Vegan Starbucks copycat Pumpkin Cream Chai Latte

1 thumb ginger

1/2 cup water

5 cardamom pods

3 black peppercorns

1/2 stick cinnamon

1 tea bag

1 cup extra creamy oatmilk

2 tablespoons canned pumpkin

1/2 tablespoon vanilla

1 teaspoon ground cinnamon

non dairy whip

Dusting of nutmeg and cinnamon

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Recipe: Take ginger, peel and add to 1/2 cup of water in saucepan, bring to boil. Cook for 5 minutes then allow to cool. Strain.

Take cardamom, peppercorns, 1/2 stick of cinnamon, add to morter and pestle and grind slightly to open pods and break down pepper. add to another pan with 2 cups of water. Add tea. Simmer on stove for 5 minutes

Combine creamy oatmilk, pumpkin, vanilla and cinnamon to container, blend or stir well. Then strain.

Strain chai into a cup, add 3 table spoons of ginger mixture. (adjust to taste) add honey. Stir. Add pumpkin cream then non dairy whip. Top with a dusting of nutmeg and cinnamon. Enjoy!