Description
A cozy and spirited Spiked Pumpkin Chai Latte blending black tea, pumpkin puree, warming spices, whiskey, and creamy milk, topped with whipped cream for the perfect autumn treat.
Ingredients
Scale
Main Ingredients
- 2 black tea bags
- 2 oz. whiskey
- 1/2 cup plus 2 tablespoons whole milk
- 1/4 cup pumpkin puree
- 1/4 cup pure maple syrup
- 1/8 teaspoon ground cardamom
- 1/8 teaspoon pumpkin pie spice, plus more for serving
- Whipped cream, for topping
Instructions
- Steep the Tea: Place each tea bag into a mug. Bring at least 10 ounces (1 1/4 cups) of water to a boil. Pour 1/4 cup boiling water into each mug. Let the tea steep for 5 minutes, then remove the tea bags. Add 1 ounce of whiskey to each mug.
- Mix Pumpkin Milk: In a measuring cup or bowl with a spout, whisk together whole milk, pumpkin puree, maple syrup, ground cardamom, and pumpkin pie spice until smooth and well combined.
- Heat the Mixture: Transfer the pumpkin milk mixture to a heatproof bowl and microwave in 20-second increments, stirring between each, until it reaches about 140°F, approximately 2 minutes total.
- Froth the Pumpkin Milk: Working in batches, pour the warm pumpkin milk into a frothing pitcher. Insert the frother about three-quarters of the way to the bottom and froth until the mixture is foamy and thick.
- Assemble the Latte: Pour the frothed pumpkin milk into the mugs with the tea and whiskey, spooning any remaining foam on top. Sprinkle each latte with extra pumpkin pie spice and garnish with whipped cream.
Notes
- Use whole milk for the creamiest latte; substitute with oat or almond milk for a dairy-free option.
- Adjust the amount of whiskey to your preference or omit for a non-alcoholic version.
- Microwaving the pumpkin milk gradually ensures it heats evenly without scorching.
- The frothing step can be done with a handheld frother or a steam wand on an espresso machine.
- Add a cinnamon stick for an extra warming spice flavor when steeping the tea.
