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Cozy Pumpkin Chai Latte with Steamed Oat Milk: Easy Recipe

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A warm, spiced pumpkin chai latte made with steamed oat milk, chai tea, and pumpkin puree. This easy 10-minute recipe is perfect for cozy fall mornings and is naturally dairy-free and vegan-friendly.

Ingredients

Scale
  • 1 ½ cups unsweetened oat milk (Oatly Barista Edition or Califia Farms Barista Blend recommended)
  • 2 chai tea bags (Tazo Chai or Oregon Chai)
  • 2 tablespoons pumpkin puree (100% pumpkin, not pie filling)
  • 1 to 2 tablespoons maple syrup (Grade A dark amber preferred)
  • ½ teaspoon pure vanilla extract
  • ½ teaspoon pumpkin pie spice
  • ¼ teaspoon cinnamon (Ceylon or Cassia)
  • Pinch of salt
  • Optional garnish: coconut whipped cream or regular whipped cream, cinnamon, maple syrup

Instructions

  1. Pour the oat milk into a small saucepan and set over medium-low heat. Add the two chai tea bags, letting them hang over the edge. Heat gently for 4 to 5 minutes, stirring occasionally, until hot but not boiling (steam rises but no bubbles).
  2. Remove the tea bags, letting them drip into the pot. Do not squeeze them.
  3. Whisk in the pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, cinnamon, and salt. Whisk vigorously for about 30 seconds until the pumpkin is completely dissolved and the mixture is smooth and deep orange-brown.
  4. Continue heating over medium-low heat for another 2 to 3 minutes, whisking occasionally. Do not let it boil.
  5. Remove from heat. Froth the milk using a handheld frother for 20 to 30 seconds until thick and foamy. Alternatively, use a French press (pump plunger 30 seconds) or a mason jar (shake 30 seconds, then microwave 15 seconds).
  6. Pour the frothed latte into a 12-ounce mug. If desired, hold back some foam with a spoon and spoon it on top.
  7. Garnish with a sprinkle of cinnamon, whipped cream (if using), and a drizzle of maple syrup. Serve immediately.

Notes

Use room temperature oat milk to prevent scorching. Keep heat on medium-low; oat milk separates if boiled. Start with 1 tablespoon maple syrup and adjust to taste. Froth after heating for best foam. Don’t skip the salt—it brightens flavors. For make-ahead, prepare chai concentrate (steep 4 chai bags in 1 cup hot oat milk, whisk in pumpkin, maple syrup, vanilla, and spices) and refrigerate up to 3 days. To reheat, warm ½ cup concentrate with ½ cup fresh oat milk, then froth.

Nutrition

Keywords: pumpkin chai latte, oat milk latte, fall drink, vegan latte, dairy-free latte, pumpkin spice, chai tea latte, cozy drink

Find it online: https://platebelle.com/cozy-pumpkin-chai-latte-with-steamed-oat-milk-easy-recipe/