Fall Spice Latte or My Mock “Pumpkin Spice Latte”

Now here’s something nice to start your day with!  I came up with this over the weekend.  My stomach was a little woozy from a migraine, so my typical four to six shot espresso was off the menu. Tea, on the other hand, well I need more caffeine than that.  So, why not combine the two and see how my stomach likes it?  My first sip of this combination of  comforting chai tea and an itty kick of espresso, instantly I thought pumpkin pie!! Yum!! So, rather than waiting in line in the early morning dark, tapping your toes eager to get your commute over with, why not make this super easy latte yourself?

Now, there is no pumpkin in this latte, hence the “mock pumpkin spice latte” bit.   Unlike last year, as you may recall from my pumpkin white mocha  post, I have not gotten around to buying or making pumpkin spice syrup this year.  Thanks to the spices of the chai tea concentrate, however, you get a lot of the flavors that go into your favorite pumpkin pie recipe. Cinnamon and nutmeg of course, but cardamom, cloves, even peppercorn depending on the blend. The milk lends a nice creaminess and the coffee that baked flavor. This latte reminded so much of a pumpkin spice latte that I had to go buy one and do a side by side comparison. Verdict? Both delicious and both great ways to beat those chilly fall mornings!

Fall Spice Latte

makes a single  6 ounce serving

Ingredients

  • 1/3 cup Chai tea concentrate
  • 1/3 cup milk
  • 1 ounce espresso or strong brewed coffee
  • Optional: whipped cream
  • Optional: ground cinnamon
  • Optional: ground nutmeg

Directions

  1. In a small sauce pan, pour in the Chai tea concentrate and milk.  Turn the heat to medium.
  2. Gently heat the Chai tea mixture to a low simmer. Stir with a metal whisk or fork to make a nice froth.  Be sure to keep the mixture at a simmer and not a boil.
  3. When the Chai tea reaches your desired temperature. Coffee shops typically use the 140-160° Fahrenheit range (I like mine at 180°…yes, that’s very hot). Remove from heat.  Whisk again if froth has disappeared.
  4. Carefully pour Chai tea into a favorite coffee cup and addespresso. Whisk to combine.
  5. Serve as is, or topped with whipped cream and dusted with ground cinnamon.

~Ruth

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2 responses to “Fall Spice Latte or My Mock “Pumpkin Spice Latte”

  1. This would be heavenly this morning! I’d love a cup with that whipped cream swirled on top:)

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