Today, boys & girls, we will be making a Pumpkin Chai Latte. You will need:
Hot, frothed milk. Check.
Light brown sugar. Check.
A touch of boiling water*. Uh-huh.
BIG, big mug. Checkedy check.
Ample amounts of Pumpkin Chai. Check, check, check.
Steep loose tea in 1/4 cup boiled water in the bottom of a glass measuring cup for, oh, 1-2 minutes. While waiting prepare your hot, frothy milk using whichever method you see fit (I used the microwave since I have no patience, but the stove works, and if you have a milk steamer then even better!) and stir in desired amount of brown sugar. Pour milk into steeping tea and wait… I waited about 5 minutes… then strain into mug, top with sprinkle of brown sugar, and ENJOY!
Note: I know, I know, one could just skip the whole water bit and steep the tea right into the hot milk, BUT I guarantee that by slightly steeping it beforehand you get so much more pumpkiny goodness. And one can never have enough of that!
Preparation
People who liked this
Comments
deeeelish!
Especially as a latte… mmhmm.
Chai latte ALWAYS rule. A Chai must be enjoyed like that. :)
So true, the milkier the better.
Thanks! I might have to get more of this tea to try this way. By brown sugar, do you mean the brown sugar that is used in baking, or brown sugar as in, table sugar that is raw/unrefined?
Heather: I mostly use the brown sugar for baking. The raw sugar could work, but the baking brown sugar has so much more flavour to it.
Thanks Faith. I do have the raw sugar, but not the baking brown sugar.
I ran out of brown for awhile and subbed in plain raw sugar, you can barely tell the difference, except the brown makes it slightly more caramelly… that is all.
deeeelish!
Especially as a latte… mmhmm.
Chai latte ALWAYS rule. A Chai must be enjoyed like that. :)
So true, the milkier the better.
Thanks! I might have to get more of this tea to try this way. By brown sugar, do you mean the brown sugar that is used in baking, or brown sugar as in, table sugar that is raw/unrefined?
Heather: I mostly use the brown sugar for baking. The raw sugar could work, but the baking brown sugar has so much more flavour to it.
Thanks Faith. I do have the raw sugar, but not the baking brown sugar.
I ran out of brown for awhile and subbed in plain raw sugar, you can barely tell the difference, except the brown makes it slightly more caramelly… that is all.