Pumpkin Chai Recipe – Spiced Indian Tea with Pumpkin & Cinnamon

Last Updated on 4 months by Neha Deshmukh

Pumpkin Chai Recipe – Spiced Indian Tea with Pumpkin & Cinnamon

Hello friends! If you’re anything like me, you’re always on the lookout for cozy, comforting drinks. And this Pumpkin Chai? It’s seriously next-level comfort in a mug. I first made this during a particularly chilly monsoon season, craving something warm and spiced, and it’s been a fall (and winter!) staple ever since. It’s the perfect blend of traditional Indian chai and the warm, inviting flavors of pumpkin pie. Let’s get brewing!

Why You’ll Love This Recipe

This Pumpkin Chai isn’t just a drink; it’s an experience. It’s warm, fragrant, and subtly sweet – everything you want in a comforting beverage. It’s a beautiful fusion of flavors, taking the classic Indian chai and giving it a seasonal twist. Plus, it’s surprisingly easy to make! If you love chai and you love pumpkin spice, trust me, you need this in your life.

Ingredients

Here’s what you’ll need to create this magical brew:

• ?? teaspoon pumpkin puree
• ?? teaspoon pumpkin pie spice
• ?? teaspoon cinnamon powder
• 1 cup water (240ml)
• ?? cup milk (240ml) – see notes below for options!
• ?? teaspoon vanilla extract
• 2 chai tea bags
• 2 teaspoons sugar (or to taste)
• Nutmeg powder (to garnish)
• Whipped topping (optional)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Pumpkin Puree: Quality matters here! Look for 100% pumpkin puree, not pumpkin pie filling. The filling has added sugar and spices we don’t need. About 75-80 grams is perfect.
• Chai Tea Blend: I love using a robust Assam chai blend for this, as it stands up well to the pumpkin and spices. But feel free to experiment with your favorite! Darjeeling or Nilgiri chai also work beautifully.
• Milk Options: This is where you can really customize! I traditionally use full-fat milk for a richer chai, but any milk works. Almond milk, oat milk, or soy milk are fantastic plant-based alternatives. They each lend a slightly different flavor, so have fun experimenting!

Step-By-Step Instructions

Alright, let’s make some chai! It’s super simple, I promise.

1. First, in a saucepan over medium heat, combine the pumpkin puree, pumpkin pie spice, and cinnamon powder. Cook for about 2 minutes, stirring constantly. This really helps bloom the spices and deepen the flavor.
2. Now, pour in the water, milk, and vanilla extract. Give it a good stir to combine everything.
3. Add the chai tea bags and sugar. Bring the mixture to a gentle boil, stirring occasionally. You don’t want a rolling boil, just a nice simmer.
4. Once it’s simmering, remove the saucepan from the heat and let it sit for a few minutes to allow the chai to steep.
5. Finally, strain the chai into your favorite mug using a fine-mesh strainer. This removes the tea bags and any little bits of spice.
6. Top with a dollop of whipped cream (if you’re feeling fancy!) and a sprinkle of nutmeg powder.

Expert Tips

Here are a few things I’ve learned along the way:

• Don’t skip the step of cooking the pumpkin puree and spices! It makes a huge difference in the flavor.
• Adjust the sugar to your liking. I like mine slightly sweet, but you can add more or less depending on your preference.
• For a stronger chai flavor, let the tea bags steep for a longer time.

Variations

Want to make this chai your own? Here are a few ideas:

• Vegan Adaptation: Simply use your favorite plant-based milk and skip the whipped cream, or use a vegan whipped topping.
• Spice Level Adjustment: If you like a little more heat, add a pinch of ground ginger or cardamom. My friend, Priya, loves adding a tiny dash of cayenne pepper!
• Sweetness Control: Use honey or maple syrup instead of sugar for a different flavor profile. Or, try a sugar substitute.
• Festival Adaptations: During Diwali, I sometimes add a few strands of saffron for a touch of luxury. For Holi, a sprinkle of edible rose petals makes it extra festive!

Serving Suggestions

This Pumpkin Chai is wonderful on its own, but it also pairs beautifully with:

• Warm, spiced cookies
• A slice of pumpkin pie (of course!)
• A cozy blanket and a good book

Storage Instructions

While this chai is best enjoyed fresh, you can store leftovers in the refrigerator for up to 24 hours. Just reheat gently on the stovetop or in the microwave. The flavor might mellow slightly, but it will still be delicious!

FAQs

Let’s answer some common questions:

• Is this chai best served hot or cold? Definitely hot for maximum coziness! But, it’s also surprisingly refreshing iced. Just brew it as usual, let it cool, and pour over ice.
• Can I use homemade pumpkin puree? Absolutely! Homemade pumpkin puree will give it an even more vibrant flavor.
• What type of chai tea bags work best in this recipe? A robust Assam chai is my go-to, but feel free to experiment with your favorites.
• How can I adjust the sweetness of the chai? Start with 2 teaspoons of sugar and add more to taste. Honey or maple syrup are also great options.
• Can this chai be made ahead of time? You can brew the chai ahead of time and store it in the refrigerator, but it’s best to add the whipped cream and nutmeg just before serving.

Enjoy your Pumpkin Chai! I hope it brings a little warmth and joy to your day. Let me know in the comments if you try it and what you think!