Due to my intolerance to coffee, I am a very strong chai drinker.
I have spent years modifying my chai recipe and I even make this for my peeps on board game days. I don’t mean to brag, but I am known for my chai.
If you want my strong, traditional Indian chai recipe, see it here.
You can also make different variations like ginger chai, or masala chai and if you like sipping it in the evening, have it with some biscuits – it’s delicious!
Now, for this particular recipe, I’m going to make it Fall-themed, so I’m going to make it with pumpkin.
You will get the bold, spiced depth of chai tea, softened by creamy milk and sweetened with pumpkin and cinnamon goodness.
And when it’s homemade? It hits different.
This Pumpkin Spice Chai Latte is made from scratch, no coffee involved, and it’s the coziest thing you can make when you want something warm, fragrant, and just a little indulgent.
It’s perfect for chilly mornings, late-night wind-downs, or as a soul-soothing mid-day treat.
Tips to Make It Extra Tasty:
- Use a milk frother like this one to get that café-style frothy top.
- Make your chai base richer with loose-leaf masala chai instead of tea bags because the tea bag has chemicals and microplastics.
- Use pure pumpkin puree in BPA-free cans for the best flavor and texture.
- Want it sweeter? Try adding a spoonful of vanilla bean paste.
Let’s get to the recipe!
Pumpkin Spice Chai Latte
Course: BreakfastDifficulty: Easy1-2
servings5
minutes10
minutes15
minutesIngredients
2 cups water
2 chai tea bags or 2.5 teaspoons loose leaf chai (1 more if you like it strong)
1 cup milk of choice (oat, almond, dairy — your pick)
2 tablespoons pumpkin puree
2–3 teaspoons maple syrup or brown sugar (adjust to taste)
¼ teaspoon pumpkin pie spice
½ teaspoon vanilla extract
Optional: extra cinnamon or whipped topping for garnish
Directions
- Bring the water to a gentle boil in a small saucepan, then add the chai tea bags or loose chai. Let it steep for 5 minutes to extract all the warming flavors of cardamom, cinnamon, and cloves.
- Once steeped, remove the tea bags or strain the leaves, and pour the brewed chai into a larger saucepan or milk frother if you’re using one.
- To that warm tea, add your milk, pumpkin puree, sweetener, pumpkin spice, and vanilla. Whisk everything together until smooth and creamy. Heat gently over medium heat, stirring constantly, until hot and steamy but not boiling.
- You can also use a handheld frother to mix and froth it all in one step if you’re feeling fancy.
- Pour into mugs, top with a swirl of whipped cream or a dusting of cinnamon if desired, and enjoy while warm. This recipe makes two servings — or one really big cozy mug for those extra-long days.
- Chai is a beautiful drink and I make it Indian style.
Notes:
✔ Use whole spices – For the most authentic flavor, use whole cinnamon sticks, cloves, and cardamom pods instead of ground spices.
✔ Make it even stronger – Steep the tea longer or use an extra teaspoon of tea for a more robust flavor.
✔ Make it creamier – Add a dash of full cream if you want it creamier.
