Warm, cozy, and bursting with autumn flavors, this Pumpkin Spice Chai Latte is the perfect plant-based treat to savor any time of day.
Naturally sweetened and rich in fiber, it combines pumpkin puree with warming spices, almond milk, and optional black tea for a lightly caffeinated boost.
Low in saturated fat and packed with plant-based nutrients, it’s a quick, satisfying, and heart-healthy beverage for everyday indulgence.
Pumpkin Chai Latte
Equipment
- 1 Small saucepan
- Measuring cups
- Measuring spoons
- Whisk (optional, for frothing)
Ingredients
- 2 tablespoons pumpkin puree canned or homemade
- 2 tablespoons maple syrup or any liquid sweetener
- ½ teaspoon vanilla extract
- 2 cups almond milk or any plant-based milk
Spices:
- ¾ teaspoon ground cinnamon
- ¼ teaspoon fresh ginger
- ⅛ teaspoon ground nutmeg
- 1 cardamom pod
- 1 clove
- 1 star anise
- ⅛ teaspoon ground black pepper
- 1 –2 black tea bags optional
Instructions
- Prepare the Pumpkin Base: In a small saucepan over medium heat, combine the pumpkin puree, maple syrup, vanilla extract, and all the spices—cinnamon, fresh ginger, nutmeg, cardamom pod, clove, star anise, and black pepper. Stir continuously for about 1 minute until the mixture becomes fragrant and the pumpkin deepens to a warm, golden brown color. This step helps release the flavors of the spices and ensures a rich, aromatic base.
- Add Almond Milk: Slowly pour in the almond milk, whisking gently to incorporate the pumpkin-spice mixture smoothly. Bring the mixture to a light boil, allowing the flavors to meld together. Stir occasionally to prevent the milk from scorching at the bottom of the pan, creating a creamy, well-blended base for your latte.
- Infuse Tea (Optional): If you want a lightly caffeinated version, add 1–2 black tea bags to the warm pumpkin-spice milk. Reduce the heat to low and let the tea steep for 2–3 minutes, releasing its robust flavor into the latte. Make sure not to over-steep, as this can make the tea taste bitter.
- Remove Spices and Tea: Carefully remove the star anise and cardamom pod, and if you used tea bags, remove them as well. This ensures a smooth, spice-infused latte without any solid bits, leaving only the warm, aromatic liquid to enjoy.
- Serve and Garnish: Pour the latte into your favorite mug and, if desired, froth a little extra almond milk to create a creamy topping. Sprinkle a pinch of cinnamon on top for an inviting finish. Enjoy immediately while warm, savoring the comforting blend of pumpkin, spices, and subtle sweetness.
Notes
- This latte is versatile—use any plant-based milk such as oat, soy, or cashew instead of almond milk.
- Maple syrup adds natural sweetness, but agave nectar, coconut nectar, or a touch of honey (if not strictly vegan) also work.
- Adjust spices to taste: add more cinnamon for warmth or extra ginger for a subtle, zesty kick.
- For a caffeine-free version, skip the black tea bags and enjoy a purely spiced pumpkin drink.
- The recipe is forgiving—feel free to tweak ingredients for sweetness, spice, or milk preference without compromising flavor.
Chef’s Secrets For Perfect Flavor
The key to a rich, aromatic latte lies in toasting the spices with the pumpkin puree before adding milk.
This enhances their natural oils and ensures every sip is infused with depth.
Using fresh ginger rather than powdered creates a bright, spicy note that balances the sweetness.
For extra creaminess, froth a small amount of milk separately and top your latte with a soft foam layer.
And don’t underestimate the pinch of black pepper—it intensifies the warm spices and adds a subtle, sophisticated edge.
Serving Suggestions To Impress Guests
Serve this latte in a clear mug to showcase the inviting golden hue of pumpkin and spices.
Garnish with a light dusting of cinnamon or nutmeg for visual appeal and extra aroma.
Pair it with a slice of spiced banana bread, oatmeal cookie, or vegan muffin for a satisfying breakfast or afternoon treat.
This latte also works beautifully as a mid-morning pick-me-up or as a comforting evening beverage without adding extra sugar.
Storage Tips For Best Results
This latte is best enjoyed immediately while warm and frothy.
However, you can store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently on the stovetop or in the microwave, whisking to restore creaminess.
Avoid boiling when reheating to prevent the milk from separating.
The pumpkin-spice base can also be prepared ahead of time and kept chilled, making it easy to quickly assemble a latte on busy mornings.
Frequently Asked Questions
1. Can I make this latte caffeine-free?
Absolutely! Simply skip the black tea bags and follow the recipe using only the pumpkin-spice milk base.
The latte will remain flavorful, warming, and naturally sweet.
2. Can I use other sweeteners instead of maple syrup?
Yes, liquid sweeteners like agave nectar, coconut nectar, or even a mild honey can replace maple syrup.
Adjust to taste, keeping in mind some sweeteners are more concentrated than others.
3. What’s the best plant-based milk for this recipe?
Almond milk is light and slightly nutty, complementing the pumpkin flavor.
Oat milk adds creaminess, while cashew or soy milk creates a richer latte. Use whichever you prefer for your desired texture.
4. How can I make it extra frothy?
To achieve a café-style froth, warm a small amount of milk separately and use a hand frother or whisk vigorously before pouring on top of the latte.
This creates a creamy, inviting foam.
5. Can I prepare the pumpkin-spice base in advance?
Yes! Make the pumpkin-spice mixture ahead of time and refrigerate it in a sealed container for up to 2 days.
When ready, reheat gently, add milk and tea (if using), and enjoy a quick, flavorful latte.
