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Drink recipe · from the recipe book

Velvety Pumpkin Cardamom Soy Chai

A thick, velvety chai with earthy pumpkin, deep molasses sweetness and floral cardamom over a bold, concentrated black tea.

Velvety Pumpkin Cardamom Soy Chai

Ingredients

  • 1¼ cups (300 ml)280 gSoy milk, original
  • ½ cup140 gPumpkin puree, canned
  • ½ cup (120 ml)100 gBrewed black teabrewed double-strength
  • 1 tbsp packed14 gBrown sugar
  • 1⅛ tsp8 gMolasses
  • 1 tsp2 gGround cardamom
  • ½ tsp1 gGround ginger
  • ½ tsp2 gVanilla extract
  • ⅛ tsp0.3 gGround nutmeg

Steps

  1. First, brew the black tea double-strength and keep it hot.
  2. In a small pot, whisk the pumpkin puree with the cardamom, ground ginger, brown sugar and molasses over medium-low heat until smooth and fragrant, about 2 minutes.
  3. Gradually whisk in the soy milk until no lumps remain, then heat until steaming, about 4 minutes, without letting it boil.
  4. Whisk in the hot brewed black tea and heat 1 minute more until steaming.
  5. Take the pot off the heat and stir in the vanilla.
  6. Whisk briskly until frothy, divide between two mugs and dust the tops with the nutmeg. Serve hot.

Contains: Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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