Spiked Pumpkin Chai Latte

Warm up with this boozy twist on a fall favorite, combining chai, pumpkin, and a splash of whiskey.

15 min Serves 2 serving(s) Medium Vegan Diet Cuisine

Our own summary of the original by Brooke Caison — the full post and photos live at delish.com.

This spiked pumpkin chai latte blends black tea, whiskey, and a creamy pumpkin-maple mixture for a cozy adult beverage. The pumpkin milk is heated and frothed before being poured over the steeped tea and whiskey, then topped with whipped cream and a sprinkle of pumpkin pie spice.

Ingredients

2 black tea bags

2 oz. whiskey

1/2 c. plus 2 Tbsp. whole milk

1/4 c. pumpkin puree

1/4 c. pure maple syrup

1/8 tsp. ground cardamom

1/8 tsp. pumpkin pie spice, plus more for serving

Whipped cream, for topping

Directions

Put one tea bag in each of two mugs. Boil at least 10 oz. (1 1/4 cups) of water. Pour 1/4 cup boiling water into each mug and let steep for 5 minutes. Remove the tea bags and add 1 oz. of whiskey to each mug.

While the tea steeps, in a measuring cup or bowl with a spout, whisk together the milk, pumpkin puree, maple syrup, cardamom, and pumpkin pie spice until smooth.

Transfer the pumpkin milk mixture to a medium heatproof bowl and microwave in 20-second intervals, stirring after each, until it reaches 140°F, about 2 minutes total.

Working in batches, pour the warm mixture into a frothing pitcher. Insert a handheld frother about three-quarters of the way to the bottom and froth until thick and foamy. Pour into the mugs, spooning any remaining foam on top. Sprinkle with pumpkin pie spice and top with whipped cream.

Alternatively, working in batches, pour the pumpkin milk into a frothing pitcher, tilt it slightly, and insert a steam nozzle just below the surface. Open the steam valve and heat until the pitcher feels hot to the touch, 20 to 30 seconds, creating small foamy bubbles. Pour into the mugs, spooning any remaining foam on top. Sprinkle with pumpkin pie spice and garnish with whipped cream.