Pumpkin Chai Latte

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Cozy up with this coffee shop worth Pumpkin Chai Latte! It’s simple to make and taste like a giant fall hug that’s perfect straight through the cold months of winter. This recipe is naturally gluten free with dairy free and vegan options listed below in the recipe. For a final touch drizzle some of my Coconut Caramel Sauce over the top of this warm pumpkin spiced drink.

A glass mug filled with Pumpkin Chai Latte and topped with whipped cream and caramel sauce with pumpkins in the background.

This cozy mug really is like a giant pumpkin hug. It’s everything you could wish for on cold snowy days where you can cuddle up by the fire and sip away.

I know pumpkin latte’s are kind of a bit thing, but in this house we do not put pumpkin in coffee. We’re very strict about this ha ha! But pumpkin + Indian chai tea spices is an incredible match I look forward to every fall.

We’ve been making this recipe for years and it’s always a hit served around the fire on blustery days. It’s also perfect for holiday breakfasts or any brunch all through the winter.

Straight down view of a caramel swirl over whipped cream topping the Pumpkin Chai Latte.

Ingredients & Substitutions

Pumpkin purée, milk, maple syrup, chai tea spices, and vanilla extract in small bowls on a wood cutting board.
  • Milk – you can use any kind of milk you’d like here, but the richer the better, please don’t use skim milk or boxed nut/coconut milks which can curdle. I use canned full fat coconut milk and it always works out really well.
  • Pumpkin purée – you’re looking for canned pumpkin that has just 1 ingredients – pumpkin. You don’t want pumpkin pie filling because it’s sweetened and has spices already added. Just plain pumpkin here, and you could also use homemade pumpkin purée here as well. But canned works great for me and it’s super easy!
  • Maple syrupor your choice of sweetener here. Maple syrup works really well with the pumpkin and chai spices, but honey and coconut sugar work great too. You can also use any diabetic compatible sweetener here as well added to taste.
  • Chai tea spices – you’re looking for the Indian chai tea that is loose, not chai tea bags. If you wanted to steep tea bags in the milk, that is any option. But I love the traditional Indian chai with the spices right in the latte.
  • Vanilla extractrounds out the chai tea spices and brings this whole latte up a notch.

How to make this recipe step by step

Mixing the maple syrup, pumpkin purée, and chai tea mix in a white cooking pot.

Step 1: Start by mixing the chai tea spices together with the pumpkin purée and the maple syrup until smooth.

Mixing the milk into the pumpkin chai tea mixture.

Step 2: Next whisk the milk in a little at a time until it’s combined.

Finished Pumpkin Chai Latte in a white pot with a wood ladle.

Step 3: Heat the mixture stirring occasionally for about 10 minutes over medium to medium-low heat to allow the spices to steep.

You can whisk well to create a bit of foam, or use a hand held latte frother to give this latte more of a coffee shop texture.

Two mugs of Pumpkin Chai Latte topped with whipped cream and caramel sauce with mini pumpkins around the glass mugs.

Step 4: Serve the pumpkin chai latte as is or go all out with whipped cream topping and drizzle of my Coconut Caramel Sauce.

Two glass mugs filled with Pumpkin Chai Latte topped with whipped cream and drizzled with caramel sauce.

Ways to serve this

FAQ’s

Does pumpkin chai latte have caffeine?

Yes there is some caffeine in the black tea that is part of the chai tea spice mix.

Can I use a different sweetener?

Yes, you do not need to use maple syrup here! You can use honey, sugar, coconut sugar, or any diabetic sweetener like Xylitol to taste in this recipe.

Pumpkin Chai Latte in two glass mugs on a white background and topped with whipped cream, caramel, and a cinnamon stick.

Storing leftovers

  • To store – any leftovers can be placed in an airtight container and refrigerated for up to 5 days.
  • Make ahead – make the pumpkin chai latte, then refrigerate and reheat when you’re ready to serve it. From there add your toppings just before you serve it. You can also my the Coconut Caramel Sauce ahead of time and refrigerate it. The whipped cream is best made fresh, but the Coconut Whipped Cream does keep pretty well for a couple of days refrigerated.
  • Freeze – the dairy free version of this recipe freezes best, but if you do try freezing this recipe made with regular milk, just be aware it sometime separates. Usually this can be fixed by reheating it as directed below. In rare cases it will come out of the freezer curdled in appearance and it won’t come back together. So I only recommend freezing this if it’s the dairy free vegan version.
  • Reheating – add any leftovers you want into a saucepan and reheat over medium until heated through. If you make this with dairy don’t let it come to a boil. Ultra pasteurized dairy usually won’t separate when boiled, but it can sometimes still happen. If you use pasteurized dairy or raw, it might curdle if heated too hot. I’ve never had any curdling problems with canned coconut milk..

Tips & Tricks

  • Use a hand frother or an espresso machine if you have one to give this latte more of a foamy coffee shop texture. I definitely think it’s worth it to have a frother on hand because you can froth the whole batch at once. When I use the steam function on my espresso machine, I’m limited to making 1 drink at a time.
  • Add the maple syrup just to your taste. Sweetness is a very subjective thing, and so just add a little or as much as you’d like.
Pumpkin Chai Latte in a glass mug with caramel stripes down the sides of the mug and topped with whipped cream and caramel with mini pumpkins around it.

I really hope you enjoy this Pumpkin Chai Latte! If you do get a chance to make this recipe, I’d love to hear from you in the comments.

Two mugs of Pumpkin Chai Latte topped with whipped cream and caramel sauce with mini pumpkins around the glass mugs.

Pumpkin Chai Latte


Author: Kari Peters
Total Time 25 mins
Yield: 4
Course: Drinks

INGREDIENTS  

Pumpkin Chai Latte Base

  • 2 tsp ground Indian Chai tea mix - see notes
  • 2 cups coconut milk - from the can, or dairy free / regular milk of choice
  • 3/4 cup pumpkin puree - canned, not pumpkin pie filling
  • 6 tbsp maple syrup - start with less and add to your taste
  • a pinch of sea salt – less than 1/8 Teaspoon
  • 1 tsp vanilla extract

INSTRUCTIONS

  • Whisk together all the ingredients for the pumpkin latte base in a medium sized pan.
  • Heat the mixture over medium heat for 6-10 minutes or until the mixture is hot but not boiling. You want to maintain a temperature under boiling so it doesn't curdle but hot enough the tea steeps.
  • To make the latte frothy, you can whisk it vigorously while it's heating up and there will be a layer of foam on top, or you can place it in a blender to add more foam. If you have an espresso machine or a hand held milk frother that's the best option for good thick foam.
  • After frothing, pour the finished latte mixture into 4 glasses, top with the optional whipped cream and drizzle with caramel sauce.
  • For added presentation, you can ‘paint’ lines of caramel sauce up the sides of each glass for a striped look.

NOTES

You want to look for Indian chai, not chai tea bags. There shouldn’t be any sugar or dairy in the chai tea mix, just spices and black tea.
You will have leftovers of both the whipped cream and the caramel sauce, but it’s no problem finding a use for them! The caramel sauce makes a good sweetener for an apple crisp, and you can use the whipped cream for topping it.
I’ve made this latte several times without the toppings, and it’s good that way as well if you’re not in the mood to make the toppings! The nutrition facts were calculated without the optional toppings.
Category: Drinks
Cuisine: American
Keywords: Healthy Pumpkin Chai Latte, Homemade Pumpkin Chai Latte, Pumpkin Chai Latte Recipe

nutrition facts

Calories: 322kcal (16%)Carbohydrates: 27g (9%)Protein: 3g (6%)Fat: 24g (37%)Saturated Fat: 21g (131%)Polyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 20mg (1%)Potassium: 412mg (12%)Fiber: 1g (4%)Sugar: 20g (22%)Vitamin A: 7149IU (143%)Vitamin C: 3mg (4%)Calcium: 65mg (7%)Iron: 4mg (22%)
DID YOU MAKE THIS RECIPE?Tag @get.inspired.everyday on Instagram or hashtag #getinspiredeveryday

This recipe was originally published in 2014. It has been updated with new photos, more tips and informations, and nutritional facts in 2022!

12 thoughts on “Pumpkin Chai Latte”

  1. Hi Kari,

    Is there any chai tea mix that’s not black tea? I have roobois chai tea bags. Would love to make this and I love chai, but don’t drink black tea.

    Reply
    • I haven’t come across any Indian chai (sometimes called masala chai on the package) without black tea in it, although I’ve heard some are made with green tea. You would probably be able to steep the tea bags in the coconut milk, then just remove them. I would think 4 tea bags should do the trick and I hope you’ll let me know how it goes!

      Reply
  2. as i’m stuck currently in Dallas, TX, we are overloaded with Starbucks, *like a bar on every corner in Dublin, Ireland* When i moved back here to be with family, i’d been spoiled rotten living in many cities around the country-& despised Starbucks. Caribou Coffee was my favorite in Atlanta, GA and had a little place in Pittsburgh when i lived there. that’s changed unfortunately – simply for the trouble it is to find decent coffee mom & pop shops. starbux moved in near all the decent ones in Dallas, put most out of business. sooooo…. i love a great homemade recipe!! I came for a chocolate recipe (pB cheesecake) a friend of mine “liked” on fB…. and then saw this posting. I’m stoked! can’t wait to try it! thx for keeping us all trying new fun things, ESPECIALLY in chocolate!!!

    Reply
    • I totally hear you about Starbucks, it seems that I end up caving out of convenience especially when we’re traveling where coffee shops are few and far between! We’ve been lucky enough to live near great coffee though so I can’t complain. 🙂 Let me know how it goes with the Peanut Butter Cheesecake – it’s a favorite of my family and friends! If you’re looking for a quick and easy chocolate recipe, try the Chocolate Chunk Salted Caramel No-Bakes – they’re super fast, easy, and richly satisfying!

      Reply
    • Hope you enjoy it! We’re a little spoiled around these parts with so many great local coffee shops, but every once in a while I still end up at Starbucks! 🙂

      Reply
  3. There’s nothing like cozying up to a steamy, frothy drink on a cold winter day (that and cuddling up to a warm and inviting Dachshund). Anyhow, this drink looks splendid and so much cheaper and healthier than any Starbucks spin off. My husband was a caramel macchiato addict, then I showed him how many calories were in a large macchiato and he backed off! This chai latte looks like the perfect way to kick back with a good book and a little afternoon siesta!

    Reply
    • My husband’s drink used to be a caramel macchiato too – that’s how I ended up tasting one! Anyways, he doesn’t like them anymore and can’t stand anything in his coffee – must be hanging around me too much! 🙂

      Reply

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