INGREDIENTS
- 200 ml milk, dairy or plant-based: oat, coconut, almond
- 2 tbsp roasted pumpkin purée
- ½ tsp cinnamon
- ¼ tsp ginger powder
- ⅛ tsp cloves
- ⅛ tsp nutmeg
- ⅛ tsp cardamom
- 1 tsp honey or maple syrup, or stevia for sugar-free
- 1 tsp vanilla extract
- Pinch of salt, optional
EQUIPMENT
- Small saucepan
- Whisk or milk frother
- Mug
METHOD
- Warm the milk over low heat.
- Add the pumpkin purée, spices, honey, vanilla and salt.
- Whisk continuously until smooth, fragrant and hot (without boiling).
- Froth with a milk frother or blend for a creamier texture.
- Serve in a mug and sprinkle cinnamon or nutmeg on top.
NOTES
- For a high-protein version, add ½ scoop vanilla whey isolate after removing from heat.
- Keeps in the fridge for up to 2 days.
- For stronger chai flavour, simmer the spices in 50 ml water for 2–3 minutes before adding milk.
- Calories calculated with oat milk and honey.
