Vanilla Chai Pumpkin Spice Latte

This is a drink that speaks to me at this time of the year when you see pumpkins everywhere. It’s tough to resist the seasonal flavor all wrapped up in my favorite Starbucks pumpkin spice latte. Here is my attempt to create the same sensational beverage at home I’ve ordered so many times while on the road. I adapt the vanilla chai pumpkin cream cold brew from Half Baked Harvest. Make a hot version of it which becomes my home brew vanilla chai pumpkin spice latte. I love every sip of it, especially on a cloudy overcast day in the fall.

Just like at Starbucks, you can customize your drinks in so many ways: by size, different kind of milk, variety of tea, sweetener you prefer or by the number of shots you need. You know the drill. It’s great having the flexibility to customize the latte individually, for family and friends. What a fun and relaxing way to entertain in a makeshift coffee bar in my kitchen — without turning on the stove! Maybe some cookies or a cake will be all that’s needed to extend the life of the party.

• The setup is quite simple. First start with a coffee machine, an instant espresso machine would be ideal. An inexpensive but easy option will be a French press, using medium ground espresso dark roast.
• Make the vanilla and chai syrup ahead of time. The ingredients you need are: brown sugar, cinnamon, vanilla and chai tea bags. Put the ingredients and water on the stove. Simmer until the sugar dissolves. Let it steep and set aside.
• The third setup involves a frother, if you have one. If you don’t, a whisk can capably do the job. Whip or shake vigorously until the milk becomes foamy. Take 2%, half and half, whole milk or nut milk, whatever you prefer. Obviously, the higher the fat content, the frothier the cream will get. There are no right or wrong, only trade-offs you’re willing to make.

A note on pumpkin spices: The major ingredient is cinnamon. If you get more ambitious, make your own spice mix with 2 parts cinnamon, one part each of clove, cardamom and ginger. Ground the fresh spices in a spice grinder. The aroma of freshly ground spices is intoxicating. To me, that’s the fun part, smelling the incredible scent while creating your own spice mix you can use for latte — or cake or even vegetables.

Print Recipe

Vanilla Chai Pumpkin Cream Cold Brew | Half Baked Harvest

Ingredients

• VANILLA CHAI SYRUP:
• 165 g brown sugar
• 1 cinnamon stick or 1 teaspoon cinnamon
• 1 tablespoon vanilla extract
• 3 chai tea bags
• PUMPKIN COLD BREW:
• 59.5 g heavy cream
• 2 tablespoons milk
• 1 tablespoon pumpkin puree
• 3 shots espresso or 8 ounces cold brew
• 2-3 dashes pumpkin pie spice

Instructions

1

Bring 1 cup water, the brown sugar, and cinnamon stick to a boil in a small pot. Simmer 2-3 minutes, until the sugar dissolves. Remove from the heat and add the vanilla and tea bags, cover, and steep 10 minutes. Keep in the fridge for up to 2 weeks.

2

In a glass jar combine the cream, milk, pumpkin, and 1 tablespoon vanilla syrup. Vigorously shake for 1-2 minutes, until thickened and foamy on top. Alternately you can use a a frother as well.

3

In a tall glass filled with ice, combine the espresso, 1-2 tablespoons syrup, and a couple dashes of pumpkin pie spice, stir. Pour over the sweet pumpkin cream and then drizzle over a little more syrup and a sprinkle of pumpkin pie spice. Stir well to combine. Enjoy!

Notes

Adapted from https://www.halfbakedharvest.com/pumpkin-cream-cold-brew/