Warm up on chilly days with a pumpkin spice latte made with chai (instead of coffee), pumpkin spice, and pumpkin puree. Get step-by-step instructions and tips on how to make it delicious from a Tea Sommelier.
Recipe Highlights
- For chai lovers, this drink is a twist on a pumpkin spice latte by taking out the coffee and replacing it with tea. It’s easy to make at home!
- Made from scratch using chai, a spiced black tea, real pumpkin (you can buy this in a can), homemade pumpkin spice (blend of four spices used to flavor a pumpkin pie: cinnamon, nutmeg, ginger, and cloves), brown sugar, and vanilla.
- Make it cafe-quality by topping off the drink with a perfect layer of froth by using an electric milk frother or a French press.
RELATED: Decadent Chai Latte from Scratch
Tea Sommelier’s Tip: Make a batch of homemade pumpkin spice syrup and add it to warm milk for kids. There’s no caffeine in the syrup.
Ingredient Notes
- Chai
Use loose tea, tea sachets, or tea bags. Tea bags are the easiest to use and what I would recommend for this recipe. With all the other flavors that goes into this drink, you don’t need the highest quality chai. - Pumpkin puree
Canned pumpkin puree is cooked pumpkin and this is where the pumpkin flavor comes from. Get a can of puree for less than $2. - Ground cinnamon, ground ginger, ground nutmeg, ground cloves
These four spices make up the pumpkin spice blend. - Brown sugar
Gives the drink a deeper, richer flavor. - Vanilla extract
Makes every drink I make even better as a flavor enhancer. - Milk
Any kind of milk can be used.
Step-by-Step Instructions
For full ingredients and instructions, scroll down to see the recipe.
- Heat pumpkin puree and spices on low heat.
- Add milk, brown sugar, and chai tea bags. Simmer then take off heat. Discard tea bags and add vanilla extract.
If you’re using loose tea, put the tea into a tea filter bag. Keep stirring while on the stovetop so that the pumpkin puree is completely incorporated into the milk. - Froth pumpkin spice chai latte.
Use an electric milk frother or French press to froth. - Pour latte into two cups.
Expert Tips
- When it comes to lattes, it’s all about heating on simmer so make sure the heat is always on low. If the heat is too high, the milk may boil, which is what you don’t want.
- In other tea latte recipes, I like to put loose tea right into the milk without a tea filter bag but for this recipe, it’s easier to use chai tea bags.
- Make your own pumpkin spice syrup using my recipe.
- The easiest way to froth the drink is to put it into an electric milk frother.
- To froth in a French press, pour the drink into one, filling it halfway. Put the lid on and pump the plunger a few times until the drink doubles in volume. And done!
Questions You May Have
How is Pumpkin Spice Chai Latte different from Pumpkin Spice Latte?
The Pumpkin Spice Chai Latte is made with tea (no coffee) and the Pumpkin Spice Latte is made with coffee (no tea).
Can I use make this with almond milk?
Yes! Any kind of milk will work.
Do I need to froth this drink?
You can just make the drink on the stovetop and skip the frothing if you like, but personally, I like it better with the froth.
Related
- Pumpkin Spice Latte (with coffee)
- Pumpkin Spice Syrup from Scratch
- Decadent Chai Latte
- Iced Chai Latte
- Chai Frappuccino
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Pumpkin Spice Chai Latte
A fall favorite, this warm drink is made from scratch.
INGREDIENTS
- 2 cups milk any kind
- 2 chai tea bags
- 4 tablespoons pumpkin puree
- 2 tablespoons brown sugar
- 1 tablespoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
INSTRUCTIONS
- Heat pumpkin puree and spices on low heat.In a saucepan, stir together pumpkin puree, cinnamon, ginger, cloves, and nutmeg. Use a spoon to mash the ingredients.
- Add milk, brown sugar, and chai tea bags. Simmer on low for five minutes then take off heat. Discard tea bags and add vanilla extract.If you're using loose tea, put the tea into a tea filter bag. Keep stirring while on the stovetop so that pumpkin puree is completely incorporated into the milk and the sugar has dissolved.
- Froth pumpkin spice chai latte. Pour drink into an electric milk frother or French press to froth. To froth in a French press, fill it halfway with the latte and pump the plunger up and down a few times until the drink doubles in volume.
- Pour latte into two cups.
EQUIPMENT
NOTES
- When it comes to lattes, it’s all about heating on simmer so make sure the heat is always on low. If the heat is too high, the milk may boil, which is what you don’t want.
- In other tea latte recipes, I like to put loose tea right into the milk without a tea filter bag but for this recipe, it’s easier to use chai tea bags.
- Use loose tea, tea sachets, or tea bags. Tea bags are the easiest to use since you don’t need to strain the tea leaves and since there are so many flavors that goes into this drink, you don’t need the highest quality chai.
- The easiest way to froth the drink is to put it into an electric milk frother.
- To froth in a French press, pour the drink into one, filling it halfway. Put the lid on and pump the plunger a few times until the drink doubles in volume. And done!
NUTRITION
Calories: 226 | Carbohydrates: 27g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 24mg | Sodium: 111mg | Potassium: 417mg | Fiber: 1g | Sugar: 26g | Vitamin A: 5066IU | Vitamin C: 1mg | Calcium: 301mg | Iron: 1mg
Did you make this recipe?Mention @ohhowcivilized and use hashtag #ohhowcivilized!
In my country, chai tea bags are not sold. How could I make this myself? Should I just use the black tea/spice combination from you chai latte recipe? Also, if I can’t get the spices whole, how much of the ground version should I use?
Hi Amanda, you can make a chai concentrate using whole or ground spices: https://www.ohhowcivilized.com/homemade-chai-from-scratch/
Oh my gosh. This is SO good. Seriously, the best drink I’ve ever had.
This is a fantastic recipe! I tried it with the tea sachets – ama-ZING!
Question: I have loose tea, but no bags or filters. Will this work if I strain the leaves?
Any suggestions are welcome.
Thanks!
These look so tasty, can’t wait to give them a try. Let’s have more, please.
Oh my god. That’s an amazing recipe. Looks absolutely delicious!! Such pretty photos. Thank you Jee.
I’m going to try this recipe over the weekend and regardless of how it turns out I just wanted to say thank you for including the individual amounts of the pumpkin spice mix. Some of the recipes I was looking at simply state to just buy the pumpkin spice but seeing as where I live doesn’t have the option to do that I need to make it myself, so thank you again for being specific about said mix.
This is so good. I love knowing exactly what ingredients are going into one of my favorite hot drinks. Thank you!
Thanks again for the recipe! I know that I can rely on anything when it comes to tea. (And now, coffee!)
IMPORTANT Question: I have Vahdam Masala Chai bags and sachets (1. As much as I LOVE the Tazo Chai, I’m wondering, w/o adjusting anything but the tea, do you have any recommendations regards to altering the measurements of the tea? (2 tsp/bag)
As always, thanks for going above and beyond!
Hi Jessica, you can swap out one tea sachet or tea bag with the same from another brand. No need to add more or less.
If you have the pumpkin spice as a blend already. How much would you use?
Hi Kimberly, start with 1 teaspoon of the pumpkin spice blend you have already to make 2 servings/cups.
I love this recipe so much! It has the perfect amount of everything in it. I have been making it for about two years now for friends, family, and myself. Thank you so much for sharing!
Love it! Thanks for making it Elise!
Hi Nikki, thanks for making it!