Ever since sharing my recipe for dirty chai lattes a few years ago, it has been one of my most shared and re-pinned posts. I can completely understand why, as they’re delicious and still one of my go-to coffee orders. This year, while thinking up cozy fall recipes to share with you I thought back to my dirty chai lattes and it hit me…why don’t I try adding pumpkin to create a pumpkin dirty chai latte!? At first, I was skeptical about the whole thing, thinking that this recipe might end up simply tasting like a pumpkin spice latte. However, I got a strong consensus from both Jamie and my sisters that this recipe was unlike any pumpkin spice latte they’d ever had and that the chai flavours really came through along with a subtle hint of pumpkin, which is exactly what I’d hoped for. This recipe is a winner my friends and should most definitely be on your to-make list asap.
- Mug full of milk (fill each mug you're using with milk, leaving about 10-15% room for espresso)
- 1 tbsp real pumpkin
- 1/2 tsp pumpkin spice (4 teaspoons ground cinnamon, 2 teaspoons ground ginger, 1 teaspoon ground cloves, 1/2 teaspoon ground nutmeg)
- 2 tsp maple syrup
- 1 Chai tea bag
- Espresso (I just use my Nespresso machine + espresso pod)
- Frothing pitcher (optional) & electric frothing whisk
- Pour milk into the mug you're using so that you get the exact measurement of milk needed for the latte, leave 10-15% room for the espresso.
- Pour milk into a small saucepan and add pumpkin, pumpkin spice, maple syrup and chai tea bag, whisk together.
- Over medium heat, allow the mixture to warm up just to a slight simmer (small bubbles will begin to form but do not allow the milk to boil.)
- Squeeze the remainder of the liquid from the teabag into the pot to really infuse the chai flavour.
- Meanwhile, make your espresso. I simply use my Nespresso machine but you can use any method you prefer. 1 shot of espresso is perfect. Add espresso to your mug.
- Using a sieve, strain pumpkin chai milk into a measuring cup or a frothing pitcher if you have it.
- Using your frothing whisk, froth the milk until foamy like a latte.
- Slowly pour your pumpkin chai milk into the mug over the espresso, stopping about half way to slightly swish the mug around in a circle, to mix the milk and espresso together.
- Finish filling the mug with frothy milk and top with pumpkin spice.
- Enjoy!
