because what is life without good food?

Make your Own Pumpkin Spice Chai Latte

with low-fat, non-dairy, and low-sugar options

Pumpkin Spice Chai Tea Latte

I have some friends from India that I met in California. Many years ago, they introduced me to chai tea–a sweet, milky drink spiced with exotic Indian spices–and it has since become a  necessity in my morning routine. Some people can’t start their day without coffee–I can’t start my day without chai. I keep 4 to 5 different varieties of chai tea bags on hand at all times, and I take an assortment of them with me when I travel. As long as I can find some hot water and milk in the morning, I am set. My very favorite chai tea bags are:

  1. Tazo Organic Chai: it has a peppery bite to it. This is what I usually start with.
  2. Stash Premium Double Spice Chai Black Tea: Intense with spices. I like that.
  3. Twinings French Vanilla Chai: A mellow, sweet, vanilla tasting chai.
  4. Celestial Seasonings Decaf Sweet Coconut Chai: the coconut with the chai is heavenly.

So no, you don’t have to go to a coffee shop to get a great chai latte. Save yourself a lot of money and make your own at home. You can easily do this as a Pumpkin Espresso Latte by skipping the tea bags and adding a couple shots of espresso at the end. I’ll give you a simplified microwave version too … just in case you’re in a hurry. I always seem to be in a hurry …

Pumpkin Spice Chai Latte

Highly adapted from the kitchn’s recipe for Pumpkin Spice Latte (the coffee-inated kind).
makes 1-2 servings

Ingredients:

  • 2 cups milk (you can use lowfat, nonfat or soy/almond/coconut milk–whatever you like! If you want to cut calories even further, you can use half skim milk/half water)
  • 3 teaspoons of Pumpkin Spice Syrup (recipe below)
  • 1/2 teaspoon pumpkin pie spice
  • 1 tablespoon vanilla extract
  • Sugar or sweetener to taste
  • 2 chai tea bags (or for a less-spiced drink, use black, white or green tea bags)

Directions:

  1. In a saucepan combine milk, pumpkin spice syrup and sugar (or sugar substitute).
  2. Set the tea bags in the liquid and cook on medium heat, stirring, until steaming.
  3. Remove from heat, stir in the vanilla and pumpkin pie spice, then remove the tea bags.
  4. Transfer to a blender and process for 15 seconds until foamy. If you don’t have a blender, don’t worry about it – just whisk the mixture really well with a wire whisk.
  5. Pour into a large mug or two mugs.

Quickie microwave directions: Fill your mug with milk (or half milk/half water, which is what I usually do). Microwave for 2 – 3 minutes or until it’s as hot as you like your tea. Add a chai tea bag, then add 2 t. pumpkin spice syrup, 1/2 t. vanilla, and sweeten to taste with your choice of sweetener. Let steep for a few minutes. Stir with a spoon to mix–or if you want that frothy latte effect, take out the tea bag and whir it briefly with a hand blender.

Optional: Top with whipped cream and sprinkle with pumpkin pie spice, nutmeg, or cinnamon–or for a really decadent treat, drizzle the top of the whipped cream with a little salted caramel sauce. I just sprinkled mine with a little nutmeg.

Pumpkin Spice Chai Tea Latte

Pumpkin Spice Syrup

Adapted from Annie’s Eats

  • 1½ cups water
  • 1½ cups sugar  (I substituted half of the sugar with stevia so I used: 3/4 c. sugar + 18 packets of stevia)
  • 4 cinnamon sticks
  • 1 tsp. ground nutmeg
  • ½ tsp. ground ginger (or put a little nub of peeled fresh ginger root in the water as it’s cooking)
  • 4 whole cloves
  • 2 tsp. ginger sugar (this is the sugar that falls down off the ginger when you are making candied ginger–if you don’t have any ginger sugar, you can skip this. It just adds a little extra zip to the syrup.)
  • 3 tbsp. pumpkin puree

Directions:

  1. Combine the water and sugar in a medium saucepan and heat over medium-high heat, stirring occasionally, until the sugar has completely dissolved.
  2.  Toss in the cinnamon sticks and cloves, then whisk in the remaining spices and the pumpkin puree.
  3. Continue to cook for about 5 minutes, stirring frequently, without letting the mixture come to a boil. If you screw up and it does accidentally come to a boil, I don’t think it’s that big of a deal — mine did and the syrup tasted fine!
  4. Remove from the heat and allow to cool for 10-15 minutes.
  5. Strain the syrup through a fine mesh strainer or cheesecloth and funnel into a bottle or jar.
  6. Store in the refrigerator.
About these ads

19 responses

  1. Thank u sooo much for sharing this great chai recipe with the pumpkin spice syrop. i see u as a genius right now. I wish I had had this recipe a year ago for our restaurant. That would have been a killer.

    November 11, 2011 at 9:05 am

  2. Ann

    Why thank you! It is really a lovely way to start your day :)

    November 11, 2011 at 9:39 am

  3. Yum! I’ll be trying this very soon! Looks delicious! :)

    November 12, 2011 at 10:48 am

  4. so yummy

    November 14, 2011 at 2:48 pm

  5. Pingback: Pumpkin Pie Chai Tea Bread « Sumptuous Spoonfuls

  6. i love the flavors you combined here. chai and pumpkin! yummy. i would love to have a cup right now! sending some #squashlove to you!

    November 16, 2011 at 2:03 pm

  7. I really like your blog. I am your newest follower!! I am new to blogger, but am excited to share my New boutique that is coming soon with the latest trends on clothing at affordable prices. I also will be selling Mineral Makeup. I will be giving a lot of free giveaways here shortly for our grand opening! I hope you will stop by my blog and follow me back and like my facebook… And Look out for free giveaways on makeup and clothing :)

    -B. Haven
    bhavenboutique.blogspot.com

    November 17, 2011 at 12:31 am

  8. I love when you can make fancy schmancy stuff at home. Thanks for linking up at A Little Nosh this week!

    November 19, 2011 at 2:53 pm

  9. Pingback: Pumpkin Spice Oatmeal « Sumptuous Spoonfuls

  10. Pingback: Pumpkin Spice Oatmeal « Sumptuous Spoonfuls

  11. I’m with you. To heck with espresso. Give me a chai latte with Almond milk any day. the hubby and I have one every afternoon once the weather gets cold – like now. :) Your pumpkin spice syrup is awesome and it sounds delicious in this fantastic chai! #squashlove

    November 24, 2011 at 9:27 pm

  12. Pingback: Protein Power Pumpkin Banana Smoothie « Sumptuous Spoonfuls

  13. Wow, you’ve been busy with squash and everything is just soooo squash-licious! I love this spice chai latte!

    November 26, 2011 at 12:04 am

  14. Oh how heartwarming…pumkin chai looks so inviting, so comforting! Great idea for pumkin!

    November 26, 2011 at 12:22 am

  15. Helen

    Step 3 says to stir in the vanilla and pumpkin pie spice. How much pumpkin pie spice should I use? (It’s not listed in the ingredients, other than at the bottom of the recipe as an optional topping.) Thanks.

    October 13, 2012 at 8:54 pm

  16. Thank you so much for pointing that out Helen! I’ve corrected the recipe :)

    October 13, 2012 at 9:09 pm

  17. Linda

    How long will the pumpkin spice syrup keep in the frig?

    September 19, 2013 at 7:41 am

    • Ann

      Hi Linda! I think it will keep for about a month.

      September 23, 2013 at 7:36 am

  18. Pingback: Weekly Faves: Sept. 23 | neurosciency

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 570 other followers