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Homemade Pumpkin Chai Latte

4.9 from 13 reviews

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 1/2 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).

Homemade pumpkin chai lattes made with real pumpkin, almond milk, maple syrup and spices—rich and creamy, naturally sweetened and only 90 calories!

Ingredients

Latte

Optional coconut whipped cream

Instructions

  1. In a small saucepan, bring 1/2 cup water to a gentle boil. Remove the water from heat, add the tea bag, and let it steep for 4 minutes. Before removing the tea bag, squeeze any water remaining out by pressing the tea bag against the side of the pan with the back of a spoon.
  2. 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.)
  3. 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 totally optional cinnamon stick or star of anise.
  4. 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).

Notes

*I used Califia Farms brand almond milk (my favorite). Feel free to substitute your milk of choice for the almond milk. Keep in mind, however, that this drink’s nutrition information and allergen contents depends mostly on the milk you use—if you want a nut-free drink, choose a nut-free milk, etc.
More spiced pumpkin treats: gluten-free pumpkin oat pancakes, vegan pumpkin pecan scones and maple-sweetened pumpkin muffins.

▸ Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.