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Autumn Spiced Pumpkin Chai Latte

By • Updated September 2026
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This Autumn Spiced Pumpkin Chai Latte is everything a September morning should taste like: velvety pumpkin purée folded into warming chai spices, topped with frothy oat milk that's been heated and textured to perfection in a milk frother jug. It's the kind of drink that makes you want to pull on a jumper, even if it's still mild outside—a gentle nudge into autumn proper.

The secret to getting café-quality foam at home is a good milk frother jug with an integrated heater. It does the work for you—heating oat milk to the ideal temperature while aerating it into silky microfoam—so you can focus on stirring together the spiced chai base. This recipe uses a simple homemade pumpkin purée (or tinned works brilliantly), loose-leaf chai spices, and a touch of maple syrup. Perfect for darker mornings or an indulgent autumn gathering.

Autumn Spiced Pumpkin Chai Latte
Prep Time8 mins
Cook Time7 mins
Servings2 large lattes
DifficultyEasy

Ingredients

  • 250 ml Oat Milk (barista-style for best foam)
  • 200 ml water
  • 2 tbsp Pumpkin Purée (homemade or tinned)
  • 2 tsp Loose-leaf Black Tea (Assam or a robust breakfast blend)
  • 1 tsp Chai Spice Mix ([[whole-spice-vs-crushed-chai|crushed cinnamon, cardamom, ginger, cloves]])
  • 2 tbsp Maple Syrup (or golden syrup, to taste)
  • ¼ tsp Vanilla Extract
  • Pinch of Sea Salt
  • Ground cinnamon or grated nutmeg, to garnish
Nutrition per serving:
Calories: 165
Fat: 4g
Sugar: 14g
Protein: 3g

Instructions

1
Brew the Chai Base: In a small saucepan, bring 200 ml water to a gentle boil. Add the loose-leaf black tea and chai spice mix, then reduce heat and simmer for 3–4 minutes. Stir in the pumpkin purée, maple syrup, vanilla, and a pinch of salt. Simmer for another 2 minutes, whisking to combine, then strain through a fine sieve into a jug.
2
Froth the Oat Milk: Pour 250 ml oat milk into your milk frother jug and set it to the hot-foam programme. The integrated heater will warm the milk to around 60–65°C while aerating it into silky microfoam—this takes about 2 minutes and gives you barista-quality texture without the fuss.
3
Divide & Pour: Divide the strained chai base between two warmed mugs (about 100 ml each). Gently pour the frothed oat milk over the top, holding back the foam with a spoon, then spoon the remaining foam on top.
4
Garnish & Serve: Dust with a pinch of ground cinnamon or freshly grated nutmeg. Serve immediately while the foam is still airy and the spices are singing—perfect for a crisp September morning.

🫖 Equipment You'll Need

A milk frother jug with an integrated heater is the game-changer for this recipe. It heats oat milk to the perfect temperature—hot enough to meld with the spiced chai base, but gentle enough not to split or scald—while simultaneously creating velvety microfoam that sits beautifully on top. Unlike stovetop methods or hand-held frothers, an all-in-one jug gives you consistent, café-quality results every time, with no stirring or guesswork required.

See our milk frother jug picks →

Expert Tip: Pumpkin Purée Texture

If your tinned pumpkin purée is very thick or fibrous, whisk it with a tablespoon of the hot chai base before adding it to the pan. This loosens the purée and prevents lumps, giving you a silky, uniform latte every time.

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