Pumpkin Spice Chai Latte

• Steep the chai tea bag (or loose-leaf tea) in 1/2 cup (119g) of boiling water for 5 minutes. Remove the tea bag or strain out the loose tea leaves.
• Add the milk, pumpkin  purée, maple syrup and spices to a small saucepan and whisk together.
• Heat the mixture on medium heat until steaming, whisking often, to make sure it’s smooth and a little frothy. Do not boil. Remove from heat. (This is the time to taste the mixture and add more sweetener, if needed.)
• Pour latte mixture and vanilla extract into the mug with the brewed chai tea and stir. Add whipped cream and cinnamon. (Optional)
• Enjoy!

Large Batch Instructions

• Bring 2 cups of water (454g )to a boil. Add 4 chai tea bags or 6 tsp (15g) loose tea and steep for 5-7 minutes. Remove the tea bags or strain the leaves.
• In a medium saucepan over medium heat, whisk together 1/2 cup (113g) pumpkin purée, 1/4 cup maple syrup (78g) or brown sugar (adjust later as needed), 1 tsp (1.5g) cinnamon, 1/2 tsp (1g) ginger, 1/4 tsp (.7g) cardamom, 1/4 tsp (.18g) ground cloves and 1/4 tsp (.6g) nutmeg. Whisk constantly for 2-3 minutes until smooth and fragrant.
• Slowly whisk in the hot brewed chai tea. Lower the heat and simmer gently for 5 minutes. (Don’t let it boil.) Remove from heat and stir in 2 tsp (9g) vanilla extract.
• Slightly cool mixture and then pour into a glass jar or airtight container. Refrigerate 5-7 days.

How To Use Large Batch Concentrate (Per Mug)

• Add 1/2 cup (115g) of the concentrate to a small saucepan or microwave-safe mug. Add 1/2 cup (113g) milk. Heat until hot. Froth if desired and add whipped cream. (optional)