Beverages
Iced Pumpkin Cream Chai Latte
Makes 1 serving
Iced Pumpkin Cream Chai Latte
Makes 1 serving
Ingredients
Pumpkin Spice Sauce:
- 1 cup packed light brown sugar
- 1 cup water
- 2 cinnamon sticks
- 1½-inch piece fresh ginger
- 3 whole cloves
- 1 can (14-ounce) sweetened condensed milk
- ¾ cup canned pumpkin purée
- ¼ cup heavy cream
- ¼ teaspoon kosher salt
- ½ teaspoon pure vanilla extract
- ¼ teaspoon freshly grated nutmeg
Latte:
- ⅓ cup chai concentrate
- ⅓ cup milk of choice
- ⅔ cup heavy cream
- 2 tablespoons Pumpkin Spice Sauce
- Pumpkin spice seasoning, for garnish (optional)
Preparation
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Combine the brown sugar, water, cinnamon sticks, ginger, and cloves in a medium saucepan. Bring to a boil, then let simmer until the liquid has reduced by three-fourths. Add the sweetened condensed milk, pumpkin purée, heavy cream, and salt. Stir to combine, and then let simmer until thick, 5 minutes. Remove from the heat, and then stir in the vanilla and nutmeg. Strain through a fine-mesh strainer into an airtight container; discard the solids. Chill completely prior to using.
Note: The syrup can be prepared in advance and stored in an airtight container in the refrigerator for up to 2 weeks.
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Fill a glass with ice. Add the chai concentrate and milk of choice; stir to combine.
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Add the heavy cream and 2 tablespoons of the Pumpkin Spice Sauce to a small bowl. Whisk together until well incorporated.
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Assemble the milk frother with the frothing whisk (with spring). Add the pumpkin cream to the frother. Put the cover on the tank.
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Press and hold the START/STOP button for 5 seconds. The right side of the button will illuminate. When the frothing process is complete, pour the cold foam over the chai. Garnish with pumpkin spice seasoning, if desired. Serve immediately.
