Happy Fall y’all! 🙂
The rainy weather has just begun and a creamy pumpkin-y beverage is a perfect compliment to these chilly, gray mornings! Last year I created a homemade Pumpkin Pie Spice Latte recipe to share with you all. If you missed it, you can check it out here: Pumpkin Spice Latte. Not wanting to leave the tea lovers out in the cold, it was decided (by a super official Instagram poll) that a tea version needed to exist as well! Always a fan of experimenting in the kitchen, I was excited to create something new.
This tea version is a bit “lighter”. Its coffee counterpart is thick, sweet, and almost custard-like. This recipe is still deliciously creamy and has tons of flavor. Black chai tea provides a flavorful base, then the pumpkin pie spice and pumpkin just build off of that!
Personally, I love the flavor of Stash Tea’s Double Spice Chai. But use whatever black chai you prefer! The main key is to make it twice as strong as usual. You can always double up on tea bags if you want it super strong. Just be sure not extend the brew time: if tea brews for too long it will get bitter.
You can also personalize this as much as possible! Coconut milk makes a great non-dairy substitute and, if you’re not eating white sugar, use a one to two teaspoons of stevia or a tablespoon (or more, to taste) of honey. Play around with it to make it perfect for YOU. If you use milk, I highly recommend treating yourself to whole milk. You just can’t beat the creaminess that it adds. 🙂 It’s a cozy decadent treat, so savor every sip!
Pumpkin Spice Chai Tea Latte – 1 serving (a little over 12 ounces)
1 bag of your favorite chai tea (or one teaspoon if using loose leaf)
2 tbsp canned pumpkin
½ tsp pumpkin pie spice
1 ½ tbsp sugar
1 cup whole milk
½ tsp vanilla extract
Optional: whipped cream and extra pumpkin pie spice to garnish
Steep the tea in ½ cup of boiled water for 4-5 minutes (or the recommended steep time for your specific tea). While the tea is brewing, whisk together canned pumpkin, pumpkin pie spice, sugar, and whole milk in small saucepan over medium heat. When hot and gently steaming (be careful not to boil), remove from heat and stir in vanilla and tea. Pour into your favorite mug, top with a large dollop of whipped cream and garnish with a dash of pumpkin pie spice. <3