Ingredients
Scale
- 1 cup milk (whole milk, oat milk, or almond milk work best)
- 1 chai tea bag or 1/2 cup concentrated chai base
- 2 tablespoons real pumpkin puree
- 1 tablespoon maple syrup or brown sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon pumpkin pie spice
- Whipped cream (optional for topping)
- A pinch of extra pumpkin pie spice for garnish
Instructions
- Boil half a cup of water and steep your chai tea bag for about 4 to 5 minutes. You want a very strong tea base to ensure the spices shine through the milk and pumpkin. if you are using a liquid chai concentrate, simply measure out half a cup and set it aside. Ensure the tea is hot before moving to the next step.
- In a small saucepan over medium heat, combine the milk, pumpkin puree, maple syrup, and pumpkin pie spice. Whisk the ingredients constantly until the mixture is steaming and well combined. Do not let the milk reach a rolling boil, as this can scald the milk and change the flavor. The pumpkin puree should fully dissolve into the milk, creating a smooth, orange-tinted liquid.
- Remove the saucepan from the heat and stir in the vanilla extract. Pour the hot chai tea into your favorite large mug. Pour the pumpkin milk mixture over the tea. If you have a handheld milk frother, pulse it in the mug for 30 seconds to create that classic coffee house foam. Top with a generous dollop of whipped cream and a sprinkle of pumpkin pie spice.
- Cook Time: 10 minutes