Pumpkin Spice • Chai Latte
Make a Pumpkin Spice Chai Latte (Hot or Iced)
Cinnamon-warm, ginger-bright, pumpkin cozy. Five minutes to café vibes—oat or dairy, your call. Bert’s whipped cream inside.
Bert’s Blackboard
- Steep 2 sachets for a true latte-strength concentrate.
- Milk to 140–150°F = velvety microfoam.
- Maple sings with pumpkin spice; go light.
Ingredients (1 latte)
- 2 Pumpkin Spice Chai pyramid sachets
- 6 oz boiling water (180 ml)
- 6–8 oz warm or frothed milk (180–240 ml; oat or dairy)
- Sweetener to taste (maple, brown sugar, vanilla syrup)
- Optional: Bert’s Whipped Cream + pumpkin spice dust
Gear
Kettle, mug or latte glass, frother/steam wand.
Steps
- Steep concentrate: Add 2 sachets to a mug. Pour in 6 oz (180 ml) boiling water. Steep 6 minutes; discard sachets.
- Milk it: Warm/froth 6–8 oz (180–240 ml) milk to 140–150°F (60–65°C). Pour over the chai concentrate.
- Sweeten & top: Sweeten to taste. Crown with Bert’s whipped cream and a pinch of spice.
Iced Latte
- Steep the same concentrate (2 sachets + 6 oz/180 ml boiling water for 6 min); chill briefly.
- Fill a glass with ice. Add concentrate + 6–8 oz (180–240 ml) cold milk. Sweeten, stir, enjoy.
Sweetness Guide — Customize Your Cup
- Maple: plush and seasonal; 1–2 tsp (5–10 ml).
- Brown Sugar Syrup (1:1): toffee depth for “pie crust” vibes.
- Vanilla Syrup (1:1): clean custardy lift.
- Dessert Mode: a spoon of sweetened condensed milk.
- Low/No-Sugar: go unsweetened or a few monkfruit drops.
- Salt Hack: 1–2 drops 20% saline brighten spice and tame tannin.