Pumpkin Chai Latte
Pumpkin chai latte made with real pumpkin puree, warm chai spices and creamy milk for a cozy homemade fall drink that tastes even better than the coffee shop version.
This pumpkin chai latte is a creamy homemade fall drink made with chai tea, pumpkin puree and warm spices.
I love making this recipe every fall because the balance of chai spices and real pumpkin gives it a richer flavor than most coffee shop versions.
Why you’ll love this recipe
- Perfect for cozy fall mornings – Warm, creamy and full of pumpkin spice flavor.
- Made with simple ingredients – Real pumpkin puree, chai tea and your favorite milk.
- Easy to customize – Serve it hot, iced or with a shot of espresso.
Ingredients you need
- Black tea: Chai tea bags or black tea.
- Chai spices: Cinnamon, cardamom and cloves.
- Maple syrup: Or honey or brown sugar.
- Vanilla: Pure vanilla extract.
- Pumpkin puree: Homemade or canned pumpkin puree.
- Pumpkin spice: Pumpkin pie spice blend.
- Milk: Almond milk, oat milk or whole milk.
Tips for this recipe
- Use smooth pumpkin puree for a creamy latte texture.
- Steep the spices well to bring out the chai flavor.
- Do not boil the tea or it can become bitter.
- Froth the milk before serving for a creamier latte.
- Adjust the sweetness depending on your taste.
How to make pumpkin chai latte
This pumpkin chai latte combines the cozy flavor of pumpkin spice with my homemade chai latte recipe for a warm and creamy fall drink.
Place the water, tea bags, cinnamon stick, cardamom, cloves, maple syrup and vanilla in a small saucepan.
Heat over medium heat for 5 minutes without boiling.
Remove from the heat and let steep for 10 minutes.
Strain through a fine mesh sieve to remove the spices and tea bags.
Return the chai concentrate to the saucepan and add the pumpkin puree and pumpkin spice.
Pour in the milk and whisk until smooth.
Heat gently for 3 to 5 minutes until hot and creamy.
Serve in mugs with whipped cream and a sprinkle of cinnamon if desired.
Storage
Store leftover pumpkin chai latte in the fridge for up to 2 days and reheat gently before serving.
Recipe Variations
- Dirty pumpkin chai latte: Add a shot of espresso.
- Iced pumpkin chai latte: Serve over ice cubes.
- Extra creamy latte: Use oat milk or coconut milk.
- Pumpkin cold foam: Blend milk, pumpkin puree and spices until frothy.
If you love cozy fall drinks, you should also try my homemade pumpkin spice latte recipe.
More latte recipes
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Pumpkin Chai latte
- Total Time: 5 minutes
- Yield: 2 glasses
Description
Creamy pumpkin chai latte made with real pumpkin puree, warm chai spices and almond milk for a cozy homemade fall drink. (for 2 small mugs)
Ingredients
- 250 ml (1 cup) almond milk – or dairy milk or plant-based milk
- 2 black tea bags
- 1 cinnamon stick – or 1/2 tsp ground cinnamon
- 1 star anise – optional
- 4 cloves
- 4 cardamom pods
- 1 tsp vanilla extract
- 2 tbsp maple syrup – or brown sugar
- 180 ml (3/4 cup) water
- 4 tbsp pumpkin puree
- 1 tsp pumpkin pie spice – or allspice mix
Instructions
- Place the tea bags, cinnamon stick, star anise, cloves, cardamom, maple syrup, vanilla extract and water in a small saucepan.
- Heat over low heat for 5 minutes until lightly simmering.
- Remove from the heat and let steep for 10 minutes.
- Strain through a fine mesh sieve to remove the spices and tea bags.
- Return the chai concentrate to the saucepan and add the pumpkin puree and pumpkin pie spice.
- Pour in the milk and whisk until smooth.
- Heat gently over medium heat until hot.
- Pour into 2 glasses or mugs.
- Serve with whipped cream and extra cinnamon if desired.
Notes
Storage: Store leftover pumpkin chai latte in the fridge for up to 2 days and reheat gently before serving.
Tips:
- Use smooth pumpkin puree for the creamiest texture.
- Do not boil the tea too much or it can taste bitter.
- Steep the spices longer for a stronger chai flavor.
- Froth the milk before serving for a creamier latte.
- Adjust the sweetness depending on your taste.
- Prep Time: 5 minutes
- Category: Beverage
- Cuisine: American
