Pumpkin Spice Chai Latte
Embrace the flavors of fall with this easy-to-make vegan Pumpkin Spice Chai Latte made with bold chai, creamy pumpkin and cozy spices.
If you’re like me and you don’t drink coffee, this fall-inspired tea is the perfect alternative! I don’t know about you, but seeing everyone with their pumpkin spice latte’s from Starbucks has me feeling a little left out.
Chai tea is the perfect fall beverage with it’s spicy and bold flavor. So why not take it up a notch by giving it a pumpkin spice flavor addition?
Every sip combines creamy goodness with bold spices and pumpkin flavor, making it a cozy and irresistible fall treat!
It’s incredibly easy to make at home with simple and healthy ingredients. You’ll be making it all fall long.
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Why You’ll Love This Pumpkin Spice Chai Latte
- Healthier alternative – most store-bought teas and lattes are loaded with sugars, syrups and unnecessary additives. This recipe uses healthy and wholesome ingredients that are vegan and refined sugar-free.
- Celebrate the season – this latte is essentially fall in a mug, with a blend of chai and pumpkin spices in every sip.
- Easy to make – with simple ingredients and straightforward steps, you can whip up this recipe in no time.
- Homemade is always better – enjoy the warmth and coziness of a café-style latte from the comfort of your own home. Perfect for chilly autumn days!
- Impress your guests – this latte is perfect for serving at gatherings this season.
Ingredients Needed
- Chai tea bag – for all those chai flavors.
- Non-dairy milk – I like to use soy milk since it’s thick and high in protein. If you are not dairy-free, you can use regular milk.
- Pumpkin puree – I use canned pumpkin puree (make sure to get 100% pure pumpkin puree, not pumpkin pie filling). Use the leftover pumpkin puree to make my Pumpkin Spice Energy Balls or Pumpkin Peanut Butter Cups.
- Pumpkin pie spice – to add more spice and pumpkin flavor. If you can’t find it in stores, you can make your own by
- Maple syrup – to add some natural sweetness and maple flavor.
- Vanilla extract – to round out all the flavors.
- Cinnamon stick (optional) – if desired, garnish this latte with a whole cinnamon stick for extra warmth, spice and presentation.
- Coconut whipped cream (optional) – I love to enjoy this latte with a dollop of coconut whipped cream. Feel free to use any non-dairy whipped cream (or dairy if you’re not dairy-free).
Scroll down to the recipe card to get the full recipe with measurements.
This Pumpkin Spice Chai Latte is perfect for making when you have an opened can of pumpkin puree in the fridge. A lot of my pumpkin recipes don’t use the full can of pumpkin, so I will usually have leftover stored in the fridge. That’s when this recipe comes to mind!
Tips and Tricks
- Watch the milk – be careful not to let the milk come to a boil. Heat it until it’s just starting to produce steam.
- Make it creamy – use an electric frother to blend all the ingredients together. This will make it super creamy and ensure everything is smoothly blended.
I love to enjoy this Pumpkin Spice Chai Latte with my baked apple cider donuts. Is there anything better than a soft donut and warm beverage? The ultimate fall treat!
More Healthy Pumpkin Recipes
- Pumpkin Spice Energy Balls
- Pumpkin Chocolate Chip Bread (Vegan & Gluten Free)
- Mini Vegan Pumpkin Cheesecakes
- Pumpkin Peanut Butter Cups
- Pumpkin Stuffed Dates
- Creamy Pumpkin Soup with Crispy Chickpeas
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below letting me know how you liked it! This helps others find my recipes. I appreciate your support, as always. xo, Megan
Pumpkin Spice Chai Latte
Ingredients
- 1 chai tea bag
- ¼ cup boiling water
- ¾ cup non-dairy milk
- 2 tbsp pumpkin puree
- 1 tbsp maple syrup
- ½ tsp pumpkin pie spice
- ¼ tsp vanilla extract
- coconut whipped cream, for topping
- cinnamon stick, for topping (optional)
Instructions
- Place a kettle of water on the stove and bring to a boil. Once boiling, pour ¼ cup water into a mug and add the chai tea bag. Let it steep for 10-15 minutes, then discard the tea bag.
- Add the non-dairy milk, pumpkin puree, maple syrup, pumpkin pie spice, and vanilla extract to a small saucepan. Place on the stove over low heat. Heat until the milk gets warm and starts steaming, but not boiling.
- Remove the pan from the heat and whisk all the ingredients together using an electric frother.
- Pour the milk into the mug with the tea. Garnish with coconut whipped cream, a cinnamon stick, and a sprinkle of pumpkin pie spice.
