Name: Homemade Pumpkin Spice Chai Latte (Yum!)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 cups water; 2 cinnamon sticks; 1 tablespoon fresh ginger (grated); 2 black tea bags (Ceylon or Assam); 3 tablespoons pumpkin puree pure, not pie filling; 1 teaspoon pumpkin pie spice; 2 cups whole milk or milk of choice; 3 tablespoons maple syrup; 1 teaspoon vanilla extract; whipped cream; cinnamon stick; ground cinnamon

Jump to Recipe Print Recipe

So here’s the thing—I used to spend way too much money on coffee shop lattes. Then one chilly morning, I decided to try making a Pumpkin Spice Chai Latte at home. Game changer!

Now my kitchen smells like a cozy autumn dream every weekend. The best part? This tastes even better than the expensive café version.

I’m talking real pumpkin, warm spices, and that perfect creamy texture. My neighbor actually knocked on my door once because the smell was so good. She thought I was baking pies! Ready to make your mornings feel extra special?

Ingredients You’ll Need

Good news—you probably have most of these already! Check the recipe card for exact amounts and everything you need.

Black Tea Bags: I use strong Ceylon tea. It makes the perfect chai base.
Pumpkin Puree: Grab the canned stuff. It works great and saves time.
Milk: Whole milk is creamiest. But use what you’ve got.
Pumpkin Pie Spice: This is where the magic happens. All those warm spices together.
Maple Syrup: Way better than white sugar. It tastes more natural.
Vanilla Extract: Just a little splash makes everything taste better.
Cinnamon Sticks: Fresh ones beat the powdered kind every time.
Fresh Ginger: The real stuff adds a nice kick to each sip.

If you’re into pumpkin drinks like this, my Homemade Pumpkin Spice Latte is another winner you’ll love.

How to Make Pumpkin Spice Chai Latte

Honestly, this takes like 15 minutes total. Way faster than driving to Starbucks!

Step 1: Brew the Tea. Fill your pan with 2 cups water. Toss in 2 cinnamon sticks and 1 tablespoon fresh ginger. Boil it up, add 2 tea bags, and wait 5 minutes.

Step 2: Mix the Pumpkin. Grab your whisk. Stir in 3 tablespoons pumpkin puree and 1 teaspoon pumpkin pie spice. Keep whisking until it’s smooth.

Step 3: Add Milk and Sweetener. Pour in 2 cups milk, 3 tablespoons maple syrup, and 1 teaspoon vanilla extract. Heat everything on medium for 3 minutes.

Step 4: Strain It. Take it off the heat. Pour through your strainer into mugs. Throw away the chunks. Froth the top if you want.

Step 5: Make It Pretty. Add whipped cream on top. Also, I love garnishing with a cinnamon stick and sprinkling some cinnamon. Drink it while it’s hot!

Tips for the Best Pumpkin Spice Chai Latte

Use Fresh Spices: Those whole cinnamon sticks smell incredible. Fresh ginger too!
Don’t Boil Milk: Keep the heat gentle. Burned milk tastes awful.
Strain Everything: Get all the chunky pieces out. You want it smooth.
Taste First: Everyone likes different sweetness levels. Add more syrup if needed.
Froth It Right: Move that frother up and down. Makes the best foam.

Variations and Substitutions

Here’s the cool part—you can totally change this up! I do it all the time, depending on what’s in my fridge.

Dairy-Free: Oat milk froths like a dream. Coconut milk works great too.
Sugar-Free: Try monk fruit sweetener. My sister uses it and loves it.
Iced Version: Make it strong, let it chill, pour over ice. Perfect for warm days.
Extra Spicy: Add cardamom pods. Whole cloves, too, if you like traditional chai.
Decaf Option: Use decaf tea bags. Then you can drink it before bed!

Frequently Asked Questions

Can I make this ahead of time?

Yes! Make the base and keep it in your fridge for 3 days. Just heat and froth when ready.

Can I use chai tea bags instead of black tea?

Sure can! Those already have spices. So use less pumpkin pie spice or skip it.

How do I store leftover pumpkin spice chai latte?

Put it in a sealed container. The fridge keeps it good for 3 days. Skip the foam, though.

Can I use pumpkin pie filling instead of puree?

Nope, don’t do it! Pie filling has extra sugar. Makes it way too sweet and weird.

What’s the best milk for this latte?

Whole milk is my favorite. But oat milk froths really well if you’re avoiding dairy.

How can I make this latte sweeter?

Add more maple syrup bit by bit. Honey works too. Just keep tasting as you go.

Is this drink caffeinated?

Yep, black tea has caffeine. Want it without? Just grab decaf tea bags instead.

Can I freeze this pumpkin spice chai latte?

I wouldn’t recommend it. Milk gets weird when frozen. The texture comes out all wrong.