Pumpkin Chai Syrup + Sweet Cream & Cold Foam Recipe
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Happy chai month (#chaimonth2021) chai enthusiasts! Have you been enjoying that interview from Reluctant Trading last week?
As I mentioned before, since it’s Chai Month I am posting every single week. We have interviews from the 2 other companies featured in the You Try Chai Sampler Box coming up, the next one is out next week Friday. If you haven’t already checked out the new hand curated box, here’s the link. It features my top 3 favorite chais to date. You get 3 oz of loose leaf masala chai to brew at home and try it for yourself as you read along with my reviews! Read the full announcement here.
Also, don't forget to tag all you chai pics on instagram with #chaimonth2021 for a feature/repost on my stories! (@itrychai)
Today I have a brand new recipe for you guys, perfect for fall time and gives you all the cozy chai vibes you need. Sweet cream and cold foam have been very in this season, so I thought it’d be only right for me to come up with some chai inspired take on this.
This is a 3 for one special here at I Try Chai, this is a recipe for pumpkin chai syrup that you can use for many different things, from coffees to cold foam + sweet cream (as we’ll see later in this post).
This is seriously so good and gets that bit of pumpkin in there with your chai spice. Oh, and it only takes 15 minutes. Go ahead and grab your homemade chai spice (or whip up some in 30 seconds by following this recipe) and let’s do this.
P.S. I am LOVING how these photos came out! Hover/click on any picture to pin it to your Pinterest board to save for later.
So here’s the 4 ingredients you’ll need:
water
brown sugar
*vanilla extract (here’s the one I use)
* optional
Combine all your ingredients in a small pot and mix together. Set over medium heat and set your timer for 15 minutes. While you’re at it, go ahead and put on the official chai playlist of I Try Chai.
As it heats up it will start to bubble, naturally. This is inevitable, but we want to make sure the sugar doesn’t burn, so continually stir the mixture. As it starts to bubble more aggressively, turn the heat to low and let it simmer.
The kitchen will begin to smell like a fall candle, which is exactly what we’re going for. You can go ahead and brew some chai from your You Try Chai Sampler Box so that you can top it with the sweet cream/cold foam we’re about to make when the syrup is done.
Once it’s been 15 minutes, remove the syrup from the heat.
Here’s where you can choose if you want to make a little sweet cream or cold foam with your syrup:
Cold Foam
Add a small amount of milk or milk alternative to a separate cup. Add 1/2 to 1 tbsp of pumpkin chai syrup. Grab handheld milk frother and froth until double the size. Pour over chai or coffee and enjoy!
Sweet Cream
Add a bit of heavy whipping cream to a cup,
then pour about 1/2 to 1 tbsp of pumpkin chai syrup. Grab a handheld milk frother and froth until thick.
Alternatively, if you don’t own a handheld milk frother, use a small handheld mixer and mix until you reach the desired consistency
Using a spoon, top your chai/coffee with sweet cream and enjoy!
This is the handheld milk frother I use, it’s lasted me years and is my favorite! You can get it shipped for free with Amazon Prime.
Of course, you can adjust how sweet you want it, so use the above measurements as a starting point! What will you use your pumpkin chai syrup in? Let me know in the comments and tag me in your Instagram pics (@itrychai), I’d love to see!
Pumpkin Chai Syrup
By I Try Chai
Ingredients
1 1/4 cups water
1 cup dark brown sugar
1/2 cup pumpkin puree
1 tablespoon chai spice (you can whip up some in 30 seconds)
Instructions
Place all ingredients into small pot.
Set over medium heat and set timer for 15 minutes.
Continually stir and gradually lower heat to simmer.
Pour into glass/cup for storage and keep in fridge.
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