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Cozy Pumpkin Chai Latte with Brown Butter Cinnamon Cream

pumpkin chai latte - featured image
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A warm, spiced pumpkin chai latte topped with a nutty brown butter cinnamon cream. This quick and easy recipe is perfect for cozy fall mornings and tastes better than any coffee shop version.

Ingredients

Scale
  • 2 cups whole milk (or oat milk for dairy-free)
  • 2 tablespoons pumpkin puree (not pumpkin pie filling)
  • 2 tablespoons brown sugar (light or dark)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon ground cinnamon (preferably Ceylon)
  • 1/8 teaspoon ground cardamom
  • 1/8 teaspoon ground ginger
  • 1 shot espresso or 1/2 cup strong brewed coffee (optional)
  • 2 chai tea bags (e.g., Tazo)
  • 1 cup water
  • 3 tablespoons unsalted butter
  • 1/4 cup heavy cream (or full-fat coconut cream for dairy-free)
  • 1 tablespoon brown sugar
  • 1/2 teaspoon ground cinnamon
  • Pinch of sea salt (flaky salt like Maldon)

Instructions

  1. Brown the butter: Place unsalted butter in a small saucepan over medium heat. Melt completely, then swirl gently. The butter will foam, then subside, and golden specks will form at the bottom (about 4-5 minutes). Once specks turn amber and butter smells nutty, remove from heat immediately and pour into a heatproof bowl. Set aside.
  2. Steep the chai: Bring 1 cup water to a boil in a medium saucepan. Remove from heat, add chai tea bags, and steep for 5 minutes. Remove tea bags, pressing gently to release liquid (do not squeeze hard).
  3. Build the pumpkin base: To the same saucepan with chai concentrate, add whole milk, pumpkin puree, brown sugar, vanilla extract, pumpkin pie spice, cinnamon, cardamom, and ginger. Whisk until fully incorporated. Heat over medium-low, whisking occasionally, until steaming but not boiling (about 4-5 minutes). Reduce heat if bubbles form around edges.
  4. Add the coffee (optional): Stir in espresso or strong coffee. Taste and adjust sweetness if desired.
  5. Make the brown butter cinnamon cream: In a small bowl, combine browned butter (warm but not hot), heavy cream, brown sugar, cinnamon, and sea salt. Whisk vigorously for about 30 seconds until thickened and glossy. If it separates, whisk in a teaspoon of cold cream.
  6. Assemble: Pour pumpkin chai latte into a mug, filling about three-quarters full. Gently spoon or pour brown butter cinnamon cream over the top. Do not stir. Optional: sprinkle with cinnamon or sea salt flakes.
  7. Serve immediately: Best fresh while cream is warm and chai is hot.

Notes

Brown butter continues to cook from residual heat; pull it off the stove when it’s a shade lighter than desired. Use a light-colored pan to see the color change. For the chai base, cardamom is key for authentic chai flavor. The brown butter cinnamon cream does not store well; make it fresh each time. The pumpkin chai base can be refrigerated for up to 3 days.

Nutrition

Keywords: pumpkin chai latte, brown butter cinnamon cream, fall drink, cozy latte, pumpkin spice, chai latte, homemade latte

Find it online: https://lemonydrinks.com/cozy-pumpkin-chai-latte-with-brown-butter-cinnamon-cream/