Pumpkin Chai Latte

I know pumpkin this, pumpkin that, but you won’t want to miss out on this delicious chai latte twist on the classic PSL. The recipe is easy to make and will fill your house with the smells of Autumn. This pumpkin chai latte has a spicy kick from ginger, black pepper, and cayenne that plays beautifully off the creamy pumpkin.

Pumpkin Chai Latte Ingredients:

4 black tea bags

6 cups water

1 1/2 cans of pumpkin purée

5 cinnamon sticks broken in half

3 inches of ginger sliced

10 cardamom pods crushed

1 tbsp fennel seed

5 star anise

1 tsp vanilla paste

10 black pepper corns

1/2 of a nutmeg grated

Dash cayenne powder

5 tbsp honey

Frothed milk of choice

Instructions:

Set your instant pot or to simmer and add in the water, pumpkin purée, and spices. Once your water is heated add in the tea bags and steep for 5-7 minutes. Then remove the tea bags from the instant pot, allow the pumpkin chai tea to simmer for additional 30 minutes. Strain the tea and funnel into canning jar. Concentrate will be good in the refrigerator for about a week.

Latte:

Use a ratio of two thirds concentrate to one third frothed milk of choice.

Print Recipe

Pumpkin Chai Latte

Pumpkin Chai Latte, delicious fall scents will fill your home as you make this pumpkin chai latte concentrate. Spicy and smooth this fall treat will warm your soul.

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: hot drink, latte

Cuisine: Latte, Pumpkin Chai Latte

Keyword: Pumpkin Chai Latte

Author: Kevin

Equipment

• Slow Cooker/Instant Pot

Ingredients

• 4 black tea bags
• 6 cups water
• 1 1/2 cans of pumpkin purée
• 5 cinnamon sticks broken in half
• 3 inches of ginger sliced
• 10 cardamom pods crushed
• 1 tbsp fennel seed
• 5 star anise
• 1 tsp vanilla paste
• 10 black pepper corns
• 1/2 of a nutmeg grated
• Dash cayenne powder
• 5 tbsp honey
• Frothed milk of choice

Instructions

• Set your instant pot or to simmer and add in the water, pumpkin purée, and spices. Once your water is heated add in the tea bags and steep for 5-7 minutes. Then remove the tea bags from the instant pot, allow the pumpkin chai tea to simmer for additional 30 minutes. Strain the tea and funnel into canning jar. Concentrate will be good in the refrigerator for about a week.

LATTE:

• Use a ratio of two thirds concentrate to one third frothed milk of choice.

Try our Ginger Spiced Chai Tea Latte recipe, or this amazing hot mulled apple cider from Gigi Howe.