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Drink recipe · from the recipe book

Velvety Pumpkin Maple Chai Latte

A thick, velvety chai with silky pumpkin body, maple sweetness and warm cardamom, frothed until creamy on top.

Velvety Pumpkin Maple Chai Latte

Ingredients

  • ½ cup (120 ml)120 gBrewed black teabrewed extra strong
  • 1½ cups (350 ml)360 gWhole milk
  • ⅓ cup80 gPumpkin puree, canned
  • 1 tbsp24 gMaple syrup
  • ½ tsp1 gGround cardamom
  • ½ tsp1 gGround cinnamon
  • ¼ tsp0.5 gGround ginger

Steps

  1. Brew the black tea extra strong, using about twice the usual tea bags or leaves, steep 5 minutes, then remove them.
  2. In a small pot over medium heat, whisk the pumpkin puree with the maple syrup, cardamom, cinnamon and ground ginger and cook, stirring, for 1 minute until fragrant.
  3. Whisk in the brewed black tea until smooth and simmer gently for 2 minutes.
  4. Pour in the whole milk and heat, whisking, until steaming with small bubbles at the edge; do not let it boil.
  5. Take the pot off the heat and whisk briskly for 30 seconds until the top turns foamy.
  6. Divide the pumpkin chai latte evenly between two mugs and serve hot.

Contains: Milk.

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

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