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!
Equipment
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 your mug with the chai tea. Optional: garnish with coconut whipped cream, a cinnamon stick, and a sprinkle of pumpkin pie spice.
Video
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).
Calories: 97kcal, Carbohydrates: 17g, Protein: 1g, Fat: 2g, Saturated Fat: 0.1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 251mg, Potassium: 115mg, Fiber: 2g, Sugar: 13g, Vitamin A: 4672IU, Vitamin C: 1mg, Calcium: 263mg, Iron: 1mg
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