Pumpkin Pie Chai Latte
The following recipe was created in collaboration with Lauren Schulte. To see more of her bites and meals, visit her Instagram @TheBiteSizePantry.
‘Tis the season of the pumpkin latte! I love a good craft coffee creation from a local coffee house, but in the spirit of the season, I decided to create this delicious, dairy free spin on a pumpkin spice and chai latte at home.
This Pumpkin Pie Chai Latte combines two of the best fall flavors, pumpkin and chai, along with Califia Farms dairy free oat milk. With its silky smooth texture and rich flavor, you’d never know it doesn’t include dairy. Mixed with Heinen’s organic canned pumpkin, this latte is fall in a cup!
If you’re a true fan of fall like me, you love pumpkin spice everything. This recipe calls for a homemade pumpkin spice simple syrup that you can use all fall long! It’s seriously delicious on everything – in chai lattes, in iced or hot coffee, poured over pancakes or on anything your seasonal heart desires.
Pumpkin Pie Chai Latte
Servings: 2
Ingredients
For the Pumpkin Spice Simple Syrup
- 2 Tbsp. Heinen’s organic canned pumpkin puree
- 1 tsp. Heinen’s organic ground cinnamon
- 1/2 tsp. Heinen’s organic ground nutmeg
- 1/2 tsp. Heinen’s organic ground ginger
- 1/8 tsp. Heinen’s organic ground cloves
- 1 cup water
- 1 cup brown sugar, lightly packed
For the Pumpkin Pie Chai Latte
- 1 ½ cups Califia Farms oat milk
- 1 ½ cups Oregon Chai chai tea latte
- 3 Tbsp. Heinen’s organic canned pumpkin puree
- 1 tsp. pumpkin spice syrup or maple syrup
- ½ tsp. pumpkin pie spice
- 1 cinnamon stick
- 1 star anise
- Coconut whipped cream
- 1 Tbsp. cinnamon sugar
Instructions
For the Pumpkin Spice Simple Syrup
- In a small bowl, add the pumpkin puree, cinnamon, nutmeg, ginger and ground cloves. Mix well to combine.
- In another bowl, whisk together the water and brown sugar.
- Place in the microwave for 1 minute on high. Whisk well to combine.
- Heat for another 30 seconds on high. It will start to bubble and look like it’s boiling.
- Whisk together the pumpkin mixture with the water and brown sugar mixture.
- Let cool for 10-15 minutes.
- Using a mesh strainer or cheesecloth, strain the syrup. It will be slightly thick in consistency.
- Store in an airtight container in the refrigerator for up to two weeks for maximum freshness.
For the Pumpkin Pie Chai Latte
- Add the Califia Farms oat milk, cinnamon stick, pumpkin puree, pumpkin spice syrup (or maple syrup) and pumpkin pie spice to a small pot. Stir well to combine.
- Heat on low for 5 minutes until hot.
- Turn off the heat and remove the cinnamon stick. Add the Oregon Chai chai tea latte. Stir well to combine.
- Wet the rim of a mug by running it under the faucet. Pour the cinnamon sugar onto a small plate. Place the wet rim of the mug in the cinnamon sugar, twisting it until the cinnamon sugar coats the entire rim of the mug.
- Pour the pumpkin latte mixture into the rimmed mug and top with whipped coconut cream, if desired.
- Sprinkle with a dusting of cinnamon and garnish with a star anise.
*Note: You can make your own pumpkin puree by roasting a pumpkin and blending in a blender or food processor.
This is a great recipe. The pumpkin syrup is the perfect combination of sweet and spicy. The pumpkin chai latte is delicious.
This recipe is amazing! I’ve never tried the Califia Oat Barista Blend until making this. It is now a staple in our fridge and the kids love it too
Kyle, we love that you tried Califia Oat Barista Blend and that it is now a staple in your fridge. Check out their milk and cold brews too!