The weather in Phoenix has been quite delightful lately. We’ve had brisk chilly mornings with sunny but pleasant 80 degree afternoons. This is why I love this time of year! What’s the weather like where you’re at?
Now that it’s getting cooler it reminds me that I need to pull out some of my comfy warm sweaters (which is like 5 things)…but then I realize that I desperately need to clean out and organize my closet. You guys, it’s a hot mess. I currently have a 2ft mountain of shoes in the corner, who even knows what’s at the bottom of the pile. Ugh I am embarrassed to talk about it. Can someone please come over and help me sort through the chaos?! I’ll make you a pumpkin chai latte to sip on ;)
Yesterday I shared my new favorite obsession – homemade chai concentrate. So I can make chai lattes at home, whenever the urge strikes (which is more frequently than I care to admit..)
I got to thinking and decided there was one thing that would make this chai latte just a little bit better – pumpkin! Cuz why not add pumpkin? It is October after all Just that little smidge of pumpkin took it to the next level. Well, that and adding an adorable cinnamon stick to stir it with, plus a little fresh ground nutmeg on top to garnish.
I’d also like to state for the record that this is my first Drink & Dish where I make a non-alcoholic drink. And this is month 10 of D&D so that says a lot! Since we were going to an autumn breakfast theme for this episode it just seemed to work. Not to mention it pairs oh so perfectly with Ari’s Pumpkin Waffle French Toast.
Also Ari and I wanted to mention that we’ve decided to extend our Video Challenge until the end of the year! We had a few people concerned about completing their videos in time, so we decided to give you all lots of time to do so. See the full details of the challenge on this post.
One of the best things about these lattes is that they use only a little bit of pumpkin, so you can make them with that last little bit of the can you have left over when baking.
- 12 oz Water
- 1 bag of black tea
- 2 Tbsp chai concentrate
- 1 Tbsp pumpkin puree
- Whipped cream (optional)
- Fresh nutmeg (optional)
- Bring water to a boil in a small pot. Remove from heat and put tea bag into the water. Cover and let steep for 6-7 minutes. Remove tea bag and return pot to burner over medium heat. Whisk in chai concentrate and pumpkin puree, stirring until dissolved. Pour latte into a mug and top with whipped cream and a pinch of fresh ground nutmeg (if desired).