Re-create the Starbucks Pumpkin Cream Chai Latte the Philosophie way with superfood blends, adaptogens and healing fall spices that leave with you a sugar crash. This pumpkin chai latte is made with natural ingredients: pumpkin puree, nut milk, maple syrup and spices.
The detoxing honey, grounding fall spices, and mood-supporting ashwagandha blend beautifully with the chai tea, composed of medicinally active herbs. Since this latte has substantially less caffeine than regular ol' java, you can use it as mood + energy booster anytime of day!
1 tea bag of spiced chai (or decaf spiced chai rooibos)
½ cup nut milk of choice
2 tbsp real pumpkin purée
1 tbsp maple syrup or honey (we recommend Fall Vibes Honey!)
1 tsp Fall Vibes
¼ tsp vanilla extract
Tiny dash salt
Optional garnishes: 1 cinnamon stick or star of anise, coconut whipped cream
In a small saucepan, bring ½ cup water to a gentle boil. Remove the water from heat, add the tea bag, and let it steep for 4 minutes. Before removing the tea bag, squeeze any water remaining out by pressing the tea bag against the side of the pan with the back of a spoon.
Add the nut milk, pumpkin purée, maple syrup or honey, vanilla, Fall Vibes and salt to the pan. Pour the mixture into a stand blender and blend for a minute or two, or whisk until the drink is nice and creamy.
Gently rewarm on the stove, then pour it into a mug. Top with totally optional whipped coconut cream and/or garnish with totally optional cinnamon stick or star of anise. ENJOY!!
What cold-weathered treat would you like to see made healthy + healing?