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Cozy Brown Butter Pumpkin Chai Latte Recipe with Cinnamon Cream

brown butter pumpkin chai latte - featured image
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A warm and comforting fall drink featuring nutty brown butter, spiced chai, pumpkin puree, and topped with fluffy cinnamon cream. Perfect for cozy autumn moments.

Ingredients

Scale
  • 4 tablespoons unsalted butter
  • ½ cup pure pumpkin puree
  • 2 chai tea bags
  • 1 cup water
  • 2 cups milk (whole milk preferred, almond or oat milk for dairy-free)
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ cup heavy cream
  • 2 tablespoons powdered sugar
  • ½ teaspoon ground nutmeg (optional)

Instructions

  1. Brown the butter: Place 4 tablespoons of unsalted butter in a small saucepan over medium heat. Stir frequently as it melts, watching for the foam to subside and the butter to turn golden-brown with a nutty aroma (about 3-4 minutes). Remove from heat immediately once browned.
  2. Steep the chai: Add 1 cup of water to the browned butter pan and bring to a gentle boil. Remove from heat, add 2 chai tea bags, and steep for 5-7 minutes.
  3. Mix pumpkin and milk: In a separate bowl, whisk together ½ cup pumpkin puree and 2 cups milk until smooth. Add 2 tablespoons maple syrup, 1 teaspoon vanilla extract, and 1 teaspoon ground cinnamon. Stir to combine.
  4. Combine and heat: Remove tea bags from the chai mixture, then stir in the pumpkin milk blend. Return the pan to medium heat and warm gently for 3-4 minutes, whisking occasionally. Do not boil.
  5. Prepare cinnamon cream: In a chilled mixing bowl, whip ½ cup heavy cream with 2 tablespoons powdered sugar and 1 teaspoon cinnamon until soft peaks form (2-3 minutes with electric mixer).
  6. Serve: Pour the warm latte into mugs and top generously with cinnamon cream. Garnish with a sprinkle of cinnamon or nutmeg if desired.

Notes

Watch the butter closely to avoid burning; stir constantly and remove as soon as it smells nutty and turns golden. Steep chai tea for 5-7 minutes for balanced spice; avoid over-steeping to prevent bitterness. Whip cream cold for best volume. If latte separates, whisk vigorously or blend briefly to smooth. For vegan version, substitute butter with coconut oil, milk with almond or oat milk, and use coconut whipped cream.

Nutrition

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

Find it online: https://bitefuljoy.com/cozy-brown-butter-pumpkin-chai-latte-recipe-with-cinnamon-cream-easy-and-perfect-for-fall/