Pumpkin Chai Latte

Name: Pumpkin Chai Latte
Total time: 45 min
Ingredients: For the Pumpkin Purée; 0.1 kg pumpkin; 0.2 pieces of star anise; 0.1 Liter coconut or tap water; 5 g maple syrup; Infused Milk Tea; 1 g nutmeg; 1 g cardamon; 2 g cinnamon; 2 g ginger; 0.5 g cloves; 0.5 g allspice; 0.5 g coriander; 20 ml black tea, strongly brewed; 0.2 Liter Oldenburger Fullcream Milk 3.5% fat, UHT, 1L; For the Pumpkin Seed Cream; 30 g pumpkin seeds; 5 g maple syrup; 0.2 Liter Oldenburger Fullcream Milk 3.5% fat, UHT, 1L; For the Whipped Cream; 10 ml Oldenburger Whipping Cream 35% fat, UHT, 1kg

Source: https://www.oldenburger-professional.com/rcp_recipe/pumpkin-chai-latte

Total time

45 Minutes

Difficulty

normal

Ingredients

Portions

Quantity	Unit	Ingredient
For the Pumpkin Purée
1	kg	pumpkin
2		pieces of star anise
1	Liter	coconut or tap water
50	g	maple syrup
Infused Milk Tea
10	g	nutmeg
10	g	cardamon
20	g	cinnamon
20	g	ginger
5	g	cloves
5	g	allspice
5	g	coriander
200	ml	black tea, strongly brewed
2	Liter	Oldenburger UHT Fullcream Milk, 3.5% fat
For the Pumpkin Seed Cream
300	g	pumpkin seeds
50	g	maple syrup
2	Liter	Oldenburger UHT Fullcream Milk, 3.5% fat
For the Whipped Cream
100	ml	Oldenburger Whipping Cream, 35% fat

Preparation

Making the Pumpkin Purée

Peel and cut the pumpkin into cubes and cook it in a pan with the (coconut) water and star anise for 20 minutes until soft. Sweeten with maple syrup and remove the star anise. While still warm, blend finely in the blender to produce a pourable purée.

Making the Infused Milk Tea

Mix the spices and use them to infuse the tea with an intense flavour. Add to the Oldenburger Milk and heat to 60°C.

Making the Pumpkin Seed Cream

Caramelise the pumpkin seeds with the maple syrup, setting some aside as a garnish. Blend the rest together with the Oldenburger Milk finely in a blender to produce a pourable cream. Pour into a syphon.

Making the Chai Latte

Whip the Oldenburger Whipping Cream or pour into an iSi siphon. Add some pumpkin purée to a glass and drizzle some of the pumpkin seed cream around the inside of the rim. Fill to the top with the infused milk tea and garnish with the cream.

The Final Touch

Garnish with a little pumpkin purée, seed cream and caramelised seeds.