This Skinny Pumpkin Chai Latte, scented with cloves, allspice, cinnamon, cardamon and star anise, has just 143 calories. It’s perfect for fall or winter, made with warm spices, pumpkin and maple syrup. Made with real ingredients, no artificial flavors like so many store-bought versions.
Fall is one of my favorite times of the year in New England. Leaves turn brilliant red, oranges and yellow, mornings are chilly but often warm up by the afternoon. On cool days, I sometimes crave warm, cozy drinks. I had my first chai latte several years ago and loved the warm spices and aroma. The only thing I didn’t like was how overly sweet it was. I’ve recreated a lighter chai latte in a lighter recipe, adding pumpkin because I’m kind of obsessed with pumpkin this time of year.
What makes this chai latte lighter? I used unsweetened non-dairy milk (there are many types available these days – choose the unsweetened versions with the lowest calories, whether it’s almond milk, cashew milk, or coconut milk). Plant based milk has no cholesterol, so I like to use it in place of dairy. I used unsweetened cashew milk (25 calories/cup), so each serving comes out to just 143 calories.
If you like this Skinny Pumpkin Spice Chai Latte, then you’re going to love my Skinny Pumpkin Spice Latte, made with coffee and pumpkin pie spice. Both are warming and perfect for chilly Fall days.
Skinny Pumpkin Spice Chai Latte Recipe
- 1 star anise
- 12 whole cloves
- 1/8 teaspoon ground allspice
- 2 three-inch sticks cinnamon
- a few dashes ground white pepper
- 1 green cardamon pod cracked open
- 1 cup water
- 4 cups unsweetened non-dairy milk
- 4 black tea bags I used English breakfast tea
- 1/2 cup pureed pumpkin
- 1/4 cup maple syrup
- 2 tablespoons double vanilla extract
- light whipped cream or cashew cream optional
Place star anise, whole cloves, allspice, cinnamon sticks, white pepper, green cardamon pod and water in a small saucepan. Bring to a boil, then remove from heat; let steep, covered, for 20 minutes.
Add non-dairy milk to saucepan and bring to a boil; remove from heat, and add tea bags, pumpkin, maple syrup and vanilla. Let steep, covered, for 10 minutes. Strain into serving mugs. Top with whipped cream or cashew cream if desired.
This is not too sweet, so adjust the amount of maple syrup to suit your taste if you like it sweeter.
For vegan version, use cashew cream in place of whipped topping.