Pumpkin Spice Chai Tea Latte

I have always loved the idea of Pumpkin Spice lattes during the fall season. However, the syrup they are made with in most (if not all) coffee shops makes my tummy very unhappy. I definitely order one each season, half sweet and still cannot make it through the entire drink.

This year, I made my own with real pumpkin, locally made chai tea, spices from my pantry, and oat milk mixed with full-fat coconut milk to give it a very creamy texture. Oh my. It is heaven in a cup.

Over Thanksgiving, I made this hot sip for the whole group who were over for dinner. They all loved it so much they requested another round.

I feel pretty healthy drinking it, and my tummy is very content. You can tweak this recipe to fit your own tastes and health needs. Make it your own.

The recipe

• So, I began by cutting my pumpkin in half and baking it in the oven until tender. It took about 45 minutes in a 350-degree oven.

• I brewed my Chai tea from Hornby Island Tea—another fantastic, locally blended tea. The ingredients in this tea blend include Rooibos, Nettles, Cinnamon, Cardamom, Cloves, and Black Pepper.

• While the tea was steeping (covered), I put a few scoops of baked pumpkin, some oat milk, coconut milk, fresh ginger, cinnamon, and cardamom in my blender. I then combined the contents of the blender with the chai tea into a pot and warmed it all up on the stove.

• For some added sweetness, I used maple syrup before pouring it into my mug with a dusting of cinnamon on top.
  

It is so yummy; I had to remind myself to make it last at least a few minutes. Truly delicious and nutritious.

You’re welcome;)