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Pumpkin Chai Tea Latte

Warm, sweet, and slightly spicy, this Pumpkin Chai Tea Latte heats you up from the inside out.
Servings 1 -2
Prep Time 12 mins
Total Time 12 mins


  • 2 cups water
  • 1 tea bag I use regular Lipton Black Tea
  • 1/4 teaspoon chai masala mix
  • 2 shakes pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/4 cup honey
  • 1 tablespoon SCD yogurt or SCD french cream
  • 1/2 cup pumpkin puree


  • Bring 2 cups of water to boil in a small saucepan. Turn off the heat and place the tea bag in. Steep for 2 minutes and then take the tea bag out.
  • Add 1/4 cup honey, 1/4 teaspoon chai masala spice mix, and 2 shakes pumpkin pie spice mix. Bring to a boil (slowly) on medium heat, stirring occasionally. Keep at a boil for a few seconds and then turn the burner off.
  • Pour into a high speed blender. Add the pumpkin puree, vanilla extract, and yogurt or french cream. Blend on high until steam starts to escape from the top of the lid, about 2 minutes. Pour into cups and enjoy.


You can use canned pumpkin or a freshly pureed sugar pie pumpkin. To use fresh pumpkin, preheat your oven to 400 degrees Fahrenheit. Cut the pumpkin in half and scoop out the stringy fibers and the seeds. Place face down on a baking sheet and put in the oven for 40 minutes or until you can insert a fork into the skin. Take the pumpkin halves out of the oven and let them cool for a few minutes. Scoop out the pumpkin flesh (don't get any of the skin) and put it into a food processor or blender. Pulse/blend until smooth. You can store it in the fridge in an air tight container or freeze it.
1/4 cup honey is a lot so you can reduce it if you want. However, I’ve played around with the amount of honey a lot and 1/4 cup honey gets you the best tasting drink.
*Previously I claimed that you can use canned pumpkin. However, I finally did use it for the first time and it was awful tasting, so I don't recommend it.
Author: Megan Wells
Course: Beverages