Easy Pumpkin Spice Chai Latte
Easy Pumpkin Spice Chai Latte, featuring real pumpkin, can be whipped up in just a few minutes for you to enjoy and warm up with this fall.
I teased the other day with an Instagram of this Easy Pumpkin Spice Chai Latte. It had rained all night and we woke up to a significantly cooler morning – the heater was kicked on, it was drizzling all day, and the kids had to wear pants and sweaters to school that morning.
It was our first really cool fall day, though because we live in Colorado we’ll be vacillating between this odd combo of summer, fall, and winter weather for at least another month.
Oh Colorado, even with your beautiful gold and red fall leaves you can never make up your mind about what season it is. I actually kind of like it. Because if you’re sick of the heat, it is likely a cool day or two will come through. And if you’re sick of the cold…well, just then the sun and a warm burst will decide to come out.
That said, because it was the first really cool, rainy, dreary, almost winterish day we’ve had I found myself craving a pumpkin spice something warm to drink. I’ve been seeing pumpkin spice everything in stores lately, and I was finally ready to enjoy those flavors.
This recipe has real pumpkin puree blended in with the chai tea along with the delicious flavors that the Pumpkin Pie Spice Creamer offer. It only takes a few minutes to whip up.
First, you’ll blender water, pumpkin puree, milk and cornstarch in a blender. The cornstarch makes the chai and pumpkin combo nice and creamy and smooth. They’ll you’ll simmer the liquid and steep it over tea bags. Just before serving, you’ll top your mug off with a bit of Pumpkin Pie Spice Creamer.
If you’re experiencing confused fall weather like we often do in Colorado, you’ll be happy to know that this recipe can easily be transformed to an iced chai latte. Simply the liquid to cool to room temperature before you pour it over ice so the ice doesn’t instantly melt and dilute your chai.
And no worries if caffeine isn’t your thing, or you’d like to enjoy this tasty beverage before bedtime without caffeine. This recipe can easily be made caffeine-free by using an herbal version of Chai rather than black tea chai. You can find several different options of chai blend herbal teas on the tea aisle of your grocery store.
Kendall loves iced chai. It is probably one of her favorite drinks in the whole world and she loves pumpkin…so she’s was pretty excited when I told her about this drink recipe I had made. I’m glad I was able to find a caffeine-free chai herbal chai blend at the grocery store so she can have this at home whenever she wants.
For a double dose of pumpkin, serve a mug or glass of this Easy Pumpkin Spice Chai Latte with one of these fall favorite pumpkin recipes:
A toasted bagel is delicious slathered in this Whipped Pumpkin Cream Cheese.
Orange Spice Pumpkin Muffins with Pecan Streusel are a great addition to any breakfast or brunch.
For an after dinner treat, try these Pumpkin Pie Truffles.
Pumpkin Sugar Cookie Bars are a kid favorite.
I make cinnamon rolls every Christmas for breakfast. These Pumpkin Cinnamon Rolls are one of our family favorite recipes.
What are your favorite pumpkin recipes for fall?
Pumpkin Spice Chai Latte
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes, plus chill time
Pumpkin Spice Chai Lattes are super simple to whip up at home. Serve them hot or cold depending on your taste preferences. For an Iced Pumpkin Spice Chai Latte, allow the mixture to cool to room temperature, then pour over ice in a glass.
- 1 cup Water
- 3 tablespoons real Pumpkin Puree
- 3/4 teaspoon Cornstarch
- 2/3 cup Milk
- 2 Chai Blend flavored tea bags
- 5 tablespoons International Delight Pumpkin Pie Spice Creamer
- Cinnamon Sticks for garnish, optional
In a blender, combine the water, real pumpkin puree, cornstarch, and the milk. Blend, according to your blender's manufacturer's instructions, until the mixture is smooth and well incorporated.
Transfer the blended pumpkin mixture to a small saucepan over medium heat. Slowly bring to a simmer, whisking frequently so that the mixture doesn't stick to the bottom of the pan. Simmer for 1 - 2 minutes, or until the mixture has slightly thickened and is nice and creamy.
Set two mugs on the counter. Place one tea bag in each mug. Divide the pumpkin milk mixture between 2 mugs, pouring it over the tea bags and allow the tea to steep for 5 minutes.
After the tea has steeped, discard the tea bags. Swirl 2 1/2 tablespoons of International Delight Pumpkin Pie Spice Creamer into each mug. Taste, and sweeten with maple syrup or agave if desired. Serve, taking care to allow the liquid to cool to an appropriate drinking temperature so as not to burn the mouth.
This recipe can easily be made caffeine-free by using an herbal version of Chai rather than black tea chai. You can find several different options of chai blend herbal teas on the tea aisle of your grocery store.
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.