If you’re craving a warm, cozy drink that feels like autumn wrapped in a cup, this Pumpkin Chai Latte Recipe is your new best friend. Blending the rich flavors of spiced chai tea with the creamy sweetness of pumpkin and maple syrup, this latte is a perfect pick-me-up for crisp mornings or relaxing evenings. With simple pantry ingredients coming together into a luscious, frothy treat, it’s a delightful way to celebrate the flavors of the season at home.
Ingredients You’ll Need
Each ingredient in this Pumpkin Chai Latte Recipe plays a key role in creating the perfect blend of spice, sweetness, and creaminess. These essentials keep the latte both flavorful and comforting without any fuss.
- Unsweetened cashew milk: A creamy, dairy-free base that’s rich and smooth, allowing the pumpkin and chai spices to shine.
- Canned pumpkin puree: Adds a velvety texture and authentic pumpkin flavor, making it the star ingredient.
- Chai tea bag: Brings the signature spiced warmth with notes of cinnamon, cardamom, and ginger.
- Maple syrup: A natural sweetener that complements pumpkin’s earthiness beautifully.
- Cornstarch (or arrowroot/tapioca): Thickens the latte slightly to give it a luscious, creamy body without heaviness.
- Vanilla extract: Adds a subtle sweetness and warmth that rounds out all the flavors perfectly.
- Pumpkin pie spice or cinnamon: Lifts the drink with cozy, aromatic spice that defines fall.
How to Make Pumpkin Chai Latte Recipe
Step 1: Warm the Cashew Milk
Start by pouring one cup of unsweetened cashew milk into a small pot. Warm it gently over medium-high heat, aiming for just below boiling—around 203 °F or 95 °C. It’s important to watch carefully so the milk doesn’t boil, as this would change the texture. Once hot, take the pot off the heat for the next steps.
Step 2: Steep the Chai Tea
Place your chai tea bag into the warm milk. Use a spoon to keep the bag submerged, ensuring all those wonderful spices infuse deeply. Let it steep for about 5 minutes so the milk absorbs a rich, spicy flavor that makes the latte so irresistible.
Step 3: Prepare the Pumpkin Mixture
While your chai steeps, whisk together 2 1/2 tablespoons of canned pumpkin puree, 1 1/2 tablespoons of maple syrup, 1 teaspoon of pumpkin pie spice or cinnamon, 1/2 teaspoon of cornstarch, and 1/2 teaspoon of vanilla extract in a small bowl. This smooth, spiced combo gives the latte its signature pumpkin essence and lovely thickness.
Step 4: Remove the Tea Bag
After steeping, press the chai tea bag against the pot’s side with a spoon to squeeze out all that flavorful liquid. Remove and discard the bag carefully to prevent any spills or mess.
Step 5: Combine and Heat
Whisk the pumpkin mixture into the infused milk until fully blended and creamy. If the latte has cooled too much, gently warm it again over medium heat. Be sure not to let it boil, as this can alter both texture and flavor.
Step 6: Froth the Latte
For that café-quality touch, whisk the latte vigorously or use a milk frother to create a light, frothy top. This adds an inviting texture that makes each sip feel extra special.
Step 7: Serve in Your Favorite Mug
Pour your perfect pumpkin chai latte into a cozy mug. For an elevated look, top it with frothed cashew milk or a dollop of whipped cream, followed by a sprinkle of cinnamon. It’s an irresistible presentation that invites you to savor every comforting sip.
How to Serve Pumpkin Chai Latte Recipe
Garnishes
A simple dusting of cinnamon or pumpkin pie spice on top instantly transforms this drink into a festive treat. You can also add a cinnamon stick for stirring to release extra aroma and a charming look.
Side Dishes
A pumpkin chai latte pairs beautifully with baked goods like pumpkin muffins, spiced cookies, or buttery croissants. The warm spices in the drink and baked treats play off each other perfectly, creating a harmonious fall flavor experience.
Creative Ways to Present
Consider adding a drizzle of maple syrup over whipped cream or sprinkling crushed nuts for texture. Serving your Pumpkin Chai Latte Recipe in a clear glass mug highlights its gorgeous warm orange color, making it as delightful to see as it is to drink.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Pumpkin Chai Latte Recipe, store it in an airtight container in the refrigerator for up to 2 days. Be sure to stir well before reheating as the spices and pumpkin can settle.
Freezing
Because of the dairy-free milk and pumpkin, freezing the latte might cause some texture changes. It’s best enjoyed fresh, but if needed, freeze in an airtight container for up to one month and thaw in the fridge before reheating.
Reheating
Reheat your Pumpkin Chai Latte gently on the stovetop or in the microwave at low power. Whisk frequently while warming to maintain smoothness and that lovely frothy texture.
FAQs
Can I use a different milk instead of cashew milk?
Absolutely! Almond, oat, or even regular dairy milk will work well. Just choose unsweetened versions to keep control over the sweetness and creaminess.
Is it possible to make this Pumpkin Chai Latte Recipe vegan?
Yes, this recipe is naturally vegan when using plant-based milk such as cashew or almond milk and maple syrup instead of honey.
How spicy is this pumpkin chai latte?
The warmth comes primarily from the chai tea and pumpkin pie spice; it’s cozy and aromatic without being overwhelmingly spicy. You can always adjust the amount of pumpkin pie spice for a milder or stronger flavor.
Can I use fresh pumpkin instead of canned pumpkin puree?
Fresh pumpkin requires cooking and pureeing beforehand, which adds prep time. Canned pumpkin puree is convenient and gives the perfect smooth texture, but fresh can work if you’re up for the extra step.
What’s the best way to froth milk without a frother?
Whisking vigorously by hand or shaking warm milk in a tightly sealed jar can create froth. It’s not as fine as a frother but still adds a lovely texture to your latte.
Final Thoughts
This Pumpkin Chai Latte Recipe is such a joy to make and savor, especially when you want to bring a little autumn magic into your day. Its rich spices, creamy pumpkin, and sweet maple notes combine into a comforting hug in a mug. I encourage you to give it a try and watch how it becomes a beloved ritual in your seasonal celebrations.
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Pumpkin Chai Latte Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 serving
- Category: Beverages
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
This Pumpkin Chai Latte is a warm, cozy beverage perfect for fall or any time you crave a comforting, spiced drink. Made with unsweetened cashew milk infused with chai tea and blended with rich pumpkin puree, maple syrup, and warming spices, it offers a creamy, lightly sweetened flavor with a frothy finish. It’s an ideal dairy-free, vegan alternative to traditional lattes that’s simple to prepare on the stovetop in just 15 minutes.
Ingredients
Liquid Base
- 1 cup (240 ml) unsweetened cashew milk
Pumpkin Mixture
- 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 (or arrowroot/tapioca for paleo)
- 1/2 teaspoon vanilla extract
Tea
- 1 chai tea bag
Instructions
- Warm the Milk: Pour 1 cup (240 ml) of unsweetened cashew milk into a small pot. Heat over medium-high heat until it nearly reaches a simmer at about 203 °F (95 °C). Be careful to avoid boiling. Remove from heat immediately once heated through.
- Steep the Tea: Add 1 chai tea bag to the warmed milk, using a spoon to keep it submerged. Let steep for 5 minutes to allow the chai spices to infuse thoroughly.
- Mix Pumpkin Ingredients: While the tea steeps, whisk together 2 1/2 tablespoons 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 until smooth and uniform.
- Remove the Tea Bag: After steeping, press the tea bag against the pot’s side with a spoon to extract maximum flavor. Carefully remove and discard the tea bag to avoid splashes.
- Combine Pumpkin Mix with Milk: Whisk the pumpkin mixture into the infused milk until fully blended and creamy. If the latte cools down too much, gently reheat it over medium heat without boiling to maintain its texture.
- Create Froth: Whisk the latte vigorously or use a milk frother to create a light, frothy top layer that adds a delightful texture.
- Serve and Garnish: Pour the pumpkin chai latte into your favorite mug. Optionally, top with frothed cashew milk or whipped cream and lightly sprinkle cinnamon on top for an extra touch of flavor and presentation.
Notes
- Use cornstarch, arrowroot, or tapioca starch to thicken; arrowroot and tapioca are good paleo alternatives.
- Do not boil the milk to prevent curdling and maintain a smooth consistency.
- Maple syrup can be adjusted to taste for sweetness preference.
- For vegan whipped cream topping, use coconut or cashew-based whipped cream varieties.
- Ensure to keep the tea bag fully submerged for maximum infusion.
- This recipe can be doubled for multiple servings.
