Pumpkin chai latte tastes like a warm hug in the cooler days of autumn. It can be made healthier and for pennies a mug when you make it at home.
- 1 tablespoon butternut squash or pumpkin cooked, and drained
- 1 teaspoon. heavy cream
- ½ teaspoon organic cinnamon, ground
- ¼ teaspoon organic cardamom, ground
- ¼ teaspoon organic ginger, ground
- 1 tsp. maple syrup
- 1 cup milk, heated and frothed
- 1 cup of chai tea (I used two Tazo Chai Tea Bags per 2 cups boiling water)
- Cook 1 cup of cubed pumpkin or butternut squash until tender. Drain but reserve the liquid for soup stock. Mash with a fork.
- Remove 2 tablespoons of the cooked pumpkin, use the remainder for another recipe. Add heavy cream and spices to the 2 tablespoons of mashed squash. Using a stick blender, puree the mixture of squash and spices until smooth and thick. This is the stick blender I use. Set aside.
- Make a small pot of tea using 2 cups of boiling water and 2 Tazo Chai Tea bags or make black tea and add this spice mix. This is a black chai tea. If you prefer a tea without caffeine rooiboos chai or Tulsi Chai is caffeine-free, and can be substituted for black tea in this recipe.
- Meanwhile heat up 1 cup of milk — any kind of milk or milk substitute is fine. Heat it on the stove top just until a skin begins to form. Don’t let it boil.
- In another glass measuring cup or stainless steel frothing jug, froth the milk with a battery operated frother. I use this one.
Assemble the Pumpkin Chai Latte as follows:
- Place 1 tablespoon of the pumpkin spice puree in the bottom of each of 2 mugs.
- Add 1/2 cup of strong chai tea to each mug. Stir to mix the pumpkin puree with the tea.
- Top each mug with as much frothed milk as the mug will hold. Stir lightly.