Homemade Pumpkin Chai Latte
This Pumpkin Chai Latte is brimming with the warming flavors of pumpkin pie spice, chai, and vanilla. It’s an easy recipe that makes four servings, so you can prepare the chai base now and simply heat it back up throughout the week when you’re craving a chai latte!
This post may include affiliate links. As an Amazon Associate and member of other affiliate programs, I earn a small commission from qualifying purchases.
Meet Your New Favorite Fall Beverage!
As soon as the weather cools down (which in Colorado is much sooner than everywhere else, it seems!), you can find me sipping on a warming pumpkin chai latte most mornings.
I originally shared this easy recipe years ago but have made some significant tweaks to it since then. I used to rely on pumpkin spice coffee creamer for both flavor and creaminess, but now I make my own chai syrup and mix in milk and pumpkin pie spice.
Here’s why this is still one of my favorite drinks all these years later:
✔ Boldly Spiced: I like my chai tea lattes to be strongly spiced, so I added pumpkin pie spice to the chai base for maximum flavor. Remember that you’ll be diluting the chai base with warm milk, so this is an essential ingredient in my book!
✔ Easy to Reheat: The chai base can be refrigerated for a few days and reheated with the milk to make a fresh pumpkin spiced chai latte every morning.
✔ Perfect for Hosting: This recipe serves 4, so you can either refrigerate it for later or make one big batch when you have guests over.
If you end up loving this chai latte as much as I do, remember that I also have a Gingerbread Chai Latte recipe that’s perfect for the winter!
Enjoy!
-Katie
The Main Ingredients You’ll Need
A full list of ingredients with their measurements can be found in the recipe card below, but here are the key items you’ll need to have prepped for making your chai lattes.
- Chai Syrup — My homemade chai syrup takes just 20 minutes to prepare and tastes super cozy thanks to the blend of cardamom, cloves, peppercorns, allspice, cinnamon, and star anise. You can also use a store-bought syrup if desired.
- Pure Pumpkin Puree — Make sure you’re using pure pumpkin puree and not pre-sweetened pumpkin pie filling. You can make your own pumpkin puree a few different ways, too!
- Pumpkin Pie Spice — Buy your favorite blend or make your own pumpkin pie spice using just a few pantry spices.
- Black Tea — You can use either tea bags or loose leaf tea. I suggest brewing regular black tea that’s not flavored in any way (i.e. no Earl Grey or chai tea bags).
- Vanilla Extract — Might I suggest making some bourbon vanilla extract for all your cooking needs?
- Salt — Just a pinch enhances the spiced pumpkin flavors going on in this chai latte.
- Milk — I suggest using 2% or whole milk for the best flavor and consistency. If you need to keep your drink dairy-free, I’ve tested this recipe with regular Oatly oat milk and really enjoyed it.
How to Make a Pumpkin Chai Latte in 3 Steps
Katie’s Tip: The pumpkin puree adds a bit of body and can leave some residue on the bottom of your mug. Strain the chai base through a fine mesh sieve if you want a perfectly smooth finish.
- Make the chai base. In a saucepan, bring the chai syrup, pumpkin puree, pumpkin pie spice, and water to a simmer. Add the tea bags and steep for at least 6 minutes before stirring in the salt and vanilla.
- Heat the milk. You do NOT want to simmer or boil the milk! Heat it just until it begins to steam. You can stop there, or you can froth some or all of the milk for a true coffee shop experience (a milk frother wand and frother cup make this super quick and easy to do).
- Assemble your chai lattes. I usually add ¾ cup of the warm chai base to each mug, then divide the milk between them. If you’re feeling fancy, dust with a little extra pumpkin pie spice or garnish with a cinnamon stick.
Variations and Substitutions to Try
- Want it dirty? Add a shot of espresso to your mug before stirring in the chai base.
- Want it caffeine-free? Use your favorite caffeine-free black tea bags.
- Want it iced? Let the chai base cool completely before mixing with cold milk over ice.
- Want it less spicy? Add less of the chai base to each mug.
Want to Make This in Advance? Here’s How!
The chai base (without milk) can be refrigerated for up to 4 days. When you’re ready to make your morning pumpkin spice chai latte, gently reheat the chai base before stirring in the warm milk.
To make 1 serving, you’ll need ¾ cup of the chai base + approximately ¾ cup milk and foam.
More Warm Drinks for Fall Mornings
Stay Inspired in the Kitchen!
Want more delicious recipes, kitchen tips, and meal inspiration? Sign up for the Good Life Eats Newsletter and get:
✔ Tried-and-true recipes—from quick weeknight meals to special occasion favorites.
✔ Seasonal meal ideas—helping you make the most of fresh, in-season ingredients.
✔ Time-saving kitchen tips—boosting your confidence and creativity in the kitchen.
Homemade Pumpkin Chai Latte Recipe
This pumpkin chai latte is brimming with the warming flavors of pumpkin pie spice, chai, and vanilla. It’s an easy recipe that makes four servings, so you can prepare the chai base now and simply heat it back up throughout the week when you’re craving a chai latte!
Ingredients
- ½ cup homemade chai syrup
- ½ cup pumpkin puree (not pie filling)
- 1 ½ teaspoons pumpkin pie spice (add more to taste)
- 4 cups water
- 6 black tea bags (or 2 tablespoons loose-leaf black tea)
- 1 teaspoon vanilla extract
- Pinch of salt
- 3 cups milk (or unsweetened oat milk)
Optional Garnishes
- Pumpkin pie spice
- Crushed gingersnaps
- Cinnamon stick
- Foamed milk dome
Instructions
- Make the Pumpkin Chai Base. In a medium saucepan, combine chai syrup, pumpkin purée, pumpkin pie spice, and water. Stir until smooth. Bring to a simmer and cook for 5 minutes to bloom the spices.
- Remove from heat, add tea bags, and steep for 8–10 minutes. Taste around 6 minutes to avoid bitterness.
- Squeeze out tea bags and discard. Stir in vanilla extract and a pinch of salt.
- Optional: Strain the base through a fine mesh sieve for a smoother texture.
- Heat and Froth the Milk. Warm 3 cups of milk until steaming. Froth some or all using a handheld frother, immersion blender, or milk steamer, depending on preference.
- Assemble and Serve. Divide the pumpkin chai base between 4 mugs (about ¾ cup each). Top with steamed milk and milk foam. Garnish as desired.
Notes
This recipe is intentionally bold so the spiced flavors shine through milk. Adjust sweetness to taste based on your milk choice.
Pumpkin naturally adds a bit of body. Strain the final base if you want a perfectly smooth finish.
Storage: The chai base (without milk) can be refrigerated up to 4 days. Reheat gently and add milk before serving.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 99Total Fat: 4gSaturated Fat: 2gUnsaturated Fat: 1gCholesterol: 15mgSodium: 109mgCarbohydrates: 10gProtein: 7g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
Try Making a Pumpkin Chai Latte with Real Pumpkin!
Did You Try This Recipe? I’d love to hear how it turned out! Leave a comment and a review below—your feedback helps others and makes my day.
Share Your Creations!
If you took a photo, tag me on Instagram @goodlifeeats and use #goodlifeeatsrecipes—I’d love to see what you’re cooking up in your kitchen!
Jocelyn @BruCrew Life says
Our Texas weather is quite confused too! But you are so right because if you are tired of cold or hot, just wait a day and it will change. LOL! Love this fun pumpkin drink. And I love that it can be hot or cold depending on the weather of the day!
Lauren Kelly Nutrition says
I wish I had a cup of this right now! Gorgeous pictures and the perfect fall drink!
Katie says
Thank you!
Liz @ The Lemon Bowl says
These photos are gorgeous!! So dreamy for fall!
Lisa @ Wine & Glue says
This looks totally amazing! I can’t wait to try it!