This pumpkin spice chai latte is an easy, homemade version of this coffee shop classic.
This type of drink takes a process. A process where each step lends itself to the full and wonderful flavors that chai tea and spice can impart. It’s warm, spicy and perfect for warming up from the inside. If you live in snow country or just generally tend to run cold, this is a wonderful winter drink. Especially during the holidays! All those warm spices brewing on your stove will make your house smell wonderful!
WHAT’S IN A PUMPKIN SPICE CHAI LATTE?
The main difference between a pumpkin spice latte and a pumpkin spice chai latte is that the first uses coffee and only pumpkin pie spice. The latter uses chai tea and several more spices.
HOW TO MAKE THIS LOVELY LATTE
The process for making this type of latte is a little different than making the coffee version. You first have to make it in steps. Not complicated steps, just a couple more than making coffee. But the effort is worth it for sure if you’re a chai lover!
LETS COMPARE CALORIES!
If you were to buy a drink like this at Starbucks, you’d be consuming approximately 360 calories per serving. But make it at home, and you magically reduce the calorie intake to approximately 19 calories per serving. Yep, you read that right. 19 calories. Not bad for a homemade drink that makes your house smell good and warms your soul in the process!
So warm up your home, your tummy and your soul this season with a warm latte, a good book and maybe a crackling fireplace. I promise, those fast and easy steps are worth every extra second.
PUMPKIN SPICE CHAI LATTE
Pumpkin Spice Chai Latte
- 8 cups water
- 1/2 tsp. ground ginger
- 1/2 tsp. ground cardamom
- 1/2 tsp. ground cloves (you can use whole cloves too)
- 2 medium cinnamon sticks
- 3 standard tea bags chai tea
- 3 cups unsweetened almond milk (or milk of your choice)
- 1 tbsp. pumpkin puree (be generous with your tablespoon - don't level it)
- 1 tsp. pumpkin pie spice (no sugar added if purchased - see link above)
- 1 tsp. pure vanilla extract
- honey or stevia (to taste)
- In a large pot, combine the water and spices. Cover, bring to a boil and let simmer for 30 minutes. (Even with the pot covered, a good third of the water will evaporate.) Turn off the heat.
- Pour liquid through a fine strainer and discard the cinnamon sticks. Rinse out the pot with hot water, pour the liquid back in.
- Add the tea bags, cover and let steep for 15 minutes. Remove the tea bags.
- Whisk in the milk and pumpkin puree. If serving right away, reheat the liquid but do not boil. Pour into hot mugs (see TIPS). Sweeten to taste with honey or stevia.
- ***If not serving right away, let cool, then transfer to a carafe and refrigerate. Re-warm to serve, sweetening to taste.