Pumpkin Chai Latte
This homemade Pumpkin Chai Latte recipe is a delicious and affordable alternative to the popular Starbucks version. It combines the warmth of chai spices with the cozy flavor of pumpkin, creating the perfect autumn beverage to enjoy at home.
Equipment
- Mug
- Small saucepan
- Whisk
- Spoon
- Measuring cups and spoons
- Milk frother (optional)
- Measuring spoons
- Airtight container (for syrup)
- Blender (optional)
Ingredients
- 1 cup milk dairy or non-dairy
- ½ cup strong brewed chai tea or 1 chai tea bag
- 2 tablespoons pumpkin puree not pumpkin pie filling
- 1-2 tablespoons sweetener maple syrup, honey, or granulated sugar, to taste
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon vanilla extract
- Whipped cream optional
- Sprinkle of pumpkin pie spice optional garnish
- ½ cup water for syrup
- ½ cup granulated sugar for syrup
- 2 tablespoons pumpkin puree for syrup
- 1 teaspoon pumpkin pie spice for syrup
- ½ teaspoon vanilla extract for syrup
Instructions
- If making the pumpkin spice syrup, combine water and sugar in a small saucepan over medium heat.
- Stir until sugar is dissolved, then add pumpkin puree and pumpkin pie spice.
- Bring to a simmer and cook for 5 minutes, stirring occasionally.
- Remove from heat and stir in vanilla extract.
- Let cool completely before using. Store in an airtight container in the refrigerator for up to 2 weeks.
- Brew your chai tea. If using tea bags, let them steep for at least 5 minutes to ensure a strong brew.
- If using a milk frother, froth your milk until light and airy. If not, heat the milk in a saucepan or microwave until hot, but not boiling.
- In a mug, combine pumpkin puree, pumpkin pie spice, vanilla extract, and sweetener of your choice (or 2-3 tablespoons of the homemade pumpkin spice syrup).
- Pour the hot chai tea into the mug and stir well to combine all the ingredients.
- Add the hot, frothed milk to the mug.
- Top with whipped cream (optional) and a sprinkle of pumpkin pie spice for garnish.
- Enjoy immediately and savor every sip!
Notes
For a richer flavor, use brown sugar instead of granulated sugar. Experiment with different chai tea blends to find your favorite. For an iced latte, chill the chai tea and milk before combining and pouring over ice. Adjust the amount of pumpkin pie spice and sweetener to your personal preference. The syrup can be made ahead and stored in the refrigerator for up to 2 weeks. Consider adding a pinch of ground ginger or cloves for extra warmth.