This festive recipe has been an ecologyst Whistler Cafe staple for more than four years, backed by the handful of regulars who come in specifically to enjoy this cozy cuppa. As one of the only cafes in the area who not only makes their own chai mix, but mimics that of a traditional masala chai, we think it’s pretty special.
You can use one tablespoon of the mix for a 12oz chai latte, or add a double shot of espresso to make it a dirty chai. For optimal tastiness, ensure the mix is stirred well with cold milk, then steamed and stirred before taking a sip.
This recipe makes about four to five cups of chai mix, allowing for about 50 chais from each batch. The mixture will last for about a week in the fridge, and can last up to a month in the freezer. In the Sea-To-Sky area but don’t feel like making it yourself? Pop into our ecologyst Whistler Cafe open from 8am–4pm Sunday to Thursday, and 8–5 on Fridays and Saturdays.
- 700–800ml canned pumpkin puree
- 6 tsp ground cinnamon, or more to taste
- 3 tsp nutmeg, or more to taste
- 3 tsp ground ginger, or more to taste
- 1 ⅕ tsp ground cloves
- 1 tsp black pepper
- 4 tbsp sugar (for simple syrup)
- 4 tbsp water (for simple syrup)
- Heat a medium-sized pan on low to medium heat setting (150F/250F).
- Add spices to pan and cook for 30 seconds to one minute.
- Add pumpkin puree to pan and cook for 3–4 minutes to release the raw pumpkin flavouring.
- Add the clove water if using whole cloves, if using ground cloves, add with spices at the beginning
- Make simple syrup by combining equal parts sugar and water in a medium saucepan over medium heat; bring to a boil, stirring, until sugar has dissolved. Allow to cool.
- Add additional water to thin out the mixture as needed.