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 drink on a crisp autumn morning, especially when that drink is this pumpkin spice chai latte! Pair it with one of my healthy apple cider donuts or a slice of my vegan pumpkin chocolate chip bread and you’ve unlocked peak fall vibes.
PSL season usually passes me by since I’m not a coffee drinker, but I still want something warm and cozy to sip on. So I decided to make my own version of a PSL: a pumpkin spice chai latte.Â
Chai tea is already the perfect fall drink with its rich, spiced flavor, and with a little pumpkin and fall spices stirred in, it becomes even more cozy.
The result: a cozy, spicy, pumpkin-y drink you’re going to “fall” for (pun totally intended). It tastes like autumn in a mug, without any dairy, coffee, or excessive sugar. Beats waiting in line at Starbucks and paying $7 for a latte!
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. Trust me, you’ll be making it all fall long!
Why You’ll Love This Pumpkin Spice Chai Latte
- Healthier than store-bought: most café 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, café-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 leftovers for my pumpkin muffins or pumpkin overnight oats.
- Pumpkin Pie Spice: The ultimate cozy fall blend. It’s also really simple to make: just mix cinnamon, nutmeg, ginger, cardamom and ground cloves.
- 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: If desired, garnish with coconut whipped cream, a cinnamon stick, and sprinkle of pumpkin pie spice for instant coffee-shop vibes at home.
How to Make a Pumpkin Spice Chai Latte
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 your mug with the chai tea. Optional: garnish 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:
- Make it iced: Brew the chai extra strong, let it cool, then pour over ice. Add the pumpkin milk mixture (let it cool first) and mix together for an iced pumpkin spice chai latte — perfect for one of those strange warm fall days.
- Dirty chai twist: Need a little caffeine boost? Add a shot of espresso for a pumpkin spice dirty chai latte.
Megan’s Tips for the Perfect Pumpkin Chai Latte
- 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).
Frequently Asked Questions
Can I make this pumpkin spice chai latte iced?
Yes! Brew the chai tea extra strong (an hour or two), let it cool, then pour over ice. Add the cooled pumpkin milk mixture on top, give it a stir, and enjoy!
What’s the best non-dairy milk to use?
Personally, I love soy milk because it’s extra creamy and froths up beautifully, but oat, almond, or cashew milk will work. If you aren’t dairy-free, you can use regular milk.
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:Â Pour the pumpkin milk into your mug with the chai tea. Optional: garnish with coconut whipped cream, a cinnamon stick, and a sprinkle of pumpkin pie spice.
Equipment
Video
Notes
- Best milk for lattes:Â 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:Â 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 twist on a PSL is so delicious! Plus it’s super easy to make. A must-make every fall for me!