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Monday, 17 October 2016 15:53

Pumpkin Chai Latte

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Pumpkin Chai Latte Pumpkin Chai Latte Allergy Superheroes
As you may recall, I’ve posted a recipe for homemade chai latte before. I’m not a coffee shop person–nor a coffee person, for that matter–but I do love a good chai latte. Making my own has made this drink more affordable–and more fun! Now that it’s pumpkin season, I decided to try mixing up my recipe and making it pumpkin flavored. It took me a few tries to get the proportions right, but the result was delicious!

  • Ingredients: 2 tsp ground ginger
    2 tsp cinnamon
    2 tsp ground fennel seeds (I can't find them ground, so I do it myself)
    1 tsp ground cardamom
    1 tsp ground coriander
    1 tsp ground nutmeg
    1/2 tsp ground black pepper
    1/2 tsp ground cloves
    1 cup pumpkin puree
    1/8 cup loose black tea (I use Earl Grey)
    2 cups water
    3/8 cup (3 fl oz) agave
    1 Tbsp molasses
    4 tsp vanilla extract
    1/2 Tbsp lemon juice
    Whipped topping, optional
  • Instructions: Heat your spices in a saucepan over medium-low heat, stirring constantly, for 1 minute.

    Add the pumpkin puree and stir constantly for another minute. It will form a thick paste. This helps remove any squashy flavor from the pumpkin and makes your spices more fragrant.

    Add the water and the tea. Whisk until the paste incorporates evenly throughout the water. Then heat to a boil.

    As soon as the water boils, remove it from the heat and give the mixture a stir. Then cover and allow the tea to steep for 10 minutes.

    Strain out the tea and spices by pouring the mixture from one pot to another through a large strainer. You will need to gently stir the contents of the strainer for several minutes to help the pumpkin and thick syrup pass through. All that should remain when your're done is a sludge of tea leaves and oversized spices.

    Stir in agave, molasses, vanilla, and lemon juice.

    Refrigerate for a few minutes to lower the temperature, and then pour into an immersion blender and puree to make sure that the pumpkin and remaining spices are fully dispersed.

    Keep refrigerated.

    To serve:
    Shake/stir your concentrate. Combine 1/4 cup of pumpkin chai tea concentrate with 3/4 cup milk or non-dairy substitute of your choice.

    Heat gently or serve over ice.

    Top with whipped topping, if desired.
  • Serves: Yield: 3 cups
  • Cuisine: -Select (optional)-
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  • 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...: Elegant evenings, Crowds/parties, Comfort food, Thanksgiving, Fall favorites
  • Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 30-45 minutes
  • Total time (inc active/prep): 30-45 minutes
  • Specialty Diets: Paleo
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