If you love the cozy flavors of autumn but want a refreshing twist, this Iced Pumpkin Spice Chai Latte Recipe is a total game-changer. Imagine the robust warmth of spiced black tea mingling perfectly with creamy pumpkin syrup, all served chilled over ice for pure seasonal bliss. Whether you’re craving a pick-me-up on a crisp day or a cool treat with a festive flair, this recipe takes your favorite pumpkin spice vibes to a whole new level, delivering both comfort and refreshment in each delightful sip.
Ingredients You’ll Need
Don’t be intimidated by the list—these ingredients are straightforward staples that come together beautifully to create a balance of bold, sweet, and spicy flavors. Each one plays a crucial role, from the fragrant black tea base to the luxuriously creamy milk and the aromatic pumpkin spice syrup that ties everything perfectly.
- Loose leaf black tea (1/2 cup / 25 g): Your chai’s essential base, for rich depth and authentic flavor.
- Cardamom pods (10, crushed): Adds a bright, floral note with a hint of citrusy spice.
- Ginger (1/2 tsp): For a warm, zesty kick that awakens the palate.
- Kosher salt (1/4 tsp): Enhances all the flavors subtly without being salty.
- Water (4 cups / 850 g + 1 cup / 215 g): One batch for steeping tea and another for the syrup base.
- Coconut sugar (1/4 cup / 35 g for chai, 1 cup / 150 g for syrup): Natural sweetness with rich caramel undertones.
- Pumpkin puree (1 cup / 240 g): The star ingredient bringing that classic fall comfort.
- Pumpkin spice (1 tbsp): A fragrant mix that fills the drink with cinnamon, nutmeg, and clove magic.
- Vanilla bean paste (1 tsp): Adds smooth, sweet warmth—vanilla done right!
- Creamy milk (1/2 cup / 120 g): To give your latte that silky finish.
- Pumpkin spice syrup (2 tbsp / 25 g): The lush, sweet topping that elevates every iced sip.
How to Make Iced Pumpkin Spice Chai Latte Recipe
Step 1: Make The Chai Concentrate
Start by combining the loose leaf black tea, crushed cardamom pods, ginger, kosher salt, and 4 cups of water in a pot. Bring it up to a vigorous boil over medium-high heat—this usually takes about 5 minutes. Turn off the heat right away, allowing the tea and spices to steep for 7 minutes or according to your tea’s package instructions. This step builds the bold base flavor that makes the chai special and complex.
Step 2: Sweeten and Store the Concentrate
Once steeped, strain the mixture through a fine mesh sieve into a large jar containing 1/4 cup of coconut sugar. Stir thoroughly until the sugar dissolves completely. Remember, the concentration tastes less sweet while warm, so let it cool and taste again before adjusting sweetness to your liking. Keep in mind, the pumpkin spice syrup you’ll add later is already sweet, so start with less sugar to avoid overpowering the flavors. Store this chai concentrate in the fridge overnight for maximum flavor infusion.
Step 3: Prepare the Pumpkin Spice Syrup
Pour 1 cup of water, 1 cup of coconut sugar, pumpkin puree, and 1/4 tsp kosher salt into a pot. Bring the mixture to a boil over high heat, then reduce to medium and let it simmer for about 6 to 8 minutes until it thickens and reduces in volume. This syrup delivers that luscious pumpkin punch that defines the latte’s character.
Step 4: Add the Final Flavors to Syrup
Once the syrup reaches the right consistency (about half the starting weight), remove it from heat. Stir in the pumpkin spice and vanilla bean paste gently so the warmth blooms the flavors without diluting the vanilla. Strain through a fine mesh sieve or nut milk bag to achieve a silky-smooth syrup. Keep it refrigerated until ready to use, where it stays flavorful and fresh.
Step 5: Assemble Your Iced Pumpkin Spice Chai Latte
Fill a glass halfway with ice and pour in 1/2 cup of the chilled chai concentrate. Follow that with 1/2 cup of creamy milk for that luscious creaminess, then add 2 tablespoons of the homemade pumpkin spice syrup. Stir everything together until harmoniously blended. Your perfectly balanced, iced pumpkin spice chai latte is now ready to delight!
Step 6: Optional Pumpkin Cold Foam Topping
For a fancy touch, you can whip up a pumpkin cold foam by frothing 1/4 cup of your favorite creamer with 1 tablespoon of the pumpkin spice syrup. Pour this frothy layer on top of your latte for a creamy, spiced crown. Just a heads-up: this topping can mellow the chai’s tea-forward notes and make the drink creamier, but it’s a delicious twist if that’s what you prefer.
How to Serve Iced Pumpkin Spice Chai Latte Recipe
Garnishes
A sprinkle of cinnamon or a few whole cardamom pods on top can add visual appeal and enhance the warm aroma as you start sipping. For a festive spin, a small dollop of whipped cream dusted with pumpkin spice will make it feel ultra-special without complicating the classic sip.
Side Dishes
This iced latte pairs wonderfully with buttery pastries like croissants, spiced cookies, or even a slice of pumpkin bread to keep the fall vibes flowing. Each bite complements the drink’s rich spices, heightening the cozy, indulgent feeling.
Creative Ways to Present
Serve your Iced Pumpkin Spice Chai Latte Recipe in a clear glass mason jar or a vintage teacup to show off its inviting layers. Adding seasonal touches like a cinnamon stick stirrer or a small cinnamon stick tied with twine around the glass elevates the experience. It’s as delightful to look at as it is comforting to drink.
Make Ahead and Storage
Storing Leftovers
Your chai concentrate and pumpkin spice syrup keep well refrigerated for up to one week. Store them in airtight glass jars for best results. This means you can prepare the core components ahead of time and whip up an iced latte whenever the craving strikes.
Freezing
While freezing the full latte is not recommended due to texture changes, you can freeze leftover chai concentrate and pumpkin spice syrup in ice cube trays. Once frozen, transfer the cubes to freezer bags for portioned use later. This ensures that you can enjoy quick, fresh lattes long after autumn has passed.
Reheating
If you want a warm twist on this recipe, gently heat the chai concentrate and syrup on the stove or in the microwave before combining with warmed milk. Avoid boiling to preserve the delicate spice nuances. This way you can enjoy a cozy hot pumpkin spice chai whenever you want.
FAQs
Can I use tea bags instead of loose leaf black tea for the chai concentrate?
Yes, tea bags work in a pinch, but loose leaf black tea offers richer flavor and better infusion of spices, making for a more authentic chai experience.
Is there a dairy-free option for the creamy milk in this recipe?
Absolutely! You can substitute any plant-based milk like almond, oat, or coconut milk for a creamy, dairy-free latte without sacrificing flavor.
How can I adjust the sweetness to my preference?
Start with the suggested amounts of coconut sugar, then taste the chai concentrate and syrup separately before mixing. Since the syrup adds sweetness too, you can always add more syrup to your latte to customize sweetness per cup.
Can I make this recipe ahead of time for a party?
Definitely! Prepare the chai concentrate and pumpkin spice syrup a day ahead and keep refrigerated. Assemble the iced lattes just before serving for the freshest taste and coldest sip.
What can I do if my pumpkin spice syrup is too thick or too thin?
If too thick, gently warm it with a splash of water to loosen without diluting flavor drastically. If too thin, simmer a bit longer until the desired syrupy consistency is reached.
Final Thoughts
There’s something irresistibly magical about this Iced Pumpkin Spice Chai Latte Recipe that turns a simple tea break into a celebratory moment of warmth and refreshment. Once you try it, you’ll find yourself reaching for this vibrant, cozy drink all season long. Trust me, it’s not just a recipe—it’s a love letter to fall in a glass, made easy for your enjoyment. So go ahead and brew up a batch; your perfect autumn indulgence awaits!
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
Description
This Iced Pumpkin Spice Chai Latte is a deliciously spiced, sweet, and creamy beverage perfect for autumn or anytime you crave a comforting, refreshing drink. It features a homemade chai concentrate brewed with black tea and aromatic spices, sweetened with coconut sugar, paired with a rich pumpkin spice syrup, and finished with creamy milk for a perfectly balanced and flavorful latte. A pumpkin cold foam topping is optional to elevate the drink further with a creamy, festive touch.
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 (adjust to taste)
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 (25 g) pumpkin spice syrup
Optional Pumpkin Cold Foam
- 1/4 cup creamer of choice
- 1 tbsp pumpkin spice syrup
Instructions
- Make the Chai Concentrate: Combine the black tea, crushed cardamom pods, ginger, kosher salt, and 4 cups of water in a pot. Heat over medium-high until the mixture reaches a rolling boil, roughly 5 minutes, then immediately turn off the heat and allow it to steep for 7 minutes or as instructed on the tea package.
- Sweeten and Strain the Concentrate: Add 1/4 cup coconut sugar to the bottom of a large jar. Strain the steeped tea through a fine mesh sieve into the jar. Stir to dissolve the sugar thoroughly. Taste and adjust sweetness if necessary, remembering the pumpkin spice syrup adds sweetness too. Refrigerate overnight to enhance flavors.
- Prepare the Pumpkin Spice Syrup: In a large pan or pot, combine water, coconut sugar, pumpkin puree, and kosher salt. Bring to a boil over high heat, then reduce to medium heat and simmer for 6-8 minutes until the mixture thickens and reduces in volume by about half (aim for 305 g of syrup remaining).
- Finish the Syrup: Remove the pot from heat. Stir in pumpkin spice and vanilla bean paste gently to bloom the spices without cooking off the delicate vanilla flavor. Strain the syrup through a fine mesh sieve or nut milk bag to remove solids. Pour into a glass jar and refrigerate until ready to use.
- Assemble the Latte: Fill a cup halfway with ice. Pour 1/2 cup of chai concentrate over the ice, add 1/2 cup of creamy milk, then mix in 2 tablespoons of pumpkin spice syrup. Stir well to combine and enjoy immediately.
- Optional Pumpkin Cold Foam Topping: For an elevated latte, froth together 1/4 cup of creamer with 1 tablespoon of pumpkin spice syrup until frothy and thick. Pour this foam on top of the latte. Note that this topping will add creaminess and mellow the strong tea flavor.
Notes
- The amount of coconut sugar in the chai concentrate can be adjusted based on your preferred sweetness.
- The pumpkin spice syrup is quite sweet, so start with 1/4 cup sugar in the chai concentrate to balance the sweetness.
- Store both the chai concentrate and pumpkin spice syrup in the refrigerator for up to one week for best freshness.
- Use vanilla bean paste instead of extract for a richer vanilla aroma and better flavor retention.
- The optional cold foam topping adds creaminess but can dilute the tea flavor if used excessively.
