This Pumpkin Spice Chai Latte made with pumpkin puree, milk, maple syrup and spices.
I saw a recipe for Pumpkin Spice Latte Milkshake over at A Dash of Megnut the other day. Her photos looked amazing and I really wanted to try one, but there was one problem … a big problem … I don’t drink coffee.
Then I thought what about a “Pumpkin Spice Chai Latte!” Do those even exist?!” Turns out they do. If you want one right now, you get one at the Starbucks nearest you.
But I wanted to create one of my own. I had some pumpkin left over from making the Double Layer Pumpkin Cheese cake the other day. Megan’s recipe called for vanilla ice cream substitute (since she was making hers vegan) or ice cream. Checking the freezer, we only had my husband’s coffee ice cream. I really don’t like the flavor of coffee, but Gary problem wouldn’t like it if I ate his ice cream. So I decided to use milk instead.
Pumpkin Spice Chai Latte
Yields 1-2 servings
1 cup whole milk
1/2 cup pumpkin puree
1/2 cup chai latte (I used Tazo brand)
1 teaspoon pumpkin pie spice
2 teaspoons maple syrup
1 teaspoon caramel sweetened condensed milk
1/2 teaspoon vanilla extract
whipped cream, to top
ground cinnamon, for garnish (optional)
Add all ingredients to a high speed blender. Process until smooth. Top with whipped cream and some cinnamon.