Pumpkin Spice Chai Latte Recipe

Why You’ll Love This Recipe

I love this pumpkin spice chai latte because it combines two of my favorite comforting flavors. Chai brings bold tea and aromatic spices, while pumpkin puree adds a subtle earthy sweetness and creamy texture.

I also like having complete control over the sweetness and spice level. I can make it with dairy or plant-based milk, increase the ginger for extra warmth, or add more maple syrup when I want a sweeter drink. I do not need an espresso machine or special equipment to prepare it.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup water
• 2 black tea bags
• 1 cup milk or unsweetened plant-based milk
• 2 tablespoons pure pumpkin puree
• 1 to 2 tablespoons maple syrup or brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cardamom
• Pinch of ground cloves
• Pinch of ground nutmeg
• Pinch of freshly ground black pepper
• 1/2 teaspoon vanilla extract
• Whipped cream, optional for serving
• Cinnamon or pumpkin pie spice, optional for serving

Directions

1. Brew the Tea

I bring the water to a boil in a small saucepan and remove it from the heat. I add the black tea bags and let them steep for about 4 to 5 minutes.

I remove the tea bags without squeezing them excessively, then set the strong tea aside while I prepare the pumpkin milk.

2. Combine the Pumpkin and Spices

I add the pumpkin puree, maple syrup, cinnamon, ginger, cardamom, cloves, nutmeg, and black pepper to a saucepan.

I cook the mixture over medium-low heat for about 1 minute while stirring. I find that briefly heating the pumpkin and spices helps bring out their aroma.

3. Add the Milk

I gradually whisk the milk into the pumpkin mixture.

I continue heating it over medium-low heat until steaming, stirring frequently. I avoid bringing the milk to a vigorous boil.

4. Add the Tea and Vanilla

I pour the brewed black tea into the warm pumpkin milk and stir in the vanilla extract.

I let everything warm together for another minute, then taste the latte. I add a little more maple syrup if I want additional sweetness.

5. Froth the Latte

I use a handheld milk frother to create a light layer of foam.

When I do not have a frother, I whisk the latte vigorously for a short time to create some foam before serving.

6. Serve

I divide the pumpkin spice chai latte between two mugs and serve it immediately.

When I want an extra-creamy finish, I top each mug with whipped cream and a light sprinkle of cinnamon or pumpkin pie spice.

Servings and Timing

This recipe makes approximately 2 servings.

• Prep time: 5 minutes
• Cook time: 10 minutes
• Total time: approximately 15 minutes
• Servings: 2
• Serving size: approximately 1 cup

Variations

For an iced pumpkin spice chai latte, I prepare the chai and pumpkin mixture and let it cool completely. I pour it over ice and add cold milk as needed for my preferred strength.

For a dairy-free version, I use oat, almond, soy, or coconut milk. I especially like oat milk when I want a creamy texture and mild flavor.

For a stronger chai flavor, I use an additional tea bag or add extra ginger, cardamom, cinnamon, and black pepper. I adjust the cloves carefully because their flavor can become overpowering.

For an extra-creamy pumpkin chai latte, I replace a small portion of the milk with half-and-half or coconut cream.

When I want a coffee kick, I add a shot of espresso to the finished drink. This creates a pumpkin-spiced dirty chai latte with stronger flavor and additional caffeine.

Storage/Reheating

I prefer serving my pumpkin spice chai latte immediately, but I can refrigerate leftovers in an airtight container for up to 2 to 3 days.

The pumpkin and spices may settle during storage, so I shake or whisk the mixture thoroughly before reheating.

I gently reheat the latte in a saucepan over medium-low heat, stirring frequently until steaming. I avoid vigorously boiling it because this can affect the milk’s texture.

I can froth the reheated latte again immediately before serving if I want to restore its light, foamy finish.

FAQs

Can I make pumpkin spice chai latte with chai tea bags?

Yes. I can replace the black tea and individual chai spices with chai tea bags. I brew them strongly, then combine the tea with pumpkin puree, milk, sweetener, and vanilla. I can still add extra cinnamon or ginger if I want a stronger pumpkin-spice flavor.

Can I use pumpkin pie filling instead of pumpkin puree?

I prefer pure pumpkin puree because it allows me to control the sweetness and spices. Pumpkin pie filling already contains sweeteners and seasonings, so it can make the finished latte sweeter and change the intended flavor balance.

Does pumpkin spice chai latte contain caffeine?

My version contains caffeine because I make it with black tea. The exact amount depends on the tea and steeping method. When I want a caffeine-free version, I use a caffeine-free herbal chai blend instead.

How do I make my pumpkin chai latte thicker and creamier?

I use a creamy milk such as whole milk or oat milk and can add a little extra pumpkin puree. For an even richer drink, I replace a small amount of the milk with half-and-half or coconut cream.

Can I prepare pumpkin spice chai latte ahead of time?

Yes. I can prepare the latte ahead and refrigerate it for 2 to 3 days. I store it in a sealed container, shake or stir it thoroughly before serving, and either gently reheat it or pour it over ice.

Conclusion

Pumpkin spice chai latte is one of my favorite drinks when I want something warm, aromatic, and full of cozy spice. Strong black tea, real pumpkin, creamy milk, maple syrup, and classic chai spices come together in a drink that feels comforting without being difficult to prepare.

Pumpkin Spice Chai Latte Recipe

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A warm and creamy pumpkin spice chai latte made with strong black tea, real pumpkin puree, milk, maple syrup, vanilla, and aromatic chai spices. This cozy homemade drink combines earthy pumpkin with cinnamon, ginger, cardamom, cloves, and nutmeg.

• Author: Laura
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 2 servings
• Category: Beverage
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 cup water
• 2 black tea bags
• 1 cup milk or unsweetened plant-based milk
• 2 tablespoons pure pumpkin puree
• 1 to 2 tablespoons maple syrup or brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cardamom
• Pinch of ground cloves
• Pinch of ground nutmeg
• Pinch of freshly ground black pepper
• 1/2 teaspoon vanilla extract
• Whipped cream, optional for serving
• Cinnamon or pumpkin pie spice, optional for serving

Cook Mode Prevent your screen from going dark

Instructions

1. Bring the water to a boil in a small saucepan and remove it from the heat. Add the black tea bags and steep for 4–5 minutes. Remove the tea bags without squeezing them excessively and set the tea aside.
2. Add the pumpkin puree, maple syrup or brown sugar, cinnamon, ginger, cardamom, cloves, nutmeg, and black pepper to a saucepan. Cook over medium-low heat for about 1 minute, stirring constantly.
3. Gradually whisk the milk into the pumpkin mixture. Heat over medium-low heat until steaming, stirring frequently and avoiding a vigorous boil.
4. Pour the brewed black tea into the pumpkin milk and stir in the vanilla extract. Warm for another minute, then taste and add additional sweetener if desired.
5. Froth the latte with a handheld milk frother until lightly foamy. Alternatively, whisk vigorously to create a light layer of foam.
6. Divide the pumpkin spice chai latte between two mugs. Top with optional whipped cream and a sprinkle of cinnamon or pumpkin pie spice, then serve immediately.

Notes

• Use pure pumpkin puree rather than pumpkin pie filling so the sweetness and spices can be controlled.
• For an iced version, cool the prepared chai mixture completely and serve it over ice with additional cold milk as desired.
• Oat, almond, soy, or coconut milk can be used for a dairy-free variation.
• For stronger chai flavor, add another black tea bag or increase the ginger, cinnamon, cardamom, and black pepper to taste.
• Add a shot of espresso to each serving for a pumpkin spice dirty chai latte.
• Store leftovers in an airtight container in the refrigerator for 2–3 days. Shake or whisk thoroughly and gently reheat before serving.

Nutrition

• Serving Size: Approximately 1 cup
• Calories: 130 kcal
• Sugar: 15 g
• Sodium: 65 mg
• Fat: 4 g
• Saturated Fat: 2.5 g
• Unsaturated Fat: 1.5 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 12 mg