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).



    • 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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    Chili-Glazed Pork Ribs

    As we near the end of August, the realization hit us that we don't have many summer nights -  many chances to BBQ - left!  So we'll be hitting the grill as often as we can over the next month or so, and this Chili-Glazed Pork Rib recipes will be perfect to fill the belly as the nights around the fire get chillier.

    Chili-Glazed Pork Ribs

  • Total: 4 hr
  • Active: 1 hr
  • Yield: 6-8 servings
  • Level: Easy
  • Ingredients


  • Directions

  • Make shallow cuts between the ribs on the bone side with a sharp knife, piercing just the membrane.

    Mix 1 tablespoon salt, the brown sugar, garlic, thyme, chili powder, 1/4 teaspoon black pepper and the cayenne in a bowl. Rub the spice mixture evenly over the ribs. Place the ribs on a rack in a roasting pan, loosely cover and refrigerate at least 4 hours or overnight.

    Meanwhile, combine the cider, ketchup, mustard and Worcestershire sauce in a saucepan over medium heat and simmer until reduced to about 2 cups, about 30 minutes. Cover and set aside.

    Preheat a grill to low heat on one side. Cook the ribs bone-side down on the cooler side of the grill, covered, until tender, about 2 hours 30 minutes. (If using a charcoal grill, add more charcoal as needed to maintain the temperature.) Continue to cook, uncovering every 10 minutes to baste with the sauce, until the ribs are glazed, about 40 more minutes. Remove from the grill and cut into pieces.

  • Recipe courtesy: Food Network
  • Join us as we say goodbye to summer!

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    Tortilla Soup

    From south of the border comes this spicy and hearty soup ladled over crisp tortilla strips and grated cheddar. The soup is chunky with chicken and avocado, but it's the tortillas that give it a slight thickness and a special flavor. Serves 4.


    • 6 tablespoons cooking oil
    • 8 6-inch corn tortillas, halved and cut crosswise into 1/4-inch strips
    • 1 onion, chopped
    • 4 large cloves garlic, smashed
    • 1 tablespoon paprika
    • 2 teaspoons ground cumin
    • 1 teaspoon ground coriander
    • 1 teaspoon chili powder
    • 1/4 teaspoon cayenne
    • 1 1/2 quarts canned low-sodium chicken broth or homemade stock
    • 3 cups canned crushed tomatoes in thick puree (one 28-ounce can)
    • 2 bay leaves
    • 2 1/2 teaspoons salt
    • 1/4 cup lightly-packed cilantro leaves plus 3 tablespoons chopped cilantro (optional)
    • 1 3/4 pounds boneless, skinless chicken breasts, cut into 3/4-inch pieces
    • 1 avocado, cut into 1/2-inch dice
    • 1/4 pound cheddar, grated
    • Lime wedges, for serving

    How to make this recipe

      1. In a large heavy pot, heat the oil over moderately high heat. Add half the tortilla strips and cook, stirring, until pale golden, about 1 minute. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining tortilla strips.

    1. Reduce the heat to moderately low. Add the onion, garlic, and spices; cook, stirring, for 5 minutes. Add the broth, tomatoes, bay leaves, salt, cilantro leaves, if using, and one-third of the tortilla strips. Bring to a simmer. Cook, uncovered, for 30 minutes; remove the bay leaves.

    2. In a blender, puree the soup in batches; pour it back into the pot. Add the chicken, bring the soup back to a simmer, and simmer until just cooked through, about 1 minute. Stir in the avocado.

    3. To serve, put the remaining tortilla strips in bowls, top with the cheese, and pour in the soup. Sprinkle with the chopped cilantro, if using, and serve with the lime wedges.

    Suggested Pairing

    A Rioja Reserva, with its complex combination of spicy, earthy, and fruity flavors, will echo the taste of the soup beautifully.

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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


    • 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)


    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.
    *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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