I’m starting this post off with a disclaimer… I hate.. I mean like really passionately hate those people in front of you at Starbuck’s or any other coffee shop with the ridiculous orders. “Ummm can I get a venti soy half-caff extra whip mocha latte with caramel?? And that’s one of the shorter orders I’ve heard! When my girlfriend brought me a pumpkin spice chai latte I scoffed a bit but ultimately gave in and tried it. I’m a little bit ashamed to admit that it was absolutely delicious! Being too stubborn and embarrassed to actually order one myself, I decided to learn how to make my own with the traditional Tattooed Martha spin.. adding rum! Not only does a healthy dose of rum give your coffee or tea that extra kick but I used real pumpkin and brown sugar, not all the chemicals and artificial coloring that most pumpkin spice drinks have. If you’re not much into chai tea I’ve also included how to make it with coffee!
Recipe adapted from Foodie with Family
(base makes enough for 16 lattes, but stores for up to two weeks so you don’t have to make them all at once!)
1 cup pumpkin puree
¾ cup light brown sugar
1 Tbs ground cinnamon
1 Tbs Sailor Jerry Rum (for non-drinkers you can use vanilla extract)
½ tsp ground ginger
¼ tsp grated nutmeg + a bit of extra for serving
¼ tsp ground cloves
A pinch of salt
For the drink itself:
2 Tbs of the pumpkin spice base
1 cup of milk
2 chai tea bags (I found a cinnamon chai tea that was perfect for this!)
1 cup boiling water (or you can use 1 cup freshly brewed coffee and leave out the chai tea bags)
1oz Sailor Jerry Rum (optional)
Similar glasses found here
To make your pumpkin spice base, mix all of the ingredients in a medium sized canning jar or other sealing container. The base can store in the refrigerator for up to two weeks.
To make the chai latte, pour a ½ cup of boiling water over a chai tea bag in two large heatproof mugs. Allow tea to steep for 2-3 minutes before removing tea bag.
For my coffee drinkers just pour a half cup of freshly brewed coffee into each mug. Mix two tablespoons of the pumpkin spice base in 1 cup of milk in a microwave safe glass and heat on high for 1-2 minutes or until milk is frothy. You can also heat over high in a small saucepan until mix comes to a boil. Pour milk evenly between the two mugs and lightly stir. If you’re spiking it with extra rum, now is the time to add it!
Top with whipped cream, sprinkle with nutmeg, and serve right away!
Since we’re using real pumpkin the mixture will settle a little bit, so just give it a stir in between sips!