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Pumpkin Masala Chai Latte

Shivangi Rao
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Course Beverages, Breakfast

Ingredients
  

  • 2 cups of water
  • 3 Tetley Masala Chai tea bags
  • 1 cup full-fat coconut milk or your milk of choice
  • 2 tbsp pumpkin puree
  • 1/4 cup coconut sugar or 3-4 tbsp maple syrup. I use Coconut Secret Coconut Crystals
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp allspice
  • Pinch of salt
  • Extra coconut sugar Pure Indian Foods’ star anise, and/or cinnamon for garnish

Instructions
 

  • Place pumpkin puree, salt, cinnamon, ginger, and allspice, in a pot on low-medium heat.
  • Mix in the pot until heated through for a few minutes. Do not let it burn so stir frequently!
  • Add the water, coconut milk, tea bags, and coconut sugar (or maple syrup) to the pot. Increase heat to medium-high.
  • Stir with the spiced pumpkin puree well.
  • Bring contents in the pot to a boil.
  • Once boiling, turn off the heat.
  • Taste and adjust sugar and spices as needed.
  • Remove tea bags using a spoon (draining as much liquid from the tea bags as you can).
  • Use an immersion blender to blend everything well. This will create a nice froth!
  • Pour into teacups. Add star anise, or sprinkle extra coconut sugar and/or ground cinnamon on top for presentation. Serve hot!
Tried this recipe?Mention @raodyrecipes if you like it!