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October 9th, 2011 | Pumpkin Spice Chai Tea Latte Recipe

One of my favourite things about fall are all the treats and delicious food that comes with it. The seasonal drinks at Starbucks, especially their Pumpkin Spice Latte, are one of my favourites to indulge in. Today, I’m here to share with you a mock chai tea version! If you’re not a fan of hot drinks, have no fear, you could easily serve this as an iced drink as well.


– 2 Tbs. canned pumpkin (or pumpkin syrup, if you’re lucky enough to have this in your grocery store!)
– Chai Tea (I find loose tea leaves to have more flavour. I also used a couple of different blends for an extra kick, if you have
pumpkin spice chai it works even better!)
– 2 cubes/Tsp Brown sugar
– Milk (warmed to room temperature)
– 2 Tsp vanilla extract
– Pumpkin Spice
– Cinnamon
– Whipped cream

  1. Steep the tea in a small amount of water
  2. In a pot, combine the canned pumpkin, tea, sugar, vanilla
    extract and a tad of pumpkin spice on low heat and stir. (It’s very
    important to not have the heat too high, otherwise you’ll burn the tea
    and it won’t taste too nice)
  3. To foam the milk, you can use either a foamer, frothier, or my
    personal favourite a magic bullet! (I actually prefer to use this over
    my hand frothier.) Use as much as you’d like in your latte. I heat it
    for about 20 seconds just to get it closer to room tempurature and use
    the normal blade and blend it for a few seconds.
  4. Combine, and garnish. I pour the milk in after the tea, top with
    foam, and then whipped cream and sprinkle some cinnamon and pumpkin
    spice on top. Yum yum!!

If you wanted to, you could serve this as a chilled latte. Just pour
the tea and milk overtop of ice, and garnish the same.

What are some of your favourite autumn treats? Share some links to
recipes if you have some, I’d love to try them out :)

This entry was posted on Sunday, October 9th, 2011 at 12:01 am and is filed under A Day In The Life, bloggy business, Food. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.