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
Scale
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.
