My homemade Pumpkin Spice Chai Latte is a warm, cozy, delicious drink with a blend of spiced chai tea and creamy pumpkin. Your favorite coffee-shop drink at home for half the price!

Why You Will Love This Recipe

• It’s a cozy and delicious drink!
• It’s so easy to make.
• It comes together quickly.
• It will remind you of your favorite coffee shop drink only cheaper!

If you love the Pumpkin Spice Chai Latte that you usually get from your favorite coffee shop, you’re going to love this recipe! Once pumpkin season hits, I could go for a pumpkin latte every single day. But who can afford that?

With just 5 minutes and a few ingredients, you will have your own pumpkin spice chai latte at home, for pennies, every day if you wanted. Let’s get started on what you’re going to need to make it.

Ingredients

• chai tea bag or loose-leaf chai
• milk (I prefer oat milk for its creamy texture.)
• pumpkin purée
• maple syrup or brown sugar
• cinnamon
• ginger
• cardamom
• cloves
• nutmeg
• vanilla extract
• whipped cream (optional)

See recipe card for quantities.

Instructions

Step 1: Steep the chai tea bag (or loose-leaf tea) in 1/2 cup of boiling water for 5 minutes. Remove the tea bag or strain out the loose tea leaves.

Step 2: Add the milk, pumpkin purée, maple syrup and spices to a small saucepan and whisk together.

Step 3: Heat the mixture on medium heat until steaming, whisking often, to make sure it’s smooth and a little frothy. Do not boil. Remove from heat. (This is the time to taste the mixture and see if you would like more sweetener. Add as needed.)

Step 4: Pour latte mixture and vanilla extract into the mug with the brewed chai tea and stir. Add whipped cream and cinnamon. (Optional)

Enjoy!

Hint: I love to use oat milk for lattes because the texture is super creamy. I don’t drink oat milk or use it for anything else, but I do love it for this recipe!

Variations

• Maple Vanilla Chai – Use pure maple syrup only and omit pumpkin and spices. Increase vanilla extract to 1 tsp (5g) per serving.
• Extra-Creamy Cafe’ Style – Replace 1/4 cup (60g) of the milk with half-and-half or coconut cream.
• Iced Pumpkin Chai Latte – After you brew the tea, let it cool for a few minutes until it’s warm and not hot. Instead of steaming the milk mixture, whisk well so the pumpkin is fully dissolved. Fill a tall glass with ice, pour in the cooled chai tea, then the pumpkin milk mixture. Stir well and add whipped cream and cinnamon, if desired.

Large Batch Instructions

If you love the idea of having ready made ingredients in your refrigerator for a pumpkin spice chai latte at any time, here are some large batch instructions:

Step 1: Bring 2 cups of water (454g )to a boil. Add 4 chai tea bags or 6 tsp (15g) loose tea and steep for 5-7 minutes. Remove the tea bags or strain leaves.

Step 2: In a medium saucepan over medium heat, whisk together 1/2 cup (113g) pumpkin puree, 1/4 cup maple syrup (78g) or brown sugar (adjust later as needed), 1 tsp (1.5g) cinnamon, 1/2 tsp (1g) ginger, 1/4 tsp (.7g) cardamom, 1/4 tsp (.18g) ground cloves and 1/4 tsp (.6g) nutmeg. Whisk constantly for 2-3 minutes until smooth and fragrant.

Step 3: Slowly whisk in the hot brewed chai tea. Lower the heat and simmer gently for 5 minutes. (Don’t let it boil.) Remove from heat and stir in 2 tsp (9g) vanilla extract.

Step 4: Slightly cool mixture and then pour into a glass jar or airtight container. Refrigerate 5-7 days.

How to use (Per Mug)

Add 1/2 cup (115g) of the concentrate to a small saucepan or microwave-safe mug. Add 1/2 cup (113g) milk. Heat until hot. Froth if desired and add whipped cream. (optional)

Equipment

• large mug
• measuring cups and spoons
• small saucepan
• whisk
• milk frother (optional)

Storage

• Store leftover prepared latte in a sealed container for up to 24 hours.
• Before reheating, shake or whisk well.
• Warm on the stovetop over low heat in a small saucepan. If using the microwave, heat in short bursts. Do not boil.

Storing batch latte:

Refrigerate in a glass jar or airtight container 5-7 days.

Top Tips

• If you’re not making the large batch method, freeze your pumpkin purée in ice cube trays. Once frozen, store them in an airtight freezer bag for up to 3 months. Each time you want to make a one-serving latte, take the pumpkin cube out and defrost it in the milk mixture while heating.
• Don’t use too much of the cloves and cardamom. All you need is a pinch!
• After heating your milk mixture, taste it to see if you need more sweetener. This is the time to add additional maple syrup or brown sugar. Add the vanilla extract last so it doesn’t cook off.

Related

Try my Pumpkin Loaf Cake for another delicious pumpkin recipe!

Visit here to see more drink recipes.

I honestly love all of the seasons and the recipes that each one brings, but Fall is SO cozy with all of the pumpkin, cinnamon and spices. I love this Pumpkin Spice Chai Latte for just that reason. I hope you love it too!

Sweet regards,

Michele