San Francisco Chronicle - (Sunday)
Spices pump up pumpkin chai latte
Homemade chai masala is the secret ingredient that makes this warming drink a standout. Here’s the recipe
I was not fond of pumpkinflavored anything when I first came to this country. I was baffled seeing so many pumpkin desserts at the grocery stores: pumpkin pies, pumpkin bars, pumpkin ice cream, pumpkin loaves and so on.
Growing up in Mumbai, India, pumpkin is used mainly as a vegetable in savory dishes — think Indian spiced pumpkin soup (my dad’s favorite); spiced pumpkin curry eaten with rotis or flatbreads; or pumpkin and channa (chickpea) curry. The only pumpkinforward Indian sweet that I am aware of is pumpkin halwa, a comforting, pudding-like dessert frequently made in the winter months. Made with whole milk, sugar, cardamom, nutmeg and grated pumpkin, it provides instant energy.
I decided to give pumpkin puree a try in my baked goods. It was everywhere, and believe it or not, I was feeling FOMO (fear of missing out)! Maybe I need to bake pumpkin-y things, I thought. What does it really taste like? What is the texture of the baked goods with pumpkin? I started baking pumpkin banana bread with chocolate chips (my kids love it), pumpkin pies, pumpkin muffins and pumpkin chai lattes. Although pumpkin might not be my favorite ingredient, I have grown to love it in sweet formats.
Pumpkin spice lattes are in every coffee shop. But I’m generally not a fan: They are overly sweet, and not pumpkin-y enough. I am not a fan of the chai lattes found in coffee shops, either — not enough chai (tea) flavor, and not the right spices. I consider them a waste of my money.
I did not grow up having pumpkin lattes. It is an American concept. So I decided to make my own version with the morning drink of my choice — chai. I imagined chai + chai masala + pumpkin + spiced whipped cream working really well together to create a smooth, cozy, comforting drink of the season.
For me, it was easy to experiment because I already regularly make my own chai masala and chai concentrate. I store the concentrated tea in 32-ounce deli containers in my fridge so I can make a latte anytime. My kids love a cold chai latte in the late afternoon, especially in summer. On crisp fall mornings, I look forward to holding a hot cup of masala chai every day — the warming spices of cinnamon, cloves, cardamom, black pepper, fennel and ground ginger awaken the senses.
The chai concentrate is a simple combination of black tea, brown sugar and my signature chai masala. I heat the concentrate with some canned pumpkin puree and milk, and froth the mixture with a frother. (You can also use a whisk.) Then I add cold whipped cream, spiced with chai masala, on top, followed by a garnish of cinnamon and star anise.
As the cold whipped cream touches the hot latte, it lends an extra creamy texture. I stir it in with a spoon, and the latte feels silky and luxurious as you sip on it. For my family, it has become the top drink of the month.
Save your money and make a mean pumpkin chai latte for yourself or your loved ones this holiday season. Plus, the chai concentrate by itself makes for a great gift, as do jars of the truly fragrant chai masala.