This morning I enjoyed this Dairy Free Pumpkin Spice Soy Chai Latte. This recipe is my dairy-free, vegan spin on everyone’s favorite fall drink. The spicy flavors of chai tea are the perfect compliment to creamy sweet pumpkin and maple accents. Like most people, I am a huge fan of “pumpkin spice” themed beverages this time of year. But since I don’t consume dairy – I cannot have the beloved Pumpkin Spice Latte at Starbucks (the mix contains dairy – details here). So I must satisfy my cravings by building my own hot mugs of fall bliss. Get my dairy-free recipes…
Pumpkin Spice Soy Latte with Espresso. Espresso, soy milk and pumpkin spice flavor. I posted this recipe last year and adore it. Get my dairy-free substitute for the Starbucks Pumpkin Spice Latte: recipe here. Or stick with my new chai tea latte – recipe below..
My chai tea twist recipe is below..
Dairy-Free Pumpkin Spice Soy Chai Latte
vegan, makes 1 mug
4 ounces sweetened chai tea concentrate*
4 ounces soy milk
2 Tbsp water
1 Tbsp pumpkin
1/2 tsp pumpkin pie spice
dash of cayenne (extra spicy)
1 tsp maple syrup (add more as needed to sweeten)
optional: coconut whip on top!
*note: you can also use a basic chai tea bag – simply sweeten to taste and steep tea in water.
1. Add the water, pumpkin and maple syrup to mug. Microwave on high for 30 seconds. Stir well to loosen the pumpkin.
2. Add in the soy milk and chai tea – heat in microwave until near boiling – usually about 1-2 minutes. (You can also do on stovetop if desired)
3. Add in the spices and taste test – adjust spices and sweetener as needed.