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Cozy Pumpkin Chai Latte with Oat Milk

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A warm, spiced pumpkin chai latte made with oat milk, ready in just 10 minutes. It’s the perfect cozy drink for fall mornings or quiet evenings, with no caffeine jitters.

Ingredients

Scale
  • 1 ½ cups (360 ml) oat milk
  • 3 tablespoons (45 ml) pumpkin puree (not pumpkin pie filling)
  • ½ cup (120 ml) chai concentrate or 2 chai tea bags steeped in ½ cup hot water for 5 minutes
  • 1 to 2 tablespoons (15 to 30 ml) maple syrup
  • ½ teaspoon (2.5 ml) vanilla extract
  • ½ teaspoon pumpkin pie spice
  • 1 cinnamon stick (optional, for stirring and garnish)
  • Pinch of salt
  • For topping (optional): coconut whipped cream or regular whipped cream, extra pumpkin pie spice or cinnamon for dusting, star anise or cinnamon stick for garnish

Instructions

  1. Combine the pumpkin and spices: In a small saucepan, add the pumpkin puree, pumpkin pie spice, and a tiny pinch of salt. Whisk together over medium-low heat for about 30 seconds until fragrant.
  2. Add the oat milk: Slowly pour in the oat milk while whisking constantly. Keep the heat at medium-low and warm until tiny bubbles appear around the edges, about 3 to 4 minutes. Do not boil.
  3. Stir in the chai and sweetener: Add the chai concentrate (or steeped chai tea) and maple syrup. Whisk to combine. Taste and adjust sweetness or spice as desired.
  4. Add the vanilla: Stir in the vanilla extract.
  5. Froth the milk (optional): Use a milk frother to foam the top layer, or pour about ¼ cup of the warm latte into a jar, seal, and shake vigorously for 20 seconds. Pour back on top.
  6. Pour and garnish: Pour the latte into a mug. Top with whipped cream if desired, then dust with extra pumpkin pie spice or cinnamon. Add a cinnamon stick or star anise for garnish.
  7. Serve immediately: Drink right away for the best texture and flavor.

Notes

Do not boil the oat milk to prevent separation. Bloom the spices by heating the pumpkin puree and spices first for better flavor. Use room-temperature oat milk to avoid scorching. Whisk thoroughly to incorporate the pumpkin. For make-ahead, mix pumpkin, spices, and maple syrup in a jar and refrigerate for up to a week. Leftovers can be stored in an airtight jar in the fridge for up to 2 days; reheat gently on the stovetop, whisking constantly. Do not freeze.

Nutrition

Keywords: pumpkin chai latte, oat milk latte, fall drink, vegan latte, dairy-free latte, easy latte recipe

Find it online: https://cookyep.com/cozy-pumpkin-chai-latte-with-oat-milk-easy-10-minute-recipe/