Go Back
–+ servings
Pumpkin spice chai latte 1

Pumpkin Spice Chai Latte

This perfectly spiced, aromatic pumpkin spice chai latte brings together the comfort of traditional chai with the seasonal warmth of pumpkin spice—without the artificial ingredients and excess sugar found in coffee shop versions.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Beverages
Cuisine American
Servings 4 small cups (8 oz)
Calories 85 kcal

Equipment

  • Medium Saucepan
  • Fine-mesh Sieve
  • Whisk

Ingredients
  

For the Chai Base

  • 2 cups water
  • 4 black tea bags or 2 tablespoons loose leaf black tea
  • 1 cinnamon stick
  • 5 cardamom pods lightly crushed
  • 5 whole cloves
  • 1 star anise
  • 1 inch fresh ginger sliced
  • 1/4 tsp black peppercorns

For the Pumpkin Spice Mixture

  • 3 tbsp pure pumpkin puree not pumpkin pie filling
  • 2 tbsp maple syrup or honey adjust to taste
  • 1/2 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground ginger
  • 1 pinch ground cloves

For Serving

  • 2 cups milk of choice dairy, almond, oat, or coconut
  • whipped cream optional
  • sprinkle of cinnamon or pumpkin pie spice optional, for garnish

Instructions
 

  • In a medium saucepan, combine water, cinnamon stick, cardamom pods, cloves, star anise, fresh ginger, and black peppercorns. Bring to a boil over medium-high heat, then reduce to a simmer for 5 minutes to allow the spices to infuse the water.
  • Remove the saucepan from heat and add the tea bags. Cover and let steep for 5-7 minutes. For a stronger chai flavor, steep toward the longer end of the range, but be careful not to exceed 8 minutes as the tea can become bitter.
  • While the tea steeps, in a small bowl, whisk together the pumpkin puree, maple syrup, vanilla extract, and ground spices until completely smooth.
  • Strain the chai tea through a fine-mesh sieve into a clean container, pressing gently on the solids to extract maximum flavor. Return the strained chai to the saucepan and whisk in the pumpkin spice mixture until fully incorporated.
  • Add your milk of choice to the saucepan and heat over medium-low heat until steaming but not boiling (about 165°F if using a thermometer). Whisk occasionally to create a light froth.
  • Pour into mugs and top with a dollop of whipped cream if desired and a light sprinkle of cinnamon or pumpkin pie spice. Serve immediately while hot.

Notes

Pro Tips:
  • Lightly crushing the cardamom pods and slicing the ginger releases optimal flavor while preventing bitter notes.
  • For an ultra-smooth latte, blend the mixture for 10 seconds with an immersion blender.
  • Oat milk creates the creamiest dairy-free version, while whole milk offers the richest traditional experience.
  • For a caffeine-free version, substitute with rooibos tea.
  • The chai base (without milk) can be refrigerated for up to 5 days in an airtight container.

Nutrition

Calories: 85kcalCarbohydrates: 12gProtein: 2gFat: 3gFiber: 1.5gSugar: 9g
Keyword Pumpkin Spice, Chai Latte, Fall Drinks, Healthy Latte, Homemade Chai
Tried this recipe?Let us know how it was!