Pumpkin Chai Lattes (vegan/dairy free)

Pumpkin is in the air and all over our house! It’s no secret that I love coffee and my Pumpkin Spice Lattes. A loves steamed pumpkin milk but S isn’t a huge fan of it so I took something she does love tea, and whipped up 2 Pumpkin Chai Lattes which she does like. I’m also a fan of these lattes as they are great for times I need to wind down and try to relax. I like tea but when it comes to lattes I’m more of a coffee fan, but like my chai and matcha tea lattes as well. Both versions are simple, one using the same pumpkin milk I use for my Pumpkin Spice Lattes and A’s pumpkin steamers and the other was a runner up version of a Pumpkin Spice Latte (we liked both but I only wanted to post one and the other one was a clear winner) using a homemade pumpkin spice syrup. So if you are a coffee fan you can also use the pumpkin syrup to make pumpkin lattes just adding espresso instead of tea.

There are many chai teas out there that you can buy from places such as Pranachai.com and I didn’t list any specifics as we have a few favorites but it comes down to personal preference as S isn’t a fan of black tea but likes other chai teas. We purchase loose tea at Teavana, David’s Tea, the market, and local tea shops where the options are endless. We tried it with “regular” chai, rooibos chai, pumpkin chai, and caramel chai teas. You can use tea bags as well just make sure the tea has a strong enough flavor or it will get lost with the pumpkin flavorings and milk. I like to brew double strength tea when making a latte using twice as much tea. If using tea bags use 2, for loose tea I use double the amount. You can also make an Iced Pumpkin Chai Latte, which is what we did with the ones pictured, just be sure to use double strength tea (brewed per ice tea instructions if using loose tea) and cool the tea before adding to the milk and add a cup of ice. Great for now when it’s fall and the weather hasn’t quit figured it out yet and you can switch to hot when the weather cools down or gets really brutal out to help you warm up!

Pumpkin Chai Latte, option 1
Makes 1 serving
1c brewed chai tea*
1c pumpkin milk, recipe below

Pumpkin Chai Latte, option 2
Makes 1 serving
1c brewed chai tea*
1c non dairy milk of choice (used So Delicious Vanilla Cashew Milk)
2 TBSP pumpkin syrup, recipe below

*You can use tea bags as well just make sure the tea has a strong enough flavor or it will get lost with the pumpkin flavorings and milk. I like to brew double strength tea when making a latte using twice as much tea. If using tea bags use 2, for loose tea I use double the amount. This is especially important when making an iced version, as well as having the tea cooled before adding ice.

For an iced version just mix pumpkin syrup if making option 2 with milk, and add with cooled chai tea to a glass, top with a cup of ice. Enjoy!

If you do not have a steamer, frothier, or frothing wand, you can shake milk, and pumpkin syrup if making option 2, in a jar with a tight fitting lid and then heat in the microwave as it will produce a frothier milk. Otherwise use a steamer, frothier, to heat the milk. Add warm brewed tea to warmed milk. Enjoy!

Pumpkin Milk
Makes 4-5 servings
1/2c canned or boxed full fat coconut milk (used So Delicious Culinary Coconut Milk, Original)
4c (1qt) cashew milk, or you can use coconut milk (used So Delicious Unsweetened Vanilla Cashew Milk)
3/4c pumpkin puree, not pumpkin pie filling
1/2c-3/4c pure maple syrup, we like it with 1/2 a cup but if you like your coffee or steamers sweeter or are looking for a sweet treat add more
1 TBSP plus 1 tsp pumpkin pie spice
1 TBSP vanilla, good quality if possible

In a Vitamix, or high-speed blender, blend together coconut milk (shake well if using canned or use only the thick cream part), warm cashew milk, maple syrup, pumpkin puree, pumpkin pie spice, and vanilla extract until blended. Pour into an airtight container, I like to use a glass container, and store in the refrigerator for up to a week. Shake before using.

Pumpkin Syrup
Makes 1 3/4c
1c HOT water
1/2c pure maple syrup
2 TBSP coconut palm sugar
1/3c pumpkin puree
1 TBSP pumpkin pie spice
1 tsp vanilla

In a Vitamix, or high speed blender, blend everything together until smooth. Store in an airtight container in the refrigerator for up to a week. If you aren’t going to use that much you can blend up a half batch. Shake before using.