Oh yes… it’s that time again… Pumpkin time! If your Pinterest looks like mine, it is swarming with pumpkin everything… lattes, scones, donuts, cake, etc. It’s seriously my favorite!
I can’t let my friends (YOU) down… I’ve got to throw my two “pumpkin” cents out there.
What makes my Pumpkin Latte different? Homemade Ginger Syrup. Yep. Delish. Don’t have it, it’s okay – I’ll share the recipe and an alternative! This latte (whichever way you make it) has a little extra ginger spice BUT it still is that same delicious, creamy and rich fall drink. Oh, it’s also dairy-free, refined sugar free and all natural! You’ll love it!
Pumpkin Ginger Chai Latte (with syrup-one serving)
1/2 cup water
1 bag chai tea
1/2 cup almond milk or coconut milk
2 Tbsp pumpkin puree
dash of cloves
dash of cinnamon
dash of cardamom
1 Tbsp ginger honey
whipped coconut cream
In a small saucepan, heat water until just boiling. Add in tea bag and let steep for 5-10 minutes.
In a small blender (like a Bella or Magic Bullet), combine almond milk, pumpkin, cloves, cinnamon, cardamom and ginger honey.
Add in steeped tea to blender. Pulse for about 10 seconds to combine.
Return mixture back to saucepan to reheat.
Pour into mug and top with a dollop of coconut cream.
*For a Pumpkin Ginger Chai Latte without ginger syrup, just add in about 1/4 tsp ground ginger and substitute regular honey.*
So what’s up with this Ginger Syrup? It’s an accident actually… the best kind of accident. I LOVE candied ginger pieces – like these. They are my favorite snack – besides chocolate. However, I really wanted to “clean” them up a bite and swap out the cane sugar with honey or maple syrup. I went with honey but unfortunately my ginger pieces were too “mature”. Young ginger is very tender and not too fibrous. However, mine were very “stringy” and tough, even after simmering for hours. So my ginger pieces were not that enjoyable BUT the sweet and spicy ginger syrup that was produced was totally worth it! Here’s how to make it (makes about 8 oz of syrup):
Candied Ginger Honey Syrup
1 lb ginger, peeled and diced into 1/2″ pieces
1 1/2 cup honey (or syrup)
In a large saucepan, combine ginger pieces and enough water to cover ginger. Heat over low-medium heat and simmer for about 45 minutes-1 hour until ginger pieces have softened.
Strain out water – don’t discard though! You can strain the water into a large bowl and then reuse the ginger water for other uses (ginger ice cubes for tea, smoothies, sauces. etc.)
Return ginger pieces and about 1/4 cup ginger water to saucepan. Add in honey. Return to low-medium heat and simmer for about an hour. Let mixture cool and store in sealed glass jars. I left my “tough” ginger pieces in the jars. They aren’t exactly edible but they have enhanced the honey flavor even more.
*NOTE: you can also double or even quadruple this recipe and store mixture in refrigerator for a quick latte in the morning or even an iced latte!*