Pumpkin Chai Tea Latte (Dairy-free & Paleo)

Pumpkin Chai Latte made with cococonut milk!

Chai adds sweet and spicy flavors to a creamy pumpkin “latte”, making this drink a decadent treat perfect for fall.  The pumpkin and chai spices shine through delightfully – kind of like a pumpkin pie in liquid form. Topped with whipped cream, and you won’t miss drinking a fancy coffee shop drink at all. In fact, I prefer my own. (Shhhh…don’t tell, I actually tried a dairy-free version of a pumpkin spice latte at a coffee shop this week. I liked my Paleo Pumpkin Spice Latte much better!). Instead of a sugar-high, your body will nourished by this drink’s real food ingredients!

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I got the idea for this recipe when I was having a cup of chai. I realized how the spices in chai would go perfectly with pumpkin and then I remembered a “tea latte” a friend had shared on Instagram. And Ta-Da! This beverage was born.

When I was experimenting with it, my dad came over and I gave him a cup to try. The flavors of the chai and pumpkin came through so much that he didn’t even know that the dollops of coconut whipped cream on top were dairy-free!

A few words about ingredients and dairy-free milk to use.

First, I used this organic fair trade tea, but you can use whatever your favorite is. (Why not use a rooibos chai for a caffeine-free version?). Here is the version of coconut whipped cream I used in these pictures.

Pumpkin Chai Latte made with coconut milk and paleo-friendly!

And then what milk to use? Obviously, if you weren’t dairy-free,  you are free to use milk (I’d suggest whole milk). But when you can’t have dairy, you have a lot of options. Two of my favorites are coconut milk and almond milk. I made this recipe both with canned coconut and with homemade coconut made from coconut flakes. Canned coconut milk is very convenient, but the problem with it (besides being more processed) is that if you don’t water it down, it is very rich, but if you do, it can taste a little watered down (in my opinion). So I ended up using this recipe for coconut milk. I actually used a ratio of 2 cups of coconut flakes to two cups of boiling water (and then just added enough water to equal two cups after straining) for a very rich coconut cream. Let me tell you, I was so full after having this at mid-morning, I had to wait 2 or 3 extra hours for my lunch that day! Not that it tasted too rich while drinking it, but it just satisfied me so well I kind of forget to eat lunch for hours! I was also surprised that my homemade version (as well as the canned) did froth up fairly well.

Speaking of frothing non-dairy milks, I just have an inexpensive IKEA frother . I’ve often been tempted to put one of these automatic frothers on my Christmas wish list (either this one or this one), as I’ve seen them demonstrated and with regular milk, they produce AMAZING results (and simplify the at home process too). But I have been unsure of the results with homemade dairy-free milks. Any one ever tried before? I’ve love to hear about it! (Oh, and there are manual ones like this one too).

Now onto the recipe!

Pumpkin Chai Tea Latte. Chai spices complement pumpkin perfectly!

Pumpkin Chai Tea Latte (Dairy-free & Paleo)
 
Author:
Recipe type: Beverage
Serves: 2
 
A delicious treat for a cold day. I used stevia to sweeten mine, but pure maple syrup or honey would be delightful too.
Ingredients
  • 3 teabags chai tea
  • ¾ cup of hot water
  • ¼ cup pumpkin puree
  • 2 cups of milk of choice (I used full fat coconut milk thinned down, and homemade coconut milk
  • 1 teaspoon vanilla extract (gluten-free, if needed)
  • 20-25 drops of liquid stevia or maple syrup or honey (start with ¼ cup and sweeten to taste)
  • Coconut whipped cream and cinnamon to top
Instructions
  1. In hot water, brew the tea bags for 6 minutes. Squeeze the tea bags,when removing, between two spoons to get the full flavor from the tea.
  2. Blend tea with the pumpkin puree ( you have to either whisk really well, or blend in a blender. I blended mine to make sure it was truly lump free). Divide between two cups.
  3. In a small saucepan, add milk of choice, vanilla extract, and and sweetener of choice. If using maple syrup or honey, this is the time to sweeten to taste. Heat until almost boiling, froth (if desired) and split between the two mugs.
  4. Top with whipped cream and cinnamon and serve.

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I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

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Comments

  1. Heidi says

    I just searched your site for a recipe like this in the last week or two. I love your pumpkin pie latte, but I want a caffeine free drink. I was so excited to see this! I just made it with 1 cup of water, 2 pumpkin spice rooibos tea bags, and 3/4 cup coconut milk for one hearty serving. So, so yummy. Thanks!

  2. Kelli says

    We love our Aeroccino frother. It’s reliable although I’ve not tried it with coconut milk. It froths almond milk but not the aseptically packaged ones.
    I tried your pumpkin spice latte recipe in bulk and love it! I froze it in ice cube trays and melt 2 cubes into hot coffee. (I used 5 cups butternut squash to make the mix, and need to make more next week to get me through the fall!) thank you for the great idea!

  3. Linda Sichenze says

    The perfect frother is out there. Made by Breville. The Milk Cafe Milk Frother. I think that’s the name. Costs around $150. Variable temperature control up to 190 degrees makes for a hot latte, but it can also be used with no heat. Two different whipping wheels allow the right amount of frother. Separate metal frothing cup goes into the DW with no discernible wear. If I am manually frothing I’ve loved Bodum frothers for years,but the new Breville is unbelievably perfect.

  4. Heather says

    Just tried this for the first time, and it was SO SO good! Especially considering this was a first “treat” on GAPS Intro. Thank you Kimi!!

  5. says

    It is said that in Indian folklore if you eat three leaves
    of frsh Holy Basil that you will prevent any diseases.
    Cup oof Green Tea has as much potency as a cup of blueberries, a best
    source of anti-oxidants and as much vitamin C as
    a lemon. Quality tea, served either hot or iced, is a wonderful discriminator for any restaurant, tea room or hotel.

  6. says

    I tried this recipe, but it was a big disappointment. I followed the recipe perfectly, but it tasted like my face looks. BAD. Thanks mags for trying this recipe, but no. My sons didn’t like it either.♥♥☺☻

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