Pumpkin Spice Chai Latte

Dear Peoples,

Happy October!!! I am sooooo excited to finally be able to enjoy all my favorite fall things again. Pumpkin spice desserts, scarves, pumpkin spice drinks, cooler weather, pumpkin spice breakfasts, shorter days and acorns everywhere, pumpkin spice foods, boots and sweaters, fall scented candles, pumpkins....yeah, I kind of really love pumpkin spice. And fall. And pumpkins.

I am not really a coffee drinker (it usually makes me feel jittery), but I do like a nice warm latte on a fall day. And of course, all places that have coffee are advertising their pumpkin spice lattes and other delectable fall spice flavors, and so when I'm out and about, I will occasionally treat myself to one. But unfortunately, I am usually disappointed. No one seems to get it just right. Some are too sweet. Some are too bland-not enough spice. Others don't even taste like pumpkin at all. And besides, most of these drinks are flavored with sugary flavored syrups and not wholesome ingredients. They leave me feeling the blah-ness that comes after a sugar high.

 So I usually make my own lattes. I use all natural whole food ingredients, and I control how sweet and spicy I want my latte to be. And it's cheaper. Win-win-win.

Since I use real pumpkin and coconut milk, my lattes are very filling. Perfect for an on-the-go snack. I actually practically lived on these once during a very busy few weeks, when I barely had time for meals. Not that I'd recommend replacing meals with lattes, but it helped hold me over until I had time to eat something proper. Rushing out the door? No problem, I'd whip up a latte and take it to go.

I am more of a tea girl, so I usually make my lattes with chai tea instead of coffee. This recipe is the one I make for myself, but you can replace the tea with coffee if you prefer

For pumpkin, I usually use butternut squash. I will cut a squash in quarters and boil or roast it until it is soft. I use one quarter of the squash for two lattes, so I just store the quarters of squash in a container in the fridge, and use them as I need them. If you want, you could also skin and puree the entire squash after you cook it and store it in a jar, or use canned pumpkin.

Okay, enough chatter. Here's the recipe:

Pumpkin Spice Chai Latte
1 cup Chai tea
1/2 cup pureed (or mashed) squash or canned pumpkin
1/4 cup coconut milk
1 1/2 tablespoons raw cane sugar
2 tablespoons raw coconut oil
1/2 tablespoon vanilla
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger (or 1/2 inch fresh ginger!)
1/8 tsp. ground cloves or allspice

Boil water and add tea bag. Let steep 3-5 minutes. Put the other ingredients in your Vitamix (or other high-powered blender) and add the tea. Blend starting at a low speed and work up to high speed. Blend for about 30-60 seconds. There should be frothy bubbles on the top. Pour in your favorite cup or travel mug and enjoy! If you want to make it even more special, you can top it with some cinnamon, whipped cream, and cinnamon sticks!

 I am thinking of trying it with some fresh turmeric added as well. I am out of turmeric at the moment so I can't try it, but I think it would be delicious.

If you try it, I'd love to hear what you think! Leave me a comment. :)

Happy Fall!
-Shelby