Based on the classic PSL, this pumpkin spice chai latte is full of all the classic fall flavours you know and love.
I mean, really… what could be more fall-esque than a pumpkin spice chai latte?
And while it sounds fancy, it really isn’t all that hard to make. With a few basic ingredients, you’ll have yourself a cafe-worthy warm drink to curl up with as you read a book by the fire and watch the autumn leaves fall.
Even though I live in Australia, one sip of this brings me straight to that warm fuzzy fall feeling. Perfect.
This recipe calls for pumpkin puree, which you can either make yourself or buy canned.
I’ve found that it’s pretty hard to find at regular supermarkets in Australia, but thankfully, making it yourself is super simple.
See my tips for making your own pumpkin puree in my recipe for Vegan Pumpkin Chocolate Chip Oatmeal Bars.
This recipe is best when made with a high-quality loose leaf chai tea. My personal favourite is Byron Chai, which I find to be perfectly spiced and well balanced.
You can use chai tea in a bag, but oftentimes the flavour is less strong. If doing so, I suggest maybe using 2 tea bags instead of one.
I don’t recommend using liquid chia concentrate, as it’s already sweetened and will make your latte way too sweet.
I either use oatly oat milk or make it myself (recipe to come soon!)
You do get a hint of pumpkin flavour, but it’s not overly pumpkin-y. Straining the latte also helps remove any large or stingy pumpkin bits.
Pumpkin pie spice (also referred to as pumpkin spice) is a mix of cinnamon, ginger, nutmeg and cloves. If you have trouble finding it, mixed spice will also work here
I use a small, handheld milk frother to froth the milk after it has been heated. I know some frothers also heat the milk, which would be super helpful here. You can also skip the frothing altogether - it'll still taste great!
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