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Cozy Homemade Pumpkin Chai Latte with Steamed Oat Milk

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A cozy, homemade pumpkin chai latte made with real pumpkin puree, whole spices, and steamed oat milk that stays perfectly creamy. This dairy-free, gluten-free, and vegan-friendly drink comes together in under 10 minutes and is completely customizable to your taste.

Ingredients

Scale
  • 1 cup water (filtered if possible)
  • 2 black tea bags (English Breakfast or strong Assam)
  • 3 tablespoons pumpkin puree (100% pure, not pumpkin pie filling)
  • 2 tablespoons maple syrup (grade A dark amber preferred)
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon (Ceylon cinnamon preferred)
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cardamom
  • Pinch of black pepper
  • Pinch of sea salt
  • 1 ½ cups oat milk (barista blend recommended, e.g., Oatly Barista Edition)
  • 1 teaspoon vanilla extract (real, not imitation)
  • Coconut whipped cream (for topping, optional)
  • Extra cinnamon sprinkle (for topping, optional)
  • Star anise (for garnish, optional)

Instructions

  1. Start the concentrate: In a small saucepan, combine 1 cup water, 3 tablespoons pumpkin puree, 2 tablespoons maple syrup, 1 teaspoon pumpkin pie spice, ½ teaspoon cinnamon, ¼ teaspoon ginger, ⅛ teaspoon cardamom, and a pinch each of black pepper and sea salt. Whisk until the pumpkin is fully incorporated.
  2. Heat and steep: Bring the mixture to a gentle simmer over medium heat. Do not let it boil hard. Once tiny bubbles appear around the edges, remove from heat and add 2 black tea bags. Let them steep for exactly 5 minutes. Set a timer.
  3. Strain the concentrate: After 5 minutes, remove the tea bags (do not squeeze them). Pour the concentrate through a fine-mesh strainer into a heatproof measuring cup or directly into your mug.
  4. Heat the oat milk: In the same saucepan (rinse if desired), pour in 1 ½ cups oat milk and 1 teaspoon vanilla extract. Warm over medium-low heat, whisking occasionally, until steaming but not boiling (around 150°F if using a thermometer).
  5. Froth the milk: Transfer the warm milk to a French press and pump the plunger up and down for 20-30 seconds until doubled in volume and thick foam forms. Alternatively, use a handheld frother submerged just below the surface for 15-20 seconds.
  6. Assemble your latte: Pour the pumpkin chai concentrate into your mug (about one-third full). Slowly pour the frothed oat milk over the back of a spoon to create layers. Leave about an inch of space for toppings.
  7. Top and serve: Add a dollop of coconut whipped cream if using, sprinkle with extra cinnamon, and garnish with a star anise. Serve immediately while the foam is still fluffy.

Notes

Do not boil the oat milk, as it will separate. Use room temperature oat milk for best results. The pumpkin chai concentrate can be made ahead and stored in the fridge for up to 5 days. For a caffeine-free version, use decaf black tea or rooibos tea. If the latte separates, blend it for 10 seconds to fix.

Nutrition

Keywords: pumpkin chai latte, homemade pumpkin latte, oat milk latte, fall drink, dairy-free latte, vegan latte, pumpkin spice, chai latte recipe

Find it online: https://spoonmira.com/cozy-homemade-pumpkin-chai-latte-with-steamed-oat-milk/