This copycat recipe for a Tazo Pumpkin Spice Chai Tea Latte is the ultimate fall infusion. It's rich, creamy, and made with real pumpkin puree for a natural flavor that beats the coffee shop every time.
⅔cupTazo Chai Tea Concentrate(or 3 tea bags steeped in ⅔ cup water)
½cupMilk of choice(whole, oat, or almond)
¼cupPrepared pumpkin sauce (from above)
½teaspoonVanilla extract
¼teaspoonPumpkin pie spice(plus extra for garnish)
Instructions
Whisk the Sauce: In a small saucepan over medium heat, whisk together the pumpkin purée, sweetened condensed milk, and pumpkin pie spice. Whisk vigorously until the mixture is an amazing blend and steaming hot. Remove from heat and set aside.
Heat the Chai: In a separate saucepan, combine the milk, Tazo Chai Tea Concentrate, vanilla, and pumpkin spice. Heat over medium, stirring occasionally. Watch it like a hawk: remove from heat as soon as it's steaming. Do not let it boil!
The Assembly: Add ¼ cup of your warm pumpkin sauce to the bottom of a large mug. Slowly pour the hot chai milk mixture into the mug.
Serve: Stir well to ensure the pumpkin sauce is fully incorporated into the smooth black tea. Top with whipped cream and an extra sprinkle of spice if you're feeling fancy. Enjoy!
Notes
Storage: You will have leftover pumpkin sauce. Store it in an airtight mason jar in the fridge for up to 5 days. It's perfect for quick "meal prep" lattes throughout the week.The "Spice" Secret: If the drink feels too sweet, add a tiny crack of black pepper. It makes the star anise and cardamom notes in the chai pop!Caffeine Level: If you need a lower caffeine level in the evening, use strongly brewed decaf tea bags.