Pumpkin Spice Chai Latte

My indulgence at Starbucks is a chai latte. And that happens maybe a handful of times a year. I thoroughly enjoy chai lattes, but I'm just not a Starbucks person. I just consider myself lucky to get through a mug of tea at home without reheating it multiple times. (That's a rare occurrence with my two little men.) So when I found this recipe for a pumpkin version on Foodie with Family, I added the ingredients to my grocery list. (We were out of milk and didn't have pumpkin ... it's not a complicated recipe.)

This is excellent and makes an everyday morning with two sick little men much better. And for something to make my morning better after being up 4 or 5 times with my littlest one, that's a smile in a cup.

Pumpkin Spice Chai Latte
Pumpkin Spice Base
1 cup real pumpkin puree (not pie filling)
3/4 cup light brown sugar
1 Tbsp. ground cinnamon
1 Tbsp. vanilla extract
1/2 tsp. ground ginger
1/4 tsp. freshly grated nutmeg
1 pinch of salt
Latte
2 Tbsp. Pumpkin Spice Base
1 cup milk
1 chai tea bag
Optional 
whipped cream
fresh nutmeg 

Make the pumpkin spice base by combing all the ingredients together until it is evenly coloured and darkened. Scrape it into a clean container with a tight fitting lid. Store in the refrigerator for up to 2 weeks.

When the latte desire strikes, pour about 4 oz. boiling water over the chai tea bag. Let it steep while you prepare the pumpkin milk. 

Stir the Pumpkin Spice Base and the milk together in a microwave-safe 2-cup container or a saucepan until smooth. If microwaving, heat on high until steamy and frothy. If heating in a saucepan, heat over medium high heat until steaming hot. 

Pour the hot milk into the tea. Serve as is or top with a thick cap of whipped cream and a few scrapings of nutmeg. Just make sure you stir it occasionally unless you desire a thicker slurp of pumpkin as your last sip.