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Pumpkin Pie Milkshake Recipe
Ash Tyrrell

Pumpkin Spice Chai Latte Recipe

I made my first pumpkin spice chai latte on a rainy October afternoon, and honestly, I haven't gone back to store-bought syrups since. I love how the real pumpkin puree and warm spices simmer together into something so much richer than a pumpkin spice chai latte Starbucks cup could ever be.
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Prep Time 5 minutes
Cook Time 8 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • ¼ cup pumpkin puree – use pure canned pumpkin not pumpkin pie filling, for the truest pumpkin flavor
  • 2 tablespoons brown sugar – brings a warm molasses-like sweetness that white sugar can't match
  • 1 teaspoon vanilla extract – rounds out the spices and adds a cozy background note
  • 1 teaspoon pumpkin pie spice – the backbone of that classic pumpkin spice chai flavor
  • ¼ teaspoon ground cardamom – gives it that authentic chai aroma you'll recognize from a pumpkin spice tea recipe
  • ¼ teaspoon ground ginger – adds a gentle warmth and a little kick
  • 1 pinch black pepper – sounds odd but it wakes up all the other spices
  • 1 whole star anise optional – infuses a subtle licorice note while it simmers
  • 1½ cups milk dairy or plant-based – the creamy base that turns tea into a latte
  • 2 black tea bags or 2 teaspoons loose chai tea – strong tea stands up to the milk and spices without getting lost

Method
 

  1. I start by adding the pumpkin puree, brown sugar, vanilla, and all the spices straight into a cold saucepan. Then I turn the heat to medium-low and stir constantly for about 2 minutes. This step is called blooming, and it wakes up the spices so your latte tastes deeply flavored instead of flat.
  2. Once the pumpkin mixture smells fragrant and looks a shade darker, I pour in the milk and whisk it in well. I let this come to a gentle simmer, never a rolling boil, especially if I'm using oat or almond milk since plant milks can curdle if they get too hot.
  3. Next, I drop in my tea bags or loose chai tea leaves right into the warm milk mixture. I cover the pot with a lid and let it steep for 3 to 5 minutes off the heat. The longer it steeps, the bolder the chai flavor comes through in the final cup.
  4. After steeping, I pour the whole mixture through a fine mesh strainer into a large measuring cup or pitcher. This catches the tea leaves, star anise, and any stray spice bits, leaving behind a silky smooth base that's ready to be poured.
  5. Finally, I give the strained latte a quick whisk by hand, or run it through my milk frother for a few seconds until it's nice and foamy. I pour it into mugs, dust the top with a little extra pumpkin pie spice, and serve it warm right away.

Notes

  • I always toast my spices in the pot for a full 2 minutes before adding liquid, since it deepens the flavor so much more than dumping everything in at once.
  • I use full-fat milk or full-fat coconut milk when I want an iced pumpkin cream chai latte texture that feels indulgent.
  • I never let the tea steep longer than 5 minutes, or my latte starts tasting bitter instead of spiced and smooth.
  • I keep a small jar of pre-mixed pumpkin pie spice, cardamom, and ginger on hand so I can whip this up on busy mornings without measuring five separate jars.
  • I taste and adjust the brown sugar at the end, since some tea blends are naturally sweeter than others.