Community Cookbook
Pumpkin Ginger Chai Latte
LPHJ Kitchen
Oh allergy moms and dads, you'll love this perfect fall drink! It's dairy-free and refined sugar free! It is creamy, rich and smooth - just like those expensive coffee shop versions!
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Ingredients:
1/2 cup water
1 bag chai tea
1/2 cup almond milk or coconut milk
2 Tbsp pumpkin puree
dash of cloves
dash of cinnamon
dash of cardamom
1 Tbsp ginger honey
whipped coconut cream -
Instructions:
In a small saucepan, heat water until just boiling. Add in tea bag and let steep for 5-10 minutes.
In a small blender (like a Bella or Magic Bullet), combine almond milk, pumpkin, cloves, cinnamon, cardamom and ginger honey.
Add in steeped tea to blender. Pulse for about 10 seconds to combine.
Return mixture back to saucepan to reheat.
Pour into mug and top with a dollop of coconut cream. - Link to full recipe: Find the whole recipe & the story behind it here!
- Serves: 1
- Cuisine: -Select (optional)-
- Cooking method: Boil/blanch/poach
- Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no beans / legumes / pulses, no meat / poultry, no alcohol, no grains
- Just right for...: Comfort food, Quick & easy, Light fare, Fall favorites, Winter favorites
- Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
- Active/prep time: 0-15 minutes
- Total time (inc active/prep): 15 minutes or less
- Specialty Diets: Paleo
Published in
Beverages
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