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Pumpkin Spice Sauce. Put condensed milk in a medium saucepan over medium-low heat, along with pumpkin puree, pumpkin pie spice, and salt. Stir together and heat for about 5 minutes, until it's just starting to bubble. Remove it from the heat and stir in vanilla extract.
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While still warm mix in the sugar and pie spice, whisk to combine or place in a blender to emulsify. Allow the chai tea concentrate to cool completely, this can even be made the day before. To make an iced latte, fill a glass with ice, pour ½-1/3 full with the chai concentrate and fill the remainder of the glass with pumpkin milk.
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Step 1: Combine spices, pumpkin puree, vanilla extract, and brown sugar in a medium saucepan. Step 2: Cook on medium-low heat until fragrant and darkened in color. Stir frequently to prevent burning. Step 3: Pour milk into the saucepan and stir well to combine.
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Combine 2-3 tablespoons of ground coffee and 1 cup of hot water in a French Press and allow to steep for 5 minutes. Strain and cool down the coffee before using. Keurig. Brew strong coffee using a Keurig by using one pod to make just half a cup. You can achieve this by easily adjusting the settings.
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Transfer the blended pumpkin mixture to a small saucepan over medium heat. Slowly bring to a simmer, whisking frequently so that the mixture doesn't stick to the bottom of the pan. Simmer for 1 - 2 minutes, or until the mixture has slightly thickened and is nice and creamy. Set two mugs on the counter.
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Step 1: Make Pumpkin Cold Foam. Add all the pumpkin foam ingredients to a mason jar or glass. Using a milk frother, froth until whipped and well combined, about 10-20 seconds. Set aside. Step 2: Make Iced Chai Latte. Add ice to a glass, then top with the ½ cup milk of choice and ½ cup chai tea concentrate.
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In a small saucepan, heat the milk over medium heat. Do not boil. Meanwhile, divide the pumpkin chai concentrate among four mugs, about ½ cup each. When the milk steams and bubbles start to form, turn off the heat. Whisk until frothy. Pour over the concentrate, about 1 cup per mug.
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The all-new Iced Pumpkin Cream Chai Tea Latte was inspired by a popular customer and barista customization, according to the Starbucks. This new drink combines a chai tea latte with a blend of.
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Instructions. Stir together milk, chai tea bags, pumpkin puree, dark brown sugar, and pumpkin pie spice in a saucepan. Heat the mixture over medium-low heat for 5-6 minutes. Discard the tea bags and add vanilla extract and stir well. Froth the mixture using an electric frother, a handheld electric or manual frother, or a French press.
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Instructions. In a small saucepan set over medium heat, add the water, brown sugar, pumpkin puree, and chai spice. Stir until dissolved - about 2-3 minutes. Remove from heat and allow the syrup to cool to room temperature. Add 2 teaspoons of the pumpkin syrup (or to taste) and the espresso to a tall glass. Stir to combine.
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Add the maple syrup, pumpkin puree, pumpkin pie spice, and vanilla extract (if using) with the coconut milk in a jar. STEP 2: Mix until the pumpkin sweet cream is combined and is smooth. Add 1-2 tbsp of oat milk to thin the cream if needed. how to make the pumpkin sweet cream. STEP 3: Add ice and the chai tea concentrate to a glass.
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Instructions. Heat pumpkin puree and spices on low heat. In a saucepan, stir together pumpkin puree, cinnamon, ginger, cloves, and nutmeg. Use a spoon to mash the ingredients. Add milk, brown sugar, and chai tea bags. Simmer on low for five minutes then take off heat. Discard tea bags and add vanilla extract.
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For a finer consistency, put the spice mixture in a spice grinder. Combine the boiling water, tea bags, 2 tsp of honey, and spice mixture and allow to steep for 10 minutes. A 2-cup glass measuring cup works well for this step. Once the mixture is done steeping, remove the tea bags. Give the mixture a stir.
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Can Pumpkin Spice Lattes be Made Iced? Yes! This fall flavored latte can absolutely be made with ice and it tastes delicious! Alternatively, if you prefer a hotter version, try this recipe for a warming pumpkin pie tea latte.. If you are in the mood for more warming fall time teas, you may also love this recipe for an apple and chai hot toddy.This hot tea toddy is made with warm sweet apple.
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Let steep for 5 minutes. Step 2: Using the microwave or stove, warm the milk, brown sugar, pumpkin pie spice, and vanilla. Combine with a handheld frother or whisk until foamy. Taste the milk mixture and add more sugar if needed. Step 3: Pour the warm milk over the chai concentrate.
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In a saucepan over medium-low heat, combine 1 can sweetened condensed milk, 1 cup pumpkin puree, 1 tbsp pumpkin pie spice, and ¼ tsp salt. Heat for about 5 minutes until it starts to bubble, stirring constantly. Remove from heat and stir in 1 tsp vanilla extract. Cool the sauce in the fridge.
