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
Scale
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.
