It’s officially pumpkin spice season! Fall is a great time of year because the weather and seasonal dishes are full of contrasts, like warm and cool, sweet and spicy, hot and cold. This recipe combines all of those elements, and is my favorite drink to make on brisk mornings or in the evenings when I’m watching my caffeine intake.
Time: 5 minutes
Serves: 1
Ingredients:
- 8 ounces hot chai tea
- 2 tablespoons pumpkin puree
- 4 ounces plant-based milk
- 1/4 teaspoon cinnamon sugar
- 1/2 teaspoon vanilla
- (optional) dairy-free whipped cream
- (optional but encouraged) cinnamon, nutmeg, and ginger to make pumpkin spice
Directions:
- Make chai tea in a large mug, letting the bag seep for at least 5 minutes.
- Add and gently froth pumpkin puree and plant-based milk into mixture, then add cinnamon sugar and vanilla for extra flavor.
- Feeling fancy? Make your latte con panna with whipped cream or extra frothed milk, and generously sprinkle pumpkin spice on top!
