How to Make Pumpkin Spice Chai Lattes…From Scratch!

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Pumpkin Spice Chai Latte2

Who needs Starbucks when you can make your own Pumpkin Spice Chai Latte?

feel grateful to live in a place where all 4 seasons exist.  I throughly enjoy and embrace each Canadian season however, fall is defiantly my favourite.  Red. Orange. Yellow. Brown. The colours of the leaves change before your eyes.  The crisp smell of fallen leaves and cool air makes your insides smile.

Hiking in autumn is one of my favourite activities to do period.  The fresh air floods your lungs, revitalizing and regenerating your entire being.  The temperature is perfect.  Not too hot, not too cold.  When you finally hit the peek of the hill and look below at the landscape below, the colours will leave your breathless whether than the hike itself.

Fall is also the time of year of my favourite holiday…Halloween!  Forget Christmas, Easter, Valentines Day, and all the others.  Halloween is hands down, the best holiday of all time. I have always gone all out at this time of year.  If you’ve never seen how Halloween is celebrated in North America, be sure to check out my video from last years celebrations.

This time of year is also my favourite for one other things.  In fact, I tend to get a little obsessed with this specific thing at this time of year.  So much so, that it tends to be my first thought in the morning and my last thought before I go to bed… Pumpkin Chai Lattes!

Now, I’m not talking Starbucks here (although they aren’t bad), I’m talking home made, right from scratch, Pumpkin Lattes.  Once you experience my creation, you will never be the same again.  So, get your taste buds ready and let’s proceed…

Pumpkin Spice Syrup

1 Cup of Water

1/2 Cups of Sugar (I use Coconut Sugar)

3 Tbsp Pumpkin Puree

1 Tsp of Cinnamon

1 Tsp Ground Nutmeg

1/2 Tsp Ground Ginger

1/4 tsp Ground Cloves

Combine water and sugar in a pot over medium heat, stirring occasionally until the sugar has fully dissolved.  Turn the heat down to medium-low and add the pumpkin puree, cinnamon nutmeg, ginger and cloves.  Cook for about 7 minutes, stirring frequently because you don’t want the sugar to burn or ingredients to come to a boil.  Take the pot from the burner and let it cool for 10 minutes.  Strain syrup using a thin mesh strainer.  **Note: You can also use a coffee filter to strain the syrup.  Set aside and move on to the masala chai:

Masala Chai (this recipe comes straight from India)

1 Tbsp of Fennel or Anise Seed

6 Green Cardamom Pods

12 Cloves

1 Cinnamon Stick

1/4 Tsp of Fresh Ginger (Thinly Sliced)

1/4 Tsp Black Peppercorns

2 Bay Leaves

7 Cups water

3 Tbsp of Black Tea

3 Tbsp of Honey

1 Cup milk

Add fennel/anise, cardamom, cloves, cinnamon stick, ginger, black peppercorns, and bay leaves to 7 cups of water in a pot. Bring ingredients to a boil and then simmer for 5 minutes while stirring occasionally. Add tea, milk and honey to the pot and simmer for another 2 minutes while stirring occasionally. Strain tea using a thin mesh strainer.

Poor your chai into a cup and add as much syrup to meet your liking (I used 1 1/2 teaspoons).  You can add some foamed milk to the top if you wish by using a frothier or doing it the old fashion way on the stove.

Voila! You have your very own Pumpkin Spice Chai Latte made from scratch!!

What’s your favourite part about Autumn?


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