If you’re searching for a refreshing twist on your autumn favorites, the Iced Pumpkin Spice Chai Latte Recipe is exactly what you need. This vibrant blend balances warming spices, velvety pumpkin sweetness, and bold black tea, all served chilled, making it an irresistible treat that brightens every sip. Whether you’re hosting a cozy gathering or just craving a comforting beverage on a warm day, this recipe brings together the best of pumpkin and chai magic in an easy-to-make iced delight.
Ingredients You’ll Need
Gathering simple but essential ingredients sets you up for success with this recipe. Each contributes a key element—whether it’s the fragrant spices, creamy textures, or that unmistakable pumpkin flavor that makes this drink truly special.
- Loose leaf black tea (1/2 cup / 25 g): Provides the strong, robust base essential for chai’s deep flavor.
- Cardamom pods, crushed (10): Adds a bright, citrusy spice to the chai blend.
- Ground ginger (1/2 tsp): Brings warmth and a little zing to the mix.
- Kosher salt (1/4 tsp + 1/4 tsp): Enhances and balances all the sweet and spicy notes.
- Water (4 cups + 1 cup): Acts as the essential liquid base for both the chai concentrate and the pumpkin syrup.
- Coconut sugar (1/4 cup + 1 cup): Natural sweetener that complements pumpkin’s earthiness without overpowering.
- Pumpkin puree (1 cup / 240 g): The star ingredient delivering that rich, fall-inspired flavor and creamy texture.
- Pumpkin spice (1 tbsp): A classic blend that ties the whole recipe together with cinnamon, nutmeg, cloves, and more.
- Vanilla bean paste (1 tsp): Adds a luscious sweet depth and aroma without diluting the flavor.
- Creamy milk (1/2 cup / 120 g): Gives the latte its silky, smooth finish.
- Pumpkin spice syrup (2 tbsp / 25 g): Concentrated sweetness and spice to elevate the final drink.
How to Make Iced Pumpkin Spice Chai Latte Recipe
Step 1: Make The Chai Concentrate
Start by combining loose leaf black tea, crushed cardamom pods, ground ginger, kosher salt, and water in a pot. Bring the mixture to a rolling boil over medium-high heat, then turn off the heat and let it steep for about 7 minutes. This steeping unlocks all the fragrant spices and robust tea notes needed for the perfect chai flavor.
Step 2: Sweeten and Strain the Chai
Pour coconut sugar into a large jar, then strain the hot tea concentrate through a fine mesh sieve into the jar. Stir until the sugar has dissolved completely. This step requires a little tasting and adjusting—just remember that the flavors intensify and sweetness becomes more apparent once cooled. Refrigerate the concentrate overnight to let the flavors meld beautifully.
Step 3: Prepare the Pumpkin Spice Syrup
In a saucepan, combine water, coconut sugar, pumpkin puree, and kosher salt. Bring everything to a boil, then reduce heat to medium and let the mixture simmer for 6 to 8 minutes until it thickens and reduces by half. This syrup forms the luscious, sweet pumpkin base for your latte.
Step 4: Spice and Finish the Syrup
Remove your syrup from heat and stir in pumpkin spice and vanilla bean paste. Adding vanilla at the end preserves its intense flavor without weakening it during the simmer. After mixing well, strain the syrup through a fine sieve into a jar and refrigerate until ready to use.
Step 5: Assemble Your Iced Pumpkin Spice Chai Latte
Fill a glass halfway with ice. Pour in 1/2 cup of the chai concentrate, followed by 1/2 cup of creamy milk and 2 tablespoons of pumpkin spice syrup. Stir gently to blend all those cozy flavors together. Now you have a beautifully balanced, chilled latte that’s perfect for sipping any time.
How to Serve Iced Pumpkin Spice Chai Latte Recipe
Garnishes
To add a festive touch, top your latte with a sprinkle of cinnamon or nutmeg. For an extra special treat, whip up some pumpkin cold foam by frothing creamer with pumpkin spice syrup and pour it generously over the top. This frothy layer adds airy creaminess and elevates the experience.
Side Dishes
The creamy, spicy notes of this latte pair perfectly with buttery, flaky pastries like pumpkin scones or cinnamon swirl muffins. If you prefer something lighter, classic ginger snaps or a simple biscotti also complement the drink’s complex flavors beautifully.
Creative Ways to Present
Serve your Iced Pumpkin Spice Chai Latte Recipe in clear glass cups to show off the gorgeous layers and specks of spice. Consider layering the pumpkin syrup on the bottom, chai concentrate next, and milk at the top for a pretty gradient effect before stirring. Adding a cinnamon stick as a stirrer creates a rustic, Instagram-worthy presentation that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Both the chai concentrate and pumpkin spice syrup can be stored separately in airtight glass containers in the refrigerator for up to 5 days. Keeping them apart helps maintain freshness and lets you combine them freshly whenever you’re in the mood.
Freezing
Freezing the chai concentrate is possible but not recommended because it may affect the delicate spice flavors and texture. The pumpkin spice syrup freezes better but can thicken after defrosting, so just stir gently if needed to restore its smooth consistency.
Reheating
If you want to enjoy a warm version later, gently heat the chai concentrate and pumpkin syrup on the stove or microwave. Avoid boiling to preserve the nuanced spice aromas. Then add warmed milk and enjoy a cozy pumpkin spice chai latte in its classic form.
FAQs
Can I use tea bags instead of loose leaf tea for this recipe?
Absolutely! While loose leaf tea provides more robust flavor and richer aromas, good-quality black tea bags can work well too. Just be sure to adjust steeping times for the best strength.
Is there a dairy-free option for the milk?
Yes! You can easily swap creamy milk with any plant-based milk like almond, oat, or coconut milk. They all blend nicely and add their unique touch to the latte.
How sweet is this Iced Pumpkin Spice Chai Latte Recipe?
The sweetness is perfectly balanced to highlight pumpkin and chai spices without being too sugary, but feel free to adjust coconut sugar amounts in the concentrate or syrup to match your preference.
Can I make this latte without pumpkin puree?
While pumpkin puree is key to the signature flavor and texture, you could experiment with sweet potato puree as a substitute, though the taste will be milder and less spiced naturally.
How long does the iced latte stay good after mixing?
For the best taste and freshness, it’s ideal to enjoy the latte immediately after assembling. However, if refrigerated, it should keep well for up to 24 hours, though the ice may dilute the flavors over time.
Final Thoughts
This Iced Pumpkin Spice Chai Latte Recipe is a delicious way to capture all the cozy vibes of fall in a refreshing beverage you can enjoy anytime. The harmony of chai spices, pumpkin sweetness, and creamy milk is simply irresistible. I can’t wait for you to make it your own and savor every delightful sip—trust me, once you try it, this will quickly become a cherished favorite to welcome every season.
Print
Iced Pumpkin Spice Chai Latte Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Beverage
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Iced Pumpkin Spice Chai Latte is a flavorful and refreshing fall-inspired drink combining a spiced black tea concentrate with creamy milk, sweet pumpkin spice syrup, and optional pumpkin cold foam topping for an indulgent seasonal treat. Perfectly balanced with warming spices like cardamom and ginger, it’s ideal for enjoying on a crisp autumn day or whenever you crave a cozy beverage.
Ingredients
Chai Concentrate
- 1/2 cup (25 g) loose leaf black tea*
- 10 cardamom pods, crushed
- 1/2 tsp ginger
- 1/4 tsp kosher salt
- 4 cups (850 g) water
- 1/4 cup (35 g) coconut sugar (use 1/2 cup if you prefer a sweeter latte)
Pumpkin Spice Syrup
- 1 cup (215 g) water
- 1 cup (150 g) coconut sugar
- 1 cup (240 g) pumpkin puree
- 1/4 tsp kosher salt
- 1 tbsp pumpkin spice**
- 1 tsp vanilla bean paste
Latte Assembly
- 1/2 cup (120 g) creamy milk
- 2 tbsp pumpkin spice syrup (from above)
Optional Pumpkin Cold Foam
- 1/4 cup creamer of choice
- 1 tbsp pumpkin spice syrup
Instructions
- Make The Chai Concentrate: Add the loose leaf black tea, crushed cardamom pods, ginger, kosher salt, and 4 cups of water into a pot. Heat over medium-high heat until the mixture reaches a roiling boil, about 5 minutes. Immediately turn off the heat and let the tea steep for 7 minutes to fully extract the spices and tea flavor.
- Sweeten and Strain the Chai: Place coconut sugar at the bottom of a large glass jar. Strain the steeped tea through a fine mesh sieve into the jar. Stir until the sugar dissolves completely. Taste and adjust sweetness as needed, remembering that the pumpkin spice syrup added later will increase the overall sweetness. Refrigerate the chai concentrate overnight for best flavor.
- Prepare Pumpkin Spice Syrup: In a large pan, combine 1 cup water, 1 cup coconut sugar, pumpkin puree, and 1/4 tsp kosher salt. Bring to a boil over high heat, then reduce to medium heat. Simmer the mixture for 6–8 minutes until it thickens and reduces in volume by about half.
- Finish and Store Syrup: Remove the syrup from heat and stir in the pumpkin spice and vanilla bean paste. The residual heat helps bloom the spices without diminishing their flavor. Strain the syrup through a fine mesh sieve into a glass jar. Let cool and store in the refrigerator until ready to use.
- Assemble the Latte: Fill a cup halfway with ice. Pour 1/2 cup of the chai concentrate over the ice, then add 1/2 cup of creamy milk. Stir in 2 tablespoons of pumpkin spice syrup. Mix well and enjoy immediately.
- Optional Pumpkin Cold Foam Topping: To elevate your latte, froth 1/4 cup of any creamer with 1 tablespoon of pumpkin spice syrup until foamy. Pour this cold foam over the latte. Note that this adds creaminess and sweetness but may dilute the tea-forward flavors.
Notes
- The sweetness level can be adjusted in both the chai concentrate and pumpkin spice syrup according to personal taste.
- Steeping the tea longer will intensify the chai flavor, but be careful not to over-steep to prevent bitterness.
- Use full-fat or creamy milk alternatives for the best texture in your latte.
- Store chai concentrate and pumpkin spice syrup refrigerated for up to one week.
- The optional cold foam topping adds a creamy texture but mutes some tea flavors, so add according to preference.
- The pumpkin spice used should be a blend of cinnamon, nutmeg, ginger, cloves, and allspice for authentic flavor.
