Homemade Pumpkin Chai Tea Latte Recipe With Milo's Tea

This post is sponsored by Milo’s Tea.

This year I discovered the yummyness of a pumpkin chai tea latte at my local chain coffee shop... For those of you that might not be coffee drinkers, this is the perfect non-coffee alternative to a pumpkin spice latte. It gives you all the Fall/Winter, cozy feelings without the strong taste of coffee. Since I didn't want to spend $5 every time I had a craving for a pumpkin chai I decided to try to recreate it at home... If you are from the south, then you know all about Milo's Tea. We love and drink it when we are visiting the south. So, we were totally shocked and surprised when we saw that Milo's is now available at our local grocery store in the Cincinnati area! Turns out, you can
find Milo’s in many cities nationwide! Their product is located in the refrigerated
juice section of your local supermarket, use their product locator to find a retailer near
you.  I decided to use Milo's Tea to try to create the perfect at home pumpkin chai tea latte. It was a success, and I think I like it even better than the fancy coffee shop version... So, I thought I would share it with all my friends! This would be the perfect addition to your Thanksgiving dessert menu.

Milo’s award-winning tea is made with all natural ingredients and is the ideal
beverage for holiday meals. Their products are available sweetened with pure cane
sugar, no calorie sweetened with sucralose, or unsweet.
Chai Tea

2 cups unsweetened Milo's Tea
2 whole cloves
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cardamom
1/2 tsp ground nutmeg
1/2 tsp ground allspice
2 TB pure maple syrup


1/2 cup chai tea recipe above
3/4 cup whole milk
1 TBSP pumpkin puree
1-2 TB pure maple syrup (according to how sweet you like it)
pinch ground cinnamon


  1. For the chai tea: In a medium-sized saucepan, bring the Milo's Tea and spices to a boil. Whisk the spices into the tea completely as it heats. Once the water reaches a boil, turn off the heat and allow the spices to steep in the water for 5 minutes. After 5 minutes, turn the heat back on and add the maple syrup. Return to a slight boil (the goal is a hot liquid for steeping). Once boiling, turn off the heat. Allow tea to steep in the spices for another 5 minutes. You can heat your latte mixture during this time. Pour the tea through a fine mesh strainer (a fine mesh strainer or cheesecloth is very important. Coffee filters will not work.) Reserve 1/2 cup of chai tea for the latte. Store the rest of the chai tea in the fridge up to two weeks for freshness.
  2. For the latte: In a medium-size saucepan, bring the milk, pumpkin puree, maple syrup, and pinch of cinnamon to a slight boil (the sides of the milk will begin to bubble), Make sure you keep it on medium heat so the milk will not curdle... stirring often. Once the sides of the milk begin to bubble, remove the pan from heat immediately. I used a whisk to blend the milk and make it frothy as it heated. 
  3. Pour 1/2 cup of chai tea in a mug or glass. Slowly add the warm, frothy pumpkin milk to the tea. I topped it with some whipped cream and sprinkled the top with an extra pinch of cinnamon.
  4. Serve warm.

Recipe Notes

Shake and strain the extra chai tea after refrigeration as some leftover spices can settle at the bottom of the jar.
To make this recipe dairy-free, use canned coconut milk (shake first before opening) instead of whole milk.