Pumpkin Spice Chai Latté Recipe


    • Author:
    • Prep Time: 5 mins
    • Cook Time: 5 mins
    • Total Time: 10 minutes
    • Yield: 1 drink
    • Category: Drinks

    Pumpkin spice chai latte made with natural ingredients: pumpkin puree, almond milk, maple syrup and spices. This creamy yet skinny latte clocks in at only 90 calories (without the totally optional coconut cream). Amounts listed below yield one latte so multiple up as necessary. If you want to save some time, I think you could use about ½ teaspoon pumpkin pie spice instead of the spices listed below. I think you could also make a big batch of this, store it in the refrigerator and rewarm individual drinks on the stove (whisk well to recombine).

    Ingredients

    Latte

    • 1 tea bag of spiced chai (or decaf spiced chai rooibos)
    • ½ cup plain, unsweetened almond milk or milk of choice*
    • 2 tablespoons real pumpkin purée
    • 1 tablespoon real maple syrup or honey
    • ¼ teaspoon vanilla extract
    • ⅛ teaspoon cinnamon
    • ⅛ teaspoon ground ginger
    • Dash nutmeg
    • Dash cloves
    • Tiny dash salt
    • ½ teaspoon arrowroot starch or cornstarch (optional, makes the latte super creamy)
    • Optional garnishes: 1 cinnamon stick or star of anise, coconut whipped cream

    Optional coconut whipped cream

    • 1 can (14 ounces) full fat coconut milk, chilled at least 10 hours (the coconut milk MUST be full fat and MUST be refrigerated for at least 10 hours. Put a mixing bowl in the freezer to chill while you’re at it.)
    • 1 tablespoon maple syrup
    • ½ teaspoon vanilla extract
    • ⅛ teaspoon cinnamon
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    [Recipe] Pumpkin Spice Waffles

    Pumpkin Spice..and everything nice!  Everyone (okay, almost everyone) loves PSL season.  We're taking it up a notch with this Pumpkin Spice Waffle Recipe (YUM).

    Pumpkin Spice Waffles

    Serves: 8 5-in waffles

    Ingredients

    • 1/2 cup coconut oil
    • 1/2 cup sugar
    • 1/2 cup brown sugar, packed
    • 15 ounces pure pumpkin puree
    • 2 eggs (separated)
    • 1/2 cup whole milk
    • 1 teaspoon McCormick Pumpkin Pie Spice Extract*
    • 1 teaspoon vanilla
    • 1 1/2 cups all purpose flour
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 1/2 cup finely chopped pecans (optional)

    Directions

    1. Preheat waffle iron according to directions.
    2. In a large bowl, whisk the coconut oil (in liquid form), both kinds of sugar, pumpkin puree, egg yolks, and milk together until smooth.
    3. Add the pumpkin pie spice extract and vanilla extract and stir.
    4. In a separate bowl mix the flour, baking powder, and salt together.
    5. Stir the flour mixture into the pumpkin mixture, just until combined.
    6. In the bowl of an electric mixer, whisk egg whites until they are white and fluffy with soft peaks.
    7. Carefully and gently fold the egg whites into the batter.
    8. Scoop about 3/4 cup of batter onto the waffle iron and cook (batter will be thick). My KitchenAid Waffle Baker timer was set for 3 minutes.
    9. Top with butter, syrup, whipped cream, and/or cinnamon if desired.
    Notes:
    *If you can not find Pumpkin Pie Spice Extract, you can use the following substitution
    2 teaspoons cinnamon
    1/4 teaspoon ground cloves
    1/4 teaspoon nutmeg
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    Pumpkin Spice Sugar Scrub Recipe

    It's September - officially Pumpkin Spice season! If you love it like we do, you - and your skin - will love this nourishing DIY Pumpkin Sugar Scrub from The Idea Room. (Also - great for the upcoming holidays, both as a hostess gift and to help you relax amidst the bustle.)

    Supply List

    Ingredients
    • 2 cups Brown Sugar
    • 1/2 cup White Sugar (or Raw Sugar)
    • 1 teaspoon Cinnamon
    • 1 teaspoon Pumpkin Pie Spice
    • 1/2 teaspoon Nutmeg
    • 1/3 cup Almond Oil or Coconut Oil (add more if needed)

    Instructions

    1. In a medium mixing bowl combine the sugars and spices.
    2. Mix together with a wooden spoon.
    3. Slowly pour in the Oil and stir until well blended.
    4. You may add more if your scrub is too dry.
    5. You don’t want it to be runny, just a nice damp texture.
    6. Cover in a tight container.
    7. Store in the refrigerator up to 8 weeks.

    No time to make your own? Shop our Sugar & Shea Ranch Rub >>

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