Homemade Pumpkin Chai Tea Latte

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Fall has always been a favorite season — the crisp air, changing leaves, and the open-ended promise of something new to come. Trips to the apple orchards (my favorite!), pumpkin patches, and brisk walks in the woods. And what would fall be without a steaming cup of homemade pumpkin spice chai cuddled up with a good book (or binge-watching Netflix 😉)? It’s soul-satisfying on so many levels.

It's also my favorite time of the year to get work done outdoors at the coffee shops with the comfort of a steady autumn breeze. It’s just the right amount of productivity and coziness. 

But, I’ve never quite loved the sugar rush that comes with most chai pumpkin latte drinks. I LOVE the spice, but the sweetness is sometimes overpowering. So, this easy, pumpkin chai latte is my answer to keeping it just the way I like it — full-flavored and just sweet enough to make it feel indulgent, without overdoing it. 

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FAQ

• Can I adjust the sweetness?
  Yes! Start with less maple syrup and add more to taste. This recipe is very adaptable, find your just-right balance.
• My pumpkin puree is lumpy. How do I get it smooth in this pumpkin chai tea latte?
  If your pumpkin puree is lumpy, mix it using a whisk to break it down and create a smoother texture in your latte.
• What’s the best milk to use?
  Any milk works great. Try rich, plant-based options like almond milk, soy, cashew, or oat milk for a creamy texture. 
• Can I make it ahead?
  Yes, you can make the pumpkin milk mixture and store it in the fridge for up to 3 days. Just reheat gently when ready to serve.
• How can I make this more health-conscious?
  Skip the whipped cream, use unsweetened plant-based milk, and reduce the maple syrup to keep it light and balanced.

Pumpkin Chai Tea Latte

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Ingredients

• 1/2 cup water
• 2 chai tea bags (OR 1 tablespoon loose-leaf chai tea)
• 3/4 cup plant-based milk (almond, soy, cashew, or oat milk)
• 2 tablespoons pumpkin puree
• 2 tablespoons and 1 teaspoon maple syrup (adjust to taste)
• 1/2 teaspoon pumpkin pie spice
• 1/8 teaspoon cardamom
• 1/2 teaspoon vanilla extract
• Pinch of salt
• Coconut whipped cream for topping (optional)

Instructions

1. Heat 1/2 cup of water until just boiling (about 200°F). Remove from heat and add two chai tea bags or 1 tablespoon loose-leaf chai tea (if using loose-leaf, place it in a tea infuser). Let steep for 5–7 minutes to extract all the flavors. The longer, the spicier. Make sure to squeeze the tea bags for maximum flavor if using.
2. In a small saucepan, combine 3/4 cup of milk, 2 tablespoons pumpkin puree, 2 tablespoons plus 1 teaspoon maple syrup, 1/2 teaspoon pumpkin pie spice, and 1/8 teaspoon cardamom. Warm over medium heat, stirring occasionally until the mixture is hot but not boiling.
3. Combine the brewed chai tea with the pumpkin mixture. Add 1/2 teaspoon vanilla extract and a pinch of salt. Use a milk frother or whisk to blend everything until it’s nice and frothy.
4. Pour the latte into your favorite mug, and if you’re feeling it, top it with a bit of coconut whipped cream and a light sprinkle of pumpkin pie spice.