Cook’s notes: Adapted from Texan Erin, who says, “This pumpkin chai latte is lightly sweetened with maple syrup and is full of warm, cozy fall spices.” It’s also very delicious. I’ve resized the recipe to make 1 serving. I can see already that it will be in heavy rotation this winter.
3 Tablespoons unsweetened pumpkin puree — not the canned pumpkin pie filling with sugar
1 Tablespoon maple syrup
1 teaspoon vanilla extract
3/8 teaspoon Apple Pie Spice
1 cup unsweetened vanilla milk
1 bag black tea (PG Tips)
In a small saucepan, bring the pumpkin, maple syrup, vanilla extract, spices, and milk to a boil over medium heat. Remove the saucepan from the heat, add the tea bag, and steep for 3 minutes. Serve hot.