Pumpkin Chai Lattes #pumpkinweek

Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 26 bloggers will be sharing over 80 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.

I love all the pumpkin drinks that are available this time of year, but I am not in love with the high carb count or the prices. My goal with this recipe is to share a lower carb, lower cost option for making the delicious pumpkin coffee drinks that come around each fall!

Lower Carb options

First, I always use a bit of heavy whipping cream and sugar free almond milk in my drinks. The cream gives the drinks a bit of decadence while the almond milk cuts down on the sugars in the milk. This combination is delicious and works well for these types of drinks.  I also use a sugar free, decaf powder blend that I purchase at my local coffee shop.  You can buy a similar product here: sugar-free decaf chai mix.  I will make a small commission if you purchase this from me!

Iced Version

You can easily make this an iced version.  Instead of boiling the water, heat the almond milk to a low boil. Add in the powder and blend.  Add the water (cold) to the milk, and all of the other ingredients.  Pour over ice, top with the whipped cream mixture.

Cost Factor

A 16 oz Pumpkin Spice Latte at my local coffee shop is $5.25.  It has 50g of sugar.  That's over half of my carb allotment for the day, and personally, I'd rather eat my carbs than drink them!  My cost calculation for the recipe below is around $1.50, and that's a rough estimate.

Author

Terri Steffes

Prep time

5 Min

Total time

5 Min

Pumpkin Chai Latte

Ingredients

• 4 tablespoons chai tea powder
• 1/2 cup sugar free almond milk
• 1/2 cup water
• 2 tablespoons pumpkin puree
• 1/4 teaspoon vanilla extract
• a sprinkle of pumpkin pie spice
• 1/4 cup heavy whipping cream
• cinnamon stick and/or star anise for garnish

Instructions

1. In a small saucepan, bring the water to a boil.
2. Add in the chai powder, and blend well. I use a frother.
3. Add in almond milk, vanilla, and pumpkin, blend well.
4. In a separate cup, whip up the whipping cream with a scant bit of the chai powder.
5. Pour the chai mixture into a cup.
6. Top with the whipping cream.
7. Sprinkle with the pumpkin pie spice.

Did you make this recipe?

Tag @tsteffes on instagram and hashtag it #ourgoodliferecipe

Check out more #pumpkinweek recipes here!

More #PumpkinWeek Recipes Below:

Beverages

• Pumpkin Chai Latte from Our Good Life

Breakfast and Breads

• Pumpkin Bread Rolls with Maple Cinnamon Butter from Sweet Beginnings
• Pumpkin Oat Streusel Muffins from A Little Fish in the Kitchen
• Yellow Pumpkin Crumpets (Serabu Labu Kuning) from A Kitchen Hoor's Adventures

Mains, Salads, and Sides

• Pumpkin and Beet Salad from Palatable Pastime
• Pumpkin Beef Stew from Cheese Curd In Paradise
• Pumpkin Goat Cheese Ravioli with Pecan and Sage Brown Butter Sauce from The Spiffy Cookie

Desserts

• Frosted Butter Pecan Pumpkin Cookies from For the Love of Food Blog
• Pumpkin Boston Cream Pie from The Redhead Baker
• Pumpkin Creme Brulee from Cindy's Recipes and Writings
• Pumpkin Toffee Crunch Cake from Eat Move Make

Did you miss a recipe? Head to the Pinterest board to find all the #PumpkinWeek recipes shared this week.