Ingredients
For the syrup
2 tablespoons of black tea (a Dargeeling is perfect)
1 cup of pumpkin puree
1 fresh ginger root
1 teaspoon of cloves
1 teaspoon of nutmeg
3 cinnamon sticks
10 cardamom pods
1 teaspoon of vanilla powder
¾ cup maple syrup
4 cups of cold water
For the Chai Latte
Plant-based drink (almond, coconut or oat)
Syrup preparation
Cook the pumpkin with a little water – set aside the equivalent of one cup.
Grate the fresh ginger.
If you are starting with a whole nutmeg, grate it as well.
Crush the cinnamon sticks.
Put all the spices and tea in a saucepan – add the pumpkin puree, maple syrup and water. Stir.
Bring to a boil – cover and simmer for about 1 hour – you will get a syrupy liquid.
Filter and bottle.
Can be stored for 15 to 3 weeks in a cool place.
Latte preparation
Heat the milk
In a large glass or cup, put 1 part syrup for 3 to 4 parts milk;
DLP Tips
- We recommend kabocha squash as the type of pumpkin for this recipe – indeed, kabocha squash flesh is dense and not very watery.
- For a pretty presentation, froth the hot milk and pour a thick layer of it on top. Sprinkle with cinnamon powder or cocoa powder.
- The syrup can also be used on pancakes with crushed pecans, on ice cream, or even in caramelized onions for an original savory tart.
