A delicious, creamy pumpkin spiced chai tea latte recipe, made with pumpkin puree, a hint of maple sweetness, and the warming spices of chai. This easy homemade pumpkin spice chai recipe is perfect for a fall day.
Fall has always been a favorite season — the crisp air, changing leaves, and the open-ended promise of something new to come. Trips to the apple orchards (my favorite!), pumpkin patches, and brisk walks in the woods. And what would fall be without a steaming cup of homemade pumpkin spice chai cuddled up with a good book (or binge-watching Netflix 😉)? It’s soul-satisfying on so many levels.
It's also my favorite time of the year to get work done outdoors at the coffee shops with the comfort of a steady autumn breeze. It’s just the right amount of productivity and coziness.
But, I’ve never quite loved the sugar rush that comes with most chai pumpkin latte drinks. I LOVE the spice, but the sweetness is sometimes overpowering. So, this easy, pumpkin chai latte is my answer to keeping it just the way I like it — full-flavored and just sweet enough to make it feel indulgent, without overdoing it.
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How to make a Pumpkin Chai Tea Latte
Add boiled water to a glass with chai tea bags. Cover and steep for 6 minutes.
While the tea is steeping. Combine the rest of the ingredients in a saucepan. Cook on medium-low until milk is warm and spices dissolved (do not let boil/bubble).
Pour saucepan contents into the steeped tea and mix.
Froth to your desired amount (I like it super frothy!).
Sprinkle over some cinnamon/nutmeg, add a cinnamon stick, or even top with whipped cream! Enjoy your cozy pumpkin chai tea latte!
In the kitchen tips
- Want a more intense chai flavor? Use both chai tea bags and a pinch of ground spices (like cinnamon, ginger, cloves, and black pepper) directly into the milk mixture.
- Heat milk gently over medium heat. Rapid heating can cause milk (especially plant-based) to scorch, resulting in a burnt taste.
- Use maple syrup for sweetness, but add it slowly, tasting as you go. This allows you to find the perfect balance between sweet and spicy, elevating the flavors without overpowering them.
- Pour the steamed milk slowly over the brewed chai tea for a layered look.
- Dust with freshly grated nutmeg or add a cinnamon stick for a finishing touch.
- Over-boiling water can make chai tea bitter. For the best flavor, heat water to around 200°F (93°C) using an electric kettle.
- If you love a thicker latte, try blending a bit of full-fat coconut milk with your regular plant-based milk.
- Make extra brewed chai (without milk) and store it in the fridge for up to 3 days. Perfect for a quick chai latte whenever you crave it.
- No pumpkin pie spice? Make your own with 4 parts cinnamon, 1 part ginger, 1 part nutmeg, 1 part allspice. Add optional pinch of cloves and a dash of black pepper for extra warmth.
Suggested Equipment
- An electric kettle with adjustable temperature settings to make sure you’re not over-boiling your water, which can make chai tea bitter.
- A milk frother creates creamy, café-style foam at home.
- A simple, handheld mini whisk works wonders if you don’t have a milk frother.
- If you’re using loose-leaf tea, a fine mesh strainer or a tea infuser will help keep your latte smooth.
In a pinch substitutions
- Maple syrup: Swap with honey, agave syrup, or coconut sugar.
- Milk: Use coconut milk for a rich, tropical flavor or cashew milk for a naturally sweet texture. Macadamia nut milk adds a smooth, velvety feel.
FAQ
Yes! Start with less maple syrup and add more to taste. This recipe is very adaptable, find your just-right balance.
If your pumpkin puree is lumpy, mix it using a whisk to break it down and create a smoother texture in your latte.
Any milk works great. Try rich, plant-based options like almond milk, soy, cashew, or oat milk for a creamy texture.
Yes, you can make the pumpkin milk mixture and store it in the fridge for up to 3 days. Just reheat gently when ready to serve.
Skip the whipped cream, use unsweetened plant-based milk, and reduce the maple syrup to keep it light and balanced.
📖 Recipe
Pumpkin Chai Tea Latte
Ingredients
- ½ cup water
- 2 chai tea bags, OR 1 tablespoon loose-leaf chai tea
- ¾ cup non-dairy milk, almond, soy, cashew, or oat milk
- 2 tablespoons pumpkin puree
- 2 tablespoon and 1 teaspoon maple syrup, adjust to taste
- ½ teaspoon pumpkin pie spice
- ⅛ teaspoon cardamom
- ½ teaspoon vanilla extract
- Pinch of salt
- Coconut whipped cream for topping, optional
Instructions
- Heat water until just boiling (about 200°F).
- Remove from heat and add chai tea bags or loose-leaf chai tea (if using loose-leaf, place it in a tea infuser).
- Let steep for 5–7 minutes to extract all the flavors (depending on how strong you like it). Squeeze the tea bags for maximum flavor (if using).
- In a small saucepan, whisk milk, pumpkin puree, maple syrup, pumpkin pie spice, and cardamom (don't add vanilla extract or salt yet).
- Place the saucepan with the pumpkin mixture on a stovetop over medium heat, stirring occasionally until the mixture is hot, but not boiling (when small bubbles start forming around the edges).
- Pour the latte into your favorite mug, and if you’re feeling it, top with coconut whipped cream and a light sprinkle of pumpkin pie spice. Enjoy!
Video
Notes
- Add a tiny pinch of salt to balance the flavors.
- Don't have a milk frother or a whisk? Blend your pumpkin chai tea latte on medium-high for ~30 seconds.
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