Pumpkin Spice Latte – Chai or Coffee

Yum! Try this awesome Hot Fall Drink! I also use the base to make Pumpkin Spice Protein Shakes, simply add the base to 1 C. Unsweetened almond milk, add a scoop of your favorite Protein Powder (I love Proto Whey-we sell it at the gym), blend with ice, enjoy!

For the Pumpkin Spice Base:
• 1 cup real pumpkin puree (not pie filling)
• ¾ cup light brown sugar
• 1 tablespoon ground cinnamon
• 1 tablespoon vanilla extract
• ½ teaspoon ground ginger
• ¼ teaspoon freshly grated nutmeg
• 1 pinch of salt

For the Pumpkin Spice Latte:
• 2 tablespoons Pumpkin Spice Base
• 1 cup milk or unsweetened almond milk (saves about 10 g of sugar)
• 1 Stash Black Tea Spice Chai tea bag or ½ cup strongly brewed coffee or espresso

To Make the Pumpkin Spice Base:
Mix all of the base ingredients together until it is evenly colored and darkened. Scrape it into a clean jar with a tight fitting lid. Store in the refrigerator for up to 2 weeks.

To Make a Pumpkin Spice Latte:
For chai based latte – Pour ½ cup of boiling water of the chai tea bag. Let it sit while you prepare the pumpkin milk.

Stir the Pumpkin Spice Base and the milk together in a microwave safe 2-cup container or a saucepan until it is smooth. Heat the mixture until it is steamy and frothy.

Pour the hot milk into the tea. You can leave the tea bag in if you’d like it very strong or remove it if you prefer. For an espresso based latte simply substitute espresso or strongly brewed coffee for the chai tea. Serve as is or top with a thick cap of whipped cream and a few scrapings of nutmeg.

I recommend making a double batch and splitting it with a friend to use up a whole can of pumpkin puree. Filling a half pint jar of Pumpkin Spice Base is enough for 4 servings.

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