Homemade Pumpkin Spice Chai Latte: Your Ultimate Fall Comfort Drink Recipe
Welcome to the ultimate guide for crafting the perfect homemade Pumpkin Spice Chai Latte! As the leaves turn golden and a crisp chill fills the air, there’s nothing quite as comforting as a warm, spiced beverage. This recipe masterfully combines two of fall’s most beloved flavors – the sweet, earthy notes of pumpkin and the bold, aromatic spices of traditional chai. Forget your usual coffee shop run; this creamy, flavorful latte can be whipped up in under 10 minutes with just a few simple ingredients, offering a taste experience far superior to any store-bought version. Prepare to make this your go-to festive fall pick-me-up!
If you’re also a coffee enthusiast, be sure to check out our pumpkin spice cold foam recipe for a delightful autumnal coffee treat. And for an extra touch of indulgence, our homemade pumpkin spiced whipped cream is the perfect topping for any hot or cold drink you might dream up.
Are you ready to dive into the comforting world of pumpkin and chai? Skip ahead to the full recipe card, or continue reading for all our tips and tricks to make your best-ever latte!
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Why You’ll Fall in Love with This Homemade Pumpkin Spice Chai Latte
- Perfectly Spiced: This latte is not just spiced; it’s packed with layers of aromatic flavor. We go beyond just pumpkin spice, incorporating additional warming chai spices like cardamom, ginger, and star anise to create a deeply fragrant and incredibly satisfying beverage that truly embraces the essence of autumn.
- Velvety Smooth and Creamy: Unlike many commercial versions that rely on artificial syrups, our recipe uses real pumpkin puree. This natural ingredient contributes a rich, velvety texture and a delightful body to the latte, making every sip feel luxurious and indulgent. The creaminess is simply unmatched!
- Effortlessly Easy & Quick: Forget complicated brewing methods or long waits in line. This pumpkin spice chai latte is designed for home cooks, coming together in under 10 minutes with minimal effort. It tastes significantly better and fresher than any mass-produced drink, proving that homemade truly is best.
- Customizable to Your Taste: One of the biggest advantages of making your own latte is the ability to control the sweetness and spice levels. Adjust the brown sugar to your preference for a drink that’s perfectly balanced, not overly sweet. You can also tweak the spices to highlight your favorites, ensuring a personalized experience every time.
- Authentic Fall Flavors: By using real pumpkin and a carefully selected blend of fresh spices, this recipe delivers an authentic taste of fall. It’s comforting, warming, and embodies everything wonderful about the season in a single mug.
❔ Homemade vs. Starbucks Pumpkin Chai: A Flavor Showdown
While the Starbucks pumpkin chai latte might be a popular seasonal offering, our homemade version takes the crown for flavor, creaminess, and overall quality. The primary difference lies in the ingredients and preparation. Starbucks typically relies on flavored syrups for both sweetness and pumpkin “flavor,” and notably, their drinks often don’t contain any real pumpkin. This can result in a taste that is overwhelmingly sweet and lacks the genuine depth of flavor and natural richness that real pumpkin provides.
In contrast, this recipe champions real pumpkin puree, which naturally gives the chai a beautiful, velvety texture and a more authentic, earthy pumpkin taste. By toasting the spices and pumpkin puree together at the beginning, we unlock their full aromatic potential, creating a complex and vibrant flavor profile that artificial syrups simply cannot replicate. You get all the robust spice and luscious creaminess without the excessive sweetness, allowing the true flavors to shine through.
For those who love the thick, foamy topping of a Starbucks latte, you can easily achieve this at home. After preparing your chai latte, simply froth a small amount of additional milk (dairy or non-dairy) separately and spoon the rich foam on top. While frothing the chai latte itself will yield a thinner, more integrated layer of foam (which many prefer for its subtle texture), a separate milk froth offers that signature coffee shop aesthetic. Pair this deeply flavorful pumpkin spice chai latte with our pumpkin-filled donuts or indulgent red velvet stuffed muffins to fully capture that cozy coffee shop vibe right in your own kitchen.
📝 Key Ingredients for the Perfect Pumpkin Chai
This recipe is a delightful variation of a traditional chai latte, simplified with a few key ingredient shortcuts that make it incredibly easy to whip up without sacrificing flavor. Pumpkin pie spice already contains many of the warming spices found in chai, making it a fantastic base. With just a few additional spices, you’ll achieve a perfectly balanced and incredibly flavorful chai experience.
- Pumpkin Puree: The star of our latte! Using real pumpkin puree (not pumpkin pie filling) is essential for that authentic pumpkin flavor and contributes significantly to the drink’s rich, velvety texture. You can use either high-quality store-bought pumpkin puree or make your own for an even fresher taste. Don’t let any leftover puree go to waste – it’s perfect for these vegan pumpkin chocolate chip cookies or delightful pumpkin biscotti, which happen to be excellent companions to this very latte!
- Pumpkin Pie Spice: This convenient spice blend typically includes cinnamon, cloves, allspice, ginger, and nutmeg. It forms the aromatic foundation of our pumpkin chai. If you can’t find it in stores or prefer to make your own, our easy homemade pumpkin pie spice recipe is a fantastic option.
- Star Anise: Not only is this spice visually appealing with its beautiful star shape, but it also imparts a distinct licorice-like, slightly minty, and warm undertone that adds an elegant layer of complexity to the chai.
- Green Cardamom Pods: A non-negotiable ingredient for authentic chai flavor. Cardamom provides unique herbal, floral, and deeply warm notes that are crucial to the characteristic taste of chai. Crushing the pods slightly before adding them helps release their essential oils and maximize flavor. Ground cardamom can be used as a substitute, but whole pods offer a more potent and fresh aroma.
- Ginger: For convenience and a mild, warming heat, dried ground ginger works wonderfully. However, if you crave a brighter, more pungent, and spicier kick, an inch of fresh ginger, finely grated or thinly sliced, will elevate the flavor profile considerably.
- Black Tea: The choice of black tea is important for a robust chai. You can use either loose-leaf black tea (such as Assam or Darjeeling for a strong brew) or regular black tea bags, depending on what you have on hand. Adjust the quantity based on your desired tea strength.
- Milk: Dairy milk, especially whole milk, provides a wonderfully creamy base. For dairy-free options, choose your favorite plant-based milk; oat milk and cashew milk tend to offer the best creaminess, while almond milk is a lighter option. (See our note below on heating dairy-free milks.)
- Brown Sugar: Adds a lovely depth of sweetness with caramel-like undertones that complement the pumpkin and spices perfectly. You can adjust the amount or substitute with other sweeteners.
- Pure Vanilla Extract: A dash of vanilla extract enhances and rounds out all the other flavors, adding a subtle sweetness and warmth.
- Ground Black Pepper (Optional): A tiny pinch of black pepper might seem unusual, but it’s a traditional chai ingredient that subtly enhances the warmth and spiciness of the other spices. It adds a gentle, almost imperceptible kick.
✔️ Ingredient Substitutions & Dietary Adjustments
This pumpkin spice chai latte is incredibly versatile and can be adapted to various dietary needs and preferences without compromising on flavor.
- Dairy-Free: Easily make this recipe dairy-free by using your favorite plant-based milk. Oat milk, cashew milk, and soy milk offer a lovely creamy texture. Almond milk also works but can be less creamy. Important tip: When using plant-based milks, be careful not to bring the chai to a rolling boil, as many non-dairy milks can curdle. Instead, heat it gently until it’s very hot and steamy, then immediately remove it from the heat.
- Sugar-Free: If you’re watching your sugar intake, you can omit the brown sugar entirely. Alternatively, substitute it with your preferred sugar-free sweetener, adjusting to taste. Monk fruit sweetener, erythritol, or a sugar-free syrup are all viable options.
- Refined Sugar-Free: For a naturally sweetened option, replace the brown sugar with alternatives like honey, maple syrup, or coconut sugar. These sweeteners also add their own unique flavor nuances that pair beautifully with the pumpkin and spices.
- No Pumpkin Puree? If you find yourself without pumpkin puree, you can still enjoy a fantastic chai latte! Simply omit the pumpkin puree from the recipe. Keep the pumpkin pie spice, as it contains many of the essential spices needed for a delicious chai tea latte. You can also make your own pumpkin puree by roasting halved pie pumpkins or other winter squash, cut-side down on a baking sheet, until very soft, then scooping out and blending the flesh.
- No Pumpkin Pie Spice? No problem! You can easily make pumpkin pie spice yourself from individual spices you likely already have in your pantry. If you are allergic to any specific ingredients in the spice blend, you can simply omit them or adjust the ratios to your liking.
Read through for all the tips you will need for success!
Full steps and ingredients in recipe card below.
👩🍳 How to Make the Best Pumpkin Chai Latte
Making your own pumpkin chai latte from scratch is a rewarding experience that yields a significantly more flavorful and satisfying drink. The process involves a few simple steps: first, gently cooking the spices and pumpkin puree to release their aromas, then simmering with milk, steeping the tea, and finally, straining and frothing for that perfect latte finish.
Step 1: Combine Aromatics. In a medium saucepan, combine the pumpkin puree, brown sugar, vanilla extract, pumpkin pie spice, crushed green cardamom pods, star anise, ground ginger, and optional ground black pepper. Stir these ingredients together until well combined.
Step 2: Toast the Spices. Cook this mixture on medium-low heat for about 2-3 minutes, stirring frequently. You’ll notice the mixture becoming incredibly fragrant and darkening slightly in color. This crucial step “blooms” the spices, intensifying their flavors and aromas. Be diligent with stirring to prevent any burning, which can lead to a bitter taste.
Step 3: Infuse with Milk. Pour the milk into the saucepan with the fragrant spice and pumpkin mixture. Stir everything together thoroughly to combine. Heat the mixture on medium heat, stirring occasionally, until it just begins to simmer and gently rises up the sides of the pan. Watch carefully to ensure it doesn’t boil over. If you are using plant-based milk (like almond or oat milk), it’s crucial NOT to let it come to a full boil, as this can cause it to curdle. Simply heat until it is very hot and steaming.
Step 4: Steep the Tea. Once the milk is hot, sprinkle in your loose-leaf black tea or drop in the tea bags. Immediately cover the saucepan with a lid and remove it from the heat. Let the tea steep for 2-5 minutes, depending on how strong you prefer your chai. Steeping off the burner prevents the tea leaves from burning and ensures a smooth, non-bitter flavor.
Tip for the Best Tea Flavor: Adding the tea at the very end and allowing it to steep off the heat is a pro tip! This method prevents the tea leaves from “burning” in a vigorously boiling liquid, which can result in a bitter taste. It allows for a gentler extraction of flavor, giving you a smoother, more balanced chai.
Step 5: Strain the Chai. Carefully strain the chai tea mixture through a fine-mesh strainer into a larger heatproof glass or directly into your serving mug. If you desire an ultra-smooth consistency without any small spice particles at the bottom of your cup, line your sieve with a piece of cheesecloth before straining.
Step 6: Froth and Serve. For a wonderfully frothy finish, use an electric whisk frother, a handheld milk frother, or even a French press to froth the pumpkin spice chai tea latte until a nice layer of foam forms. Pour the frothed latte into a large mug (or two smaller cups) to serve immediately. For an even thicker, more decadent foam, you can froth a separate batch of plain milk (dairy or plant-based) and spoon that foam on top of your latte. Garnish with a sprinkle of cinnamon or a fresh star anise pod if desired, then enjoy!
Pro Tip for Extra Smoothness: For those who prefer a perfectly smooth drink with no spice residue, lining your fine-mesh sieve with a piece of cheesecloth during straining will catch even the tiniest ground spice particles, ensuring a truly silky latte.
🧊 How to Make an Iced Pumpkin Chai Tea Latte
Embrace the chill of fall with a refreshing iced version of this delightful pumpkin spice chai latte! Converting this warm, comforting drink into a cool, invigorating one is incredibly simple. Just follow all the directions as written in the recipe card below. Once your chai latte is prepared and strained, allow it to cool down to room temperature for at least 30-60 minutes. You can even speed this process up by placing the pot in an ice bath. Once cooled, pour the chilled pumpkin chai latte over a generous amount of ice in a tall glass.
For an extra festive touch, consider adding a dollop of our homemade pumpkin whipped cream on top, or a simple sprinkle of cinnamon or nutmeg. It’s the perfect way to enjoy the rich flavors of fall on a warmer day or when you simply prefer a cooler beverage. This iced version is just as creamy and flavorful as its hot counterpart, making it a versatile treat for any autumn moment.
❔ Can You Boil Almond Milk (and Other Nut Milks)?
A common question when working with plant-based milks is how to heat them without curdling. I generally do not recommend bringing almond milk, or most other nut and plant-based milks, to a rolling boil. Doing so can cause the proteins in these milks to separate more easily than in dairy milk, leading to a “chunky” or curdled texture, which isn’t ideal for a smooth latte.
To avoid this, heat your almond milk (or other non-dairy milk) gently over medium-low heat. Stir frequently and watch for steam to rise from the surface and small bubbles to form around the edges of the pan. Once it’s very hot but just before it reaches a vigorous boil, remove it from the heat. This gentle heating method ensures your chai remains smooth and creamy. The same principle applies to oat milk, soy milk, and cashew milk – always heat them slowly and avoid high temperatures.
This attention to detail ensures your dairy-free pumpkin spice chai latte is just as luxurious as its dairy counterpart. For an allergen-friendly breakfast or snack pairing, consider enjoying this delicious latte with our dairy-free pumpkin chocolate chip cookies.
📖 Recipe FAQ: Frequently Asked Questions
Absolutely! This recipe works wonderfully with various dairy-free milks such as oat, almond, soy, or cashew milk. However, it’s crucial to heat plant-based milks gently. Do NOT let them come to a boil or vigorous simmer, as this can cause them to curdle. Heat until the milk is very hot and steamy, then immediately remove from the heat before it starts to bubble rapidly.
If you can’t find pumpkin pie spice at your local store, or simply prefer to make your own, you can easily create your own blend using this simple recipe. This allows you to control the exact ratio of cinnamon, nutmeg, ginger, cloves, and allspice. If you have an allergy to any specific ingredient, you can just omit it from your homemade blend.
While pumpkin puree adds a wonderful creaminess and authentic flavor, you have options. You can make pumpkin puree yourself by roasting pie pumpkins or squash (like butternut squash) cut-side down on a baking sheet until very soft, then pureeing the flesh. If you don’t want to use pumpkin at all, you can omit the pumpkin puree and still make a delicious, spiced chai latte. Make sure to keep the pumpkin pie spice in the recipe, as it contains many of the key spices needed for a rich chai.
Ideally, yes, grinding your own whole spices (like cardamom pods, whole star anise, and fresh ginger) will always yield the most vibrant, intense, and authentic flavor profile, true to traditional chai. This is because whole spices retain their essential oils much better than pre-ground ones. However, for everyday convenience, especially if you’re making this frequently during the fall, using previously ground spices is perfectly acceptable and still produces a fantastic drink. It’s a trade-off between ultimate authenticity and ease of preparation.
Yes, absolutely! This recipe transitions beautifully into an iced latte. After preparing the hot latte, simply let it cool down to room temperature. Then, pour it over a generous amount of ice in a glass and serve. For an even quicker chill, you can place the saucepan with the latte in an ice bath after steeping the tea. It’s a perfect refreshing treat for warmer autumn days.
Leftover pumpkin chai latte can be stored in an airtight container or jar in the refrigerator for up to 2-3 days. When ready to enjoy again, gently reheat it on the stovetop over medium-low heat until warm, or microwave it in short bursts. Avoid re-boiling, especially if using dairy-free milk.
You can certainly prepare a “chai concentrate” ahead of time. Follow steps 1-4 (combining and toasting spices, simmering with milk, steeping tea). Strain the mixture and let it cool completely. Store the concentrate in an airtight container in the refrigerator for up to 3 days. When ready to serve, reheat gently and froth as desired. This is a great time-saver for busy mornings!
For an extra special touch, consider garnishing your latte. A sprinkle of ground cinnamon or nutmeg is a classic choice. A dollop of whipped cream (especially our pumpkin spiced whipped cream) adds decadence. You can also add a whole star anise pod or a cinnamon stick for a beautiful, aromatic presentation.
🍂 More Fall Favorites to Cozy Up With
If you’re as enchanted by pumpkin as we are, you’ll love exploring our collection of best pumpkin desserts for even more easy and delicious fall recipe ideas. From cakes to cookies, there’s a pumpkin treat for every craving!
- Pumpkin Spice Donuts with Pumpkin Custard [No-Knead]
- Easy No-Bake Pumpkin Cheesecake Bars
- Decadent Pumpkin Spice Cake
- Starbucks-Style Pumpkin Cold Foam
Did you make this cozy pumpkin spice chai latte recipe? We would absolutely love to hear your thoughts and see your creations! Please take a moment to rate this recipe and share your experience in the comments section below. Don’t forget to share your beautifully crafted latte on Instagram and tag @flouringkitchen. Follow us on Pinterest for more delightful recipe ideas and inspiration!
📖 Recipe Card
Pumpkin Spice Chai Latte
Mary
Pin Recipe
Shop Ingredients
Equipment
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Milk frother or French press (for frothing)
Ingredients
- ¼ cup pumpkin puree
- 2 tablespoons brown sugar or sweetener of choice
- ¼ teaspoon pure vanilla extract or vanilla bean paste
- 2 teaspoons pumpkin pie spice
- 2 green cardamom pods, crushed or ground cardamom
- 1 star anise
- ¼ teaspoon ground ginger or 1 inch piece fresh ginger for more spice
- ⅛ teaspoon ground black pepper optional, for an extra kick
- 2 cups milk dairy or dairy-free milk of choice
- 2-3 tablespoons loose leaf black tea or 2-3 black tea bags
Shop Ingredients on Jupiter
Instructions
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In a medium saucepan, combine the pumpkin puree, brown sugar, vanilla extract, pumpkin pie spice, crushed green cardamom pods, star anise, ground ginger, and the optional ground black pepper. Stir all the ingredients together until well mixed.¼ cup pumpkin puree, 2 tablespoons brown sugar, ¼ teaspoon pure vanilla extract, 2 teaspoons pumpkin pie spice, 2 green cardamom pods crushed, 1 star anise, ¼ teaspoon ground ginger, ⅛ teaspoon ground black pepper optional
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Cook the pumpkin and spice mixture on medium-low heat for about 2-3 minutes until it becomes highly fragrant and deepens in color. Stir frequently to prevent burning and ensure even toasting, which enhances the spice flavors.
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Pour the milk into the saucepan and stir well to fully combine all ingredients. Heat on medium heat, stirring occasionally, until the mixture just begins to simmer and gently rises in the pan. Be very careful to prevent it from boiling over. If you are using plant-based milk, do NOT bring it to a full boil as it may curdle; simply heat until it is very hot and steaming.2 cups milk
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Once the milk mixture is hot, sprinkle the loose leaf black tea or drop in the tea bags. Immediately cover the saucepan with a lid and remove it from the heat source. Let the tea steep for 2-5 minutes, depending on your preferred strength. Steeping off the heat prevents the tea from becoming bitter.2-3 tablespoons loose leaf black tea
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Carefully strain the finished chai tea mixture through a fine-mesh strainer into a larger glass if you plan to froth it, or directly into your serving mug. For an exceptionally smooth latte, consider lining your sieve with a piece of cheesecloth to remove any smaller ground spice particles.
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For a frothy top, froth the pumpkin spice chai tea latte using an electric whisk frother or a French press. Pour into a large cup or divide into two smaller cups to serve immediately. As an alternative, you can froth regular cold milk separately and spoon that foam on top for an extra rich and thick foam layer. Garnish as desired and enjoy!
Video
Notes
Iced pumpkin spice chai latte: To enjoy this delicious latte cold, simply follow the recipe as written. Once prepared, allow the latte to cool down to room temperature before pouring it over a generous amount of ice. For an even quicker chill, place the saucepan in an ice bath after steeping the tea.