Last week, when the first crisp October breeze swept through our kitchen window, I knew it was time to bring out all my favorite fall flavors.
My husband Henry was craving something warm and comforting, and honestly, I was getting tired of our usual coffee routine.
That’s when I decided to create this pumpkin chai latte recipe that combines the warming spices of chai with the creamy sweetness of pumpkin puree.
Trust me, this drink has become our family’s new obsession!
Isabella and Emma can’t get enough of the cozy spices, while Noah loves helping me whisk everything together.
Plus, it’s so much better (and cheaper!) than those coffee shop versions loaded with artificial flavors and excess sugar.
This healthy pumpkin chia seed pudding recipe pairs beautifully with this latte for the ultimate fall breakfast experience.
Why You’ll Love This Pumpkin Chai Latte Recipe
- Ready in just 10 minutes perfect for busy mornings when you need something special
- Naturally dairy-free and vegan made with creamy cashew milk instead of heavy cream
- Customizable sweetness adjust the maple syrup to your taste preferences
- Real pumpkin puree adds natural flavor and nutrients (hello, vitamin A!)
- Warming chai spices create that perfect fall comfort feeling
- Budget-friendly costs a fraction of coffee shop prices
Ingredients You’ll Need for This Pumpkin Chai Latte
For the Base:
- 1 cup (240 ml) unsweetened cashew milk
- 1 chai tea bag
- 2 1/2 tablespoons (38 grams) pumpkin puree (canned works perfectly)
- 1 1/2 tablespoons maple syrup
- 1 teaspoon pumpkin pie spice or cinnamon
- 1/2 teaspoon cornstarch (or arrowroot starch for paleo)
- 1/2 teaspoon vanilla extract
I always keep canned pumpkin puree in my pantry because it’s so convenient and consistent.
The cashew milk creates the creamiest texture, but you can definitely substitute with your favorite plant-based milk if needed.
How to Make This Perfect Pumpkin Chai Latte
Step 1: Heat the Milk
Pour the cashew milk into a small pot.
Over medium-high heat, bring it to an almost simmer (around 203°F/95°C), then immediately remove from heat.
Don’t let it boil – this can make the milk taste bitter and change the texture.
Step 2: Steep the Chai
Add the chai tea bag to the hot milk.
Place a spoon on top to keep the bag submerged, and let it steep for exactly 5 minutes.
This timing gives you the perfect balance of chai spices without overwhelming bitterness.
Step 3: Mix the Pumpkin Base
While the tea steeps, whisk together the pumpkin puree, maple syrup, pumpkin pie spice, cornstarch, and vanilla extract in a small bowl.
The cornstarch helps create that silky, latte-like consistency we’re after.
Step 4: Combine Everything
Remove the tea bag, pressing it against the side of the pot to extract every bit of flavor.
Slowly whisk the pumpkin mixture into the chai-infused milk until completely smooth.
Step 5: Serve and Enjoy
If the temperature is perfect, pour into your favorite mug.
Want it warmer? Gently reheat over medium heat, but don’t let it simmer.
Storage and Reheating Tips
Store any leftover pumpkin chai latte in the refrigerator for up to 2 days.
The ingredients may separate, so give it a good whisk before reheating.
To reheat, warm gently on the stovetop over medium-low heat, whisking occasionally.
You can also microwave in 30-second intervals, stirring between each heating.
The flavors actually develop beautifully overnight, making the next day’s cup even more delicious!
Creative Ways to Make Your Pumpkin Chai Latte Recipe Special
Make it Iced: Let the latte cool completely, then pour over ice for a refreshing fall drink.
Boost the Protein: Add a scoop of vanilla protein powder while whisking in the pumpkin mixture.
Extra Frothy: Use a milk frother or French press to create café-style foam on top.
Sweeten Differently: Try coconut sugar, stevia, or even a date syrup instead of maple syrup.
Spice it Up: Add a pinch of ground ginger or cardamom for extra warmth.
Trust me, this recipe is so adaptable that you’ll find your own perfect combination!
Pumpkin Chai Latte Questions and Answers
Can I use a different type of milk instead of cashew milk?
Absolutely! Almond milk, oat milk, or any plant-based milk works wonderfully.
Oat milk creates an especially creamy texture that’s similar to cashew milk.
Just avoid using very thin or watery alternatives, as they won’t give you that rich, latte-like consistency.
Can I make this recipe without pumpkin pie spice?
Yes! If you don’t have pumpkin pie spice on hand, simply use cinnamon as a substitute.
For a more complex flavor, mix together 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and a pinch of ground ginger.
This creates a similar warming spice blend.
Is this pumpkin chai latte recipe gluten-free?
This recipe is naturally gluten-free as long as you check that your chai tea bag doesn’t contain any gluten-containing ingredients.
Most pure chai teas are gluten-free, but always read labels to be sure.
The cornstarch and other ingredients are naturally gluten-free.
Can I make this recipe vegan and paleo-friendly?
This pumpkin chai latte is already vegan!
For paleo followers, simply swap the cornstarch for arrowroot starch or tapioca starch.
Also, double-check that your cashew milk and chai tea don’t contain any non-paleo additives like carrageenan or natural flavors.
Conclusion
This pumpkin chai latte recipe has honestly become one of my favorite ways to start a fall morning.
The combination of warming chai spices with creamy pumpkin creates the most comforting drink that feels like a warm hug in a mug.
What I love most is how simple it is to make at home – no fancy equipment needed, just a few pantry staples and 10 minutes of your time.
Henry always says it tastes better than anything we’ve ordered at coffee shops, and I have to agree!
Give this pumpkin chai latte a try this weekend and let me know how your family likes it.
I have a feeling it’s going to become your new fall tradition too.
Recipes You May Also Love
- Protein Pumpkin Smoothie Bowl Recipe Another delicious way to enjoy pumpkin flavors
- Best Roasted Pumpkin Soup Recipe Perfect for cozy fall dinners
- Healthy Pumpkin Cookies Recipe Sweet treats that pair beautifully with this latte
Happy cooking!
Pumpkin Chai Latte Recipe
Description
This pumpkin chai latte combines the warming spices of chai with the creamy sweetness of pumpkin puree. Ready in just 10 minutes, it’s naturally dairy-free, budget-friendly, and so much better than coffee shop versions!
Ingredients
- 1 cup (240 ml) unsweetened cashew milk
- 1 chai tea bag
- 2 1/2 tablespoons (38 grams) pumpkin puree
- 1 1/2 tablespoons maple syrup
- 1 teaspoon pumpkin pie spice or cinnamon
- 1/2 teaspoon cornstarch
- 1/2 teaspoon vanilla extract
Instructions
- Pour cashew milk into a small pot and heat over medium-high heat to almost simmer (203°F/95°C), then remove from heat
- Add chai tea bag to hot milk, place spoon on top to keep submerged, steep for 5 minutes
- Whisk together pumpkin puree, maple syrup, pumpkin pie spice, cornstarch, and vanilla extract in a small bowl
- Remove tea bag, pressing against pot side to extract flavor
- Slowly whisk pumpkin mixture into chai-infused milk until completely smooth
- Pour into favorite mug or gently reheat over medium heat if needed
Notes
Store leftovers in refrigerator for up to 2 days. Reheat gently on stovetop or microwave in 30-second intervals. Can substitute cashew milk with any plant-based milk. For paleo version, use arrowroot starch instead of cornstarch.
