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Pumpkin Spice Chai Latte Recipe

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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.

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

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

Find it online: https://thefamilycooking.com/pumpkin-spice-chai-latte-recipe/