Pumpkin, Chai Tea Spices, Cream and Sugar. These are the tastes we love for fall. While we could never get enough pumpkin, we also love finding a reason to add a little Disney to food, parties and cozy nights in. And when we think of pumpkin we think of Cinderella! This pumpkin chai tea latte uses real pumpkin puree, and takes just a tiny bit of time on the stove. It soothes away stress, and ginger helps fight off colds. And if you’re anything like Cinderella you should be warming up next to the fireplace soon anyway, not to mention you may really need a night off. So get in your favorite cozy clothes and set aside the next 15 minutes. You will be amazed at how well this warm fall drink turns out.
Cinderella Chai Tea Latte
Grab a saucepan with a spout if you have one. It will make the whole pouring the drink into a cup later… easier.
Here are the ingredients you’ll need to get started. Nothing strange, just regular ingredients you should have on hand. Note: You can use regular dairy milk if you’d like, but almond milk is creamier and will blend better with the pumpkin.
In a medium size saucepan combine the following
- 2 c. Almond Milk
- 1 c. Water
- 1 tsp Ground Ginger
Remove the pan from the stove, then whisk in the 1/4 c. Pumpkin Puree.
Then add 3 Black Tea Bags to the warm pumpkin milk and steep 5 minutes. Once steeped add the next set of ingredients.
- 3-4 tbsp Sugar
- 1/2 tsp Cinnamon
- 3/4 tsp Pumpkin Pie Spice
Set aside and make the Sugared Almond Milk foam.
- 1 c. Almond Milk
- 2 tbsp Sugar
If you have a french press, we use the Alice in Wonderland one here, fill it with the milk and sugar. A quick pumping action will create foam. Alternatively you can also use an immersion blender to foam the milk and sugar.
Finally, pour the pumpkin tea into mugs, add the foam and garnish with the pinch of ginger and nutmeg.
Cinderella Pumpkin Chai Tea Latte
- 2 c. Almond Milk
- 1 c. Water
- 1 tsp Ground Ginger
- 1/4 c. Pumpkin Puree
- 3 Black Tea Bags
- 3-4 tbsp Sugar
- 1/2 tsp Cinnamon
- 3/4 tsp Pumpkin Pie Spice
- Pinch Ground Ginger (topping)
- Pinch Nutmeg (topping)
- 1 c. Almond Milk + 2 tbsp Sugar- Foamed
In a saucepan combine 2 cups almond milk, water and ginger. Cook to a soft boil then remove from heat. Add three tea bags, steep for 4-5 minutes, and discard. Add pumpkin puree and whisk until smooth then add the sugar, cinnamon and pumpkin pie spice. Once combined set aside and make the foam. Using a french press you can add the 1 c. almond milk, and 2 tbsp sugar. A quick pumping action will create foam. Alternatively you can also use an immersion blender to foam the milk and sugar. Finally, pour the pumpkin tea into mugs, add the foam and garnish with the pinch of ginger and nutmeg. Enjoy!
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