Crazy coffee-chain creations, and coffee at all for that matter, chai from powders, sticky sweet flavoured lattes – they just aren’t for me. A clean straight-up green chai, a pure and floral white, even an occasional peppermint – that is much more my cup of tea, pardon the pun.
But this? This is the goodness of chai spices and the decadence of pumpkin all wrapped up in a creamy warm mug of magic for Tea Time Tuesday. I probably
could should have called it a Pumpkin Pie Latte…
Now if I was playing the good-food-blogger-calendar game I would have posted this in November or December. That’s when everyone in America-land searches for holiday pumpkin recipes, it’s when sites like The Kitchn and Epicurious and Saveur look for special creations to feature, it’s when every non-Christmas decorating pin on Pinterest is a pumpkin one.
And there is a good chance this has been sitting on my computer since the middle of December, ahem, but who am I to follow the rules? And besides, it’s pumpkin season right now in Sydney. A Chai Pumpkin Latte is not only seasonally appropriate but a perfect foil for the cold weather infiltrating my bones, plus there was no way I was going to make you wait another 5 or 6 months for this special creation.
My addiction to pumpkin and Pumpkin Pie has been well documented here so turning the versatile gourd into a drink shouldn’t surprise you too much, let’s be honest, I’d eat pumpkin every day if I could.
Now I’m off to put on another layer of clothing, steam up some pumpkin and make this latte for dessert. I highly recommend you do the same.
Pumpkin Chai Latte
Serves: 2, or one very generously.
- 1 3/4 c almond or rice milk
- 4 whole coves, 1/2 cinnamon stick
- pinch ground ginger, pinch ground allspice
- 2 tsp loose leaf black or green tea
- 1/4 c pumpkin puree, or more/less to taste
- grated nutmeg, ground cinnamon
Heat milk and spices to just simmering. Remove from heat and infuse 10 minutes. Strain and return to pan.
Whisk through pumpkin and re-heat to just simmering. Froth if you wish.
Pour into mugs or glasses and grate over nutmeg and sprinkle with a pinch of cinnamon.
- You can substitute the whole spices with ground if that is all you have. Start with a pinch of coves and 1/4 tsp cinnamon, adding more to taste.
- Substitute any dairy or non-dairy milk you wish. If using coconut milk cut it with an equal amount of water.
- Leave out the tea leaves if you want a caffeine free treat.
- I use a little frother purchased for about $5 from the grocery store, I may adore it
vegan // vegetarian // dairy free // gluten free // soy free