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This pumpkin pecan chai latte blends the cozy spices of chai with the rich flavors of pumpkin and pecan milk for an indulgent fall treat. It’s great for those crisp afternoons when you want something warming and a little special without a fuss. The bourbon whipped cream on top adds a creamy, boozy touch that makes this latte perfect for relaxing on the couch with a good book.
I first made this on a chilly autumn evening and my family couldn’t stop sipping it. Now it’s a ritual whenever the leaves start turning.
Ingredients
- Water: one and a quarter cups to brew the chai tea for a clean base
- Chai tea bags: two for a robust spicy flavor choose a brand with cinnamon and cardamom for more warmth
- Brown sugar: four tablespoons to add a deep caramel sweetness, feel free to adjust to taste
- Pumpkin: two tablespoons for subtle earthiness and texture use canned pumpkin puree for convenience
- Pecan milk: half a cup for a nutty richness that complements the spices look for unsweetened for balance
- Bourbon whipped cream: four tablespoons for a creamy boozy finish, or substitute plain whipped cream if preferred
Instructions
- Simmer the Water:
- Heat one and a quarter cups of water in a small saucepan over medium heat until it reaches a rolling boil at 212 degrees Fahrenheit. Hot water is essential to extract the full flavors of the chai tea bags.
- Brew the Chai:
- Divide the hot water evenly between two large mugs. Place one chai tea bag in each mug and let steep for about eight minutes or until the chai is as strong as you like. Remove and discard the tea bags once brewed to your taste.
- Sweeten and Pumpkinify:
- Add two tablespoons of brown sugar and one tablespoon of pumpkin puree to each mug. Stir thoroughly until the sugar is completely dissolved and the pumpkin is evenly incorporated into the chai.
- Add the Nutty Milk:
- Pour a quarter cup of pecan milk into each mug and give it a gentle stir to combine all the flavors into a smooth latte.
- Top with Bourbon Whipped Cream:
- Finish by dolloping two tablespoons of bourbon whipped cream on each latte for a luscious, decadent touch that really elevates this drink.
My favorite part about this recipe is the interplay of pumpkin and pecan milk, which gives the chai a creamy nuttiness that really stands out. It reminds me of chilly weekend mornings spent wrapped up in a blanket watching the leaves fall outside.
Storage Tips
If you have any leftovers, store the latte without whipped cream in the fridge for up to a day. Reheat gently on the stove or microwave and add fresh whipped cream when serving to keep the texture light.
Ingredient Substitutions
If you are dairy-free or want a different nut flavor, almond or cashew milk work well in place of pecan milk. Maple syrup or honey can be swapped for brown sugar for a different sweetness profile.
Serving Suggestions
Serve this latte alongside warm cinnamon muffins or buttery scones for a perfect autumn brunch. It also pairs beautifully with a slice of pumpkin bread to enhance the seasonal flavors.
Cozy and quick to make, this pumpkin pecan chai latte captures the flavors of fall in a cup. Serve warm and add whipped cream right before drinking for the best texture.
Your Recipe Questions Answered
- → What kind of milk works best in this latte?
Pecan milk adds a unique nutty flavor enhancing the latte, but other nut milks or cow's milk can be used as substitutes.
- → How long should the chai tea steep?
Steep the chai tea bags for about eight minutes to extract rich, warm spice flavors before removing the bags.
- → Can I adjust the sweetness level?
Absolutely, you can vary the brown sugar amount to suit your preferred sweetness balance.
- → What gives the latte its creamy texture?
The combination of pecan milk and a topping of bourbon whipped cream creates a smooth, creamy mouthfeel.
- → Are there alternatives to chai tea bags?
Loose leaf chai can be used for a fresher infusion; just brew accordingly before combining with other ingredients.