Description

A batch-prepped pumpkin chai latte concentrate that allows for four days of grab-and-go, coffee-shop quality lattes with minimal morning effort.

Ingredients

Scale

8 black tea bags (Assam or Ceylon)
2 tsp ground ginger
2 tsp ground cinnamon (Ceylon preferred)
1 tsp ground cardamom
1/2 tsp ground cloves
1 cup (240 g) 100% pure pumpkin puree
1/2 cup (160 g) pure maple syrup
4 cups (960 ml) water
4 cups (960 ml) milk of choice (e.g., oat, almond, or whole milk) for serving

Instructions

Pour 4 cups of water into a medium saucepan and bring to a boil over medium-high heat.
Remove from heat, add tea bags, and steep for 5 minutes. Remove tea bags.
Stir in ground ginger, cinnamon, cardamom, and cloves. Return to low heat and simmer gently for 5 minutes.
Reduce heat to low. Whisk in pumpkin puree and maple syrup vigorously until the mixture is smooth and homogenous (2-3 minutes).
Remove from heat and let cool for 10 minutes.
Strain the concentrate through a fine-mesh sieve (lined with cheesecloth if desired) into a bowl or storage jars, pressing on solids to extract liquid. Discard solids.
Let the strained concentrate cool completely to room temperature before sealing in glass jars.
To serve, heat 1 cup of milk, shake the concentrate well, and mix 1/2 cup concentrate with the hot milk.

Notes

Store concentrate in airtight glass jars in the refrigerator for up to 4 days. It can also be frozen for up to 3 months. Shake or whisk well before using as separation is normal. Ensure pumpkin puree is 100% pure, not pie filling.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Beverage
Cuisine: American

Nutrition

Serving Size: 1 latte (1 cup milk
Calories: 120
Sugar: 18
Sodium: 10
Fat: 3
Saturated Fat: 0.5
Carbohydrates: 22
Fiber: 1
Protein: 2

Keywords: pumpkin chai latte, batch cooking, meal prep, fall recipes, chai concentrate, dairy-free latte, homemade chai