Pumpkin spice chai latte made with natural ingredients: pumpkin puree, almond milk, maple syrup and spices. This creamy yet skinny latte clocks in at only 90 calories (without the totally optional coconut cream). Amounts listed below yield one latte so multiple up as necessary. If you want to save some time, I think you could use about ½ teaspoon pumpkin pie spice instead of the spices listed below. I think you could also make a big batch of this, store it in the refrigerator and rewarm individual drinks on the stove (whisk well to recombine).
- 1 tbsp 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
Optional 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
- In a small saucepan, bring ½ cup water to a gentle boil. Remove the water from heat, add the tea, and let it steep for 4 minutes, then remove the tea leaves.
- Add the almond milk, pumpkin purée, maple syrup, vanilla, cinnamon, ginger, nutmeg, cloves and salt to the pan. Whisk in the optional arrowroot starch or cornstarch. Pour the mixture into a stand blender and blend for a minute or two, until the components are blended together and the drink is nice and creamy. (You can alternatively use an immersion blender, but I had much better results with my stand blender.)
- Pour the mixture back into your pan and gently rewarm on the stove, then pour it into a mug. Top with totally optional whipped coconut cream and/or garnish with the totally optional cinnamon stick or star of anise.
- To make the coconut whipped cream: Pull out the chilled can of coconut milk and mixing bowl. Open the can of coconut milk and scoop the solid coconut cream into the chilled bowl (you can use the remaining coconut water in smoothies). Using an electric hand mixer, beat the cream until fluffy and smooth. Add the maple syrup, vanilla extract and cinnamon and gently blend again to combine. Use the coconut cream immediately or cover and store in the fridge for later (it will be soft at room temperature and more firm when cold).
*Recipe is from Cookie + Kate
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