This dreary, cold, rainy weather has me in the mood for a cozy, spicy, pumpkin chai tea latte! These lattes taste like a combination of pumpkin pie and chai tea and then it’s topped with a generous dollop of cinnamon coconut whipped cream.
For four years, when I lived in England, the space heater in my room ran almost permanently through the fall and winter. I couldn’t shake the cold that made its way into our house. I realized quickly that the cold weather in England was incredibly different from back home. It was always damp and the chill went deep into your bones with no chance of getting rid of it. I know I sound dramatic, but I’m talking from 4 years of experience here.
On the winter days when my student budget allowed, I snuck over to the coffee shop down the street and ordered myself a latte. It was a small reward to myself after a long day. The small things seemed to be such a big deal when most of my days revolved around statistics, counting mice cells and chemical structures. Sometimes I ordered an Americano or an espresso when caffeine was desperately needed, but I always went back to the latte.
These pumpkin chai tea lattes remind me of living in England. I made these the other day and drank more than one as I reminisced of those cold days in London. The taste of pumpkin lingered in my mouth and the warm cardamom flavours washed over me in waves. The chai tea flavours reminded me of home as it most often does.
These lattes are creamy, spicy, pumpkin-y and topped with a sweet, cinnamon and coconut whipped cream! The whipped cream is made from coconut milk, so it’s practically healthy and super creamy, I couldn’t believe how amazing it tasted! I added cinnamon and maple syrup to the coconut milk so the flavours went perfectly with the latte. These are easy to make up and the pumpkin-flavoured milk can be made ahead of time so that you can enjoy these lattes any day!
- ]2 cups milk (I found whole milk gave a creamier texture but you can use whatever is in the fridge!)
- 4 tbsp pumpkin puree
- 2 tbsp brown sugar
- 2 cinnamon sticks
- 5 whole cloves
- ¼ tsp nutmeg
- 2 cups water
- 4 chai tea bags
- 4 cardamom pods
- 1 can coconut milk
- 2 tbsp maple syrup
- ½ tsp cinnamon powder
- Combine the milk, pumpkin, brown sugar, cinnamon sticks, cloves and nutmeg in a small sauce pan and place over medium heat. Let the milk heat up and whisk to combine the ingredients. Let it simmer for 5 mins then remove from the stove. Strain out the cinnamon sticks and cloves. Place in the blender or use an immersion blender on high until milk becomes frothy.
- Boil the 2 cups of water and add in the chai tea bags and cardamom pods. Let it steep for 5 mins before removing the tea bags and cardamom.
- Chill the canned coconut cream in the fridge over night. One hour before making the whipped cream, place the mixing bowl and whisk attachment in the fridge. Remove from the fridge and pour the coconut cream into the mixing bowl along with the maple syrup and cinnamon then whisk on medium high until whipped cream forms.
- When ready to serve, pour the chai tea into mugs and top with pumpkin-flavoured milk. Add a dollop of coconut whipped cream and a cinnamon stick to garnish
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