Pumpkin Spice Chai Latte
Yield: 1 (12-ounce) drink (May scale up and/or make in advance and chill)
An easy, inexpensive way to get your cafe fix at home, this fan favorite latte works for both tea and coffee lovers and can be served iced or hot and even made in bulk.


  • ½ cup water
  • 1 chai tea bag*
  • 1½ tablespoons (24g) pumpkin purée**
  • ½ teaspoon pumpkin pie spice
  • a pinch of finely ground black pepper (for a hint of signature spice)
  • 1 tablespoon (12g) granulated sugar (more or less to taste; may substitute maple syrup or sweetener of choice)
  • ½ teaspoon vanilla extract
  • 1 cup (240ml) milk of choice (my favorites are 2% or oat for their creaminess)
  • Optional for serving: whipped cream; an extra sprinkle of pumpkin spice, cinnamon, or freshly ground nutmeg



  1. Place ½ cup of water in a small saucepan over high heat. When little bubbles form and the water is just short of boiling, pour into a large mug in which you’ve placed the tea bag. Set aside to steep for about 4 minutes.
    Meanwhile, add the pumpkin, pumpkin pie spice, and a pinch of finely ground black pepper to the same saucepan set over medium heat. Cook, stirring constantly, until the mixture is hot and smells cooked. (The pan will be hot, so this won’t take long. I like to have the next ingredients ready to add.)
    Add the sugar and stir just until the sugar melts and the mixture looks like a thick syrup. (This will take seconds, not minutes.) Whisk in the milk and vanilla and cook, stirring often, until hot.
    Remove the tea bag from the mug, squeezing the excess liquid into the mug, and then pour in the milk mixture. Top with whipped cream and/or an extra sprinkle of spice, if desired, and enjoy!

Notes & Tips

*I use Teatulía masala chai tea bags, but you may use your favorite (like Stash, Republic of Tea, or Tazo). For those preferring a decaf latte, a rooibos chai offers an excellent alternative. For a regular pumpkin spice tea latte, you may use your favorite black tea bag. For a stronger latte (like a double shot), you may use 2 tea bags.
*For coffee option: use 1 to 2 shots of espresso (about ¼ cup) or ½ cup strong coffee in place of the tea.
**The opened can of pumpkin will keep in the refrigerator for 5-7 days. You may also freeze in the appropriate size “blobs” on a parchment-lined baking sheet (or in an ice cube tray) and then transfer to a zip-top bag once frozen solid. Also, I often make pumpkin baked oatmeal when I open a can of pumpkin for these lattes.

Prefer an iced drink? The latte may be made in advance, in a larger batch if desired, and chilled. Stir before serving and pour over ice. Refrigerate for up to 1 week.
Enjoy a frothy drink? If so, you may use a hand frother or carefully blend the mixture in a traditional blender (covering with a tea towel and allowing steam escape through the hole in the top) until frothy.
For a less creamy latte, use ¾ cup water for the tea and ¾ cup milk.

More recipes at FountainAvenueKitchen.com