This pumpkin chai latte recipe is one of my favorite fall drinks when I want something different from my typical cup of coffee. It’s creamy with just the right amount of sweetness from maple syrup, plus it has real pumpkin and plenty of warm chai spice in every sip. I enjoy it on chilly mornings or as an afternoon pick-me-up, and I always use my handheld milk frother to get the milk nice and foamy. It makes it feel a little more like a coffee-shop treat without having to leave the house.
Recipe Highlights
Ready in 15 minutes: From steeping the tea to frothing the milk, this latte comes together even faster than it takes to order out, making for an easy morning or afternoon drink.
Made with real pumpkin: Pumpkin purée combines with pumpkin pie spice and chai tea for plenty of warm, cozy fall flavor without the need for syrups or artificial flavors.
Lightly sweetened with maple syrup: A small amount adds just the right touch of sweetness without overpowering the chai spices.
Make it dairy-free or vegan: With a few simple swaps, this recipe can accommodate those needing or wanting to eat dairy-free or vegan, making this one of my go-to beverages when hosting friends or family for breakfast, brunch, or holidays.
Ingredient Notes And Substitutions
My homemade pumpkin spice chai latte comes together with just a handful of easy-to-find ingredients. Here’s what to gather:
- Chai tea bags: These create the base of the latte, adding warm, spiced flavor without the need for coffee or espresso. Any brand will work.
- Milk: I use 2% milk for a creamy consistency, but whole milk works well, too. Or, try heavy cream for an even richer drink. Lower-fat milk isn’t great for frothing, because it doesn’t become as foamy or hold its shape.
- Pumpkin puree: Be sure to use pure pumpkin purée, not pumpkin pie filling, which contains added sugar and spices.
- Sweetener: I prefer to use maple syrup for a subtle touch of sweetness and a warm flavor that pairs well with the spices, but honey also works if preferred.
Find the ingredient list with exact measurements in the recipe card below.
Make This Pumpkin Chai Latte At Home
I’ve made this recipe more times than I can count, simplifying the process until it comes together in minutes with minimal dishes. Here’s my process:
- Steep the tea: Pour boiling water over tea bags in a mug, and allow the tea to steep.
- Heat the remaining ingredients: In the meantime, warm the milk, pumpkin puree, maple syrup, pumpkin pie spice, vanilla, and salt in a saucepan over medium heat. But be careful not to bring the liquid to a boil. I stir it frequently to ensure everything incorporates evenly.
- Froth the milk mixture: I like to use a handheld frother directly in the saucepan to froth the milk mixture until it’s light and foamy. This step is optional but adds such a nice, coffee shop-inspired touch.
- Combine the mixtures: I divide the steeped chai tea between two mugs, then top them with the pumpkin milk mixture. I garnish with whipped cream, pumpkin pie spice, and a cinnamon stick for stirring, and enjoy it warm.
For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.
Make It Dairy Free
To make dairy-free pumpkin chai lattes, swap the 2% milk for an unsweetened non-dairy milk, such as almond milk, oat milk, cashew milk, or coconut milk.
Favorite Pairings
This pumpkin chai latte is one of my favorite drink recipes to enjoy with some of my favorite holiday treats. In the morning, I pair it with fall recipes like my pumpkin pie overnight oats or protein breakfast cookies for a wholesome breakfast. It’s also tasty as an afternoon snack with a pumpkin brownie, a slice of pumpkin bread, or a gluten-free snickerdoodle.
Make-Ahead And Storage Tips
This recipe is best served right away while the ingredients are warm and well combined. However, if needed, the chai tea can be brewed up to 3 days in advance and stored in an airtight container in the refrigerator.
The prepared pumpkin chai latte can also be refrigerated in an airtight container for up to 3 days. When ready to serve, gently reheat it in a small saucepan over low to medium heat, whisking occasionally until warmed through. Avoid bringing it to a boil, which can cause the milk to curdle.
Frequently Asked Questions
Yes, most chai tea mixes are made with black tea, which contains caffeine. However, the amount varies by brand and how long the tea steeps. For a caffeine-free option, use decaffeinated chai or an herbal chai tea.
An iced pumpkin cream chai tea latte is a cold chai drink served over ice and topped with a creamy pumpkin-flavored foam. It has similar warm fall spices and pumpkin flavor as this latte but is served cold instead of warm. To make an pumpkin iced chai latte, simply pour this recipe over ice and serve cold.
Yes, chai concentrate can be used instead of brewed chai tea. Prepare the concentrate according to the package directions, and use ¾ cup in place of the brewed tea. Keep in mind that chai concentrates vary in strength and may contain more spices such as allspice, cardamom, cloves, nutmeg, and black pepper than tea bags, creating a more concentrated spice flavor. I recommend tasting the latte before adding the full amount of pumpkin pie spice. Also, since some chai concentrates are already sweetened, adjust the maple syrup to taste.
More Cozy Drinks To Try
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Pumpkin Chai Latte Recipe
This homemade pumpkin chai latte combines chai tea with real pumpkin, warm spices, creamy milk, and maple syrup. Ready in just 15 minutes, it’s an easy, cozy fall drink when I want something different from coffee.
Ingredients
- ¾ cup boiling water
- 2 chai tea bags
- 1 ½ cups 2% or whole milk
- ¼ cup canned pumpkin puree
- 1 ½ tablespoons pure maple syrup
- 1 teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
- Pinch of fine salt
- Optional garnishes: whipped cream, dash of pumpkin pie spice, or cinnamon sticks
Instructions
- In a mug, pour ¾ cup boiling water over 2 chai tea bags. Steep the tea for 5-10 minutes.
- While the tea is steeping, in a small saucepan over medium heat, combine the milk, pumpkin puree, maple syrup, pumpkin pie spice, vanilla, and pinch of salt.
- Heat until steaming but not yet boiling, stirring often, about 5-7 minutes.
- Remove the saucepan from the heat.
- Optional step for a frothier mixture: Use a small handheld frother directly in the saucepan to froth the pumpkin milk mixture to desired foaminess.
- Divide the chai tea among two 12-ounce mugs.
- Divide the pumpkin milk among the two mugs and stir gently.
- If desired, garnish with whipped cream, a dash of pumpkin pie spice, and/or a cinnamon stick to stir.
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Notes
For a dairy-free latte, use unsweetened dairy-free milk.
May sub honey for the maple syrup.
Nutrition Information
- Serving Size: 10 ounces or 1 ¼ cups
- Calories: 153
- Fat: 4 g
- (Sat Fat: 2 g)
- Sodium: 233 mg
- Carbohydrate: 22 g
- (Fiber: 1 g
- Sugar: 20 g)
- Protein: 6 g
- Cholesterol: 19 mg
Dietary
Recipe Changelog
- October 2026: We previously published a version of this recipe that was made with almond milk instead of 2% milk. It was made with a slightly different method and contained different amounts of pumpkin purée, pumpkin pie spice, and maple syrup. Download the previous version here.
The photos in this post were taken by Kaitlin of Creating Kaitlin.
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I have tried using coconut oil in my coffee and tea and always get bad heartburn. Do you have any suggestions on how to prevent this? I am excited to try this chai tea recipe. I have chai almost every morning. Thank you!
Hi Corina,
It’s sounds like the fat from to coconut oil may be too much all at once. This is a pretty common thing among those who try butter or ‘Bulletproof’ coffee – and something I experienced myself when I first started adding fat to my morning coffee or chai. I suggest decreasing the amount of fat by at least half to start with and then increase gradually (as in 25% more each week). Taking a digestive enzyme with your coffee/chai can also be helpful (be sure you choose one that contains ‘lipase’ to help break down the fat).
I will definitely give it a shot. Thank you!