This Pumpkin Spice Chai Latte recipe uses real pumpkin and maple syrup – no artificial flavors or sweeteners. That’s the big difference. It tastes like pumpkin pie in a mug!
Pumpkin Spice Chai Latte Recipe Inspo
I adapted this recipe from The Pumpkin Pie Spice Cookbook by Stephanie Pedersen. This cookbook features recipes that all use pumpkin pie spice in different ways – some unexpected! It’s not just used for desserts – there are recipes for pumpkin pie spice cocktails, teas, stews, meat, veggie sides, and more.
I also adapted her recipe for the Spiced Apple Cheesecake and for you all to try!
What is a Pumpkin Spice Chai Latte?
A Pumpkin Spice Chai Latte is basically a chai latte with pumpkin flavoring and pumpkin pie spices. A chai latte is what we South Asians just call “chai” because pretty much all chai we drink comes with milk.
“Pumpkin spice” usually refers to a spice blend used in pumpkin pies. This usually contains a mixture of cinnamon, nutmeg, cloves, and ginger. However, this terminology doesn’t necessary guarantee that any actual pumpkin is involved.
Many recipes for pumpkin spice chai lattes will use pumpkin syrups. I really hate that artificial pumpkin flavor, so I wanted to make a recipe that used real pumpkin.
I decided to make this recipe the way you would normally make authentic masala chai – boiling it in stages. First, you boil the water, tea, and spices, then add the milk, boil again, and finally add the sweetener and boil one more time. This layering really adds to the flavor depth and gets the spices incorporated.
You will love the way the flavors layer together just like a freshly baked pumpkin pie!
Chef’s tips
Don’t walk away from the pot!
- Boiling milk: Use a medium-low heat and slowly bring the milk and tea to a boil. Keep an eye on the pot constantly. It can easily overboil!
You Will Need
- Pumpkin puree: only 1 Tbsp of fresh or canned pumpkin puree. This is a great recipe to use up your extra pumpkin when you have leftovers from other recipes, like pumpkin bread, muffins, etc.
- Pumpkin pie spice: You can buy the spice pre-mixed, such as McCormick’s Pumpkin Pie Spice, or make your own
- Milk: I used whole milk, but you can use any non-dairy variety as well
- Strong black tea: 2-3 bags. I just used 2 tea bags, since I had a strong black tea (my favorite – Tetley tea). If you’re isn’t so strong, use the extra tea bag. (more on my favorite bagged teas here)
- Maple syrup: Real maple syrup gives this Pumpkin Chai Latte the warm pumpkin pie feeling. However, if you prefer a different sweetener, go ahead and use it (or leave it out completely).
Tools
- small saucepan, such at this Cuisinart 1-quart saucepan
REAL Pumpkin Spice Chai Latte
Equipment
- small saucepan
Ingredients
- 1 ½ cup cold water
- 1 ½ cup milk any variety
- 1 tsp pumpkin pie spice
- 2-3 bags black tea (3 if you want it extra strong)
- 1 Tbsp pumpkin puree
- 2 tsp maple syrup or your preferred sweetener, optional
- 2 Tbsp whipped cream optional
- sprinkle cinnamon for garnish
Instructions
- In a small saucepan, bring the water, pumpkin pie spice, and tea to a boil.
- On medium-low heat, add the milk and boil. Be careful that the foam doesn't boil over. Remove the saucepan from the heat while completing the next step.
- Add the maple syrup and stir. Return the saucepan to the heat for 1-2 minutes, watching to make sure it doesn't boil over.
- Turn off the heat. Remove the tea bags, squeezing them out first. Stir in the pumpkin.
- To serve, pour the chai into two large mugs, top with whipped cream and cinnamon and enjoy!
