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Pumpkin Chai Latte

Prep Time: 5-10 minutes             Makes: 2 servings


  • 2 cups unsweetened almond milk (or non-dairy milk of choice)
  • 1/3 cup pumpkin puree (unsweetened)
  • 2 teaspoons chai spice blend*
  • 2 teaspoons vanilla
  • 2 teaspoons honey (raw, local is best)
  • 2 black tea bags (regular or decaf)


  1. Combine milk, pumpkin, chai spices, vanilla, and honey in a small saucepan. Bring to a boil over medium/low heat, stirring frequently. Remove from heat once mixture starts to boil.
  2. Add tea bags and steep for 3-5 minutes. Remove tea bags and strain. Whisk to make latte frothy. Pour into mugs. Top with a few sprinkles of cinnamon.

*Chai Spice Blend

2 tsp. ground cardamon, 2 tsp. ground allspice, 2 tsp. ground nutmeg, 4 tsp. cinnamon, 2 tsp. ground cloves, 6 tsp. ground ginger. Makes 6 tablespoons.

IBD-AID Phases I, II, and III (as tolerated).




Recipe and Image Credit: Rene Maserati