Print

Cozy Copycat Starbucks Pumpkin Chai Latte Recipe

pumpkin chai latte - featured image
Print Recipe

This copycat Starbucks pumpkin chai latte is warm, spicy, perfectly sweet, and ready in under 10 minutes. It saves you money and tastes just like the real deal, with a secret layering technique that makes all the difference.

Ingredients

Scale
  • 2 chai tea bags (preferably Tazo or Stash)
  • 1 cup milk (whole milk for creamiest, or oat milk for dairy-free)
  • 2 tablespoons pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
  • 1 to 2 tablespoons maple syrup (or brown sugar)
  • 1/2 teaspoon pumpkin pie spice (plus extra for garnish)
  • 1/4 teaspoon vanilla extract (pure vanilla)
  • Pinch of salt
  • Whipped cream (optional, for topping)
  • Extra pumpkin pie spice or cinnamon (optional, for garnish)
  • Caramel drizzle (optional, for topping)

Instructions

  1. Combine the milk and pumpkin puree in a small saucepan. Whisk until fully incorporated.
  2. Add the maple syrup, pumpkin pie spice, vanilla extract, and salt. Whisk until smooth.
  3. Drop in the chai tea bags, ensuring they are fully submerged in the milk mixture.
  4. Heat over medium-low heat for 4 to 5 minutes. Do not let it boil. Whisk occasionally.
  5. Halfway through, gently squeeze the tea bags with a spoon to release more flavor.
  6. Remove the tea bags, pressing them against the side of the saucepan to extract all liquid. Discard bags.
  7. Taste and adjust sweetness or spice as desired.
  8. Froth the milk mixture using a handheld frother for about 30 seconds until foamy. Alternatively, pour into a jar, seal, and shake vigorously for 45 seconds.
  9. Pour the latte into a mug, leaving room for toppings.
  10. Add toppings: whipped cream, a sprinkle of pumpkin pie spice or cinnamon, and a drizzle of caramel if desired.
  11. Serve immediately while hot and foamy.

Notes

Use 100% pure pumpkin puree, not pumpkin pie filling. For best flavor, steep chai directly in the spiced milk. Do not let the milk boil to avoid scorching. Leftover base (without froth) can be refrigerated for up to 3 days; reheat on stovetop, not microwave. For dairy-free, use oat milk. For extra spice, add a slice of fresh ginger and a cinnamon stick while heating.

Nutrition

Keywords: pumpkin chai latte, copycat Starbucks, fall drink, homemade latte, pumpkin spice, chai tea latte

Find it online: https://clunkcook.com/cozy-copycat-starbucks-pumpkin-chai-latte-recipe/