“the design of this question mark and the mysterians lyric is inspired by these yves st. laurent dresses in a 1966 life magazine.” –maddy
Nothing tastes quite as good in autumn as the sweet, toasty pumpkin. The cool crisp air also signals the transition from the cool drinks of summer to the piping hot beverages of fall, and to me nothing tastes more like fall than a delicious chai latte. So, I of course decided to combine the two in this rich and decadent concoction, complete with a homemade clove caramel and maple whipped cream topping. Yes, I went there. And once you go there, there’s no coming back. So join me in this autumn wonderland, where creamy pumpkin befriends buttery caramel, and all feels right with the world.
Pumpkin Chai Latte with Maple Whipped Cream & Clove Caramel
By Eva Kosmas Flores of Adventures in Cooking
• 1/4 cup water
• 2/3 cup granulated sugar
• 2/3 cup light brown sugar
• 1/2 cup butter, at room temperature
• 1 cup heavy cream, at room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon ground cloves
• pinch of salt
Maple Whipped Cream
• 1 cup heavy whipping cream
• 3 tablespoons maple sugar
• 1/2 teaspoon sea salt
Pumpkin Chai Latte
• 1 and 1/3 cups whole milk
• 1/4 cup pumpkin puree
• 1/2 teaspoon vanilla extract
• 4 tablespoons chai tea powder
• 3/4 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground ginger
First, prepare the caramel. In a small stainless steel saucepan, mix together the water and the granulated sugar over high heat until the mixture comes to a boil. Bring the heat down to medium and continue boiling until the mixture turns a light caramel color, stirring once every two minutes or so. It can take up to 15 minutes for the clear syrup to turn light caramel-colored, but the exact speed will depend upon the heat intensity of your stovetop.
Once the syrup turns that light amber hue, quickly remove the pot from the heat and immediately stir in the heavy cream, butter, and brown sugar until incorporated. Be careful when adding the ingredients, however, as the mixture will spit and hiss a bit. If the sugar begins to clump up when you’re stirring do not worry, just stir as best as you can for about 30 seconds and then place the pot on the stovetop over medium heat until the mixture reaches a boil. Once it is boiling again, stir it until the sugar chunk dissolves and the mixture is smooth.
When the caramel smoothes out, allow the mixture to simmer for 3-5 minutes more so that it thickens slightly. Remove from the stovetop and stir in the vanilla extract, cloves, and salt. Set aside and allow to cool to room temperature. Use immediately, or keep in an airtight container in the refrigerator for up to 1 week. If refrigerated, the caramel will solidify slightly, simply heat it up a bit to get it back to drizzling consistency.
While the caramel is cooling, prepare the whipped cream. Beat the cream and maple sugar in an electric mixer fitted with the whisk attachment at medium high speed until the cream holds a very soft peak. Gently whisk in the sea salt until incorporated. Cover and set aside.
To prepare the pumpkin latte, heat the milk in a small pot over medium low heat until hot but not boiling. Whisk the pumpkin puree, vanilla extract, chai powder, cinnamon, nutmeg, and ginger into the milk. Divide into 4 cups and top with the maple whipped cream and nutmeg caramel. Serve immediately.
we’re partnering with chronicle books to giveaway two AWESOME travel essentials prize packs inspired by one of their newest books, the bread exchange, by malin elmlid and curated by me. good luck! (open to international)
“An ode to a life warmly lived, The Bread Exchange tells the story of one woman’s hunger for greater meaning in her life and how it has been enriched by the sharing of her handmade bread. From her cozy kitchen in Berlin to a flat in London, from a deck in New York City to huddling around a tandoor in Kabul, the author shares discoveries, stories, and recipes from her inspiring travels.”
CLICK THROUGH TO ENTER GIVEAWAY… (CLOSED)
i have a serious obsession with ceramics. i’d rather buy a nice vase than a pair of shoes. or a cool mug more than jewelry. here’s 12 awesome ceramic treasures i found & want…
perfect pink + orange mugs
gorgeous bowls by ben feiss
unique gold plated bowls by gretel
moon phase plate from small spells.
love this gradient vase from leif shop
just plain awesome.
love the pink + blue color combo in this planter.
the best ring dishes ever from the object enthusiast.
what i would do for those plates and bowls!
i’d love to put my jewelry in this leah goren dish.
love everything lindsey hampton makes.
I know you guys in CA might not be in the apple-picking mood quite yet but here in Montreal, the leaves are turning golden yellow and a beautiful rusty orange. In my opinion, the ultimate color for fall would be this rust shade. Are you ready for cocooning season? –stephanie