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.

Easy 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

Scale

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

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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.