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- 1 cup brewed chai tea - 1/2 cup pumpkin puree - 1/2 cup milk (dairy or non-dairy) - 1 tablespoon maple syrup - 1/2 teaspoon vanilla extract - 1/2 teaspoon pumpkin pie spice - 1/4 teaspoon ground ginger - 1/4 teaspoon ground cinnamon - Pinch of nutmeg - 1/2 cup heavy cream - 1 tablespoon powdered sugar - 1/2 teaspoon cinnamon Gathering these ingredients is simple and fun. First, you need chai tea. Brew it strong to get that nice, warm flavor. Next, grab some pumpkin puree. This adds creaminess and a touch of fall. Choose any milk you like. It can be dairy or a nut milk. For sweetness, use maple syrup. It gives a rich taste. A splash of vanilla extract adds a lovely aroma. Now, for spices: pumpkin pie spice is a must. It has all the right flavors. Ground ginger gives a nice kick. Ground cinnamon adds warmth, while a pinch of nutmeg rounds it out perfectly. For the cinnamon cream, start with heavy cream. It whips well and makes everything richer. Add powdered sugar to sweeten it. Finally, sprinkle in cinnamon for extra flavor. These ingredients come together to create a cozy drink that warms you inside. To start, grab a small saucepan. Combine these ingredients: - 1 cup brewed chai tea - 1/2 cup pumpkin puree - 1/2 cup milk (dairy or non-dairy) - 1 tablespoon maple syrup - 1/2 teaspoon vanilla extract - 1/2 teaspoon pumpkin pie spice - 1/4 teaspoon ground ginger - 1/4 teaspoon ground cinnamon - Pinch of nutmeg Heat this mix over medium heat. Whisk constantly until it is hot. Avoid boiling it; we want it warm, not bubbling. Next, take an immersion blender and blend the hot mixture. Blend until it becomes smooth and frothy. If you don’t have an immersion blender, carefully pour it into a regular blender. Blend for just a few seconds. This step makes the drink light and airy. Now, let’s make the cinnamon cream. In a medium bowl, pour in: - 1/2 cup heavy cream - 1 tablespoon powdered sugar - 1/2 teaspoon cinnamon Use an electric mixer on medium speed. Whip the cream until soft peaks form. Gradually add the powdered sugar and cinnamon. Keep whipping until stiff peaks form. This cream will sit beautifully on top of your latte. To get the best froth, whisk well. Whisking adds air and lightness. I love using an immersion blender for this. It blends fast and keeps things smooth. If you don’t have one, a regular blender works too. Just be careful when pouring hot liquids. You can change the taste by adding more maple syrup. Start with one tablespoon and add more if you like it sweeter. For milk, you can use almond, oat, or soy milk. Each gives a unique flavor. Choose what you enjoy most. Serve your latte in clear mugs. This shows off the pretty layers. A cinnamon stick makes it look fancy. You can also add ginger cookies on the side. They pair well with your warm drink. This adds a fun touch to your experience. {{image_2}} To make a vegan version of pumpkin chai latte, swap out dairy milk for plant-based options. Almond milk, oat milk, or coconut milk work great. For the cinnamon cream, use coconut cream or a dairy-free whipped topping. This keeps the drink creamy and rich without animal products. You can add extra spices to boost flavor. Try cardamom for warmth or nutmeg for depth. Some like to add flavored syrups, such as vanilla or caramel, for a sweet twist. For a pumpkin spice chai latte, simply increase the pumpkin pie spice. This adds more pumpkin flavor and warmth. Pairing your pumpkin chai latte with snacks makes it even better. Ginger cookies bring a spicy crunch that complements the drink. Biscotti also works well for dipping. The crunchiness of these treats contrasts nicely with the creamy latte. To store leftover pumpkin chai latte, pour it into an airtight container. Seal it tightly. Place it in the fridge. It will last for up to three days. Before you drink it again, give it a good shake. The spices may settle at the bottom. When reheating your latte, do it gently. Pour it into a small saucepan. Heat it over low heat. Stir it often to keep it from sticking. Avoid boiling, as it can change the texture. If you want, you can use a microwave. Heat it in short bursts, stirring in between. This way, you keep the creamy goodness. To store cinnamon cream, place it in a clean, airtight container. Keep it in the fridge. It will stay fresh for about two days. When you are ready to use it, give it a quick whip. This will help restore its fluffy texture. Avoid freezing it, as this can change how it feels. Yes, you can use regular tea. However, it will change the flavor profile of your drink. Chai tea has spices like cardamom and cloves, which add warmth. Regular tea lacks these flavors, making your latte less rich. If you want a spiced flavor, consider adding spices like cinnamon or nutmeg to your regular tea. To reduce sweetness, cut back on maple syrup. Start with one teaspoon and taste. You can also use unsweetened milk or a milk alternative. This way, you control the sweetness better. If you prefer, add a pinch of salt. Salt can balance sweetness without adding more sugar. Homemade pumpkin puree lasts about one week in the fridge. Make sure to store it in an airtight container. For longer storage, freeze it. In the freezer, it can last up to six months. Just thaw it in the fridge before using it in your latte. This pumpkin chai latte recipe blends warm spices with creamy pumpkin flavor. You only need simple ingredients and easy steps. Whipping up cinnamon cream adds a special touch. Remember to adjust sweetness to suit your taste. You can also experiment with flavors and variations. Enjoy your cozy drink paired with snacks. I hope you make this latte a seasonal favorite. Dive in and savor every sip!

Pumpkin Chai Latte with Cinnamon Cream

Warm up your autumn days with this delicious Pumpkin Chai Latte with Cinnamon Cream! This cozy drink blends brewed chai tea and pumpkin puree for a comforting treat, topped with luscious cinnamon cream. Perfect for a chilly afternoon, this recipe is easy to make and will impress your friends and family. Click through to explore the full recipe and make your fall extra special with this delightful latte!
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Ingredients
  

1 cup brewed chai tea

1/2 cup pumpkin puree

1/2 cup milk (dairy or non-dairy)

1 tablespoon maple syrup (adjust to taste)

1/2 teaspoon vanilla extract

1/2 teaspoon pumpkin pie spice

1/4 teaspoon ground ginger

1/4 teaspoon ground cinnamon

Pinch of nutmeg

For the Cinnamon Cream:

1/2 cup heavy cream

1 tablespoon powdered sugar

1/2 teaspoon cinnamon

Instructions
 

In a small saucepan, combine the brewed chai tea, pumpkin puree, milk, maple syrup, vanilla extract, pumpkin pie spice, ground ginger, ground cinnamon, and nutmeg. Heat the mixture over medium heat, whisking constantly until it is hot but not boiling.

    Once hot, remove the saucepan from the heat and blend the mixture using an immersion blender until smooth and frothy. If you don’t have an immersion blender, carefully transfer the mixture to a regular blender and blend for a few seconds.

      For the Cinnamon Cream, in a medium bowl, whip the heavy cream with an electric mixer on medium speed until soft peaks form. Gradually add the powdered sugar and cinnamon, then continue to whip until stiff peaks form.

        Pour the pumpkin chai latte into mugs, leaving some space at the top for the whipped cream.

          Generously spoon the cinnamon cream over each mug of pumpkin chai latte.

            Optionally, sprinkle a pinch of cinnamon or pumpkin pie spice on top of the cream for garnish.

              Prep Time, Total Time, Servings: 10 mins | 15 mins | 2 servings

                - Presentation Tips: Serve the latte in clear glass mugs to showcase the layers of the drink and the cinnamon cream. Add a cinnamon stick for a festive touch and serve with a couple of ginger cookies on the side.