Go Back

Pumpkin Chai Latte

This pumpkin chai latte captures everything you love about autumn in a single cup, combining the cozy warmth of chai spices with creamy pumpkin and rich espresso. Ready in under 10 minutes using pantry staples, this café-quality drink is completely customizable to your preferences.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1 latte
Course: Drinks and Beverages
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1/2 cup whole milk dairy or non-dairy
  • 1/3 cup brewed strong black tea chai blend preferred
  • 1/4 cup pumpkin puree
  • 1 tablespoon honey or maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground cardamom
  • Pinch of black pepper
  • Pinch of nutmeg
  • 1 shot espresso or 2 tablespoons strong brewed coffee optional
  • Whipped cream or foam for topping optional
  • Cinnamon stick for garnish optional

Equipment

  • Small saucepan or milk frother
  • Measuring spoons and cups
  • Whisk or spoon for stirring
  • Coffee mug or glass
  • Strainer

Method
 

  1. Start by steeping a chai tea bag or loose chai blend in about 1/3 cup of hot water for 3 to 5 minutes.
  2. While your tea brews, add the pumpkin puree, honey, and all your ground spices (cinnamon, ginger, cloves, cardamom, black pepper, and nutmeg) to your mug. Stir well to combine everything into a smooth paste, breaking up any clumps in the pumpkin puree.
  3. Pour the strained brewed tea directly into your mug with the pumpkin and spice mixture. Whisk or stir vigorously to combine, making sure the pumpkin puree dissolves and blends smoothly with the tea.
  4. Pour the milk into a small saucepan and warm it over medium heat until steam rises from the surface, about 2 to 3 minutes. Do not let it boil.
  5. If you have a milk frother, froth the hot milk for extra creaminess. If not, use a whisk or fork to agitate the hot milk for about 30 seconds to create foam.
  6. If using espresso, pull a shot of espresso or brew 2 tablespoons of strong coffee and add it to your mug.
  7. Slowly pour the hot milk into your mug, stirring gently as you go to incorporate it evenly with the tea and pumpkin mixture. Pour any remaining foam on top.
  8. Taste and adjust sweetness or spice as desired. Top with whipped cream or foam and garnish with a cinnamon stick if desired.

Notes

Make a batch of the dry spice blend ahead of time in a small jar for quick weekday lattes. Use quality chai blend for best flavor. Don't skip whisking the pumpkin mixture with the tea to avoid a gritty texture. Store leftover pumpkin chai mixture (without milk) in an airtight container for up to 3 days or freeze in ice cube trays for up to 2 months.