Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
As a business owner who works primarily out of her house, I’ve spent a lot of times at coffee shops. Like, a lot of time. The few coffee shops within walking distance from our house know me (and my order) by heart, which feels both reassuring and also a little like I should be supplementing their rent a bit more.
While I love my home office, things can get a bit lonely and boring sometimes. So, coffee shops to the rescue. In my previous pre-momma life, I would spend at least one morning a week tucked into a corner and ticking off my to-do list.
No time to hang in a coffee shop? I’m bringing the latte to you.
Now that we are well into Fall, my standard chai latte order occasionally morphs a pumpkin chai version. Even though this might be more #basic than #basic, I won’t apologize. I’m pretty sure I’ve got basic covered in more than one way, might as well make the most of this situation.
This pumpkin chai version is perfect for one. A single cup of yummy chai tea steeped with pumpkin and spices, then topped with foamed milk. Well, kinda foamed milk. Plant-based milks don’t exactly froth well, as I can attest after countless tests trying to make each one work. But, I don’t care. You can use regular milk if you really need that frothy feeling but since this is an ingredient I rarely buy anyways, I decided to be OK using almond milk.
This latte can be made two ways, depending on how strong your tea is. If you’ve got loose-leaf chai, then I recommend steeping it directly into the milk and bypassing the water all together. You might need to cook things a bit longer, but that’s OK. Thing of it as moving meditation, stirring, stirring, stirring until the chai perfectly flavors the milk.
Then, add the remaining ingredients, froth, strain and sip.
If you are using bagged chai tea, then steep it in a small amount of water first, then add in the milk and other ingredients. I’ve found that bag chai usually isn’t strong enough to steep directly into the milk, but that could also be the few bags that I had laying around.
Either way, I recommend straining it after making. Why? Well, we’re calling for actual pumpkin puree and spices here- none of that fake syrup crap that you typically find at the coffee shop. Yuck. I hate the taste of too-sweet syrups and refuse to make my own to get that pumpkin flavor. Plus, pumpkin is awesome. It’s packed with nutrients and I’ve always got a small amount laying around after baking pumpkin-item after pumpkin-item this time of year. (Basic, remember?)
The problem is that pumpkin is thick, likely too thick to drink and still enjoy. So, I use my fine mesh strainer over a mug and pour over before using. Yeah, it’s an extra dish to clean but it’s worth it.
Need the full coffee-house experience? I suggest serving this one with my cranberry-orange bread, sweet potato scones, honey pear muffins, pumpkin muffins or carrot cake banana bread. Because friends, when the coffee-house comes to you, the possibilities are endless! (And, there’s no one in line.) Enjoy. xo
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Pumpkin Chai Latte for One! If you love pumpkin chai lattes, you’ll want to save this healthier, cleaner version. Made with chai tea, pumpkin puree, almond milk and spice. Vegan & Gluten-Free.
If using loose chai tea, skip the water and steep entirely in the milk. Add additional ingredients and strain.
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(2 comments) leave a comment
Pumpkin Spice Chai Latte. 2 cups milk (any kind) 2 chai tea bags. 4 tablespoons pumpkin puree. 2 tablespoons brown sugar. 1 tablespoon vanilla extract. Is it okay?
Wow! It’s a very unusual recipe! I usually put cinnamon in my chai latte, I think it won’t spoil this pumpkin latte too.