If you love a cozy drink, this pumpkin chai latte is a must-try. It’s creamy, spiced just right, and perfect for those brisk days when you want something warm and comforting.
This pumpkin chai latte recipe solves issues like weak spice flavor, watery texture, and complicated steps, offering a creamy, quick, and easily adjustable warm fall beverage.
I remember the first time I tried to make my own version, it didn’t turn out so well. Somehow, the spices were off, and it was too watery. But I’ve perfected this recipe, and it’s become my go-to for fall gatherings or those busy weeknights when the kids want a special treat.
This recipe works because it combines rich pumpkin, aromatic chai, and a hint of sweetness without feeling heavy. You can have it ready in just 15 minutes, making it a quick for any occasion.
If you’re looking for another delightful drink, try my sourdough blueberry scones.
Table of contents
Dietary Considerations
- This recipe is gluten-free as it does not include any wheat, barley, rye, or gluten-containing additives or thickeners.
- The recipe contains milk and whipped cream, so it is unsuitable for dairy-free diets without substitutions.
- The recipe contains milk, making it not vegan due to dairy ingredients present in the pumpkin chai latte.
- This recipe does not meet low-carb or keto diets because pumpkin puree and sugar contribute significant carbohydrates.
- The recipe is nut-free as none of the ingredients include nuts or nut derivatives in pumpkin chai latte.
Why You Will Love This Recipe
- Comforting Warmth This drink wraps you in cozy spices that instantly evoke fall vibes. The blend of chai and pumpkin flavors makes each sip a soothing treat for chilly days.
- Smooth Texture The creamy cashew milk mixed with rich pumpkin puree gives this latte a velvety mouthfeel, making it a delightful alternative to traditional coffee beverages.
- Simple to Prepare In just 15 minutes, you can have this spiced beverage ready to enjoy. With no complicated methods or hard-to-find ingredients, it fits easily into any routine.
- Customizable Flavor Feel free to tweak the sweetness or spices according to your taste. Whether you want it sweeter or spicier, adjusting the maple syrup or pumpkin pie spice is easy and fun!
How to Make Pumpkin Chai Latte
- Prep Time: 5 minutes
- Cool Time:
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 1x
- Category: beverage
- Method: stovetop
- Cuisine: vegan
- Diet: vegan
Description
A creamy and spiced pumpkin chai latte recipe that is vegan and easy to make at home.
Ingredients
- 1 cup (240 ml) unsweetened cashew milk
- 2 1/2 tablespoons (38 grams) canned pumpkin puree
- 1 chai tea bag
- 1 1/2 tablespoons maple syrup
- 1/2 teaspoon cornstarch (or arrowroot/tapioca for paleo)
- 1/2 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice or cinnamon
Instructions
- Step 1: Pour 1 cup (240 ml) of unsweetened cashew milk into a small pot. Over medium-high heat, warm the milk to an almost simmer at around 203 °F (95 °C). Watch closely to ensure the milk does not boil, then immediately remove it from heat.
- Step 2: Add 1 chai tea bag to the pot. Use a spoon or a small object to keep the tea bag submerged so it does not float to the top. Let the tea steep for 5 minutes to fully infuse the spices into the milk.
- Step 3: While the tea steeps, combine 2 1/2 tablespoons (38 grams) canned pumpkin puree, 1 1/2 tablespoons maple syrup, 1 teaspoon pumpkin pie spice or cinnamon, 1/2 teaspoon cornstarch, and 1/2 teaspoon vanilla extract in a small bowl. Whisk thoroughly until the mixture is smooth and uniform.
- Step 4: After 5 minutes, press the tea bag against the side of the pot with a spoon to extract as much flavor as possible. Remove the tea bag carefully to avoid hot splashes and discard.
- Step 5: Whisk the pumpkin mixture into the infused milk until fully combined and creamy. If the liquid is not hot enough, gently reheat the mixture over medium heat on the stovetop. Avoid letting the latte boil again to maintain its texture.
- Step 6: For a frothy top, whisk vigorously or use a milk frother on the warm milk. This creates a light texture that complements the latte.
- Step 7: Pour the pumpkin chai latte into a favorite mug. Optionally top with frothed cashew milk or whipped cream. A light sprinkle of cinnamon can be added on top for garnish.
Notes
- Store the pumpkin chai latte in an airtight container for up to 1 day at room temperature. Avoid heat sources or direct sunlight.
- Keep in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop without boiling to maintain consistency.
- Place the latte in a freezer-safe container or bag for up to 2 months. Thaw in the fridge and warm slowly over low heat before serving.
- If the pumpkin mixture is lumpy, whisk it with a fork for 1 minute before adding it to the tea to ensure smoothness.
- Avoid boiling the milk as it can curdle and alter texture and flavor; remove from heat as soon as it reaches 203 °F (95 °C).
- If the chai flavor is too mild, extend steeping by 1 extra minute to enhance the spice infusion.
- For a thicker latte, increase cornstarch to 1 teaspoon and mix thoroughly before adding to tea.
- To sweeten more, add an extra 1/2 tablespoon maple syrup about 2 minutes into heating the milk, allowing the sweetness to blend well.
- Serve alongside spiced cookies, vegan banana bread, gluten-free pumpkin bread, or apple tart for a cozy pairing.
- Can be used as a base for pumpkin chai smoothies, pumpkin spice overnight oats, or added to French toast recipes.
- Top with whipped coconut cream or sprinkle additional cinnamon and pumpkin pie spice. A drizzle of maple syrup is also an option.
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg
Ingredient Notes
- Pumpkin puree: Get a good quality canned pumpkin puree. It thickens the latte and makes it creamy; fresh works too, just ensure it’s smooth.
- Milk: Use whole milk for richness or oat milk for a creamy dairy-free version. The milk’s texture balances the spices and pumpkin.
- Chai spices: Go for a blend that includes ginger, cinnamon, and cardamom. They heighten the flavor profile and create that cozy chai essence.
- Sugar: Granulated sugar adds sweetness, but maple syrup works nicely for a warm flavor. Adjust the amount based on your taste!
- Vanilla extract: A splash of pure vanilla extract elevates the flavor. It rounds out the spices for a delightful aroma.
- Whipped cream: Use homemade for the best texture and flavor! It adds indulgence and balances the spices perfectly.
Recipe Tips
- If the pumpkin mixture is lumpy, whisk it with a fork for 1 minute before adding to the tea. This helps achieve a smooth texture.
- When your milk is too hot and starts to boil, immediately remove it from heat after 5 minutes. This prevents curdling and ensures creaminess.
- If the chai flavor is weak, steep the tea bag for 1 additional minute. This enhances the spice profile for a more robust taste.
- For a thicker consistency, use 1 teaspoon of cornstarch instead of 1/2 teaspoon. Mix it into the pumpkin blend thoroughly before combining with the tea.
- If you prefer a sweeter drink, add an extra 1/2 tablespoon of maple syrup 2 minutes into heating the milk. This allows the sweetness to blend well.
Serving Suggestions
Serve with spiced cookies or vegan banana bread for a cozy treat. Add a slice of gluten-free pumpkin bread or apple tart.
Use to make a pumpkin chai smoothie or pumpkin spice overnight oats. Add to French toast or a pumpkin chai smoothie bowl.
Top with whipped coconut cream or a sprinkle of cinnamon. Drizzle with additional maple syrup or a dusting of pumpkin pie spice.
Recipe variations
- You can use oat milk instead of cashew milk to create a slightly thicker base with a mild sweetness. Adjust the spice blend to keep the chai flavor prominent.
- Add ground cloves or star anise, about 1/4 teaspoon, to the pumpkin pie spice for extra warmth. Stir well to evenly distribute these spices in the latte.
- Either cornstarch or arrowroot powder can serve as the thickening agent. If using arrowroot, dissolve 1/2 teaspoon in a small amount of milk before adding it to prevent clumping.
- If making servings for more than one, multiply pumpkin puree by 2 1/2 tablespoons and maple syrup by 1 1/2 tablespoons per latte. This recipe pairs nicely with a batch of gluten-free chocolate chip cookies.
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How to Store?
To keep your pumpkin chai latte fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature up to 1 day. Avoid leaving it near heat sources or sunlight.
Refrigeration: Place the pumpkin chai latte in an airtight container in the fridge up to 4 days. Reheat gently without boiling.
Freezing: Transfer to a freezer-safe container or bag. Freeze up to 2 months. Thaw in the fridge, then warm slowly over low heat.
Other Recipes You’ll Love
- Lemon Lavender Scones
- Sourdough Blueberry Scones
- Strawberry Shortcake Cake Roll
- Rhubarb and Strawberry Tart Recipe
If you enjoyed this Pumpkin Chai Latte or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
