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Homemade Copycat Starbucks Pumpkin Chai Latte

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This homemade copycat Starbucks pumpkin chai latte is warm, spiced, creamy, and just sweet enough—everything you want from a seasonal latte without the drive-thru wait or the price tag. It’s the perfect cozy drink for crisp autumn days.

Ingredients

Scale
  • 2 tablespoons pumpkin puree (100% pure, not pumpkin pie filling)
  • 1 tablespoon maple syrup (pure maple syrup)
  • 1/2 teaspoon pumpkin pie spice (or homemade blend: 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp cloves)
  • Pinch of salt
  • 1 cup (240 ml) milk of choice (whole milk, oat milk, or almond milk)
  • 1/2 cup (120 ml) chai tea concentrate (Tazo or Oregon Chai, or 2 chai tea bags steeped in 1/2 cup boiling water)
  • 1 teaspoon vanilla extract
  • Whipped cream (optional, for topping)
  • Extra pumpkin pie spice or cinnamon (for dusting)

Instructions

  1. Make the Pumpkin Base: In a small saucepan, whisk together 2 tablespoons pumpkin puree, 1 tablespoon maple syrup, 1/2 teaspoon pumpkin pie spice, and a pinch of salt. Cook over medium-low heat for about 1 minute, stirring constantly, until fragrant and slightly thickened.
  2. Add the Milk: Pour in 1 cup (240 ml) of your chosen milk. Whisk continuously until the pumpkin mixture is fully incorporated into the milk, creating a smooth, pale orange liquid. Heat for 2-3 minutes until steaming, but do not let it boil.
  3. Brew the Chai: While the milk heats, prepare your chai concentrate. If using concentrate, measure 1/2 cup (120 ml). If using tea bags, steep 2 chai bags in 1/2 cup of boiling water for 5 minutes. Remove the bags and squeeze out the liquid.
  4. Combine Everything: Pour the hot chai concentrate into a warmed mug. Then pour the pumpkin milk mixture over it. Stir gently to combine.
  5. Froth the Top: Use a milk frother on the top inch of the latte for about 15 seconds. Alternatively, whisk vigorously or transfer to a jar, seal, and shake for 30 seconds to create foam.
  6. Finish and Serve: Top with whipped cream if desired, then dust with a pinch of pumpkin pie spice or cinnamon. Serve immediately.

Notes

Don’t skip blooming the spices—heating the pumpkin puree with spices and maple syrup before adding milk is key for deep flavor. Heat milk to around 150°F (65°C); do not boil. Adjust sweetness to taste. The pumpkin base (without milk) can be stored in the fridge for up to 5 days. For a dairy-free version, use oat milk or full-fat coconut milk.

Nutrition

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

Find it online: https://lumalunch.com/homemade-copycat-starbucks-pumpkin-chai-latte/