I signed up for monthly emails from Glitter Guide last year and what a great decision that turned out to be. GG sends out the best stuff, from hot new summer reads, to beauty products that work, to (the best part) seasonal food inspiration including irresistible fall recipes. HELLO! Gimme all those fall treats, please.
A recipe from a monthly GG email caught my eye last year, and I just never could seem to get around to making it. But give me anything Chai and you have my full attention. I should suggest one precursor to the success of this recipe – to dismiss any preconceived notions you may have of how a Starbucks chai tastes. They have it down to a science, guys. And well, I don’t. But this recipe is reeeal good in all its creamy, autumny goodness and it will make all of your little endorphins smile.
If you have your own special fall latte recipe that you love, please do tell! Secrets like that are meant to be shared. This recipe makes one latte, so double it up and invite a friend over.
PUMPKIN CHAI LATTE
– ¼ c. liquid sweetened chai tea
– ¼ c. brewed coffee
– ⅔ c. almond milk (or substitute your preferred milk), divided
– 2 T. sweetened pumpkin purée*
– 1 cinnamon stick
Sweetened Pumpkin Purée*
– Mix the following ingredients in a saucepan over low heat for 5 minutes, or until fully incorporated and heated through: 2 T. pumpkin purée, ½ t. sugar, ⅛ t. pumpkin pie spice.
– Start by making the sweetened pumpkin purée as listed above.
– Once complete, add into the same pan the liquid chai, brewed coffee, ⅓ of the almond milk, and simmer over medium heat for 5 minutes, or until heated through and to your desired drinking temperature.
– Meanwhile, froth the remaining ⅓ almond milk using an aeorlatte. If you don’t have one of these contraptions, don’t worry – simply add the remaining almond milk to the pan and simmer with the rest of the ingredients. The final result will appear similar to the mug in the background of the image above.
– Pour simmering liquid into your favorite mug, top with the frothed milk and garnish with the cinnamon stick. Voila!