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Try This Cozy Pumpkin Chai Latte with Steamed Oat Milk

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A homemade pumpkin chai latte with steamed oat milk and real pumpkin that’s better than any coffee shop version. This cozy fall drink combines bold chai spices with creamy oat milk for the ultimate comfort in a mug.

Ingredients

Scale
  • 2 tablespoons pumpkin puree (100% pure pumpkin)
  • 1 tablespoon maple syrup (or honey)
  • 1/2 teaspoon pumpkin pie spice (or homemade blend: 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp nutmeg, pinch of cloves)
  • 1/4 teaspoon vanilla extract (pure vanilla preferred)
  • 1 cup strong brewed chai tea (about 2 tea bags or 2 teaspoons loose leaf, steeped 5 minutes)
  • Pinch of salt
  • 1 cup oat milk (Oatly or Califia Farms recommended for frothing)
  • 1 teaspoon coconut sugar or brown sugar (optional, for caramelized top)
  • Dairy-free whipped cream (optional, for topping)
  • Extra pumpkin pie spice or cinnamon (for dusting)
  • Star anise or cinnamon stick (optional, for garnish)

Instructions

  1. Brew a strong cup of chai tea using 2 tea bags or 2 teaspoons loose leaf in 1 cup boiling water. Steep for 5 minutes (or up to 7 minutes for stronger flavor, but not longer to avoid bitterness).
  2. In a small saucepan over medium heat, combine pumpkin puree, maple syrup, pumpkin pie spice, vanilla extract, and a pinch of salt. Whisk until smooth and fragrant, about 1-2 minutes.
  3. Slowly pour the brewed chai tea into the saucepan, whisking constantly. Bring to a gentle simmer, then reduce heat to low. Cook for 2-3 minutes, stirring occasionally, until pumpkin is fully incorporated and mixture is slightly thickened (should coat the back of a spoon).
  4. While the pumpkin chai base simmers, heat the oat milk. Option A (stovetop): Pour oat milk into a small saucepan over medium-low heat until steaming but not boiling, about 3-4 minutes. Froth with a milk frother if desired. Option B (microwave): Pour oat milk into a microwave-safe measuring cup, heat for 45 seconds to 1 minute, then froth with a handheld frother for 20-30 seconds until foamy and doubled in volume.
  5. Pour the pumpkin chai base into a mug. Slowly pour the steamed oat milk over the back of a spoon to create a layered effect. Spoon the foam over the top.
  6. Garnish with dairy-free whipped cream (if using), dust with extra pumpkin pie spice or cinnamon, and add a star anise or cinnamon stick for presentation. Serve immediately.

Notes

Don’t skip the salt—it balances the sweetness and makes flavors pop. Use room temperature oat milk for better frothing. Whisk pumpkin puree thoroughly to avoid clumps. Do not overheat oat milk (around 150°F is ideal) as it can separate and become grainy. The pumpkin chai base can be made ahead and stored in the fridge for up to 3 days; reheat gently and steam fresh oat milk when ready. For a caffeine-free version, use rooibos chai or herbal chai blend.

Nutrition

Keywords: pumpkin chai latte, oat milk latte, fall drink, pumpkin spice, chai tea, dairy-free latte, cozy drink, homemade latte

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