When the line in Starbucks is just too long, don’t you just wish you could make your own pumpkin spice latte? Take one super-spiced sip of this take on the PSL topped with maple-sweetened whipped cream and you’ll be addicted!
Pumpkin Chai Tea Latte
Recipe by Shanna Schad
Prep: 10 minutes
Simmer: 10–15 minutes
For the whipped cream:
½ cup heavy cream
1 tablespoon maple syrup
For the latte:
1 cup prepared, sweetened chai tea concentrate (like Oregon Chai or Tazo)
1 cup whole milk
¼ cup pumpkin purée (not pumpkin pie filling)
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon
Whole star anise, to serve (optional)
1. For the whipped cream: In a medium mixing bowl, whip the heavy cream to stiff peaks. Add in the maple syrup and whip again. Taste and add more maple syrup if desired. Chill until ready to use.
2. For the latte: In a saucepan over medium heat, combine the chai concentrate, milk, pumpkin purée and vanilla extract. Whisking constantly, heat the mixture until it just reaches a simmer. Taste for preferred sweetness, adding more milk if needed. (You can strain out the pumpkin purée at this point if you prefer.)
3. Pour the latte into Irish coffee cups or large mugs, top with whipped cream, a sprinkling of ground cinnamon and a star anise if desired. Serve immediately.