Pumpkin Chai Latte - Immune Supporting DIY Recipe

If fall had a flavor, this would be it. Pumpkin, maple and warm chai spices come together in this cozy, caffeine-free latte - easy to make on the stove or in the slow cooker. It’s my go-to for crisp mornings and slow weekends and the best part is that it’s made with our Mindfully Made Slow Cook Chai blend - naturally free of caffeine but full of immune supporting herbs and a layered, spiced flavor.

Warm, creamy and gently spiced, this nourishing latte blends real pumpkin purée, coconut milk and our signature chai for a comforting cup that feels like fall in every sip. Whether you simmer it on the stove or let it steep low and slow, the result is a rich, aromatic blend perfect for chilly days.

Ingredients

(Makes about 3–4 servings)

  • 2 cups filtered water

  • 2 cups organic coconut milk (or milk of choice)

  • 4 rounded teaspoons Mindfully Made Slow Cook Chai dry blend

  • 4 tablespoons real pumpkin purée

  • 1 tablespoon pure maple syrup (adjust to taste)

  • ½ teaspoon vanilla extract

  • Dash of sea salt

Optional additions:

  • Dash each of ground ginger, nutmeg, and allspice

  • 1 cinnamon stick

Instructions

Option 1: Slow Cooker Method

  1. Brew the chai.
    Add the water, coconut milk, and Slow Cook Chai blend to a 4-cup slow cooker. Cover and cook on low overnight, until the mixture is fragrant and deeply spiced.

  2. Strain and press.
    Pour through a fine mesh strainer or cheesecloth, pressing gently to extract as much flavor as possible. Measure about 1 cup per serving.

  3. Finish the latte.
    Stir in the pumpkin purée, maple syrup, vanilla and salt. Add any optional spices or a cinnamon stick for extra warmth. Whisk until smooth.

  4. Serve and enjoy.
    Pour into your favorite mug and sip warm. Adjust sweetness or spice to taste.

Option 2: Stovetop Method

  1. Combine and heat.
    In a medium saucepan (one close in size to the total 4-cup liquid volume), add water, coconut milk, and the Slow Cook Chai blend.

  2. Simmer.
    Bring just to a low boil, then immediately reduce heat to a gentle simmer. Tilt the lid slightly to allow steam to escape and let the mixture simmer for about 60 minutes, stirring occasionally.

  3. Strain and finish.
    Strain and press the liquid through a fine mesh strainer. Portion 1 cup of the liquid and stir in the pumpkin purée, maple syrup, vanilla and salt. Store any remaining liquid in the refrigerator and use within 2 days.

  4. Serve and enjoy.

Add optional spices or a cinnamon stick if desired and warm briefly before serving. 

Notes

  • Make ahead: refrigerate any extra latte and gently rewarm on the stove, whisking to recombine.

  • For a lighter version: substitute half coconut milk with oat or almond milk.

  • For a stronger brew: increase chai blend by 1 teaspoon or extend simmering time slightly.

Inspiration

Inspired by Cookie and Kate’s Pumpkin Spice Chai Latte. This version is slow-infused with our Mindfully Made Slow Cook Chai and creamy coconut milk for a cozy, naturally spiced twist.