Warm, spicy, and irresistibly creamy, this homemade pumpkin spice chai tea latte is my absolute favorite fall drink. Perfect for cozy afternoons, it combines the richness of black tea with your choice of milk, fragrant spices, and pumpkin purée.
You'd think we'd have this farming thing down pat by now. But once again this year, my husband and I found ourselves manually pushing 600 lb hay bales into our barn. Most farmers have a tractor or buy small square bales. But not us. Oh no! We wanted to save money.
So, we drove our trailer filled with these massive hay bales to a side door where the ground slopes towards the barn. We then pushed the bales out of the trailer and down the hill while frantically running after them so we could use the rolling momentum to shove them into the barn. I should have taken a video so you could have a good laugh. For the record, we were NOT laughing.
After such a strenuous ordeal, we needed a comforting pick-me-up. Enter the homemade pumpkin spice chai tea latte. There's no better cozy fall beverage. It's the perfect way to unwind and reward yourself after tackling a mountain of laundry, navigating rush hour traffic, or wrestling hay bales.
Sure, you could grab an expensive cup at your local coffee shop or even buy chai concentrate from the store, but after straining my muscles trying to save money on hay, I'm definitely not going to spend $7 on a latte when I can make one for under $1.
Store-bought chai tea lattes are also often loaded with extra sugar and calories. For example, this pumpkin spice chai latte recipe has less than half the calories of the Starbucks version.
So, if you're looking for a delicious, cheaper, and healthier alternative to store-bought chai tea latte, give this recipe a try. I don't think you'll go back to store-bought again.
PS. If you want to skip the pumpkin, I also have a recipe for a homemade chai tea latte that you can customize to create your perfect cup.
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Simple Ingredients
- Water - In this recipe, I use a 1:1 ratio of water to milk but feel free to add a little more milk or water depending on how creamy you like your latte.
- Black tea bags or black tea leaves - Chai tea is traditionally made with black tea but if you want to skip the caffeine, you can use rooibos tea or a caffeine-free chai blend instead.
- Cinnamon sticks - Chai tea wouldn't be complete without this sweet spice.
- Whole cloves - Cloves give this chai a rich, aromatic flavor.
- Whole cardamom pods - I had trouble finding these in my local grocery store so I ordered mine online. Cardamom is one of my favorite spices! It has a sweet, floral taste.
- Star anise - This star-shaped spice has a yummy, licorice-like flavor that I absolutely love.
- Fresh ginger, sliced - Fresh ginger is delicious in any tea and adds a spicy kick.
- Milk of choice (whole milk or plant-based milks such as unsweetened almond milk, oat milk, or coconut milk) - Milk gives the tea a creamy texture and balances the strong flavors of the spices.
- Pumpkin purée - I used canned pumpkin purée. You can also use canned pumpkin pie filling. Just be aware that there is usually sugar in the pumpkin pie filling. But if you're lucky enough to have real pumpkin puree, that's even better!
- Sweetener of your choice - I like to use natural sweeteners like honey, maple syrup, agave syrup, or coconut sugar. But if you prefer a sugar-free drink, you don't have to use any sweeteners. You can also use a low-calorie sweetener like stevia, monk fruit, or erythritol. NOTE: If you are using stevia or monk fruit, you only need ¼ teaspoon of sweetener instead of 1 tbsp.
- Vanilla extract - Vanilla adds a smooth, rich flavor to your drink.
- Pumpkin pie spice - You can buy pre-made, jarred pumpkin pie spice from the grocery store. Or you can make your own by mixing 1 teaspoon cinnamon, 2 teaspoons ground ginger, 1 teaspoon nutmeg, ½ teaspoon ground allspice, and ½ teaspoon ground cloves.
- Ground cinnamon for garnish - Don't skip this. I love the burst of cinnamon when you take that first sip.
- Whipped cream (optional) - Although this is optional, I highly recommend adding a generous scoop for additional creaminess.
See recipe card for quantities.
Instructions
- Crack the spices and brew the tea: Use a mortar and pestle to gently crack the spices (excluding the cinnamon sticks and ginger). This helps release their essential oils.
In a medium saucepan, bring the water to a boil. Add the cinnamon stick, cloves, cardamom pods, star anise, and ginger. Reduce the heat and let it simmer for about 5 minutes to release the flavors. Add the black tea bags to the saucepan and let them steep for 5 minutes.
- Strain the tea: Remove the tea bags and strain the mixture to remove the spices
- Prepare the milk: In a small saucepan, heat the milk over medium heat until it's hot but not boiling. Stir in the pumpkin purée, sweetener, vanilla extract, and pumpkin pie spice. Mix until well combined. If you have a milk frother, use it to froth the milk before adding it to the tea for a creamy texture.
- Combine and garnish: Pour the spiced tea into mugs, filling them halfway. Top with the hot pumpkin milk mixture. Top with whipped cream if desired and sprinkle a little ground cinnamon on top for garnish. Serve hot and enjoy!
HINT
Allow the spices to simmer for at least 5 minutes to fully release their flavors. I like my chai latte extra spicy so I simmered mine for a little longer.
Substitutions
One of the best parts about making a homemade pumpkin spice chai tea latte is the ability to adjust the ingredients to create your perfect cup. Here are some ways you can make this recipe your own:
- Milk - You can use regular cow's milk, almond milk, oat milk, soy milk, or coconut milk. Here is a great post on how to choose the perfect milk for your chai tea latte.
- Sweeteners - I like to use natural sweeteners like honey, maple syrup, agave syrup, or coconut sugar. But if you prefer a sugar-free drink, you don't have to use any sweeteners. You can also use a low-calorie sweetener like stevia, monk fruit, or erythritol. NOTE: If you are using stevia or monk fruit, you only need ¼ teaspoon of sweetener instead of 1 tbsp.
- Tea - Chai tea is traditionally made with black tea but if you want to skip the caffeine, you can use rooibos tea or a caffeine-free chai blend instead.
- VEGAN - Use plant-based milk like almond, oat, or soy milk and vegan whipped cream. Instead of honey, sweeten with maple syrup, agave syrup, or coconut sugar.
- KETO/LOW CARB - Make sure you use the unsweetened versions of almond milk or coconut milk and sweeten with stevia, monk fruit sweetener, or erythritol. NOTE: If you are using stevia or monk fruit, you only need ¼ teaspoon of sweetener instead of 1 tbsp.
Variations
- Traditional Homemade Chai Tea Latte - If you want to skip the pumpkin, I also have a recipe for a chai tea latte that you can customize to create your perfect cup.
- Iced Pumpkin Cream Chai Latte - Perfect for warmer days! Prepare the chai tea base as usual, then chill it. Pour the chilled chai over ice and add cold milk. Sweeten to taste. You can use the chai tea concentrate in this recipe to make this Iced Pumpkin Cream Chai Latte from Coffee Copycat.
- Pumpkin Spice Latte - If you're a coffee lover, try a pumpkin spice latte, which is made with a shot of espresso instead of tea. Here is a great recipe from Ambitious Kitchen.
The Secret to Frothy Milk
To create that delicious foamy froth, I used a $6 hand-held milk frother. It's not expensive but it works like it is. My son loves it and, for reasons I don't understand, he enjoys frothing his plain, cold milk.
Here's how to use it: Once your milk has heated and starts to form a few bubbles, you whisk the milk with the frother and just let it do its job. Simple. In the above photo, I used almond milk and it made a nice foamy froth. However, you will notice that the more fat there is in your milk, the easier it froths.
Don't have a milk frother? No problem. You can use a blender or a whisk.
Storage
If you have leftover prepared pumpkin chai tea latte (with milk), you can store it in the fridge for 2-3 days. However, for the best flavor, store the chai concentrate separately from the milk. This also saves time if, like me, you love it so much you want to indulge in a daily treat.
After preparing the spiced tea base, including the pumpkin puree and pumpkin spice, let it cool to room temperature and store it in the fridge for up to 5-7 days. When you're ready to enjoy a pumpkin chai tea latte, simply heat the desired amount of concentrate and add hot milk. You can also use it cold for an iced pumpkin chai latte.
Time-Saving Tip
Make a larger batch of the spiced tea base, including the pumpkin puree and spices, and store it in the fridge for up to a week. When you're ready to enjoy a cup, simply heat the desired amount and add your milk of choice.
FAQ
Reduce the amount of sweetener you add. You can also use a low-calorie sweetener like stevia or monk fruit to keep the sweetness without the extra calories. NOTE: If you are using stevia or monk fruit, you only need ¼ teaspoon of sweetener instead of 1 tbsp.
Absolutely! Use caffeine-free tea options like rooibos or herbal chai blends instead of black tea.
You can skip the pumpkin purée if you prefer. The drink will still be delicious with just the chai spices and milk.
Any milk can be used, including dairy and non-dairy options like almond, oat, coconut, or soy milk.
If you want to make a quick chai tea latte, you can save time by using chai tea bags instead of spices. Simply steep the chai tea bags in hot water and add milk, pumpkin puree, and sweetener to taste.
Pumpkin Spice Chai Tea Latte - Easy and Delicious
Ingredients
Equipment
Method
- Use a mortar and pestle to gently crack the spices (excluding the cinnamon sticks and ginger). This helps release their essential oils.
- In a medium saucepan, bring the water to a boil. Add the cinnamon stick, cloves, cardamom pods, star anise, and ginger. Reduce the heat and let it simmer for about 5 minutes to release the flavors.
- Add the black tea bags to the saucepan and let them steep for 5 minutes. Remove the tea bags and strain the mixture to remove the spices.
- In a small saucepan, heat the milk over medium heat until it's hot but not boiling. Stir in the pumpkin purée, sweetener, vanilla extract, and pumpkin pie spice until well combined. If you have a frother, use it to froth the milk before adding it to the tea for a creamy texture.
- Pour the spiced tea into mugs, filling them halfway. Top with the hot pumpkin milk mixture.
- Top with whipped cream if desired and sprinkle a little ground cinnamon on top for garnish. Serve hot and enjoy!
Nutrition
Notes
-
- Milk - You can use regular cow's milk, almond milk, oat milk, soy milk, or coconut milk.
- Sweeteners - I like to use natural sweeteners like honey, maple syrup, agave syrup, or coconut sugar. But if you prefer a sugar-free drink, you don't have to use any sweeteners. You can also use a low-calorie sweetener like stevia, monk fruit, or erythritol. NOTE: If you are using stevia or monk fruit, you only need ¼ teaspoon of sweetener instead of 1 tbsp.
-
- Tea - Chai tea is traditionally made with black tea but if you want to skip the caffeine, you can use rooibos tea or a caffeine-free chai blend instead.
-
- VEGAN - Use a plant-based milk like almond, oat, or soy milk and vegan whipped cream. Instead of honey, sweeten with maple syrup, agave syrup, or coconut sugar.
-
- KETO/LOW CARB - Make sure you use the unsweetened versions of almond milk or coconut milk and sweeten with stevia, monk fruit sweetener, or erythritol. NOTE: If you're using stevia or monk fruit, you only need ¼ teaspoon of sweetener instead of 1 tbsp.
