Recipes 4 min read
Pumpkin Spice Chai Latte Recipe with Real Pumpkin
Tea drinkers rejoice: a Pumpkin Spice Chai Latte is a cozy, spiced way to warm up on chilly days.
Between a hectic week of activities with five kids and a round of colds that left four of them sniffling and miserable, I found myself utterly exhausted. My partner was away on a five-day business trip, and by the time he returned I was ready to tackle-hug him. What kept me functioning during that stretched-out blur of tissues and taxiing kids was a steady stream of Pumpkin Spice Chai Lattes.
I used to make a pumpkin syrup, but it relied on remembering to prepare it before a craving hit and it never felt pumpkiny enough. After seeing a simple, intensely flavored pumpkin latte idea, I adapted it for tea lovers so the pumpkin component would be ready in the fridge whenever I needed it. The result is a pumpkin spice base you mix once and store for up to two weeks, then use to whip up a creamy, spiced chai quickly whenever the mood strikes.
The base is straightforward: real pumpkin puree mixed with light brown sugar, vanilla, ground cinnamon, ground ginger, freshly grated nutmeg, and a pinch of salt. Blend until smooth, transfer to a jar with a tight-fitting lid, and refrigerate. It keeps for up to two weeks and gives you instant pumpkin flavor for multiple drinks.
To assemble a Pumpkin Spice Chai Latte, brew a small, strong cup of chai—use about 4 ounces of hot water over a chai tea bag and let it steep while you prepare the pumpkin milk. In a microwave-safe container or small saucepan, stir 2 tablespoons of the Pumpkin Spice Base with about 1 cup of milk (dairy or plant-based) until smooth. Heat until steaming and frothy, then pour the spiced milk into the brewed chai. Keep the tea bag in for a stronger brew or remove it if you prefer a milder flavor.
The drink is creamy, warmly spiced, and distinctly pumpkin. For an indulgent finish, top with a generous swirl of whipped cream and a light grating of fresh nutmeg. Wrap your hands around the warm mug and enjoy the comforting aroma and flavor.
P.S. If you prefer coffee, swap the chai for a shot of espresso or a small, strong cup of brewed coffee for a pumpkin-spiced coffee latte. Tea and coffee drinkers alike can enjoy this adaptable base.
Use this to make Pumpkin Spice Chai Latte
- This recipe pairs well with a robust chai tea such as a chai spice blend.
- A mini whisk or small frother is handy for smoothing the pumpkin base into the milk.
- Optional: a whipped cream dispenser or canned whipped cream for topping.
Pumpkin Spice Chai Latte (real pumpkin)
Ingredients
For the Pumpkin Spice Base:
- 1 cup real pumpkin puree (not pie filling)
- 3/4 cup light brown sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon vanilla extract
- 1/2 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- Pinch of salt
For the Pumpkin Spice Chai Latte:
- 2 tablespoons Pumpkin Spice Base
- 1 cup milk (whole, 2%, skim, almond, coconut, soy, etc.)
- 1 chai tea bag (a robust chai spice blend works well)
Optional for serving:
- Whipped cream
- Freshly grated nutmeg
Instructions
To make the Pumpkin Spice Base:
- Mix all base ingredients until evenly colored and smooth. Scrape into a clean jar with a tight-fitting lid. Store in the refrigerator for up to 2 weeks.
To make a Pumpkin Spice Chai Latte:
- Pour about 4 ounces of boiling water over the chai tea bag (use slightly cooler water for green or white chai). Let it steep while you prepare the pumpkin milk.
- Stir the Pumpkin Spice Base and milk together in a microwave-safe container or saucepan until smooth. Heat until steaming and frothy.
- Pour the hot milk into the brewed tea. Leave the tea bag in for a stronger flavor or remove it to taste. Top with whipped cream and a sprinkle of nutmeg if desired. Enjoy.
Nutrition
Carbohydrates: 67 g
Protein: 3 g
Fat: 2 g
Nutritional information is an estimate. Calculate with your actual ingredients if needed.
This post was originally published September 21, 2013, and updated in later years.
