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Homemade Pumpkin Chai Latte Bay Essence Kate Kate Elizabeth Kate Abby @ The Frosted Vegan Katrina @ Warm Vanilla Sugar Sara @ Cake Over Steak Kate Phi @ The Sweetphi Blog Andrea Kate Lauren Kate Quinn Kate Kiran Chaucee Kate Liz @ Floating Kitchen Kate ansley Kate Candace @ The Wheatless Kitchen Lisa Kate Lissa Kate Dale Lynn Kate Sue Kate Stephanie @ Girl Versus Dough Laura (Blogging Over Thyme) dana Emma Jamie @ Dishing Out Health Gayatri Abby Kate Abby MB @ Bourbon and Brown Sugar Kate erin {yummy supper} Kate erin {yummy supper} ItalianGirlCooks Christine laurasmess thefolia claire thefolia Joana @ My Gut Feeling lisa @Garlic+Zest Ella Kate Caroline Kate Jayme Kate Melanie | Melanie Makes kristie @ birchandwild.com Aggie Kate Gaby Kylie M-W Kate Debbie D Kate Victoria Kate Joanne Jessica Kate genevieve @ gratitude & greens Michelle @ Vitamin Sunshine Kate Jenna Kate Laura (Tutti Dolci) Kate Sara Kate MissLilly Sophie theliz Sini Karissa Kate Steph Kate Marta Kate Margo Kate Francesca alli Kate
Ingredients
- 1 tea bag of spiced chai (or decaf spiced chai rooibos)
- ½ cup plain, unsweetened almond milk or milk of choice*
- 2 tablespoons real pumpkin purée
- 1 tablespoon real maple syrup or honey
- ¼ teaspoon vanilla extract
- ⅛ teaspoon cinnamon
- ⅛ teaspoon ground ginger
- Dash nutmeg
- Dash cloves
- Tiny dash salt
- ½ teaspoon arrowroot starch or cornstarch (optional, makes the latte super creamy)
- Optional garnishes: 1 cinnamon stick or star of anise, coconut whipped cream
- 1 can (14 ounces) full fat coconut milk, chilled at least 10 hours (the coconut milk MUST be full fat and MUST be refrigerated for at least 10 hours. Put a mixing bowl in the freezer to chill while you're at it.)
- 1 tablespoon maple syrup
- ½ teaspoon vanilla extract
- ⅛ teaspoon cinnamon
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