Forget waiting in line for a PSL that tastes like a candle. This chai hits harder: warm spice, creamy oatmilk, and a silky pumpkin foam that turns a basic latte into a full-on autumn power move. You’ll make it once and suddenly be “that person” who brings their own thermos to meetings.
Bonus: it’s dairy-free, refined-sugar-optional, and still tastes like a hug in a mug. Ready to flex your fall flavors without spending $7?
Table of Contents
Feeling foggy, stuck, or emotionally off?
- • Trouble focusing or feeling scattered
- • Low energy or emotional drive
- • Feeling disconnected or stuck
These tools can help you reset, refocus, and reconnect:
- 🔋 Mitolyn
- Cellular energy & mitochondrial support
- 🌙 SleepLean
- Restful sleep & metabolic balance
- 💧 ProstaVive
- Prostate comfort & urinary support
Why This Recipe Works
This recipe layers flavor like a pro: bold chai concentrate, creamy oatmilk, and a lightly sweet pumpkin foam that adds texture and aroma. The spices in chai—cardamom, cinnamon, ginger, and cloves—pair perfectly with pumpkin’s natural earthiness.
Oatmilk brings body and microfoam-friendly protein, so your latte feels barista-level without the dairy. Finally, the pumpkin foam sits on top and slowly blends in, giving each sip a tiny upgrade. That’s not a drink; that’s an experience.
What Goes Into This Recipe – Ingredients
- Strong chai concentrate (homemade or store-bought): 1/2 cup
- Unsweetened oatmilk: 1 cup (barista blend preferred for better foam)
- Pumpkin puree (not pumpkin pie mix): 2 tablespoons
- Maple syrup or agave: 1–2 tablespoons, to taste
- Vanilla extract: 1/2 teaspoon
- Pumpkin pie spice: 1/2 teaspoon (plus more for dusting)
- Ground cinnamon: 1/4 teaspoon (optional for extra warmth)
- Pinch of salt (brings flavors alive)
- Ice (optional for iced version)
Optional Homemade Chai Concentrate
- Black tea (loose or bags): 3 tablespoons or 4 bags
- Whole spices: 6 cardamom pods, 6 cloves, 6 black peppercorns, 1 star anise
- Cinnamon stick: 1
- Fresh ginger: 1-inch knob, sliced
- Water: 2 cups
- Sweetener: 1–2 tablespoons maple syrup (optional)
Step-by-Step Instructions
- Brew or grab your chai concentrate. If using store-bought, choose one labeled “unsweetened” to control sweetness.
If homemade, simmer the spices and water for 10 minutes, add tea, steep 5 minutes, strain, sweeten lightly if desired, and cool.
- Warm the oatmilk. In a small pot, heat 1 cup oatmilk over medium heat until steaming. Don’t boil—oatmilk can split if you go nuclear.
- Make the pumpkin foam. In a separate cup, whisk 2 tablespoons pumpkin puree with 2–3 tablespoons warm oatmilk, 1 tablespoon maple syrup, vanilla, pumpkin pie spice, a pinch of cinnamon, and a tiny pinch of salt. Use a handheld frother for 15–20 seconds until light and silky.
No frother? Shake in a sealed jar like you mean it.
- Assemble the latte (hot). Pour 1/2 cup hot chai concentrate into a mug. Add the rest of the warm oatmilk, sweeten to taste, and stir.
- Crown with the pumpkin foam. Spoon the foam over the latte, allowing a little to drip in.
Dust with pumpkin pie spice. Admire your work like it’s latte art (because it kind of is).
- For an iced version: Fill a glass with ice. Add 1/2 cup chilled chai concentrate and 3/4 cup cold oatmilk.
Sweeten, stir, then top with cold pumpkin foam (use cold oatmilk while frothing).
- Adjust sweetness and spice. Taste and tweak. Want more depth? Add a dash more cinnamon or a few drops of vanilla.
Want café-level sweetness? Another teaspoon of maple will do it.
Storage Tips
- Chai concentrate: Refrigerate in a sealed jar up to 5 days. It actually gets better on day two.
- Pumpkin foam: Best fresh.
If you must, refrigerate up to 24 hours and re-froth. It may separate slightly, NBD—just whisk.
- Pumpkin puree: Store leftover puree in an airtight container up to 7 days, or freeze in tablespoon portions for future lattes.
- Oatmilk: Keep chilled and shake before using—sediment can settle.
Benefits of This Recipe
- Dairy-free and vegan with zero compromise on creaminess.
- Lower sugar than most café versions; sweeten to your exact vibe.
- Real pumpkin adds fiber, beta-carotene, and that seasonal glow-up.
- Anti-inflammatory spices like ginger and cinnamon support digestion and warmth.
- Budget-friendly: Costs a fraction of the coffee shop and makes multiple servings.
- Customizable: Hot or iced, stronger or lighter, extra foam or minimal—your rules.
Don’t Make These Errors
- Overheating oatmilk. Boiling kills texture and can curdle the foam. Steam-level heat only.
- Using pumpkin pie mix. It’s pre-sweetened and spiced; you’ll lose control over flavor.
Puree only.
- Skipping the salt. One tiny pinch wakes up sweetness and spice. It’s a chef’s trick, not optional IMO.
- Weak chai. Watered-down concentrate = sad latte. Brew strong or reduce store-bought with a quick simmer.
- Wrong oatmilk. Some oatmilks don’t foam.
Choose barista-style or a brand known for frothing.
Alternatives
- Milk swaps: Almond milk for lighter, coconut milk for richer, soy milk for best foam after oatmilk.
- Sweetener swaps: Coconut sugar, date syrup, or brown sugar for caramel vibes; zero-cal sweetener if you prefer.
- Spice swaps: No pumpkin spice? Use cinnamon + ginger + nutmeg + clove in a 4:2:1:1 ratio.
- Caffeine-free: Use rooibos chai or decaf black tea to keep the ritual without the buzz.
- Protein boost: Blend 1 tablespoon unflavored or vanilla vegan protein into the oatmilk before heating. Froth after.
- Extra luxe: Add 1 teaspoon cashew butter to the pumpkin foam and froth—creamy magic.
FAQ
Can I make this without a frother?
Yes.
Use a tightly sealed jar and shake 30–45 seconds, or whisk vigorously. It won’t be microfoam-level but still silky and delicious.
Does canned pumpkin taste raw in drinks?
Not if you balance it with spice, vanilla, and a touch of sweetness. If you’re sensitive to the earthy note, briefly warm the pumpkin puree before frothing to mellow it.
Is this recipe gluten-free?
Oats are naturally gluten-free, but cross-contamination can occur.
☕ Transform Your Coffee Into a Wellness Ritual
Smarter caffeine habits, mindful routines, and fat-burning brew strategies.
🌞 Morning Routine — Burn More Fat
🧪 Science Behind Your Sip — Does Coffee Help?
Choose a certified gluten-free oatmilk if needed.
How strong should the chai be?
Aim for robust: think 2x normal tea strength. If sipping the concentrate straight feels intense, you’re on the right track—it’s designed to be diluted with milk.
Can I batch-prep this for the week?
Prep the chai concentrate and store it in the fridge. Mix fresh milk and foam when serving.
If batching foam, keep components separate and froth to order.
What if my oatmilk curdles?
The usual culprits are overheating or acidic concentrates. Gently heat milk, let the chai cool slightly before mixing, and use a barista blend. A quick strain can rescue texture.
How do I make it extra strong without bitterness?
Reduce the chai on a low simmer for 5 minutes to concentrate flavor, or add an extra tea bag while steeping but keep steep time under 5 minutes to avoid harsh tannins.
Can I serve this to kids?
Absolutely—use decaf or rooibos chai and reduce sweetener.
It’s cozy and fun, minus the caffeine jitters.
Wrapping Up
The Vegan Oatmilk Fall Chai Latte with Pumpkin Foam is your at-home barista moment: creamy, spicy, and just sweet enough to feel festive without the sugar crash. You get café-level foam, real pumpkin, and a flavor profile that evolves sip by sip. Keep a jar of chai in the fridge, stash pumpkin puree in the freezer, and you’re always 5 minutes from a cup of fall that actually tastes like real ingredients.
Cozy season, conquered.
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.