Easy Pumpkin Chai Tea Latte with Maple Whipped Cream

This homemade pumpkin chai tea latte combines black tea, real pumpkin, warm spices, and creamy milk for a cozy fall drink. It’s just the kind of mug I want to hold on a cool fall afternoon.

Inspired by our fall cabin trip, I wanted something simple to make and enjoy in the afternoons. Since Eden is still nursing, I try to skip afternoon coffee, but I still enjoy having something warm and cozy to sip. Decaf black tea makes this a lower-caffeine option, and regular black tea works just as well if that’s what you prefer.

While the tea and pumpkin milk warmed, I whipped up a little heavy cream right in the bottom of my mug. Then I poured the warm latte over it—a delicious little treat to enjoy before the babies wake from their naps and the dinnertime bustle begins.

Why You’ll Love This Pumpkin Chai Tea Latte

• Made with real pumpkin and black tea bags.
• Decaf black tea works as an easy substitution.
• Sweetness and pumpkin flavor are easy to adjust.
• Simple enough for a cabin kitchen, with optional frothed cream.

Tools You’ll Need

• Two small saucepans
• a whisk
• a fine-mesh strainer
• measuring cups and spoons
• One 12-ounce mug.
• Milk frother is optional, mine is stored right on the side of my Ninja Dual Brew Coffee Maker. I love it!

For one saucepan, strain the brewed tea right into your mug, then reuse the pan for the pumpkin milk.

Pumpkin Chai Tea Latte Recipe

Makes: One serving for a 12-ounce mug
Prep time: 5 minutes
Cook and steep time: About 10 minutes
Total time: About 15 minutes

Ingredients

• ½ cup water
• 1 plain black tea bags; decaf optional
• ½ cup whole milk
• 2 tablespoons plain canned pumpkin purée
• ½ small cinnamon stick, or ⅛ teaspoon ground cinnamon
• 1 thin slice fresh ginger, or a small pinch ground ginger
• 2 whole cloves, or a tiny pinch ground cloves
• 1 green cardamom pod, lightly crushed, optional
• Tiny pinch fresh ground black pepper, optional
• Tiny pinch ground nutmeg
• 1-2 tablespoon cane sugar, or to taste (start with 1, add more if needed)
• ½ teaspoon vanilla extract
• 2 tablespoon heavy cream, optional
• ½ tablespoon of maple syrup

Instructions for Pumpkin Chai Tea Latte

1. Simmer the spices. Add the water, cinnamon, ginger, clove, cardamom, nutmeg and pepper to a small saucepan. Bring to a gentle simmer, cover, and simmer for 5 minutes.
2. Steep the tea. Remove from the heat, add the tea bags, and steep for 3–4 minutes. Remove the tea bag and strain out the whole spices.
3. Warm the pumpkin milk. In a second saucepan, whisk together the milk, pumpkin, and sugar. Heat gently until steaming, whisking occasionally.
4. Froth the cream. While the milk warms, add the heavy cream and maple syrup to a small cup and froth until thick and foamy. Skip this step if you prefer.
5. Combine and serve. Stir the brewed tea and vanilla into the pumpkin milk. Carefully pour the chai tea into your mug, leaving a little room at the top for the maple frothed cream. Stir gently if desired, taste, and adjust the sweetness. Spoon the maple whipped cream over the top, sprinkle with cinnamon and enjoy.

Recipe Notes

Decaf black tea may be substituted for regular black tea using the same amount and method. Use two bags for a strong tea base or one for a milder cup.

Tips for Your Mug

• Use plain pumpkin purée, rather than pumpkin pie filling. For more pumpkin flavor, try 3 tablespoons; this makes a thicker drink.
• Whole spices give a smoother cup. Ground spices leave some sediment, so let it settle briefly and leave the last little bit in the saucepan when pouring.
• This recipe uses ½ cup each of water and milk to leave room in a 12-ounce mug for the pumpkin and a little frothed cream.

Common Questions

Can I use decaf black tea instead of regular?

Yes! Substitute the same number of decaf black tea bags and follow the same method. Decaf tea still contains a small amount of caffeine, so a decaf latte is lower in caffeine rather than completely caffeine-free.

Can I make this dairy free?

Yes! Substitute your favorite unsweetened oat or almond milk for the whole milk, and omit the heavy cream.

Can I use Pumpkin Pie Spice?

Yes! Try ¼ teaspoon of my homemade pumpkin pie spice in place of the cinnamon, ginger, cloves, and nutmeg, then adjust to taste. Keep the optional cardamom and black pepper for more chai flavor. Ground spices will leave some sediment.

Nourishing the Heart

I wish slowing down came easily to me. Some days leave little room to slow down. I’m learning to enjoy small comforts along the way—a warm drink, a quiet moment, or a conversation with someone I love. They don’t make a busy day less busy, but they give me something to be thankful for right in the middle of it.