For when you don’t feel like leaving the house, but crave a fall treat.
Happy FRIYAYAYAYAY, all! I crave my days off more now that the school year is in swing, work is picking up, and I’m growing more and more annoyed by the everyday antics of people with pea-sized brains.
Yes, my inner cynic is loud, and yes, I’m in need of a sweet treat. Pumpkin Cream Chai Latte it is!
Refrain from forking out a whopper of a dollar for this seasonal fave and instead make a healthier and arguably tastier version at home. We’ve got a simple homemade pumpkin sauce, spicy chai concentrate, and a silky cold foam topper for that pretty contrast. A perfect afternoon pick-me-up with a slice of Peanut Butter Chunk Pumpkin Bread.
Just a few steps here, so let’s get groovin’.
Nice Chai, Pumpkin
If you’re feeling hella ambitious, find a chai concentrate recipe and cook it up yourself. I tend to leave these types of projects for the established experts, so I bought Trader Joes’ bottled concentrate. I’ll tell you what, it’s pretty great, and cost about $3.
Alternatively, you can strong brew some chai tea bags. Steep a bag in 1/2 cup of hot water for 5 minutes, toss the bag, and stir in 1-2 tablespoons of maple syrup or brown sugar. Not *quite* the same, but gives a similar effect if you shirk away from store bought formulations.
Next, the pumpkin syrup. I use this sauce in all sorts of fall drinks. Simmer pumpkin puree with brown and white sugars, pumpkin pie spice, and water until thickened and incorporated, which takes about 10 minutes or so. Keep the heat tame, you don’t want a rolling boil, and stir the sauce every couple minutes or so. Finish by moving the pan off the heat and stirring in some vanilla.
Tip: Leftover sauce keeps well for up to a week in the fridge, for your morning PSLs!
Cold foam can be accomplished in three ways (that I know of): with a hand frother, a mechanized frother like the Nespresso Aeroccino – I own one myself -, or with a hand mixer. To make, combine heavy cream, whole or 2% milk, and some pumpkin sauce. With whichever method you choose, the resulting texture should be creamy and thick, but pourable, not as cohesive as whipped cream.
Now, put together your drink! Snag your favorite tall glass and stir together some chai concentrated and your favorite dairy or nondairy milk. Fill with ice, then gently pour the cold foam atop. A sprinkle of cinnamon or pumpkin pie spice, a cinnamon stick, and/or a star anise pod are lovely garnishes.
Kick back, relax, enjoy the fruits of your *minimal* labor, and have a great weekend, friends!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
More punkin sips:
pumpkin cream chai latte
Ingredients
- 1/4 cup chai concentrate
- 3/4 cup milk of choice (I like whole or soy)
pumpkin cold foam
- 1/4 cup heavy whipping cream
- 2 tbsp whole or 2% milk
- 1-2 tbsp pumpkin syrup (recipe below), to taste
pumpkin spice syrup
- 1/2 cup pumpkin puree
- 1/3 cup dark brown sugar
- 2/3 cup sugar
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
Instructions
- In a small saucepan, stir together the pumpkin, brown sugar, sugar, pumpkin pie spice, and 1 cup of water. Bring to a simmer and heat, stirring occasionally, for 10-12 minutes until the syrup thickens and the granules dissolve. Pull the pan from the heat and stir in the vanilla extract. Pour into a jar or heatproof container and let cool slightly.
- To make the cold foam: in a milk frother, with a handheld frother, or in a bowl with a hand mixer, whip the heavy cream, milk, and the pumpkin syrup until creamy. It should not peak like pure whipping cream, but rather take on a thick but pourable consistency.
- Stir the chai concentrate and milk together in your favorite glass, then top with ice. Slowly pour the cold foam overtop. Garnish with a star anise, cinnamon stick, and/or a shake or two of cinnamon, which I didn't do because I thought it looked ugly. Enjoy!
