*I use Teatulía masala chai tea bags, but you may use your favorite (like Stash, Republic of Tea, or Tazo). For those preferring a decaf latte, a rooibos chai offers an excellent alternative. For a regular pumpkin spice tea latte, you may use your favorite black tea bag. For a stronger latte (like a double shot), you may use 2 tea bags.
*For coffee option: use 1 to 2 shots of espresso (about ¼ cup) or ½ cup strong coffee in place of the tea.
**The opened can of pumpkin will keep in the refrigerator for 5-7 days. You may also freeze in the appropriate size “blobs” on a parchment-lined baking sheet (or in an ice cube tray) and then transfer to a zip-top bag once frozen solid. Also, I often make pumpkin baked oatmeal when I open a can of pumpkin for these lattes.
Prefer an iced drink? The latte may be made in advance, in a larger batch if desired, and chilled. Stir before serving and pour over ice. Refrigerate for up to 1 week.
Enjoy a frothy drink? If so, you may use a hand frother or carefully blend the mixture in a traditional blender (covering with a tea towel and allowing steam escape through the hole in the top) until frothy.
For a less creamy latte, use ¾ cup water for the tea and ¾ cup milk.