to the doctor several times! No help there.
I was supposed to post some homemade KitKats on Tuesday but I actually fell asleep while writing that post. At 7pm. And now that it’s after Halloween, I’m guessing you all don’t want candy. So I hope this hardly sweet pumpkin chai latte will do!
Pumpkin Chai Latte
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 2 cups
- ¼ cup + 1 tablespoon (75 grams) pumpkin puree
- 2 tablespoons maple syrup
- 1½ teaspoons vanilla
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ⅛ teaspoon allspice
- ⅛ teaspoon ginger
- 2 cups milk of your choosing
- 2 bags of black tea
- In a small saucepan, bring all the ingredients, except for the tea bags, to a boil over medium heat. Remove the saucepan from the heat, add the tea bags, and let the tea bags steep for 3 minutes (or however long the tea bags say). Sprinkle with some cinnamon before serving if desired.
- You can replace the different spices with pumpkin pie spice. Use ½ + ⅛ teaspoons.