Skip the coffee shop! This easy Pumpkin Chai Tea Latte is made with rooibos tea, real pumpkin, warming spices, and plant-based milk. Naturally sweetened, caffeine-free, vegan, and ready in 10 minutes—perfect for cozy fall sipping.
🎃 Cozy Pumpkin Chai Tea Latte — Your Caffeine‑Free Fall Favorite
When sweater weather calls and pumpkin spice season is in full swing, this Pumpkin Chai Latte (rooibos version) is your cozy, caffeine‑free hug in a mug. Sweet maple syrup, pumpkin puree, warm chai spices — all in a dairy‑free, vegan, gluten‑free latte that tastes indulgent without the guilt.
🍂 What Is a Pumpkin Chai Latte?
This Pumpkin Chai Latte is a blend of pumpkin spice flavors + chai, made with rooibos tea so it's caffeine‑free and still packed with warm fall flavor. It swaps out espresso for tea, uses nondairy milk, and avoids refined sugars — letting you enjoy that pumpkin‑spice magic any time of day.
✅ Why You’ll Love It
- Deep, warm fall spices: cinnamon, ginger, nutmeg, cloves, cardamom & a hint of pepper
- Creamy texture with coconut or cashew milk, light but satisfying
- Sweetened naturally (maple syrup or alternatives) — no refined sugar
- Free from dairy, gluten, eggs, vegan & paleo‑friendly
- Perfect for cozy evenings, early mornings, or when you want a soothing drink without caffeine
🛒 Ingredients & Tips
Here’s what you’ll need, plus ideas for substitutions:
| Ingredient | Purpose / Optional Swaps |
| Pumpkin puree | Not pumpkin pie filling. Provides pumpkin flavor & body. |
| Maple syrup (or date syrup, coconut sugar) | Natural sweetness. Adjust to taste. |
| Spices (cinnamon, ginger, nutmeg, cloves, cardamom, black pepper) | You can use individual spices or a pumpkin pie spice + chai blend. |
| Vanilla extract | Rounds out sweet & spice flavors nicely. |
| Milk (coconut, cashew, or your favorite) + water | For creaminess and volume. Use creamy nondairy option for full texture. |
| Rooibos tea bag (chai rooibos or plain rooibos) | Gives tea base without caffeine. Or use black tea if you want caffeine. |
🔥 How to Make Pumpkin Chai Latte
- Warm pumpkin puree, maple syrup, and spices in a small saucepan over low heat until fragrant and slightly thickened.
- Whisk in vanilla, milk, and water; bring to a gentle simmer (do not boil).
- Add the rooibos tea bag, cover, and steep ~5 minutes. Remove tea bag & strain out cardamom pods.
- For frothy texture, use a milk frother, immersion blender, or pour into a high‑speed blender until frothy. Top with cinnamon or nutmeg if desired.
🔄 Variations & Serving Ideas
- Substitute maple syrup with date syrup or coconut sugar for different sweetness profiles.
- Use a pumpkin pie spice blend instead for speed.
- Swap out rooibos for black chai if you want some caffeine.
- Try almond milk if coconut/cashew aren’t your thing.
- Serve with whipped coconut cream or a sprinkle of extra spices for garnish.
❓ FAQ — Pumpkin Chai Latte
Q: Is this latte healthy?
Yes. It uses real pumpkin, natural sweeteners, nondairy milk, and is free from refined sugar, gluten, and dairy products.
Q: Can I make a caffeinated version?
Definitely — swap the rooibos tea for black chai or any spiced chai tea bag.
Q: How do I make it frothy without a fancy machine?
Use an immersion blender, frother, or even blend in a high‑speed blender. Even a whisk can help a bit.
✅ Final Thoughts
If you’re chasing that warm, pumpkin spice feeling without the caffeine jitters, this Pumpkin Chai Tea Latte hits the spot. It’s simple, seasonal, and comforting. Make a mug, curl up in a blanket, and enjoy fall in a cup.
More Fall Drinks:
Pumpkin Spice Chai Latte
Skip the sugary syrups and artificial flavors and make your own pumpkin chai latte filled with cozy fall flavors easily at home.
Ingredients
- 2 Tablespoons/30g pumpkin purée
- 1 ½ Tablespoons/22ml maple syrup
- ½ teaspoon pumpkin pie spice or ¼ teaspoon ground cinnamon, ⅛th teaspoon ground ginger, a pinch of ground cloves and a pinch of ground nutmeg.
- 2 cardamom pods, crushed open (use both seeds and pod)
- A pinch of freshly ground black pepper
- ½ teaspoon vanilla extract
- 1 cup/240ml light coconut milk (or milk of choice)
- ¼ cup/60ml filtered water
- 1 chai rooibos tea bag or 1 regular rooibos tea bag
Instructions
- Place the pumpkin purée, maple syrup and spices in a small saucepan and cook, stirring constantly over low heat until slightly thickened and the spices are fragrant (about 1-2 minutes).
- Whisk in vanilla, milk and water and bring just to a simmer while stirring often (do not boil).
- Add tea bag, cover and let steep for 5 minutes.
- Remove tea bag and strain mixture to remove cardamom pods.
- Pour mixture into blender and pulse until frothy or return to pan and use an immersion blender or milk frother instead.
- Pour into mug and top with a sprinkle of cinnamon, or nutmeg if desired. Serve warm.
Notes
VARIATIONS:
- Use coconut sugar or date syrup instead of maple syrup for the sweetener.
- Substitute a pumpkin pie spice blend for the individual spices.
- Use a chai rooibos tea bag.
- Use any milk you'd like, dairy-free or regular.
- Use regular black tea or chai tea for a caffeinated version.
Recipe can be doubled.
STORAGE:
Store in an airtight container in the fridge and re-heat to serve.
DIETARY INFO:
Gluten-Free, Grain-Free, Vegetarian, Vegan, Dairy-Free, Egg-Free, Nut-Free, Refined Sugar-Free
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Nutrition Information:
Yield:
1Serving Size:
1Amount Per Serving: Calories: 129Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 24mgCarbohydrates: 20gFiber: 2gSugar: 13gProtein: 1g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
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Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Ivana says
Thank you for this great recipe! Can you tell me, please, if you use canned coconut milk, or the regular one in a carton? Thank you in advance! 🙂
Sylvie says
I use canned but feel free to use coconut milk that comes in a carton if you prefer. Please note that the coconut milk in the carton is lower in fat than canned coconut milk and will produce a less rich but equally tasty result!
Lisa @ Wine & Glue says
This looks so delicious without being packed with all the calories of the original!
Emma says
This looks so, so good and soul-warming. I'm so ready for the fall and all the delicious spices and tastes that is associated with it, but we're have a full on Indian summer here in Denmark right now, which is quite unusual. Not that I'm not enjoying the good weather, but fall is probably my favorite season, so I'm pretty excited about it 🙂 As soon as the temperature drops a little, I must make this latte.
Love, Emma
Brenda @ a farmgirl's dabbles says
I love that this pumpkin drink is made with tea. Super lovely!
Laura |Petite Allergy Treats says
I can't just imagine relaxing with a cup of this! Love the idea of pumpkin tea instead of coffee!
Em says
Caffeine-free pumpkin spice drink - it's all I've ever asked for! Thanks for knowing just what a mama wants, Sylvie. And I love the styling in these pics. That throw! <3
Raia says
That looks so comforting and delicious! I love the addition of the hemp, too. I'm definitely going to be giving it a try.
Catherine says
Dear Sylvie, I am so ready for the fall and this latte only makes me more eager for the cooler season to arrive. Sounds so warm and comforting...I would love this in the evening with a classic movie. Beautiful photo too. xo, Catherine
Maria says
So cool using the rooibos tea!
allie says
I'd love to snuggle up in this gorgeous throw with your pumpkin latte. Sounds heavenly. We're just getting a drop in humidity around here and looking forward to the cool crisp nights of fall. You are getting me in the mood for sure!