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
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 (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.
