Pumpkin spice lattes are the new harbinger of Fall! This recipe can be made with either chai spices brewed with black tea (without milk) or strongly brewed coffee. The recipe below will make two large mugs.
1 cup brewed black tea chai (without milk)* or strongly brewed coffee
2 tablespoons canned pumpkin purée, such as Libby's
2 tablespoons pure maple syrup or other sweetener of your choice**
1 teaspoon pure vanilla extract
1/2 teaspoon pumpkin pie spice
Fine sea salt
2 cups whole milk (or milk substitute)
Topping: Whipped cream plus a dusting of pumpkin pie spice
Whisk together black tea chai (or strong coffee), pumpkin purée, maple syrup, vanilla extract, pumpkin pie spice, and a pinch of fine sea salt. Whisk to combine until smooth. Divide mixture between two large mugs.
Heat milk until it is very hot. Using a handheld frother (or other method of your choice) froth the milk until light and foamy. Pour the hot frothed milk over the tea (or coffee) mixture the coffee mixture.***
* Heat 1 1/2 cups water to a boil and stir in 1 heaping tablespoon Malabar Chai Spice Blend. Turn off heat, cover, and allow spices to infuse for 5-7 minutes. Strain.
** Another favorite natural sweetener that I like to use with 'fall flavors' is Coconut Nectar. It has a delightful caramel-buttery flavor. It's also great for salad dressings. A little goes a long way!
*** You can skip the milk frothing, if you wish — but it does add a nice 'lightness' to the drink.
PHOTO CREDIT: © Can Stock Photo Inc. / by fahrwasser