Pumpkin Spiced Chai Latte – Dairy-Free, Sugar-Free
It’s that time of year for pumpkin-flavored everything! If you like pumpkin spiced drinks and appreciate dairy- and sugar-free eating, this is for you! Being someone who spends a lot of time on the go, this recipe fits in well for me, too, as I can make it ahead of time and warm some as needed. The original recipe is from Foodie With Family, website below.
Pumpkin Spice Base:
1 cup real pumpkin puree (not pie filling)
3/4 cup Stevia (could use honey)
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1 pinch of salt
For the Pumpkin Spice Chai Latte:
2 tablespoons Pumpkin Spice Base
1 cup coconut milk (or whatever non-dairy milk option you like)
1 chai tea bag
To Make the Pumpkin Spice Base:
Mix all of the base ingredients together until it is evenly coloured and darkened. Scrape it into a clean jar with a tight fitting lid. Store in the refrigerator for up to 2 weeks.
To Make a Pumpkin Spice Chai Latte:
Pour about 4 ounces of boiling water over the chai tea bag. Let it sit while you prepare the pumpkin milk.
Stir the Pumpkin Spice Base and the milk together in a microwave safe 2 cup container or a saucepan until smooth. If microwaving, heat on high until steamy and frothy. If heating in a saucepan, heat over medium high heat until steaming hot.
Pour the hot milk into the tea. You can leave the tea bag in if you’d like it very strong or remove it according to your own preference. Serve as is or top with a thick cap of whipped cream and a few scrapings of nutmeg.