I was not fond of pumpkin-flavored anything when I first came to this country. I was baffled seeing so many pumpkin desserts at the grocery stores: pumpkin pies, pumpkin bars, pumpkin ice cream, pumpkin loaves and so on.
Growing up in Mumbai, pumpkin is used mainly as a vegetable in savory dishes — think Indian spiced pumpkin soup (my dad’s favorite!); spiced pumpkin curry, eaten with rotis or flatbreads; or pumpkin and channa (chickpea) curry. The only pumpkin-forward Indian sweet that I am aware of is pumpkin halwa, a comforting, pudding-like dessert that is frequently made in the winter months. Made with whole milk, sugar, cardamom, nutmeg and grated pumpkin, it provides instant energy.
I decided to give pumpkin puree a try in my baked goods. It was everywhere and believe it or not, I was feeling FOMO (Fear of missing out!)! Maybe I need to bake pumpkin-y things, what does it really taste like? What is the texture of the baked goods with pumpkin? I started baking pumpkin banana bread with chocolate chips (my kids love it!), pumpkin pies, pumpkin muffins and pumpkin chai lattes. Although it may not be my favorite ingredient, I have grown to love it in sweet formats.
Pumpkin Chai Latte and my love for it!
Pumpkin Lattes are in every coffee shop. But I’m generally not a fan: They are overly sweet, and not pumpkiny enough. I am not a fan of the chai lattes in the coffee shops as well – not enough chai (tea) flavor, not the right spices too! I consider them a waste of my money.
- My version of the Pumpkin Chai Latte
I did not grow up having pumpkin lattes. It is an American concept. So I decided to make it on my own version with the morning drink of my choice – Chai! I could imagine chai + chai masala + pumpkin + spiced whipped cream, working really well together – a smooth, cozy, comforting drink of the season!
For me, it was easy to experiment because I already regularly make my own chai masala and chai concentrates. I store the concentrated tea in 32-ounce deli containers in my fridge so I can make a latte anytime of the day. My kids love a cold chai latte in the late afternoons, especially in the summer months. On crisp fall mornings, holding a hot cup of masala chai is what I look forward to every day — the warming spices like cinnamon, cloves, cardamom, black pepper, fennel and ground ginger awaken the senses.
How I make my chai concentrate for the Pumpkin Chai Latte
The chai concentrate is a simple combination of black tea, brown sugar and my signature chai masala.
Key Ingredients of the Chai Concentrate:
The key ingredients of a chai concentrate are:
- Water: ofcourse :).
- Black Tea: Now you can use loose black tea as I do, or you can use black tea bags, whatever you have on hand.
- Chai Masala: I make my own chai masala blend, but you can get the readymade chai masala from an Indian grocery store or online. Amazon has this brand as well. Or there is Diaspora or Spicewalla brands that I love as well.
- Brown Sugar: This is to sweeten the chai concentrate and give it that warm molassey flavor.
How to make the Pumpkin Chai Latte?
Then I heat the concentrate with some canned pumpkin puree and milk, and froth the mixture with a frother. (You can also use a whisk.) Then cold whipped cream, spiced with chai masala, is added on top, followed by a garnish of cinnamon and star anise.
Key Ingredients of the Pumpkin Chai Latte:
The key ingredients are:
- Chai Concentrate: The key ingredients of the chai concentrate are above.
- Pumpkin Puree: You can use the puree of your choice. I use Libbys.
- Milk: you can use the milk of your choice here, whole milk, 2% milk, or plant based milk.
- Vanilla extract: Always add a bit of extract to give it that extra cozy, vanilla flavor. My favorite vanilla bean paste is linked here.
As the cold whipped cream touches the hot latte, it lends an extra creamy texture. I stir it in with a spoon, and the latte feels silky and luxurious as you sip on it. For my family, it has become the top drink of the month.
TIP:
Save your money and make a mean Pumpkin Chai Latte for yourself or your loved ones this holiday season. Plus, the chai concentrate by itself makes for a great gift, as do jars of the truly fragrant chai masala.
Other Pumpkin Recipes on my blog:
- Pumpkin Banana Yogurt Cake with Pecan Brittle Buttercream Frosting
- Pumpkin Madeleines dipped in White Chocolate
- Pumpkin Spice Latte Bundt Cake
If you do make this recipe, please tag #thejamlab on Instagram and/or leave a comment on this blog post.
XO
Amisha
Perfect Pumpkin Chai Latte
Ingredients
Chai Masala
Makes about ¾ cup
- 6 cinnamon sticks
- 1½ tablespoons black peppercorns
- 1 tablespoon cloves
- 2 tablespoons fennel seeds
- 3 tablespoons cardamom pods
- ¼ cup + 1 tablespoon ground ginger
Chai Concentrate
- 4 cups water
- 3 tablespoons loose black tea
- 4 teaspoons Chai Masala (see below)
- ⅔ cup packed light brown sugar
Whipped Cream
- 1 cup chilled heavy cream
- ¼ cup powdered sugar
- ½ teaspoon *Chai Masala*
Pumpkin Chai Latte
- 3 cups *Chai Concentrate*
- ½ cup pumpkin puree
- 2 cups whole milk or any plant based milk
- 2 teaspoons vanilla extract
Garnish
- Ground cinnamon
- 4 star anise
Get Recipe Ingredients
Method
Chai Concentrate
- In a medium saucepan, on medium to high heat, add water, black tea, chai masala and brown sugar. Stir to combine.
- Bring chai mixture to a boil, about 3 to 4 minutes, and switch off the stove after about 2 minutes of boiling.
- Strain the mixture into a 32-ounce jar, and chill in the fridge. You can use the concentrate immediately, or store it in the fridge for up to 2 weeks.
Whipped Cream
- In a medium bowl, add the heavy cream, powdered sugar and chai masala. Using a hand mixer, whip until the cream forms soft peaks. Store in the fridge until ready to use.
Chai Pumpkin Latte
- In a medium saucepan, on medium heat, add the chai concentrate, pumpkin puree, milk and vanilla extract. Stir to combine.
- Heat the mixture until there are tiny bubbles on the edge, about 7 to 8 minutes. Use a whisk or a milk frother to froth the latte.
Assembly
- Pour the latte into four mugs. Top with the whipped cream.
- Sprinkle the top with cinnamon and garnish with star anise. Serve.
Chai Masala
Makes about ¾ cup
Chai masala is a staple in our home, and this recipe is one that I truly love the most.
- 6 cinnamon sticks
- 1½ tablespoons black peppercorns
- 1 tablespoon cloves
- 2 tablespoons fennel seeds
- 3 tablespoons cardamom pods
- ¼ cup + 1 tablespoon ground ginger
Instructions:
Grind all the spices except the ginger in a blender on high speed for 2 minutes. The mixture should form a fine powder. Add the ground ginger and stir to combine. Transfer to an airtight glass jar and store in a cool place for up to a year.
