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Sense & Edibility's Pumpkin Spice Chai Latte

Pumpkin Spice Chai Latte

A hug in a mug. The warm spices blend in the perfect way to comfort your soul. 
Special equipment needed (both are optional):
Course Libations
Cuisine Indian
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 4 cups


  • 2 cinnamon sticks 1 tbsp ground cinnamon
  • 1 nutmeg seed 1 1/2 tsp ground nutmeg
  • 4 cardamom seeds 1 tsp ground cardamom
  • 2 " piece of ginger 1 tsp ground ginger
  • 2 star anise optional
  • 1 tsp whole cloves 1/2 tsp ground cloves
  • 1/2 tsp whole allspice 1/4 tsp ground allspice
  • 2 black peppercorns pinch of freshly ground black pepper, optional
  • 8 Assam or English Breakfast tea bags
  • 4 1/2 cups water
  • 1 1/2 cup half-and-half or coconut milk
  • demerara sugar to taste


  • If using ground spices, proceed to step three. If using whole spices, over medium heat in a skillet, toast all of the spices, except the fresh ginger, until fragrant- about 5 minutes. Remove from the heat and allow to cool slightly.
  • Grind the spices to a coarse powder in a coffee (or spice) grinder. 
  • In a saucepan, combine the water, tea bags, ginger, and spices. Bring to a rapid boil and turn off the heat. Cover the pot with a tight-fitting lid and allow to steep, on the burner, for 10 minutes.
  • Pour the tea into a french press. Allow to sit for five minutes before slowly pressing to extract the flavors. let the tea settle for five minutes before pouring into mugs. Alternatively, if you're not using a press, strain the tea into the mugs through a fine-mesh strainer.
  • Add the milk in equal portions to the mugs and sweetened with sugar as desired. Serve immediately.