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. Add the almond milk, pumpkin purée, maple syrup, vanilla, pumpkin spice blend and salt to the pan. Step 1: Add pumpkin spice sauce to drinking cup. Step 2: Pour in the hot-brewed chai tea (double strength) Step 3: Steam and froth milk and pour into cup, being sure to scoop foam onto the top of the pumpkin chai latte. Step 4: Sprinkle pumpkin pie spice on top. And here are a few things I use to make tea lattes.
Pumpkin Chai Latte Recipe Get Inspired Everyday!
In a chilled mixing bowl, blend together 1/4 cup heavy cream and 1/4 teaspoon vanilla extract with a whisk or hand mixer until stiff peaks form. Add 1 tablespoon pumpkin puree, 1 1/2 tablespoons sweetened condensed milk, and 1/4 teaspoon pumpkin spice to the side of the bowl and fold it in slowly and thoroughly. Keep chilled. 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. Let steep for 5 minutes. Step 2: Using the microwave or stove, warm the milk, brown sugar, pumpkin pie spice, and vanilla. Combine with a handheld frother or whisk until foamy. Taste the milk mixture and add more sugar if needed. Step 3: Pour the warm milk over the chai concentrate. Prep Time: 5 min Cook Time: 10 min Ready in: 15 min Yield: 1 Ingredients. 1 cup (240 ml) unsweetened cashew milk; 1 chai tea bag; 2 1/2 tablespoons (38 grams) canned pumpkin puree
Pumpkin Chai Latte Zest and Lemons
Method: Cook 1 cup of cubed pumpkin or butternut squash until tender. Drain but reserve the liquid for soup stock. Mash with a fork. Remove 2 tablespoons of the cooked pumpkin, use the remainder for another recipe. Add heavy cream and spices to the 2 tablespoons of mashed squash. To Make This Pumpkin Spice Chai Latte Recipe You Will Need: pumpkin puree - Make sure to use pumpkin puree and not pie filling. light brown sugar - Or use dark brown sugar.; pumpkin pie spice - Use homemade or store-bought.; milk - Use whatever you like to drink (cow's milk, soy milk, oat milk, almond milk, coconut milk or cashew milk).Any of these should work - however some froth. Make the pumpkin cold foam: In a tall glass, use a milk frother to froth the pumpkin pie filling, pumpkin pie spice, milk, cream and sugar. Froth for 1 - 2 minutes until the cold foam thickens up. Make the latte: Add the 2 tablespoons of cream to your chilled iced chai tea and stir until well combined. For a hot pumpkin chai latte: Stir 2 tablespoons pumpkin syrup and ½ cup chai concentrate in a microwave-safe mug and heat until steaming (about 30 seconds). Meanwhile, use your milk frother to heat ½ cup milk. Pour steamed milk over the pumpkin and chai mixture. Garnish with a pinch of chai spice blend to serve, if desired.
Chai Pumpkin Latte Sweet Poppy Seed
Instructions. Bring the water to a boil. Pour into a mug. Add the chai bags, and let them steep for 5-10 minutes (5 minutes for normal strength, 10 minutes [or more!] for stronger chai flavor). Add the milk, pumpkin, cinnamon, nutmeg, ginger, and liquid stevia to a small pot. This pumpkin spice chai latte recipe is a breeze to make and is ready in 10 minutes. * Scroll below for the printable recipe card and ingredient measurements. Brew tea: First, heat up some water in a saucepan. Once it starts boiling, drop in the tea bags. Let them boil for a few minutes until the water turns a dark golden color.
How to make this recipe step by step. Step 1: Start by mixing the chai tea spices together with the pumpkin purée and the maple syrup until smooth. Step 2: Next whisk the milk in a little at a time until it's combined. Step 3: Heat the mixture stirring occasionally for about 10 minutes over medium to medium-low heat to allow the spices to. Steep the tea bags for 5 minutes. Prepare the frothed milk by steaming it and whisking briskly by hand or using an electric frother or the milk frothing attachment on an espresso machine. Alternatively, warm the milk and pour it into the tea (in step 4) without frothing. Remove the tea bags and discard them.
Pumpkin Chai Latte Recipe on Closet Cooking
Step 1: Combine spices, pumpkin puree, vanilla extract, and brown sugar in a medium saucepan. Step 2: Cook on medium-low heat until fragrant and darkened in color. Stir frequently to prevent burning. Step 3: Pour milk into the saucepan and stir well to combine. Add all ingredients together and stir. Keep in the refrigerator until ready to serve. Will stay good for five days in fridge. To drink cold, serve over ice. To drink hot, heat over the stovetop or put on low in a slow cooker.
