Ingredients
For the Chai Base:
- 2 Bags of Chai Tea (any variety)
- 1 Bottle of Sol-ti GINGER SuperShot®
- 1 TBSP Maple Syrup
- 1 Cup Water
For the Pumpkin Cream:
- ⅓ Cup full-fat Fresh Coconut Milk or Dairy-Free half and half
- 2 TBSPs Pumpkin Purée
- 2 TBSPs Maple Syrup
- ¼ tsp Cinnamon (optional, for extra warmth)
Instructions
1. Steep the Chai:
- Boil 1 cup of water and steep the 2 chai tea bags for 5–10 minutes. Remove tea bags and let cool to room temperature or refrigerate until chilled. Or brew in the sun for 4-5 hours.
2. Add the SuperShot:
- Once the chai tea is cool, stir in 1 GINGER SuperShot® and 1 tablespoon of maple syrup. Mix well and set aside.
3. Make the Pumpkin Cream:
- In a small blender or mixing bowl, combine fresh coconut milk, pumpkin purée, maple syrup, and cinnamon (if using). Blend until smooth and slightly frothy. Chill if time allows.
4. Assemble the Latte:
- Fill a glass with ice. Pour the chai base over the ice, leaving room at the top. Gently pour the pumpkin cream over the top for a layered effect.
5. Serve & Sip:
- Stir before drinking, or sip through the layers for that café-style pumpkin chai latte at home.
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