Pumpkin Chai Latte
Tis the season for pumpkin and hot spicy drinks. I have been listening to everyone talking about 
pumpkin lattes, wondering the best way to make them. Well, that was all I needed to spark my creative culinary passion! Hmm, a challenge 
My son and I just made a pumpkin chai blend tonight made with coconut milk, spices, tea and pumpkin – He loved it! It made me feel like a little girl cuddled up in front of the fire with my robe and slippers on
My favorite chai right now is Bridgit’s Chai. It is freshly made with black tea (no caffeine), cardamon, ginger, cinnamon, pepper, all spice, cloves, nutmeg and honey. In my opinion it is the perfect blend – spicy and not to sweet. You can of course use another chai mix. Most mixes are very sweet so be sure to not add the agave/honey to the recipe below if using a sweet chai mix. You can of course brew your own – I don’t always have the best luck – it always seems to be to strong, plus I am in love with the BChai!
Pumpkin Chai Latte:
- In a blender add the following: 1 cup liquid Chai blend; 3/4 cups unsweetened So Delicious Coconut milk or other non-dairy milk; 3 heaping Tbsp pureed fresh baked or canned pumpkin; 1/2 tsp vanilla extract; 1/4 tsp cinnamon; 1/8 tsp nutmeg; 1/8 tsp all spice; 1 tsp raw honey, yacon syrup, or maple syrup; and 2 Tbsp Young Thai coconut pudding (optional – makes it creamier).
- Blend on high for 30-60 seconds until well blended and smooth.
- Pour the chai mixture into a sauce pan over high heat on the stove top. Whisk vigorously until the chai is almost ready to boil.
- Remove from heat and whisk again right before pouring into mugs (spices may fall to the bottom so I like to serve it with a stir spoon or a cinnamon stick).
*Makes enough for 2 large mugs. Enjoy!!
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