Ingredients
Scale
- 1 cup whole milk (or oat milk for a dairy-free option)
- 1/2 cup chai tea concentrate
- 2 tablespoons pumpkin puree (canned, not pumpkin pie filling)
- 1 tablespoon maple syrup or brown sugar
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- Whipped cream for topping (optional)
- Extra pumpkin pie spice for dusting
Instructions
- In a small saucepan over medium heat, whisk together the milk, pumpkin puree, maple syrup, and pumpkin pie spice. Stir constantly to ensure the pumpkin fully dissolves into the milk and no clumps remain.
- Continue to heat the milk and pumpkin mixture until it is steaming hot, but do not let it reach a full boil. Heating it slowly helps the spices bloom and infuse the milk with a rich, autumnal flavor.
- Pour in the chai tea concentrate and the vanilla extract. Stir well to combine. The chai concentrate provides the caffeine and the deep spice notes that define this latte.
- For that authentic latte feel, use a hand-held milk frother directly in the saucepan for about 30 seconds until a light foam forms on top. If you do not have a frother, you can carefully pour the liquid into a blender and pulse for a few seconds.
- Pour the hot latte into your favorite large mug. Top it with a generous dollop of whipped cream and a light dusting of pumpkin pie spice or cinnamon to finish.
- Cook Time: 10 minutes
- Diet: Vegetarian, Gluten-Free