This pumpkin chai latte is the warm drink to wrap your hands around on a chilly afternoon. Real pumpkin and warm spices get whisked into steeped chai and milk, so it tastes like fall without a trip to the coffee shop.
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Want the coffee version? A shot of espresso stirred in turns it into a pumpkin spice latte.
🛒 Ingredients
- Canned pumpkin puree – plain pumpkin, not pumpkin pie filling. You only need half a cup, so freeze the rest in tablespoon portions for next time.
- Maple syrup – sweetens the latte and adds its own cozy flavor. Start with 2 tablespoons and add more to taste.
- Pumpkin pie spice – does all the spice work in one jar. If you are out, use a mix of cinnamon, ginger, nutmeg, and a little clove.
- Pure vanilla extract – rounds everything out and softens the edge of the spices.
- Whole milk – gives the creamiest, frothiest result. Oat milk is the best swap if you want it dairy free.
- Chai tea bags – any black tea chai works. Steep them right in the warm milk for the deepest flavor.
- Toppings – whipped cream and a pinch of cinnamon or nutmeg.
👩🍳 You'll find the complete list of ingredients below the recipe card.
🍵 How To Make A Pumpkin Chai Latte Step By Step
- Whisk the pumpkin puree, maple syrup, pumpkin pie spice, and vanilla in a small bowl until smooth. Set aside.
- Warm the milk in a small saucepan over medium heat until it reaches about 205F, stirring often. Do not let it boil.
- Add the chai tea bags to the hot milk and steep for 5 to 6 minutes, then squeeze and discard the bags.
- Whisk the pumpkin mixture into the chai milk until smooth and frothy. Taste and add more maple syrup if you want it sweeter.
- Pour into two mugs. Top with whipped cream and a pinch of cinnamon or nutmeg. Serve hot.
Making a few drinks this season? Here are 21 cozy fall coffee recipes to work through next.
Rita's Tip
Keep the milk just under a simmer and pull it off the heat before it bubbles. Milk that actually boils can turn grainy and goes flat in flavor, and it dulls the spices. A few small bubbles at the edge of the pan is exactly where you want it.
📋 Tips
- Whisk the pumpkin base smooth first – any lumps in the puree will stay lumpy once it hits the hot milk.
- Steep in the milk, not water – steeping the chai right in the warm milk pulls out more flavor than brewing it separately.
- Froth it at the end – a quick whisk or milk frother after the pumpkin goes in gives you that cafe foam on top.
- Taste before you sweeten more – chai brands and pumpkin vary, so check it after mixing and adjust the maple syrup then.
🍱 Storage Instructions
- 🍱To Store. Refrigerate leftovers in an airtight jar for up to 3 days.
- 🔥To Reheat. Warm gently on the stove over low heat, whisking so it comes back together. Avoid the microwave, which can make it grainy.
- ❄️Freezing. Not recommended. The milk separates once thawed.
Variations
- Pumpkin spice latte – stir in one or two shots of espresso or half a cup of strong coffee with the warm milk. Keep the chai for a dirty chai, or leave it out.
- Iced pumpkin chai latte – steep the chai in 1 cup of hot water, whisk in the pumpkin mixture, chill, then pour over ice with 2 cups of cold milk.
- Dairy free – use oat or coconut milk and a dairy free whipped topping.
- Extra cozy – add a small pinch of black pepper or a split cardamom pod while the chai steeps.
What To Serve With A Pumpkin Chai Latte
More Cozy Drink Recipes You'll Like
📖Recipe
Pumpkin Chai Latte
This cozy pumpkin chai latte simmers real pumpkin and warm spices into steeped chai and milk, topped with whipped cream and a dusting of cinnamon. Ready in about 10 minutes. Add a shot of espresso to make it a pumpkin spice latte. Makes 2 mugs.
Equipment
- small saucepan
- whisk
Ingredients
- ½ cup canned pumpkin puree, not pumpkin pie filling
- 2 tablespoons maple syrup, or more to taste
- 2 teaspoons pumpkin pie spice, plus more for topping
- 2 teaspoons pure vanilla extract
- 2 cups whole milk, or any milk you like
- 2 chai tea bags
For Topping
- whipped cream
- ground cinnamon
- ground nutmeg, or chocolate
Instructions
- Whisk the pumpkin puree, maple syrup, pumpkin pie spice, and vanilla together in a small bowl until smooth. Set aside.½ cup canned pumpkin puree, 2 tablespoons maple syrup, 2 teaspoons pumpkin pie spice, 2 teaspoons pure vanilla extract
- Warm the milk in a small saucepan over medium heat until it reaches about 205F, stirring often so it does not scorch. Do not let it boil.2 cups whole milk
- Add the chai tea bags to the hot milk and steep for 5 to 6 minutes. Squeeze the bags well and discard them.2 chai tea bags
- Whisk the pumpkin mixture into the chai milk until smooth and frothy. Taste and add a little more maple syrup if you want it sweeter.
- Pour into two mugs. Top with whipped cream and a pinch of cinnamon or nutmeg. Serve hot.whipped cream
Notes
- Do not boil the milk: Keep it just under a simmer, around 205F. Boiled milk can turn grainy and dull the spices.
- Make it a pumpkin spice latte: Add one or two shots of espresso or half a cup of strong brewed coffee with the warm milk. Keep the chai or leave it out.
- Want it iced: Steep the chai in 1 cup of hot water instead of milk, whisk in the pumpkin mixture, chill, then pour over ice with 2 cups of cold milk.
- Storage: Refrigerate leftovers in an airtight jar for up to 3 days and rewarm gently on the stove, whisking. Do not freeze.
Nutrition
Calories: 230kcal
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