Pumpkin chai concentrate
Sweet, spicy, and flavorful, this fall-inspired chai concentrate makes the best pumpkin chai lattes, ever.
Servings: 4 chai lattes
Ingredients
- 1 quart water
- 4 heaping tablespoons loose leaf chai tea*
- 1/2 cup pumpkin puree
- 1 1/2 teaspoons pumpkin pie spice
Instructions
- Combine all ingredients together in a saucepan. Stir to combine.
- Cover, and allow everything to simmer together for about 20 minutes.
- Remove the pan from the heat and allow to sit for an hour or so. Then remove the lid and allow to cool.
- Strain into a jar. Seal tightly & store in the fridge for up to 2 weeks.
To make an iced pumpkin chai latte with your concentrate:
- Combine concentrate and milk of choice 50/50. Add sweetener, if desired. I like a generous serving of maple syrup.
- Add ice and enjoy.
To make a hot pumpkin chai latte with your concentrate:
- Combine concentrate and milk of choice at a 50/50 ratio. Add sweetener, if desired. Add the concentrate and milk mixture into a saucepan and heat through.
- Pour into your favorite mug and enjoy!
Notes
To sweeten a whole batch at once, add 1/2 cup maple syrup to the concentrate after straining. (See above for alternate sweetener options.)
*I prefer to make my own loose leaf masala chai tea blend, but purchasing loose leaf tea works fine.