A Very Soul Chai Pumpkin Spice Latte
try this creamy, spiceful recipe with your favorite winter squash! we’re partial to the Exceptionally sweet, rich, nuttiness of kabocha
Ingredients
FOR THE PUMPKIN SPICE SYRUP
1 1/2 cups winter squash (such as kabocha or sugar pumpkin), peeled and cut into small cubes
1/2 cup lightly packed dark brown sugar
1 1/2 cups water
1/4 cup maple syrup
2.5 tablespoons original/rooibos masala chai
Pinch of salt
FOR ONE LATTE
8-10oz milk of choice
2 tablespoons/2oz Pumpkin Spice Syrup
1 shot Espresso/chai or richly brewed coffee
whipped cream (for garnish)
it’s easy!
making THE PUMPKIN SPICE SYRUP:
Place the squash, water, sugar, maple syrup, soul chai, and salt in a medium saucepan, and mix well to dissolve the masala in the water.
Bring to a gentle boil over medium high heat, cover, then reduce the heat to medium low. simmer until the squash is soft & fully cooked through about 20-25 min. Turn off stove and allow to cool for 15-20 min.
Transfer the cooked pumpkin + all the liquid to a blender and purée until smooth. store in an airtight container in the refrigerator for up to 12 days.
for a hot latte:
whisk together the milk and 2-3 spoons pumpkin spice syrup in a small saucepan and heat over medium.
once hot, pour into your coziest mug, froth for texture then Top with a fresh shot of espresso/chai or strongly brewed coffee. garnish with a dollop of whipped cream + a sprinkle of chai powder and enjoy!
for an iced latte:
combine milk, pumpkin syrup & espresso/chai in a glass. add ice and top with a dollop of whipped cream + a sprinkle of chai powder and enjoy!
