Pumpkin Spice Chai Latte (Vegan)

Warm up with this homemade vegan pumpkin spice chai latte. Made with real pumpkin puree, maple syrup, and chai spices, this easy recipe is perfect for any cozy fall day.

Prep Time: 10

Cook Time: 2

Total Time: 12

Course: Beverages, Drinks

Cuisine: American, Universal

Servings: serving

Author: Julie Gaeta

Equipment

Electric kettle optional, prevents over-boiling, which can make chai bitter
Milk frother optional, a mini whisk works too
Tea strainer/infuser if using loose-leaf chai

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
Optional toppings: Coconut whipped cream, extra pumpkin pie spice, nutmeg, star anise, cinnamon stick

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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 gently over medium-low - don't boil. Look for small bubbles around the edges.
Combine and Serve: Stir brewed tea into the pumpkin milk, then add vanilla and salt. Froth if desired and pour into a mug. Top with whipped cream or a sprinkle of spice, if you like.

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? Blend everything for 30 seconds for foam.
Adjust strength: Play with steeping time, milk ratio, or spice (see section above).
Iced latte: Let chai and pumpkin milk cool completely, then pour over ice.

Nutrition