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Pumpkin Chai Latte with Frothed Milk Recipe
Create a comforting pumpkin chai latte with frothed milk, pumpkin puree, warm spices and black tea in minutes at home.
The Warm Pumpkin Chai Latte with Frothed Milk is a seasonal beverage that combines brewed black tea infused with traditional chai spices—such as cinnamon, ginger, cloves, cardamom, and black pepper—with pumpkin purée and lightly sweetened milk. The mixture is gently heated, then topped with a layer of aerated milk to create a creamy texture and a visually appealing foam cap. Often sweetened with brown sugar or maple syrup and finished with a sprinkle of ground nutmeg or cinnamon, this latte delivers the familiar warmth of chai while incorporating the earthy sweetness of pumpkin. It is most commonly prepared during autumn and winter months, serving as a comforting alternative to standard coffee-based lattes and a popular choice for chilly mornings, afternoon breaks, or festive gatherings.
Pumpkin Chai Latte with Frothed Milk Recipe
Skip the coffee-shop line and whip up this latte in about 10 minutes with pantry staples you probably already own. The recipe is easy to scale, works with any dairy-free milk, and can be pre-batched as concentrate for quick weekday mugs.
Prep Time
5 minutes
5 minutes
Cook Time
10 minutes
10 minutes
Total Time
15 minutes
15 minutes
Ingredients
Chai tea bag (1 bag, or 2 tsp loose-leaf chai)
- Freshly boiled water (½ cup)
- Unsweetened pumpkin purée (1 Tbsp)
- Milk of choice, divided for heating and frothing (⅓ cup + 2 Tbsp)
- Brown or granulated sugar (1 tsp, or to taste)
- Pure vanilla extract (¼ tsp)
- Pumpkin pie spice (⅛ tsp, plus a pinch extra for garnish)
- Whipped cream (optional, 2 Tbsp for topping)
- Ground cinnamon (optional, pinch for final dusting)
Method
Warm milk in a small saucepan over medium heat until steaming but not boiling
- Remove the pan from heat, add chai tea bags, cover, and steep for about 5 minutes
- Lift out and discard the tea bags, then return the pan to low heat
- Whisk in pumpkin purée, maple syrup (or other sweetener), and pumpkin-pie spice until smooth
- Keep the mixture over low heat, stirring occasionally, until hot and fragrant
- Stir in vanilla extract and taste for sweetness, adjusting if desired
- Blend the latte with an immersion blender or transfer to a blender for 15 seconds to create light foam
- Heat a splash of additional milk in a separate small pitcher or cup and froth it with a handheld frother until thick and creamy
- Pour the pumpkin chai latte into a warmed mug, leaving space at the top
- Spoon the frothed milk over the latte
- Finish with a light dusting of pumpkin-pie spice or cinnamon and serve immediately
Nutrition (whole recipe)
Calories
92 kcal Protein
3 g Fat
3 g Carbs
11 g Fiber
0 g Sugar
11 g
92 kcal Protein
3 g Fat
3 g Carbs
11 g Fiber
0 g Sugar
11 g
Notes
For deeper spice flavor, steep two chai tea bags directly in the warm pumpkin-milk mixture for at least 5 minutes, then remove before frothing. A pinch of salt sharpens the pumpkin and keeps the drink from tasting overly sweet. For a dairy-free foam that still holds, use barista-style oat milk and froth it while it’s cold, then warm gently once it’s airy.
why this recipe
This pumpkin chai latte recipe marries the cozy sweetness of real pumpkin purée with the warming aromatics of classic chai spices, then crowns it all with a cloud of silky frothed milk for barista-level indulgence at home. Each sip delivers the velvety texture and layered flavor usually reserved for specialty cafés, yet the method is simple enough to whip up on a crisp weekday morning. The balance of earthy pumpkin, gentle black tea tannins, and fragrant notes of cinnamon, cardamom, and ginger feels both comforting and sophisticated, making this cup an instant seasonal ritual you’ll look forward to brewing again and again.
FAQs
FAQ acf
Frequently Asked Questions
Can I make this Pumpkin Chai Latte completely dairy-free, and which plant-based milks froth best for the topping?
Absolutely—swap the dairy milk 1:1 with any unsweetened plant-based milk and skip the whipped cream or use a coconut-based alternative. For the best foam, barista-style oat milk froths the most consistently, followed by soy and almond milk; look for “barista” or “extra creamy” labels, as their higher protein and added emulsifiers help the foam stay stable.
Can I prepare a pumpkin-chai latte concentrate ahead of time, and how long will it stay fresh in the refrigerator?
Yes—brew the tea, pumpkin purée, sweetener, and spices into a thick, dairy-free base (omit the frothing step), let it cool, then store it in an airtight jar in the refrigerator. The concentrate keeps its flavor and food-safe quality for about 4–5 days; when ready to serve, reheat ½ cup concentrate with equal parts fresh milk or water and finish with freshly frothed milk.
Can I make this latte caffeine-free without losing the chai flavor?
Yes—simply replace the black-tea–based chai bag with a naturally caffeine-free rooibos or herbal “chai” blend, which carries the same cinnamon, cardamom, ginger, and clove profile without the buzz. If you can’t find an herbal chai, steep ½ teaspoon each cinnamon stick, cardamom pod, and fresh ginger slice directly in the warm pumpkin-milk mixture, then strain; you’ll capture the classic spice flavor while keeping the drink entirely caffeine-free.