Pumpkin Spice Chai Latte
Cozy up with this pumpkin spice chai latte made with chai tea, real pumpkin, and cozy spices. Vegan, easy to make, and ready in minutes!
Nothing beats wrapping your hands around a warm, cozy drink on a crisp fall morning. PSL season usually passes me by since I’m not a coffee drinker, but I still want something pumpkin-spiced to sip on when the leaves start changing.
So I decided to make my own version of a PSL: a pumpkin spice chai latte. Chai tea already has that warm, spiced flavor I love, and with a little pumpkin and fall spices stirred in, it becomes even more cozy. Pair it with one of my healthy apple cider donuts or a slice of gluten-free apple bread and you’ve unlocked peak fall vibes.
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Every sip combines creamy goodness with warm spices and pumpkin flavor. It’s so easy to make at home with just a few wholesome ingredients. The result? A cozy, spicy, pumpkin drink you’re going to “fall” in love with (pun totally intended).
Why You’ll Love This Pumpkin Spice Chai Latte
- Healthier than store-bought: Most coffee shop lattes are loaded with syrups and refined sugars. This recipe is made with just a few wholesome ingredients.
- Quick & easy: One pot, one mug, five minutes. That’s it!
- Fall in a mug: Bold chai meets cozy pumpkin spice. It doesn’t get more autumn than this!
- Homemade is always better: Enjoy a cozy, coffee-style latte from the comfort of your own home. Totally vegan, dairy-free, and refined sugar-free!
Ingredients Needed
- Chai Tea Bag: For those strong, bold, and spicy chai flavors.
- Non-Dairy Milk: Soy milk is my go-to for creaminess, but oat, almond, or cashew milk will work. If you aren’t dairy-free, you can use regular milk.
- Pumpkin Puree: Make sure it’s 100% pure pumpkin (not pumpkin pie filling). Use any leftover pumpkin to make my gluten-free pumpkin muffins or pumpkin overnight oats.
- Pumpkin Pie Spice: The shortcut to big pumpkin spice flavor. I love using my homemade pumpkin pie spice here.
- Maple Syrup: Adds natural sweetness with a hint of warm maple flavor.
- Vanilla Extract: Just a splash to round out all the flavors.
Optional toppings: Coconut whipped cream, a cinnamon stick, and a sprinkle of pumpkin pie spice make it feel extra café-worthy.
How to Make a Pumpkin Spice Chai Latte
This is just a recipe overview! Scroll down to the recipe card to get the full recipe with measurements.
- Brew the chai: Place a kettle of water on the stove and bring to a boil. Pour ¼ cup hot water into a mug and steep the chai tea bag for 10–15 minutes, depending on how strong you like it. Discard the tea bag.
- Heat the pumpkin milk: In a small saucepan, whisk together the non-dairy milk, pumpkin puree, pumpkin pie spice, maple syrup, and vanilla extract. Warm over low heat, whisking continuously, until steaming. Don’t let it boil!
- Combine and serve: Pour the pumpkin milk into the mug with the chai tea and stir. If desired, top with coconut whipped cream, a cinnamon stick, and a sprinkle of pumpkin pie spice.
Sip It Your Way
I love this latte just the way it is, but sometimes I like to play around with it. Here are a few fun twists:
- Iced pumpkin spice chai latte: Brew the chai extra strong and let it cool. Prepare the pumpkin milk as directed and let that cool, too. Pour everything over ice and stir. Perfect for those oddly warm fall days.
- Make it a dirty chai: Add a shot of espresso for a pumpkin spice dirty chai latte.
A Few Tips from Megan
- Best milk for lattes: Soy milk is my favorite here because it gives the latte a rich, creamy texture and froths beautifully. Almond milk adds a nutty flavor, while oat milk is lighter and smooth.
- Pumpkin puree vs. pie filling: Be sure to grab a can of pure pumpkin puree, not pumpkin pie filling (which already has sugar and spices added). If you’ve made your own pumpkin puree, that works too!
- Extra frothy: Use a milk frother instead of a hand whisk when making the pumpkin milk to make it extra creamy.
- Don’t boil the milk: Heat the milk until it’s warm and steamy. We don’t want it to boil!
- Adjust sweetness: Start with the amount of maple syrup in the recipe, then add a little more if you prefer a sweeter latte.
Frequently Asked Questions
Yes! Brew the chai extra strong and let it cool. Prepare the pumpkin milk as directed and let that cool, too. Pour everything over ice, stir, and enjoy!
Personally, I love soy milk because it’s extra creamy and froths up beautifully. But oat, almond, and cashew milk all work. If you aren’t dairy-free, you can use regular milk.
Yes! Homemade pumpkin purée works well in this recipe. Just make sure it has a similar consistency to canned pumpkin purée and isn’t watery.
Sip it With…
Pair your pumpkin spice chai latte with one of these fall baked goods!
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below. Don’t forget to tag me on Instagram so I can see your creations!
Pumpkin Spice Chai Latte
Ingredients
- 1 chai tea bag
- ¼ cup boiling water
- ¾ cup non-dairy milk
- 2 tablespoons pumpkin puree
- 1 tablespoon maple syrup
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon vanilla extract
- coconut whipped cream, for topping
- cinnamon stick, for topping
Instructions
- Brew the chai: Place a kettle of water on the stove and bring to a boil. Pour ¼ cup hot water into a mug and steep the chai tea bag for 10–15 minutes, depending on how strong you like it. Discard the tea bag.
- Heat the pumpkin milk: In a small saucepan, whisk together the non-dairy milk, pumpkin puree, pumpkin pie spice, maple syrup, and vanilla extract. Warm over low heat, whisking continuously, until steaming. Don't let it boil!
- Combine and serve: Pour the pumpkin milk into the mug with the chai tea and stir. If desired, top with coconut whipped cream, a cinnamon stick, and a sprinkle of pumpkin pie spice.
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Notes
- Best milk for lattes: I love soy milk for its creaminess and how beautifully it froths up. Almond milk adds a nutty flavor, while oat milk is lighter and smooth.
- Pumpkin puree vs. pie filling: Be sure to grab a can of pure pumpkin puree, not pumpkin pie filling (which already has sugar and spices added). If you’ve made your own pumpkin puree, that works too!
- Extra frothy: Use a milk frother instead of a hand whisk when making the pumpkin milk to make it extra creamy.
- Don’t boil the milk: Heat the milk until it’s warm and steamy — we don’t want it to boil!
- Adjust sweetness: Start with 1–2 teaspoons of maple syrup and add more to taste. You can also swap in agave, date syrup, or honey (if not strictly vegan).
This pumpkin spice chai is delicious! I love chai and I love pumpkin spice. As I was drinking it (even though it was hot weather at the time lol), it made me all warm and fuzzy inside! Thank you Megan! Will be making again for sure!!!
Aww, this sounds so cozy (even though it’s hot out haha) I’m so glad you enjoyed it! You could always try it iced, too 🤭
This twist on a PSL is so delicious! Plus it’s super easy to make. A must-make every fall for me!