For the Pumpkin Spice Base: 1 cup pumpkin puree 3/4 cup light brown sugar 1 tbsp cinnamon 1 tbsp vanilla paste 1/2 tsp ground ginger 1/4 tsp nutmeg 1 pinch salt
For the Latte: 3 tbsp pumpkin spice base 1 cup milk 1 cup chai concentrate (my personal fav is Oregon Chai) Whipped cream for garnish
In a bowl, combine the pumpkin puree, brown sugar, cinnamon, vanilla paste, ginger, nutmeg, and salt.Cover with plastic and let sit for 30 minutes to let the flavors marry.
In a saucepan, combine the 3 tbsp spice base, milk, and chai concentrate.Whisking constantly, bring to a simmer.
Serve warm, garnished with the whipped cream.(Note: you can store the remaining pumpkin base in an airtight container in the fridge for up to two weeks, so you can keep enjoying the pumpkiny goodness until Halloween.)