Embrace the cozy flavors of autumn with this warm Pumpkin Spice Chai Latte. This dish ideally combines the fragrant flavour of chai spices and sweet earthy flavour of natural pumpkin, and it is a truly comforting drink. It’s the ideal drink to enjoy on a crisp morning or as a relaxing afternoon treat.
Making a café-quality Pumpkin Spice Chai Latte at home is surprisingly simple. The sweetness and ingredients can be controlled, so it turns out a very wholesome and satisfying drink with no artificial syrups. The following guide will take you through all the steps in order to make the ideal homemade latte.
Why You’ll Love This Recipe
This homemade version is a game-changer. This is made with real pumpkin puree and a combination of spices that is not as out of kilter as store bought varieties can be. It’s a healthier and more budget-friendly way to enjoy your favorite seasonal drink right from the comfort of your own kitchen.
Plus, this recipe is incredibly versatile. It is simple to adjust it to your own nutritional requirements with the choice of your favorite plant-based milk or changing the level of sweetness. It’s a simple recipe that delivers impressive, comforting results every single time.
Time & Servings
| Type | Time |
|---|---|
| Preparation Time | 5 minutes |
| Cooking Time | 10 minutes |
| Total Time | 15 minutes |
Serves: 2
Ingredients
- 2 ½ cups Milk (whole, oat, or almond milk work well)
- ⅓ cup Pumpkin Puree (ensure it’s 100% pure pumpkin, not pie filling)
- 2-3 Chai Tea Bags
- 2 tbsp Brown Sugar or Maple Syrup (adjust to taste)
- 1 tsp Pumpkin Pie Spice
- 1 tsp Vanilla Extract
Instructions
- Combine the pumpkin puree, brown sugar (or maple syrup), and pumpkin pie spice in a small saucepan over medium-low heat.
- Cook by constant stirring 2-3 minutes until mixture fragrances and thickens a little. This step helps cook out the raw pumpkin flavor.
- Add 2 cups of the milk and stir in with a wire whisk until the pumpkin mixture has disappeared.
- Warm the milk mixture either by medium heat until the mixture is hot and steaming. Watch that it does not boil.
- Take off the sauce pan off the fire point and put in the chai tea bags. Let them steep for 5-7 minutes.
- When the tea is ready squeeze the tea bags lightly to squeeze out all the tasting and then dispose of them.
- Stir in the vanilla extract.
- Foam the rest of the 1/2 cup milk using a milk frother or by whisking it hard in a small sauce pan over top heat until fluffy.
- Pour the warm pumpkin chai latte evenly into two mugs, and pour the frothed milk on top.
- Sprinkle with some more pumpkin pie spice or cinnamon, should you have desired, and serve at once.
Tips & Tricks
- Whole milk or barista-blend oat milk will give your latte the creamiest taste. Almond and soy milk are equally good non-dairy substitutes, although note that they should not be boiled to a rolling boil because they may separate at times.
- Adapt Sweetness: By all means, add as much or as little brown sugar or maple syrup that you prefer. Use less and add it should you need more.
- Make it Iced: To enjoy an iced Pumpkin Spice Chai Latte, allow the tea and pumpkin mixture to cool completely. Thereafter, pour into a glass which is half full of cold milk, then on ice.
- Batch Preparation: You can make a larger batch of the pumpkin chai base (steps 1-7) and store it in an airtight container in the refrigerator for up to 3 days. Simply reheat it on the stove when you’re ready for another latte.
A Perfect Autumn Treat
There’s nothing quite like a homemade Pumpkin Spice Chai Latte to get you in the spirit of the season. This is an easy, tasty dish and full of spices that we all know and love on a comforting level. It’s the perfect way to treat yourself.
We hope you enjoy making this delightful fall beverage. If you try it, let us know how it turned out! Comment on the below or rate it or post it on Instagram. We love seeing your creations!
Frequently Asked Questions (FAQ)
Can I use chai concentrate instead of tea bags?
Yes, you can use chai concentrate. If you do, you can skip the steeping step. Just warm up the concentrate with combination of pumpkin and milk. Note that most concentrates are already sweet, so there is a possibility of adding less or foregoing the extra sugar altogether.
What’s the difference between pumpkin puree and pumpkin pie filling?
Pumpkin puree is cooked and mashed pumpkin with nothing added to it. Instead, pumpkin pie filling has extra sugar, spices and other pie-making ingredients added to them. For this recipe, it’s essential to use pure pumpkin puree to control the flavor and sweetness.
What do I do to make my latte extra frothy when I have no frother?
If you don’t have a milk frother, you can still get a nice foam. Heat the milk very slowly in a small saucepan, and beat it up furiously with a wire whisk until it turns to a froth. You can also carefully pour the warm latte mixture into a blender and blend for 30-60 seconds until it’s smooth and foamy.
Ingredients
- 2 ½ cups Milk (whole, oat, or almond milk work well)
- ⅓ cup Pumpkin Puree (ensure it's 100% pure pumpkin, not pie filling)
- 2-3 Chai Tea Bags
- 2 tbsp Brown Sugar or Maple Syrup (adjust to taste)
- 1 tsp Pumpkin Pie Spice
- 1 tsp Vanilla Extract
Instructions
- Combine the pumpkin puree, brown sugar (or maple syrup), and pumpkin pie spice in a small saucepan over medium-low heat.
- Cook by constant stirring 2-3 minutes until mixture fragrances and thickens a little. This step helps cook out the raw pumpkin flavor.
- Add 2 cups of the milk and stir in with a wire whisk until the pumpkin mixture has disappeared.
- Warm the milk mixture either by medium heat until the mixture is hot and steaming. Watch that it does not boil.
- Take off the sauce pan off the fire point and put in the chai tea bags. Let them steep for 5-7 minutes.
- When the tea is ready squeeze the tea bags lightly to squeeze out all the tasting and then dispose of them.
- Stir in the vanilla extract.
- Foam the rest of the 1/2 cup milk using a milk frother or by whisking it hard in a small sauce pan over top heat until fluffy.
- Pour the warm pumpkin chai latte evenly into two mugs, and pour the frothed milk on top.
- Sprinkle with some more pumpkin pie spice or cinnamon, should you have desired, and serve at once.
Notes
- Whole milk or barista-blend oat milk will give your latte the creamiest taste. Almond and soy milk are equally good non-dairy substitutes, although note that they should not be boiled to a rolling boil because they may separate at times.
- Adapt Sweetness: By all means, add as much or as little brown sugar or maple syrup that you prefer. Use less and add it should you need more.
- Make it Iced: To enjoy an iced Pumpkin Spice Chai Latte, allow the tea and pumpkin mixture to cool completely. Thereafter, pour into a glass which is half full of cold milk, then on ice.
- Batch Preparation: You can make a larger batch of the pumpkin chai base (steps 1-7) and store it in an airtight container in the refrigerator for up to 3 days. Simply reheat it on the stove when you're ready for another latte.