I Can't Believe It's Not Starbucks Pumpkin Chai "Litte"
I so much wanted to make a Pumpkin Spice Latte this fall, but alas, nursing an infant has me skipping the heavy caffeine for something way more moderate. The last thing I need right now is a baby bouncing off the walls. Enter a sweet n spice alternative: The "PCL", Pumpkin Chai Latte, or as I like to call it "Litte" because I substitute real milk with almond milk and coconut cream!
The irony was that the one child who is allergic to dairy didn't like it that much (that one is super hard to please!) but my other daughters loved it! My eldest decided to use a cinnamon stick as a straw, because why not? (She later learned that a cinnamon stick is probably not the best way to drink up a thick beverage, what with it being slit down the center and all...) And who can resist the magic of whipped cream, really? Especially when it tastes like coconut!
This warm and toasty beverage tastes like a pair of leather riding boots, a hunter green puffer vest and a handful of crunchy orange leaves wrapped in a plaid blanket scarf. All of Fall in a glass. Don't believe me? It's super simple simple to make. Like, super super simple. Just throw all the ingredients into a pot and heat it up simple.
Trust me. These days, what with baby's ever-changing needs, The Sister Wedding prep and things like doing laundry every now and then all I crave out of life at the moment is simple.
Here ya go.
Recipe:
Serves 2 Generous Portions or 3 Smaller Portions
Ingredients:
1 Cup (8 ozs) strong Chai tea boxed concentrate, such as Tazo brand (alternatively, steep 2 Chai tea bags in 8 ozs very hot water for 5-8 mins and remove)
1 cup plain almond milk
3 heaping tbsps pumpkin puree
1 tsp vanilla extract (or to taste)
1-2 heaping tbsps coconut cream
*Only if using tea bags: 2-3 tbsps maple syrup or demerara sugar (or to taste)
Pumpkin Pie Spice, for serving
Coconut Whipped cream, for serving
Method:
1) In a medium saucepan over medium-low heat, whisk together tea concentrate, pumpkin puree, vanilla, and maple or sugar if using. At this point, if desired, strain mixture through a fine mesh sieve to remove pulpy bits of pumpkin. Then, return to pot and continue heating.
2) Whisk in almond milk and coconut cream and cook, stirring frequently until heated through.
Do not allow mixture to boil!
3) Divide into mugs. Top with plenty of coconut whipped cream, dust with pumpkin pie spice
Enjoy!
