If you’re craving a cozy, refreshing treat that captures all the warm flavors of fall in one delicious sip, this Iced Pumpkin Spice Chai Latte Recipe is here to become your new favorite indulgence. Combining the bold, aromatic spices of chai tea with the rich, velvety essence of pumpkin and a hint of sweetness, this beverage hits all the right notes for a perfectly balanced drink that you can enjoy well beyond the chilly season. Whether you’re winding down after a busy day or looking to impress guests with something homemade and special, this recipe brings that comforting pumpkin spice magic to life in a cool, invigorating way.
Ingredients You’ll Need
The beauty of this Iced Pumpkin Spice Chai Latte Recipe lies in its simple yet thoughtfully chosen ingredients. Each one plays a key role in layering flavors—from the robust black tea and exotic cardamom to the rich pumpkin puree and sweet maple-like notes from coconut sugar. Together, they create a harmonious blend of texture, aroma, and color that makes every sip so satisfying.
- Loose leaf black tea (1/2 cup or 25 g): The robust base that gives the chai its bold, invigorating flavor.
- Cardamom pods (10, crushed): Adds a fragrant, citrusy note essential for authentic chai spice.
- Ginger (1/2 tsp): Provides a warm, zesty kick that brightens up the tea.
- Kosher salt (1/4 tsp): Enhances all the flavors and balances the sweetness.
- Water (4 cups or 850 g): The ideal medium to extract the full depth of the tea and spices.
- Coconut sugar (1/4 cup or 35 g): A natural sweetener that adds a mild caramel flavor; adjust amount based on sweetness preference.
- Additional water (1 cup or 215 g): To make the pumpkin spice syrup.
- Coconut sugar for syrup (1 cup or 150 g): Sweetens the pumpkin puree while simmering to syrup consistency.
- Pumpkin puree (1 cup or 240 g): The star ingredient for that quintessential pumpkin richness and texture.
- Kosher salt (1/4 tsp, for syrup): Brings out the natural sweetness and balances the flavors.
- Pumpkin spice (1 tbsp): A blend of cinnamon, nutmeg, cloves, and allspice that delivers cozy seasonal warmth.
- Vanilla bean paste (1 tsp): Adds a creamy, fragrant depth without overpowering the chai spices.
- Creamy milk (1/2 cup or 120 g): Gives the latte its luscious, silky mouthfeel.
- Pumpkin spice syrup (2 tbsp or 25 g): The sweet pumpkin essence that ties everything together in the finished latte.
How to Make Iced Pumpkin Spice Chai Latte Recipe
Step 1: Make The Chai Concentrate
Start by combining your black tea, crushed cardamom pods, ginger, kosher salt, and water in a pot. Bring this mixture to a rolling boil over medium-high heat, which usually takes about 5 minutes. As soon as it reaches that boil, turn off the heat and let the tea steep for an additional 7 minutes or according to the tea’s package instructions. This steeping process allows all those cozy spices to fully infuse the tea, creating a rich, flavorful concentrate that’s the foundation of your latte.
Step 2: Sweeten and Strain the Concentrate
Once your chai has steeped, place the coconut sugar in the bottom of a large jar. Strain the hot tea through a fine mesh sieve directly into the jar, ensuring none of the solids get in. Stir the tea to dissolve the coconut sugar completely. Taste the concentrate and adjust the sweetness if needed — remember that flavors become more intense as the tea cools. For this Iced Pumpkin Spice Chai Latte Recipe, it’s best to start modest with sugar, as the pumpkin spice syrup you’ll add later is already sweet. Store this chai concentrate in the fridge overnight to let the flavors settle beautifully.
Step 3: Make the Pumpkin Spice Syrup
In a separate pan, combine the water, coconut sugar, pumpkin puree, and kosher salt. Bring the mixture to a boil over high heat, then reduce to medium and let it simmer for 6 to 8 minutes. During this time, the syrup will reduce by about half, becoming thicker and more concentrated. This syrup is pure pumpkin magic—sweet, spiced, and smooth.
Step 4: Finish the Syrup
Remove the syrup from the heat and immediately stir in the pumpkin spice blend and vanilla bean paste. Adding these at the end preserves their fragrant, delicate flavors, which might otherwise get muted or burnt during cooking. After stirring, strain the syrup through a fine mesh sieve or nut milk bag to remove any fibrous bits, resulting in a silky smooth texture. Store it in the refrigerator until you’re ready to use it in your latte.
Step 5: Assemble Your Iced Pumpkin Spice Chai Latte
Fill a glass halfway with ice. Pour in 1/2 cup of the chai concentrate, then add 1/2 cup of creamy milk. Stir in 2 tablespoons of your homemade pumpkin spice syrup. Mix everything well, and voila! Your vibrant, warmly spiced iced latte is ready to enjoy. This simple assembly balances bold tea, creamy milk, and sweet pumpkin spice perfectly.
Step 6: Optional Pumpkin Cold Foam Topping
If you want to elevate your Iced Pumpkin Spice Chai Latte Recipe, try a pumpkin cold foam topping. Froth 1/4 cup of your favorite creamer with 1 tablespoon of pumpkin spice syrup until light and airy. Pour this luscious foam over the latte for a creamy, indulgent finish. Keep in mind, though, that this will mellow the chai’s intensity and add a more milky flavor profile.
How to Serve Iced Pumpkin Spice Chai Latte Recipe
Garnishes
Enhance the inviting look and flavor of your Iced Pumpkin Spice Chai Latte Recipe with thoughtful garnishes. A sprinkle of freshly grated nutmeg or cinnamon on top adds a lovely aroma and visual appeal. Tiny toasted pumpkin seeds also bring a delightful crunch if you want some texture contrast. A cinnamon stick makes for a charming stirrer and boosts the spicy notes while you sip.
Side Dishes
This chai latte pairs wonderfully with classic autumnal treats. Think warm ginger snaps, buttery pumpkin muffins, or a slice of spiced apple bread. These sides complement the latte’s rich spices and creamy sweetness perfectly, making your snack or brunch time feel like a cozy celebration of all things pumpkin.
Creative Ways to Present
For a beautiful, café-style presentation, serve your iced latte in a clear glass so the layered colors of the milk, chai, and pumpkin syrup shine through. Adding a reusable stainless steel or colorful glass straw makes the experience more fun and eco-friendly. You can also create a layered effect by pouring the syrup first, then the chai concentrate over ice, and topping with milk, which looks stunning and adds a bit of theatrical flair to every pour.
Make Ahead and Storage
Storing Leftovers
You can store both the chai concentrate and pumpkin spice syrup in airtight glass containers in the refrigerator for up to one week. This makes it easy to whip up a glass of Iced Pumpkin Spice Chai Latte Recipe any time without starting from scratch. Just combine your portions of concentrate, syrup, and milk when you’re ready to enjoy.
Freezing
While freezing the chai concentrate or syrup is possible, it’s best avoided since the texture and flavor can degrade. The pumpkin syrup may separate or become grainy when thawed and the spices might lose their vibrancy. To preserve the beautiful flavor profile, stick with refrigerating and use within a week.
Reheating
This iced latte is designed to be enjoyed cold, but if you prefer a warm version, gently heat the chai concentrate and pumpkin syrup in a saucepan over low heat until warm. Then add warmed milk and serve immediately. Avoid boiling to keep those delicate spices bright and fresh.
FAQs
Can I use regular sugar instead of coconut sugar?
Absolutely! Regular granulated sugar or brown sugar will work fine if you don’t have coconut sugar on hand. Coconut sugar just adds a lovely caramel-like depth, but any sweetener can be adjusted to match your taste preferences.
What kind of milk works best in this latte?
Any creamy milk will do, whether dairy or plant-based like oat, almond, or coconut milk. The key is to pick one with a smooth texture to complement the spices and pumpkin puree without overpowering the chai concentrate.
Can I make this latte vegan?
Yes! Just be sure to use a plant-based milk and double-check that any vanilla bean paste or pumpkin spice you use contains no animal products. Coconut sugar is naturally vegan, so this recipe is easily adaptable.
Is this latte very sweet?
The Iced Pumpkin Spice Chai Latte Recipe strikes a balance between sweet, spicy, and creamy. If you prefer a less sweet drink, start with less coconut sugar and syrup, and adjust to taste once mixed. The homemade syrup is quite sweet, so you can easily control the sweetness level.
How long can I store the chai concentrate and syrup?
Both the chai concentrate and pumpkin spice syrup keep well in the refrigerator for up to one week when stored properly in airtight containers. Always give them a quick sniff and taste before using to ensure freshness.
Final Thoughts
This Iced Pumpkin Spice Chai Latte Recipe is a heartwarming way to invite the spirit of fall into your kitchen any time you want. With its perfect blend of spicy chai, rich pumpkin, and smooth creaminess, it’s a drink that feels like a cozy hug in a glass. Don’t hesitate to try making it at home—you’ll quickly see why it’s such a beloved seasonal favorite and a true crowd-pleaser. Cheers to sipping the season in style!
Print
Iced Pumpkin Spice Chai Latte Recipe
- Prep Time: 15 minutes
- Cook Time: 25 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 delicious fall-inspired beverage combining a robust chai concentrate, a rich pumpkin spice syrup, and creamy milk. The drink is balanced with warm spices like cardamom, ginger, and pumpkin spice, sweetened naturally with coconut sugar, and served over ice for a refreshing yet cozy treat. Perfect for autumn or any time you want a seasonal twist on a classic chai latte.
Ingredients
Chai Concentrate
- 1/2 cup (25 g) loose leaf black tea
- 10 cardamom pods, crushed
- 1/2 tsp ground ginger
- 1/4 tsp kosher salt
- 4 cups (850 g) water
- 1/4 cup (35 g) coconut sugar (adjust to taste, up to 1/2 cup)
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 blend
- 1 tsp vanilla bean paste
Latte Assembly
- 1/2 cup (120 g) creamy milk (dairy or preferred substitute)
- 2 tbsp (25 g) pumpkin spice syrup
- Ice as needed
Optional Pumpkin Cold Foam
- 1/4 cup creamer of choice
- 1 tbsp pumpkin spice syrup
Instructions
- Make The Chai Concentrate: In a pot, combine the loose leaf black tea, crushed cardamom pods, ground ginger, kosher salt, and 4 cups water. Heat the mixture over medium-high heat until it reaches a roiling boil, about 5 minutes. Immediately turn off the heat and let the tea steep for 7 minutes or according to your tea package instructions to allow flavors to infuse deeply.
- Sweeten, Strain, and Store: Place the coconut sugar at the bottom of a large glass jar. Using a fine mesh sieve, strain the hot tea mixture directly into the jar over the sugar. Stir well until the coconut sugar dissolves completely. Taste and adjust the sweetness if desired, keeping in mind the pumpkin spice syrup will add extra sweetness. Refrigerate the chai concentrate overnight for best flavor development.
- Prepare the Pumpkin Spice Syrup: In a large pan or pot, combine 1 cup water, 1 cup coconut sugar, 1 cup pumpkin puree, and 1/4 tsp kosher salt. Bring to a boil over high heat, then reduce to medium. Allow the mixture to simmer gently for 6 to 8 minutes, stirring occasionally, until the syrup has reduced by about half and thickened slightly.
- Finish the Syrup: Remove the syrup from heat. Stir in the pumpkin spice blend and vanilla bean paste. The residual heat will bloom the spices, enhancing their aroma without burning. Strain the syrup through a fine mesh sieve or nut milk bag to remove solids. Transfer to a glass jar and refrigerate until ready to use. The finished syrup should weigh about 305 grams, half the initial mixture weight.
- Assemble the Latte: Fill a glass halfway with ice. Pour 1/2 cup of the cooled chai concentrate over the ice, followed by 1/2 cup of creamy milk. Add 2 tablespoons of the pumpkin spice syrup. Stir gently to combine all flavors evenly.
- Optional Pumpkin Cold Foam Topping: For an elevated experience, froth together 1/4 cup of any preferred creamer with 1 tablespoon pumpkin spice syrup until light and airy. Spoon the cold foam over the latte. Note that the cold foam may mellow the chai strength, making the drink creamier and less tea-forward.
Notes
- Adjust the sweetness of both the chai concentrate and pumpkin spice syrup according to your taste preference.
- Storing the chai concentrate overnight enhances its flavor as the spices fully infuse.
- The pumpkin spice syrup can be made ahead and stored refrigerated for up to one week.
- Use a fine mesh sieve to ensure a smooth concentrate and syrup without gritty bits.
- The optional cold foam topping adds creaminess but may dilute the chai’s bold flavor.
- Substitute milk with any plant-based milk to make the latte vegan-friendly, though adjust creaminess accordingly.
- For a stronger chai flavor, let the tea steep longer but avoid bitterness.
