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September is here! And that means that it’s officially pumpkin spice season. I really enjoy all of the spices of the season and love good pumpkin spice or chai lattes. But here in South Carolina, early September still gets pretty darn hot! So, while I want to enjoy some pumpkin goodness, drinking a hot beverage is not going to work for me! I also don’t like all of the added sugar and other gunk in the seasonal beverages you get at certain coffee shops. Since I’m trying to reduce the amount of added sugar and chemical additives I’m consuming, going homemade makes sense to me. So I created this yummy pumpkin chai latte.
I do make my pumpkin chai latte using a rooibos chai tea which is decaffeinated. I have to avoid caffeine because it has always given me heart palpitations. So I just don’t drink it. But I love the rooibos a lot! I used unsweetened almond milk when I made this and it turned out beautifully. It even had a lovely foam layer on top!
Of course, you can always leave this as a hot beverage if that is what you prefer. When the weather finally starts to get cooler here in South Carolina, I will transition to a hot version as well. But that won’t be until sometime later in October or even early November.
Try this with my pumpkin bread or apple cinnamon bread. So yummy!
Iced Pumpkin Chai Latte
Equipment
- blender
Ingredients
- 1 cup water
- 2 chai tea bags
- 4 oz milk of your choice
- 2 tbsp pumpkin puree
- 1 1/2 tsp monk fruit and stevia sweetener
- 1/4 tsp pumpkin spice
- 1/8 tsp vanilla extract optional
Instructions
- Heat the water on the stovetop or in the microwave.
- Add the teabags and allow them to steep for 10 minutes
- Allow the water to cool a bit
- Add all ingredients into a blender
- Blend until everything is mixed well
- Poor over a glass with ice and enjoy
