Pumpkin Chai Latte at Home that's Better than Starbucks - Joybilee® Farm | DIY | Herbs | Gardening | Print
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Pumpkin Chai Latte at Home -- Joybilee Farm

Pumpkin Chai Latte at Home that’s Better than Starbucks

  • Author: Joybilee Farm
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 2 servings 1x
  • Category: Beverages


Pumpkin chai latte tastes like a warm hug in the cooler days of autumn.  It can be made healthier and for pennies a mug when you make it at home.


  • 1 tablespoon butternut squash or pumpkin cooked, and drained
  • 1 teaspoon. heavy cream
  • ½ teaspoon organic cinnamon, ground
  • ¼ teaspoon organic cardamom, ground
  • ¼ teaspoon organic ginger, ground
  • 1 tsp. maple syrup
  •  1 cup milk, heated and frothed
  • 1 cup of chai tea (I used two Tazo Chai Tea Bags per 2 cups boiling water)


  • Cook 1 cup of cubed pumpkin or butternut squash until tender.  Drain but reserve the liquid for soup stock.  Mash with a fork.
  • Remove 2 tablespoons of the cooked pumpkin, use the remainder for another recipe.  Add heavy cream and spices to the 2 tablespoons of mashed squash.  Using a stick blender, puree the mixture of squash and spices until smooth and thick.  This is the stick blender I use. Set aside.
  • Make a small pot of tea using 2 cups of boiling water and 2 Tazo Chai Tea bags or make black tea and add this spice mix. This is a black chai tea.  If you prefer a tea without caffeine rooiboos chai or Tulsi Chai is caffeine-free, and can be substituted for black tea in this recipe.
  • Meanwhile heat up 1 cup of milk — any kind of milk or milk substitute is fine.  Heat it on the stove top just until a skin begins to form.  Don’t let it boil.
  • In another glass measuring cup or stainless steel frothing jug, froth the milk with a battery operated frother.  I use this one.

Assemble the Pumpkin Chai Latte as follows:

  • Place 1 tablespoon of the pumpkin spice puree in the bottom of each of 2 mugs.
  • Add 1/2 cup of strong chai tea to each mug.  Stir to mix the pumpkin puree with the tea.
  • Top each mug with as much frothed milk as the mug will hold.  Stir lightly.

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