Pumpkin Chai Latte

Save your money and make a delicious Pumpkin Chai Latte at home! Made with real pumpkin, seasonal spices, and naturally sweetened with maple syrup, this chai latte is vegan, easy, and healthy.

Course Beverges

Cuisine American

Keyword Chai latte, Pumpkin

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Servings

Calories 247kcal

Author Katie Trant

Ingredients

2 rooibos chai tea bags or 4 teaspoons of loose tea
½ cup water
1 ½ cups unsweetened oat milk or other milk of choice
2 tablespoon pumpkin puree
1-2 tablespoon pure maple syrup
2 tablespoon MCT oil optional
¼ tsp ground cinnamon
¼ teaspoon ground ginger
pinch nutmeg
pinch cloves

US Customary - Metric

Instructions

Bring the water to a boil in a medium sauce pan.
Add the chai tea bags, and let steep for 5 minutes.
Add the milk to the pot, and bring to a boil.
Remove from the heat and add the pumpkin purée, maple syrup, MCT oil, and spices.
Using an immersion blender, blend the latte until the ingredients are well combined and the milk is frothy - about 30 - 60 seconds.
Pour into mugs and serve immediately.

Notes

Nutrition values are an estimate only.
Nutrition has been calculated using unsweetened oat milk, maple syrup, and MCT oil. Modifying the recipe will change the nutrition output.
Does it matter if I use black tea or rooibos in this recipe? Nope! Dealer's choice.
What kind of milk works best? My favourite plant-based milk (and what I use for most tea lattes) is oat milk, but you can use almond milk, cow's milk, or another plant-based milk of your choosing!
Do I have to use the MCT oil? Nope! I love how foamy and satisfying it is with the MCT oil in there, but if you don't have it or don't want to use it, feel free to leave it out.
Can I make this without a blender? If you don't have a blender of sorts I'd leave out the MCT oil and whisk the hell out of it by hand.

Nutrition