Pumpkin Chai Latte


vegan | healthy | cozy

better than starbucks, this pumpkin chai latte is easy to make with no refined sugar, dairy free, and vegan as well!


step 1

Start by measuring out the ingredients listed. You'll find all the substitutions on the blog, along with tips and lots of ideas. I love using canned coconut milk here.


step 2

before making the pumpkin chai, make a small batch of whipped cream and my coconut sugar caramel for the optional toppings. You'll find dairy free coconut whipped cream on the blog.


step 3

Start by mixing together the chai tea and maple syrup until no lumps remain. I like to use authentic Indian chai tea which is loose rather than tea bags. Then mix in the pumpkin


step 4

Next add your choice of milk and heat over low until the chai tea has steeped into the milk.


step 5

You'll see the chai spices come together with the pumpkin milk mixture as it steeps, looking like the above photo.


step 6

Serve piping hot right away, or pour into mugs and top with the optional whipped cream and caramel before serving.

3 key tips

1. try this latte with different milks to find your favorite. 

2. I love using coconut milk which is extra rich and creamy.

3. You can also use regular milk and whipped cream listed in the recipe as an option.


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