My Pumpkin Chai Latte
While I love pumpkin everything during these cooler months, pumpkin spice lattes from chain stores tend to be too sweet for my personal taste and often leave me with a tummy ache. To remedy this, I decided to try making my own pumpkin latte and I'm thrilled with how it turned out.
You Will Need
- 2 shots espresso
- 1 tbspn pumpkin puree
- 1 tbspn agave nectar (or honey)
- ½ tspn chai spice blend (or your favorite combination of autumn spices)
- 12 oz milk, frothed
Note regarding the pumpkin puree: You can purchase a can of your favorite brand of pumpkin puree from the store, however, if you'd like to try making your own, it's simple to do. Here is how:
To Make the Pumpkin Puree
- Preheat oven to 400 degrees F.
- Take one pumpkin of choice (I recommend Sweet Sugar Pie, Jarahhdale, Baby Bear or Cinderella pumpkins for this purpose) and cut it in half vertically, slicing through the handle down to the base.
- Scoop out the fibrous strands and seeds inside the cavity and lay, flat side down, on a baking sheet lined with parchment paper.
- Slice several slits straight through the skin and meet of each pumpkin half (I recommend 6 or more). This allows steam to move through the pumpkin when it is roasting.
- Roast your pumpkin for approximately 45 minutes. You will begin to smell the pumpkin and see that the pumpkin's shape is soft and beginning to collapse. Remove from the oven and let cool for 30 minutes.
- Separate the pumpkin flesh (meat) from the skin with a large spoon, transferring it to a blender. The meat will fall away from the skin very easily.
- Blend until smooth. Store your fresh homemade pumpkin puree in a mason jar in a fridge for up to one week, or place in freezer-safe containers and freeze for up to a year.
To Make the Pumpkin Spiced Latte
- Extract two shots of espresso from your espresso machine, Nespresso machine, French press, or moka pot.
- Stir the spices, nectar and pumpkin pure into the espresso until well combined in the bottom of your favorite autumn mug.
- Froth your preferred milk (I use 2% or whole milk for the best froth) and pour over the espresso mixture, stirring lightly.
- Top with a pinch more of your chai spice. Enjoy!