Pumpkin Chai Latte I’m Obsessed With This Cozy Fall Drink

Have you ever wrapped your hands around a warm cup that tastes like autumn itself? This Pumpkin Chai Latte is that perfect cozy fall drink you’ll crave on crisp mornings or quiet evenings. Creamy, spicy, and just sweet enough, this blend of pumpkin and chai spices gives your usual latte a delightful twist.

If you love lattes with seasonal flair, this Pumpkin Chai Latte hits all the right notes comforting pumpkin flavor mingles with bold chai spices to warm you from the inside out. And the best part? It’s surprisingly simple to make at home, ready in just minutes.

Why I Can’t Stop Making These Cookies

• Quick win: Ready in under 30 minutes, perfect for last-minute cozy moments.
• Flavor twist: Combines classic chai spices with rich pumpkin for a warm, layered taste.
• Pantry-friendly: Uses staple spices and canned pumpkin that you probably already have.
• Kid-friendly: Naturally sweet without too much sugar, and easy to customize.
• Seasonal appeal: The perfect fall drink that pairs beautifully with crunchy leaves and soft sweaters.

What Type of Pumpkin Should I Use?

For a creamy and authentic pumpkin flavor, canned pure pumpkin puree is your best bet. Look for unsweetened puree to control sugar and spice levels. If you want to use fresh pumpkin, opt for pie pumpkins or sugar pumpkins they’re denser and sweeter than carving varieties. Roast, scoop, puree, and drain any excess water to avoid a thin latte. Frozen pumpkin puree works too; just thaw and drain to prevent excess liquid.

Options for Ingredient Alternatives

• Butter can be swapped with coconut oil for a dairy-free twist (remember to chill the latte slightly as coconut oil hardens when cold).
• For sweetness, try maple syrup or honey instead of sugar.
• Use almond, oat, or soy milk for a dairy-free or vegan option.
• Vanilla or almond extract are great alternatives to traditional vanilla for unique flavor depth.
• Fresh grated ginger works well instead of ground if you want more bite; just infuse it gently.

The Biggest Challenges While Baking

• Avoid overheating milk it can scald quickly; use medium heat and whisk constantly.
• Add pumpkin puree gradually to prevent clumping in the chai tea mixture.
• Steep chai spices well for balanced flavor but strain if you prefer a smooth texture.
• Don’t skip chilling your spices or tea bags if using homemade blends to keep flavors bright.
• If your latte tastes flat, add a dash more cinnamon or a pinch of black pepper to enhance spice warmth.

Storage & Freezing Instructions

Pumpkin Chai Latte is best enjoyed fresh but will keep in the fridge up to 2 days in a sealed container. Reheat gently on the stove or microwave, whisking to restore foam. You can freeze the pumpkin-spice concentrate (without milk) in ice cube trays for up to 3 months, then thaw and combine with warm milk for a quick latte anytime. Avoid freezing once milk is added to maintain texture.

Estimated Nutrition

This recipe makes about 2 large servings. Approximate nutrition per batch:

• Calories: 300–350
• Fat: 8–10 grams
• Carbohydrates: 50–55 grams
• Protein: 6–8 grams
  Per serving roughly:
• Calories 150–175
• Fat 4–5 grams
• Carbs 25–27 grams
• Protein 3–4 grams

Ingredients

• 1 1/2 cups milk of choice (360 ml)
• 1/2 cup pumpkin puree (120 g)
• 1/2 cup water (120 ml)
• 2 chai tea bags
• 2 Tbsp maple syrup or sugar (30 ml or 25 g)
• 1/2 tsp ground cinnamon (1 g)
• 1/4 tsp ground ginger (0.5 g)
• 1/8 tsp ground cloves (0.25 g)
• 1/8 tsp ground cardamom (0.25 g)
• 1/4 tsp vanilla extract (1.25 ml)
• Pinch of salt

Step-by-Step Instructions

1. In a small saucepan, combine the water and chai tea bags. Heat gently on medium until just simmering, then remove from heat. Cover and steep for 5 to 7 minutes.
2. Remove the tea bags and stir in the pumpkin puree, cinnamon, ginger, cloves, cardamom, maple syrup (or sugar), and a pinch of salt. Whisk until smooth.
3. Slowly add the milk of choice to the pumpkin-chai mixture, whisking together until fully combined.
4. Warm the mixture gently over low heat, stirring often to avoid scalding, until hot but not boiling (about 3 to 5 minutes).
5. Remove from heat and stir in vanilla extract. For a frothy latte, use a handheld frother or whisk vigorously.
6. Pour into mugs, optionally sprinkle a bit of cinnamon on top.
7. Serve immediately and enjoy your cozy Pumpkin Chai Latte.

Tips, Variations & Serving Ideas

• Add a dollop of whipped cream and a sprinkle of cinnamon or nutmeg for extra indulgence.
• Use espresso instead of chai tea bags for a pumpkin spice latte twist.
• Underheat slightly and add ice cubes for a refreshing iced pumpkin chai latte.
• For a richer finish, substitute half the milk with cream or coconut cream.
• Stir in a splash of bourbon or rum for an adult-friendly treat.
• Store leftover latte in the fridge and reheat gently, stirring to recombine spices.
• Try blending with a banana or date for natural sweetness and a creamy texture.

FAQs

Q: Can I use pumpkin pie filling instead of pumpkin puree?
A: It’s best to use plain pumpkin puree; pumpkin pie filling contains sugar and spices that may alter flavor and sweetness.

Q: Can I make this latte vegan?
A: Absolutely! Use plant-based milk like almond or oat milk and a vegan sweetener like maple syrup.

Q: How spicy is this latte?
A: It offers a warm, balanced spice level but can be adjusted with more or less chai spices to suit your taste.

Save This for Later (Pinterest)

If you love cozy fall drinks as much as I do, be sure to save this Pumpkin Chai Latte recipe on Pinterest. It’s the perfect companion for chilly days and a cozy night in! Share it with friends who adore pumpkin spice and chai vibes too.