Pumpkin Chai Latte Recipe

This pumpkin chai latte is made with pumpkin puree and chai tea. It’s naturally sweetened with maple syrup to make a flavorful fall drink. It’s creamy, spicy, and sweet. Easy to make vegan and paleo!

I recently posted an Iced Chai Latte recipe. Today’s recipe is totally different and not just a warm version of the other recipe + pumpkin puree.

The pumpkin puree in this chai latte adds a wonderful creaminess. Combined with chai tea, it’s just another level of goodness.

I added frothed milk on top for extra coziness. Here’s how to froth almond milk or cashew milk → Can You Froth Almond Milk? There are four different methods you can use, with lots of photos and tips.

For all the pumpkin and chai lovers out there, let’s get to it!

The key to success

I made this drink 11 times to find a way for the milk not to curdle. It happens once you add the tea bag to the warmed cashew milk, even if it doesn’t boil. I’ve seen some recipes calling for vegan milk that call for simmering or even boiling the milk for a few minutes.

I don’t understand how those recipes work. That definitely didn’t work for me!

The secret is cornstarch! Or arrowroot or tapioca starch.

When you make this recipe without the starch, once it starts to cool – even a little – it starts to separate and appear a bit curdled. If you add the starch when you’re supposed to, it doesn’t separate at all.

Even if you make a larger batch to chill and reheat later, it won’t separate.

The puree

Don’t confuse pumpkin puree with pumpkin pie filling. Pumpkin puree should only contain pumpkin with no added spices.

Check out this Homemade Pumpkin Puree if you want to make your own puree. Then you use it for other pumpkin treats like this Pumpkin Smoothie and Pumpkin Margarita!

What is chai?

Chai is a cozy tea beverage steeped with mixed spices. Traditional ingredients include cinnamon, cardamom, ginger, cloves, and black pepper with black tea.

It can include all of these ingredients or a variation of the traditional recipe.

Chai spice is a flavorful experience. It has just enough spice without being too powerful, and it’s comforting with every sip.

You can easily find pre-mixed chai tea bags with all the spices. That is what we are using for this recipe. It keeps it simple and easy to make.

You can make your own chai spice mix and use black tea bags if you prefer. But I like to keep things as easy as possible.

Do I have to use cashew milk?

I would recommend it. The flavor is better and weirdly enough, the pumpkin and chai flavor was much stronger when using cashew milk than when using dairy milk.

And this drink definitely tastes better with cashew milk than almond milk. But I’m kind of biased as I always prefer cashew milk.

You can use any other plant-based milk you’d like, but know that it might not be as tasty as if you had used cashew milk.

Can I use a different sweetener?

I use maple syrup because I love the taste, and it goes perfectly with pumpkin and chai.

If you’re not vegan, you could use honey or any liquid sweeter you like. I have a recipe for vanilla syrup in the notes of this Starbucks Chocolate Cream Cold Brew recipe that would be tasty in this latte.

Do I have to use cornstarch?

Nope! But you need some kind of starch.

For paleo, you need to use arrowroot starch/powder or tapioca starch/flour. In some recipes, like my Paleo Air Fryer Cookies, tapioca and arrowroot aren’t at all interchangeable. You actually need both for the recipe to work.

In some recipes like my Vegan Custard that call for cornstarch, you can do a direct sub with arrowroot. But you need about 33% more if using tapioca starch.

So it always varies depending on the exact recipe. For this pumpkin chai latte, it doesn’t matter. 1/2 teaspoon of cornstarch, arrowroot starch/powder or tapioca starch/flour will do. I’ve tried them all and don’t notice a difference!

How to reheat it

While you can reheat it in the microwave, it’s a little risky because if it starts bubbling, it’ll separate and get… weird.

The best way to do it is to pour it in a little pot and reheat over medium heat on the stove. Stir occasionally.

What to pair with a pumpkin chai latte

    I have loads of fall recipes, and these are some of my favorites that would go well with the latte!

  • These Chai Spiced Cookies made with almond butter and autumnal spices are especially good for the season. They’re paleo with a vegan option and perfect with a latte.

  • These Air Fryer Apples are a super easy treat and are a simple dish for morning or afternoon snacks. If you don’t have an air fryer, there are alternative instructions. Dairy-free, paleo and vegan options.

  • This Gluten-free Apple Crisp has a crispy oat topping. It’s super easy to make with dairy-free and vegan options.

  • These Apple Brownies are indulgent, but they taste superb.

  • These Gluten-free Apple Muffins are perfect for those that want to wake up to tasty treats and warm lattes.

I hope you enjoy this pumpkin chai latte! If you feel like sharing your photo, please give us a shoutout on social media @texanerin and tag #texanerinbaking. :) Enjoy!

Pumpkin Chai Latte

  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 1

Ingredients

  • 1 cup (240 ml) unsweetened cashew milk
  • 1 chai tea bag
  • 2 1/2 tablespoons (38 grams) canned pumpkin puree
  • 1 1/2 tablespoons maple syrup
  • 1 teaspoon pumpkin pie spice or cinnamon
  • 1/2 teaspoon cornstarch, arrowroot starch/powder or tapioca starch/flour
  • 1/2 teaspoon vanilla extract

Directions

  1. Pour the milk in a small pot. Over medium-high heat, bring the milk to an almost simmer (around 203 °F / 95 °C), and immediately remove it from the heat. Do not let it boil!
  2. Add the tea bag, put a spoon or something on top so that the bag doesn’t float at the top, and let it steep for 5 minutes.
  3. Meanwhile, mix together the pumpkin, maple, pumpkin pie spice or cinnamon, starch and vanilla in a small bowl.
  4. When the tea is done steeping, press the tea bag up against the side of the pot with a spoon to make sure you extract as much as you can from the tea bag.
  5. Whisk the pumpkin mixture into the tea mixture until totally combined. If it's hot enough for you, pour into a cup and top with frothed cashew milk, if desired. If you'd like it warmer, you can reheat it over medium heat on the stovetop. Don't let it simmer!

Notes

  • Paleo people: make sure to use arrowroot starch/powder or tapioca starch/flour instead of cornstarch! Also, make sure your cashew milk and tea bag don't have additives.

Recipe by  | www.texanerin.com

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