It’s National Coffee Day and the caffeine queen that I am can never resist a good excuse to adore my life source. However, that’s not what we’re here to discuss today.
*insert dramatic record scratch*
It pains me to say it, but I was too excited to hold off on the pumpkin coffee and When In Doubt Caffeine It Out has been up for a few weeks now. So, all the coffee love your craving is over there.
In an effort to hold onto my caffeine queen crown, we’re testing out a new source. Who would have thought coffee wasn’t the only way to consume caffeine? Tea is another great option, but I’ll be honest it’s not necessarily my cup.
Does anyone else get sucked into drink trends? Flashback to six months ago when we all spent an extra 15 minutes whipping our coffees.
So, when @imtaramichelle shared her famous iced chai latte recipe I jumped right on that trend train.
½ cup of Tazo chai latte
½ cup of milk {I use coconut milk}
A splash of French vanilla creamer {she uses sugar free, but I can never get my hands on it}
Ice
It’s delicious. It’s definitely out of my comfort zone. I prefer my coffee and the teas I drink to be black. If you’re anything like me, don’t let the milk and creamer deter you. The spices from the chai itself maintain their flavor, so it doesn’t taste milky. You know exactly what I mean. You can always taste when there’s too much milk in your coffee.
After consuming a myriad of pumpkin spice coffees, it got me thinking: Can I make the iced chai latte pumpkin?
Fall is all about the pumpkin, but it’s also about the spice too. So why not add pumpkin to an already spiced beverage? I ditched the French vanilla creamer and went for the pumpkin spice.
I’m not saying I would pick tea over coffee, but this is fall in a glass. The pumpkin spice creamer compliments the spices in the chai in a comforting way. It also gives a great midday kick when you’re starting to fade.
Coffee will always have my love, but I’m not opposed to spicing things up with a little chai from time to time.