It’s November!!! WHEN did that happen?? I feel like time simultaneously flies by but also crawls at a snails pace. Do you know what I mean? Like I bet a bunch of you are thinking “how is it only Wednesday?!” but then you look at the calendar and realize Thanksgiving is in three weeks when you feel like it was just July 4th.
Not that I’m complaining! We’re smack in the middle of fall now and I’ve got one my favorite drinks ever to share with you today. I realize most people go straight for the coffee for their big boost of caffeine in the morning, but I for reals cannot handle my caffeine. I get the jitters like craaaaazy from literally 3 ounces of coffee, not even a half a cup. So I’ve resorted to an enormous mug of black tea every morning to get me going. Except during Autumn. Autumn is for the Pumpkin Spice Chai Tea Latte.
Real quick, back to that time is flying by thing. I’ve been having one those “where did the time go” moments for pretty much the past month to be honest. I’ve got a good guess as to why: I’m turning 30 in 6 days. 6. days. The big 3-0. I legitmently don’t understand how life goes by so quickly while you’re staring at the clock waiting for time to pass.
Dan and I actually went back to our college town at the beginning of the summer this year for a wedding and it was one of the most surreal things I’ve ever experienced. It happened to be finals at the time and we were passing scores of students with their heads buried in books, writing out chemical processes and essays, and also just head on the table snoring, in the library. It felt both like a life time ago and just yesterday that that was me, in that very same chair, in that library, writing down that exact chemical process.
Ah well. Philosophical time tangent aside, let’s get back to this pumpkin spice chai tea latte business. Morning caffeinated beverages are what make life worth living amiright?
First, you start off with a batch of homemade spiced chai tea. Then, instead of scalding a pot of just milk and brown sugar, you’re going to add pumpkin puree (yah! REAL pumpkin!) and a little spice. Yes, pumpkin pie spice is involved. You love it don’t lie. Finally, blend the two together using an immersion blender or a standing blender until creamy. If using a standing blender, make sure to let the mixture cool a bit or else when you try and blend it the top will fly off and orange latte will go flying!
Speaking of pumpkin spice, I prefer my chai tea latte to be more on the “spiced” side rather than the “sweet” side, e.g. Starbucks style. Totally doesn’t stop me from getting them at Starbucks because omgdelicious but in general I like to steer clear of all those sugary syrups. My point being, if you’d prefer a bit more sweet, go ahead and add some honey or agave nectar to your tea, or even another pinch of brown sugar! Recipe for a delectable pumpkin spice chai tea latte in 3..2..1…Print
- 1 batch homemade chai tea, strained and warmed
- 2 cups milk (I used nonfat)
- 1/4 cup brown sugar, packed (use 2 tablespoons if you like a spicer chai, and go up to a 1/3 of a cup if you like a sweeter chai)
- 1/2 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 tablespoon maple syrup
- 1 teaspoon corn starch
- 1 teaspoon vanilla extract
- Heat milk, brown sugar, pumpkin puree, maple syrup, and vanilla extract in a small sauce pan over medium heat. Whisk in corn starch until completely combined. Scald mixture but do not boil.
- Stir chai tea batch into pumpkin and milk mixture. Using an immersion blender, standing blender*, or a whisk, blend until frothy. Let cool for 1 minute.
- Pour into favorite mug, top with a dollop of whipped cream, a pinch of cinnamon and a little raw cane sugar. Serve immediately.
*If using a standing blender, be sure to let the latte cool somewhat before blending. If it’s still steaming hot, the pressure of the heat will blow the top right off of the blender when you press blend!