Pumpkin Spice Chai Latte Recipe

Posted by Mimsie Ladner on

As the leaves change colors, many of us are donning our sweaters and reaching for pumpkin-spiced-anything. Take fall to the next level with this delicious Pumpkin Spice Chai Latte, a warming treat that combines the best flavors of autumn all into one cup.


Chai Pumpkin Latte

  • 1 teaspoon Chai Cheer
  • ½ cup unsweetened almond milk (or milk of choice)
  • 2 tablespoons pumpkin puree
  • 1 tablespoon honey (We love Gold Tap’s Vanilla Betty Honey)
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon pumpkin pie spice (Alternatively, you can make your own by combining 1/8 teaspoon ground cinnamon, 1/8 teaspoon ground ginger, a dash of nutmeg, a dash of cloves)
  • A pinch of salt
  • Optional: ½ teaspoon arrowroot starch or cornstarch
  • Optional garnish: 1 cinnamon stick or star anise

Coconut Whipped Cream

  • 1 can (14 ounces) full fat coconut milk, chilled overnight (or at least 10 hours)
  • 1 tablespoon honey
  • ½ teaspoon vanilla extract
  • 1/8 teaspoon cinnamon


To make the Pumpkin Spice Chai Latte:

  1. Place tea in a stainless steel tea ball or tea filter.
  2. In a small saucepan, bring ½ cup of water to a gentle boil. Remove the water from the heat, add tea ball, and let steep for 5 minutes.  Carefully remove tea ball using tongs.
  3. Add almond milk, pumpkin puree, honey, vanilla, pumpkin pie spice (or your DIY blend) and salt to the pan. Whisk in arrowroot starch or cornstarch (optional). Pour the mixture into a stand blender or use an immersion blender and blend until the components are blended and creamy (about a minute or two).
  4. Pour mixture back into pan and gently rewarm on stovetop. Pour latte into mug. Top with coconut whipped cream (recipe below) and/or garnish.

To make the Coconut Whipped Cream:

  1. Open can of chilled coconut milk and scoop the solid coconut cream into the chilled bowl. (Use leftover coconut milk in smoothies, oatmeal or other dish.) Using a hand mixer, beat the cream until fluffy and smooth.
  2. Add honey, vanilla extra and cinnamon and blend to combine.
  3. Use immediately or cover and store in fridge for up to three days.

For more tea-inspired recipes, click here.


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