Pumpkin Spice Chai Tea Latte
Dairy free but filled with all the Fall flavors!
I love warm drinks first thing in the mornings, especially when the colors of fall are out and there’s a crisp coolness in the air. While coming up with this recipe, I used three different non-dairy milks and my husband helped me taste test all three. I used coconut, cashew and almond milk. His favorite was the latte made with almond milk & mine was the coconut milk. I found that the texture and taste of the cashew milk didn’t mesh well with the rest of the flavors of the latte. Some recipes instruct you to pour the chai tea through a fine mesh prior to mixing it with your milk so that way the spices won’t be in your final product. I do not mind the taste and texture of the spices, so I skip this step. In my next blog I will show you, how I make a quick one cup latte when I’m in a rush.
Also see my blog on how to make your own non-dairy milks, which I find taste better and are much “cleaner” since made from scratch recipes do not have the added preservatives that are often found in store bought brands. I hope you enjoy this delicious drink during the first days of Fall and into the long cold winter days. Cheers to a happy & healthy day!
Pumpkin Spice Chai Tea Latte
Ingredients
- CHAI TEA INGREDIENTS:
- 2 Black Tea Bags
- 2 Cups Water
- 2 TBSP Pure Maple Syrup
- 2 tsp Pumpkin Spice
- 1 tsp Cardamom
- LATTE INGREDIENTS:
- 1/2 Cup chai tea recipe from above
- 3/4 Cup Nut milk of choice I prefer coconut milk
- 1 tsp Maple Syrup
- Cinnamon To sprinkle on top of chai tea latte
Instructions
- For the Chai tea: Place water & spices into a medium saucepan. Whisk the spices & water. Allow liquid to come to a boil, immediately turn off the heat once water comes to a boil & allow the spices to steep in the water for 5 minutes. Next add the black tea bags & maple syrup, bring it to simmer than turn heat off but keep the tea bags in the water for 5 minutes.
- You will use ½ cup of the chai tea for each latte. You may store leftover chai tea in the refrigerator for up to two weeks.
- For the Latte: In a small saucepan, bring the milk & maple syrup to a simmer, stir often. Once milk starts to bubble slightly, take off the heat. At this point most recipes tell you to use an immersion blender to make the milk foamy, but I don’t have one & I’ve found that a high speed blender such as a vitamix works just as well to make the milk foamy.
- Pour ½ cup of chai tea into a cup, than add warm milk on top. To make things easier, you can just put the tea & hot milk into the blender at the same time & blend for 30 seconds to one minute & it will still get pretty foamy. Pour into a cup and sprinkle cinnamon on top.
