Pumpkin Chai Latte (Print Version)
# Ingredients:
→ Pumpkin Chai Latte Base
01 -
2 tsp ground Indian Chai tea mix
02 -
2 cups coconut milk (from can, or milk of choice)
03 -
3/4 cup pumpkin puree (canned, not pumpkin pie filling)
04 -
6 tbsp maple syrup
05 -
Pinch of sea salt (less than 1/8 teaspoon)
06 -
1 tsp vanilla extract
→ Optional Toppings
07 -
Homemade Coconut Whipped Cream
08 -
Double Coconut Salted Caramel Sauce
# Instructions:
01 -
Whisk together all the ingredients for the pumpkin latte base in a medium sized pan.
02 -
Heat the mixture over medium heat for 6-10 minutes or until hot but not boiling. Maintain a temperature under boiling to prevent curdling while ensuring the tea steeps properly.
03 -
To make the latte frothy, whisk vigorously while heating to create a foam layer, or transfer to a blender for additional foam. An espresso machine or handheld milk frother will produce the best thick foam.
04 -
Pour the finished latte mixture into 4 glasses and top with optional whipped cream and caramel sauce drizzle.
05 -
For an elegant presentation, 'paint' lines of caramel sauce up the sides of each glass to create a striped effect.
# Notes:
01 -
The recipe calls for ground Indian Chai tea mix - see original notes for details