Call me the the stereo-typical ‘basic’ girl but fall is my absolute favorite season. I love the leaves changing and the cooler weather and the delicious fall flavors. Despite my love of fall I had never tried the famous pumpkin spiced latte that everyone rants and raves about. A few weeks ago I decided that it was finally time to try one for myself. My review of the pumpkin spice latte… I hated it! I thought it was way too sweet and tasted too artificial. I was disappointed because I thought I would love it since I love pumpkin. I decided I was going to make my own pumpkin drink that I would actually enjoy. This pumpkin spice chai is what I came up with.
The day I came up with this recipe I got off work early and had the afternoon to cook and experiment. I knew I had to make something that was caffeine free because my body is extremely sensitive to caffeine and I would be up all night if I had any. I also didn’t want anything that included artificial sugar or was packed with calories. With these ideas in mind I came up with my own version of a “tea-less” chai.
Enjoy this tasty pumpkin spice chai on a chilly morning this fall. Make sure to leave me a comment to let me know what you think.
Pumpkin Spice Chai
Print RecipeIngredients
- 2 C. unsweetened almond milk
- 2-3 T. maple syrup or honey
- 1-2 T. canned pumpkin
- 1/2-3/4 tsp cinnamon
- 1/4 tsp ginger
- 1/8 tsp cloves
- pinch of nutmeg
Instructions
Whisk all ingredients together in a small sauce pan.
Heat and stir frequently until pumpkin is incorporated and temperature reaches your liking.
Notes
Adjust spices to your liking. I suggest starting on the lower end of measurements and adding more if desired.
