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Drink recipe · from the recipe book

Velvety Pumpkin Ginger Chai Latte

A creamy, spoon-thick chai with pumpkin purée, fresh ginger and warm baking spices, lightly sweetened with maple and rounded out with whole milk.

Velvety Pumpkin Ginger Chai Latte

Ingredients

  • ¾ cup (180 ml)180 gBrewed black teabrewed strong
  • 1¼ cups (300 ml)300 gWhole milk
  • ⅓ cup90 gPumpkin puree, canned
  • 3 tbsp grated18 gFresh gingerfinely grated
  • 1 tbsp20 gMaple syrup
  • ½ tsp2 gVanilla extract
  • ½ tsp1 gGround cinnamon
  • ⅛ tsp0.3 gGround nutmeg
  • ⅛ tsp0.2 gGround cloves

Steps

  1. Brew the black tea strong, then set it aside while you start the pot.
  2. In a small pot over medium-low heat, whisk the pumpkin purée with the ginger, cinnamon, nutmeg and cloves for about 1 minute, until fragrant.
  3. Whisk in the brewed black tea and bring to a gentle simmer for 3 minutes to draw out the ginger.
  4. Whisk in the whole milk and heat until steaming, without boiling, about 3 minutes, whisking briskly to make it foamy.
  5. Take the pot off the heat and stir in the maple syrup and vanilla.
  6. Pour through a coarse strainer into two mugs, pressing the pumpkin through, and serve hot.

Contains: Milk.

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

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