Name: Pumpkin Spice Chai Latte
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 cups water; 2 black tea bags; 1 cinnamon stick; 4 cardamom pods (lightly crushed); 3 cloves; 4 slices fresh ginger; 1/4 cup pumpkin puree; 1.5 cups milk (whole milk or dairy-free alternative); 1-2 tbsp maple syrup (or sweetener of choice); 1/2 tsp vanilla extract

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I’ve always had a soft spot for cozy autumn drinks. Every year, as soon as the leaves start turning gold, I find myself torn between my love for classic chai lattes and the seasonal allure of pumpkin spice. Sound familiar? That’s why I spent weeks perfecting a hybrid recipe that combines chai’s bold spices with pumpkin’s creamy warmth. This Pumpkin Spice Chai Latte isn’t just another trendy drink—it’s the best of both worlds, and I’m thrilled to share it with you.

What makes this recipe unique? It skips the overly sweet syrups you’d get at coffee shops. Instead, we’re using real pumpkin puree and whole spices to create layers of flavor. Whether you’re a fan of vanilla chai lattes or prefer the zing of an iced cinnamon dolce latte, this recipe will hit the spot. Best of all, it’s ready in 15 minutes—no fancy equipment needed!

Table of Contents

Why You’ll Love This Pumpkin Spice Chai Latte

Let’s be honest: most homemade lattes taste like sugary milk or require a barista-level skillset. Not this one. Here’s why it works:

Customizable Warmth
You can adjust the spice level to your taste. Do you love cinnamon? Add an extra pinch or reduce it. You’re in control.
Healthier Than Coffee Shop Versions
Skip the 40 grams of sugar found in typical café lattes. For natural sweetness, we’re using just a touch of maple syrup (or honey) and real pumpkin.
Pantry-Friendly Ingredients
There are no obscure spices here. If you have pumpkin puree, black tea, and basic spices, you’re halfway done.
It’s Faster Than Driving to a Café
Seriously—by the time you’d wait in line, you could’ve made two batches.

Key Ingredients For Pumpkin Spice Chai Latte

Let’s break down what you’ll need and how to adapt it:

1. Black Tea Bags

Why: The robust base for chai.

Swap: Use loose-leaf Assam tea if you have it.

2. Pumpkin Puree

Why: Adds creaminess and seasonal flavor.

Tip: Avoid pumpkin pie filling—it’s loaded with sugar.

3. Whole Spices

Cinnamon sticks
Fresh ginger slices
Cardamom pods (lightly crushed)
Cloves
Swap: No whole spices? Use 1 tsp pumpkin pie spice + ½ tsp ground ginger.

4. Milk of Choice

Why: Whole milk creates the creamiest texture, but oat milk froths beautifully for a dairy-free option.

5. Sweetener

Why: Maple syrup complements the spices, but honey or brown sugar works, too.

How to Make This Pumpkin Spice Chai Latte

Step 1: Simmer the Spices

Combine 2 cups water, two black tea bags, one cinnamon stick, four cardamom pods, three cloves, and four thin ginger slices in a saucepan. Bring to a gentle boil, then reduce heat and simmer for 8 minutes.

Pro Tip: Crushing the cardamom pods slightly releases their floral aroma.

Step 2: Add Pumpkin and Milk

Whisk in ¼ cup pumpkin puree and 1½ cups milk. Heat until steaming (but not boiling).

Common Mistake: Overheating can make milk grainy. Aim for 160°F (71°C).

Step 3: Sweeten and Strain

Remove from heat. Stir in 1–2 tbsp maple syrup, then strain into mugs.

Step 4: Froth (Optional)

Use a handheld frother or whisk to create foam—dust with cinnamon or nutmeg.

Chef’s Tips & Variations For Pumpkin Spice Chai Latte

1. Spice Like a Pro

Whole vs. Ground Spices: Freshly crushed cardamom pods add brighter flavor than pre-ground. For intense aroma, toast whole spices in a dry pan for 30 seconds before simmering.
Tea Hack: Steep black tea for precisely 4 minutes—any longer makes it bitter.

2. Dietary Twists

Vegan Version: Oat milk + coconut cream (1 tbsp) for extra richness.
Low-Sugar Option: Replace maple syrup with two pitted dates blended into the milk.

3. Flavor Boosters

For vanilla chai latte lovers: Add ½ tsp vanilla extract with the pumpkin puree.
Chocolate Fusion: Stir in 1 tbsp cocoa powder for a mocha twist.

4. Iced Variation

Cool the spiced tea base, then shake it with milk and ice like a barista. Top with whipped coconut cream and a cinnamon stick stirrer.

If you want something refreshing, why not pair your iced Pumpkin Spice Chai Latte with a citrus mocktail? The Seedlip Grove Citrus Mocktail is a perfect balance of light and refreshing flavors

Storing Leftovers of Pumpkin Spice Chai Latte

Do’s & Don’ts

Fridge: Store strained spiced tea base (without milk) in airtight jars for up to 5 days.

Milk Separation: Avoid refrigerating the latte with milk mixed in—dairy or plant-based milk may curdle.

Pro Preservation

Freeze ice cube trays with concentrated spiced tea. Pop two cubes into hot milk anytime for instant latte magic!

Reheating Pumpkin Spice Chai Latte Like a Barista

Best Methods

Stovetop Revival:
Heat tea base and milk separately over medium-low, then combine. Prevents grainy texture.
Microwave Hack:
Use 50% power in 30-second intervals, stirring between each.

Avoid boiling—high heat kills the delicate spice flavors.

Freezing Pumpkin Spice Chai Latte for Future Cravings

Step-by-Step

Base Only: Freeze strained tea concentrate in ½-cup portions.
Dairy-Free Advantage: Almond or oat milk lattes freeze better than dairy.
Thaw Smart: Defrost overnight in the fridge, then reheat gently.

Note: Texture will be slightly thinner after freezing—compensate with extra froth!

What to Serve with Pumpkin Spice Chai Latte

Perfect Pairings

Sweet: Almond biscotti, ginger snap cookies, or pumpkin bread with walnuts.
Savory: Cheddar cheese scones or rosemary roasted almonds.
Breakfast Combo: Pair with cinnamon French toast or spiced oatmeal.

Pair your latte with some Cinnamon Roll French Toast for a breakfast treat that brings all the fall flavors into one meal.

Avoid: Citrus-heavy desserts—they clash with warm spices.

Nutritional & Health Benefits For Pumpkin Spice Chai Latte

Why It’s Better Than Café Versions

Pumpkin Power: Packed with vitamin A (245% daily value per serving!) for eye health.
Ginger Zing: Natural anti-inflammatory properties aid digestion.
Cinnamon Boost: Helps regulate blood sugar levels.
Black Tea Benefits: Contains theanine for calm focus without coffee jitters.

Calorie Note: ~120 calories per cup vs. 380+ at coffee chains.

Conclusion: Your New Fall Ritual

This Pumpkin Spice Chai Latte isn’t just a drink—it’s a hug in a mug. With its customizable spice level, absolute pumpkin goodness, and café-quality taste in under 15 minutes, you’ll wonder why you ever waited in line for overpriced versions.

Whether you’re winding down after work or hosting friends, this recipe adapts to any moment. I’ve even started making double batches of the spiced tea base to streamline mornings. Trust me, once you try it with homemade vanilla almond milk or cocoa powder twist, there’s no going back.

So grab your coziest sweater, put on your favorite autumn playlist, and let’s make this the season of absolute pumpkin spice joy. (P.S. If you’re feeling adventurous, try blending it into your next iced cinnamon dolce latte for a fall-meets-summer hybrid!)