Dirty Pumpkin Spice Chai Latte Recipe

We believe that fall is more than just a season—it’s an emotion. The best way to embrace that warm, comforting essence is with a cup of our Pumpkin Spice Chai Tea. Whether you prefer it hot or iced, we have a recipe that suits you, even if the temperature outside is still soaring above 100 degrees. Trust us, this will quickly become your favorite way to greet autumn.

Our Pumpkin Spice Chai features a harmonious blend that begins with rich, full-leaf Assam black tea. We’ve infused it with the delightful warmth of cinnamon, ginger, green cardamom pods, allspice, and cloves, rounding it off with just the right hint of pumpkin flavor. The outcome? A pumpkin tea that is robust, flavorful, and incredibly satisfying.

Whether you enjoy it steeped traditionally or transformed into a scrumptious latte, this tea is like a warm embrace in a cup. Now that your taste buds are tingling, let’s get to brewing!

Dirty Pumpkin Spice Chai Latte

What You’ll Need:

1 cup water
2 teaspoons of Pumpkin Spice Chai tea leaves
1 shot of espresso
1 cup half and half (or plant based milk)
1 tablespoon brown sugar or coconut sugar
1/4 teaspoon pumpkin pie spice
Optional: whipped cream and a dash of cinnamon and nutmeg for garnish

How to Make It:

Brew the Tea:
- Boil 1 cup of water, add the Pumpkin Spice Chai tea leaves to infuser or French press, and let it steep for 5 minutes in hot water. Strain the tea into a large mug.
Brew Your Espresso:
- Prepare a fresh shot of espresso and pour it into the mug containing your chai tea.
Heat and Sweeten:
- In a small pot, combine the half and half, brown sugar, and pumpkin pie spice. Warm over medium heat, stirring until everything is hot and well blended.
Froth and Pour:
- Froth the warm half and half, then pour it over the chai tea and espresso mixture. Top with whipped cream and a sprinkle of cinnamon and nutmeg for a delightful finish.