Pumpkin Spice Chai Latte

This pumpkin spice chai latte is warmly spiced, lightly sweet, and made with real pumpkin purée. A cozy dairy-free fall drink that’s ready in about 10 minutes.

Prep Time: 10

Cook Time: 2

Total Time: 12

Course: Beverages, Drinks

Cuisine: American, Universal

Servings: serving

Author: Julie Gaeta

Ingredients

½ cup water
2 chai tea bags OR 1 tablespoon loose-leaf chai tea
¾ cup unsweetened plant-based milk
2 tablespoons pumpkin puree
2 teaspoons maple syrup adjust to taste
½ teaspoon pumpkin pie spice homemade recipe in Notes
⅛ teaspoon ground cardamom optional but highly recommended
½ teaspoon vanilla extract
Pinch of sea salt

Instructions

Steep the Chai: Heat the water until just below boiling (around 200°F). Remove from heat, add chai tea bags (or loose-leaf in a tea infuser), and steep for 5–7 minutes. Squeeze the tea bags to extract maximum flavor, then discard.
Warm the Pumpkin Milk: In a small saucepan, whisk together the milk, pumpkin purée, maple syrup, pumpkin pie spice, and cardamom. Heat over medium-low until steaming. Do not boil.
Combine and Serve: Stir in the brewed chai, vanilla, and salt. Froth if desired, pour into a mug, and add toppings if you like. See notes.

Notes

Homemade pumpkin pie spice mix: 1.5 tablespoon cinnamon, 1 teaspoon ginger, 1 teaspoon nutmeg, ¼ teaspoon cloves, ¼ teaspoon allspice. Store airtight.
No frother? Whisk vigorously or blend briefly for foam.
Adjust strength: Use the chai-strength guidance in the post above.
Iced version: Let chai and pumpkin milk cool completely, then pour over ice.
Optional toppings: Coconut whipped cream, extra pumpkin pie spice, nutmeg, star anise, cinnamon stick
Storage: Store leftover pumpkin chai latte in a covered container in the refrigerator for up to 2 days. Reheat gently over low heat, whisking before serving. For the best flavor and texture, I prefer it fresh.

Nutrition