PUMPKIN CHAI LATTE

Serves 4

This Pumpkin Chai Latte has become my family’s favorite drink for fall, with warming chai masala spices in both the tea and the whipped cream on the top. If you prefer to make just two mugs, you can easily halve the recipe (below) — but it’s worth making the full chai concentrate so you can have leftovers waiting in your fridge for next time. Get ready to cozy up with this silky, luxurious beverage.

• 3 cups chai concentrate (see recipe)

• ½ cup pumpkin puree

• 2 cups whole milk or any plant based milk

• 2 teaspoons vanilla extract

• Ground cinnamon (for garnish)

• 4 star anise (for garnish)

Instructions: In a medium saucepan, on medium heat, add the chai concentrate, pumpkin puree, milk and vanilla extract. Stir to combine. Heat the mixture until there are tiny bubbles on the edge, about 7-8 minutes. Use a whisk or a milk frother to froth the latte.

Pour the latte into four mugs. Top with whipped cream (see recipe). Sprinkle the top with cinnamon and garnish each with a star anise. Serve immediately.

CHAI CONCENTRATE

Makes about 4 cups

• 4 cups water

• 3 tablespoons loose black tea

• 4 teaspoons chai masala (see recipe)

• 2⁄3 cup packed light brown sugar

Instructions: In a medium saucepan, on medium to high heat, add water, black tea, chai masala and brown sugar. Stir to combine. Bring chai mixture to a boil, about 3 to 4 minutes, and switch off the stove after about 2 minutes of boiling. Strain the mixture into a 32-ounce jar, and chill in the fridge. You can use the concentrate immediately, or store it in the fridge for up to 2 weeks.

WHIPPED CREAM

Makes enough to garnish 4 cups

• 1 cup chilled heavy cream

• ¼ cup powdered sugar

• ½ teaspoon chai masala (see recipe)

Instructions: In a medium bowl, add the heavy cream, powdered sugar and chai masala. Using a hand mixer, whip until the cream forms soft peaks. Store in the fridge until ready to use.

CHAI MASALA Makes about ¾ cup

Chai masala is a staple in our home, and this recipe is one that I truly love the most.

• 6 cinnamon sticks

• 1½ tablespoons black peppercorns

• 1 tablespoon cloves

• 2 tablespoons fennel seeds

• 3 tablespoons cardamom pods

• ¼ cup + 1 tablespoon ground ginger

Instructions: Grind all the spices except the ginger in a blender on high speed for 2 minutes. The mixture should form a fine powder. Add the ground ginger and stir to combine. Transfer to an airtight glass jar and store in a cool place for up to a year.