If you love the cozy flavors of fall but want something refreshingly cool, then this Iced Pumpkin Spice Chai Latte Recipe is going to become your new favorite go-to treat. It perfectly balances the warm spiciness of chai with the rich, velvety pumpkin puree, all sweetened just right with coconut sugar. Every sip is like a hug in a glass, cool enough to enjoy on a warm day but bursting with autumn comfort that feels like a crisp breeze on your skin. Trust me, once you try this vibrant latte, it will quickly slide into your rotation of seasonal delights that you crave year after year.
Ingredients You’ll Need
This recipe calls for simple, thoughtfully chosen ingredients that come together to create complex layers of flavor, texture, and a striking golden color. Each item plays an essential role, whether it’s adding sweetness, spice, or creaminess, making the final drink truly special and satisfying.
- 1/2 cup (25 g) loose leaf black tea: The robust foundation providing that signature chai depth and caffeine kick.
- 10 cardamom pods, crushed: Adds a uniquely fragrant, citrusy warmth that elevates the chai aroma.
- 1/2 tsp ginger: Brings a little spicy zing, perfectly balancing the sweetness.
- 1/4 tsp kosher salt: Enhances all the flavors and rounds out the sweetness.
- 4 cups (850 g) water: The brewing medium that extracts all the essence from the spices and tea.
- 1/4 cup (35 g) coconut sugar: Natural sweetness with caramel notes, adjustable to your preferred taste.
- 1 cup (215 g) water: For simmering the pumpkin spice syrup to the perfect consistency.
- 1 cup (150 g) coconut sugar: Sweetens the pumpkin syrup for that luscious finish.
- 1 cup (240 g) pumpkin puree: Imparts that unmistakable pumpkin flavor and a creamy texture.
- 1/4 tsp kosher salt: Balances the pumpkin syrup sweetness and deepens flavor layers.
- 1 tbsp pumpkin spice: The magic blend of cinnamon, nutmeg, cloves, and allspice for that quintessential autumnal taste.
- 1 tsp vanilla bean paste: Gives a warm, fragrant sweetness that complements the pumpkin and chai spices.
- 1/2 cup (120 g) creamy milk: Adds silky smoothness and mellows out the spices beautifully.
- 2 tbsp pumpkin spice syrup: The luscious syrup that ties everything together with a sweet, spiced punch.
How to Make Iced Pumpkin Spice Chai Latte Recipe
Step 1: Make The Chai Concentrate
The heart and soul of this recipe is a deeply spiced chai concentrate that sets the foundation for your latte. Combine the loose leaf black tea, crushed cardamom pods, ginger, salt, and water in a pot. Bring it to a roaring boil on medium-high heat—about 5 minutes—then take it off the heat to steep for 7 minutes. This steeping process lets those spices release their essential oils and flavors without becoming bitter.
Step 2: Sweeten and Store the Concentrate
Once the chai has steeped, strain it carefully through a fine mesh sieve into a large jar containing the coconut sugar. Stir until the sugar dissolves completely—this is where the natural caramel flavor of coconut sugar marries beautifully with the spicy chai. Taste and adjust the sweetness if you’d like it more robust; remember, the pumpkin spice syrup you’ll add later is also sweet, so balance is key. Store this concentrate in the refrigerator overnight to deepen those flavors before moving on.
Step 3: Prepare the Pumpkin Spice Syrup
Next up is the luscious pumpkin spice syrup that adds body and that unmistakable seasonal flair. In a large pan, bring the water, coconut sugar, pumpkin puree, and salt to a boil over high heat. Then reduce to medium and simmer gently for 6 to 8 minutes until the liquid has thickened and reduced by about half — this concentrates the sweetness and flavors perfectly. Off the heat, stir in the pumpkin spice blend and vanilla bean paste; don’t add the vanilla while boiling, since residual heat blooms the flavors without dulling them. Finally, strain the syrup and store it chilled, ready to add its rich autumn notes to your latte.
Step 4: Assemble the Iced Pumpkin Spice Chai Latte
Now for the fun part! Fill a glass halfway with ice cubes, then pour in 1/2 cup of your chai concentrate. Follow that with 1/2 cup of creamy milk to soften the spice intensity and add a silky texture. Top it off with 2 tablespoons of pumpkin spice syrup and stir well. The result is a gorgeously vibrant, chilled latte that boasts that perfect balance of bold chai, sweet pumpkin, and smooth creaminess with every sip.
How to Serve Iced Pumpkin Spice Chai Latte Recipe
Garnishes
For a little extra pizzazz and a more luxurious sip, try topping your iced pumpkin spice chai latte with a dollop of pumpkin cold foam. Simply froth 1/4 cup of your favorite creamer with 1 tablespoon of pumpkin spice syrup, then spoon it over the top. This adds a pillowy, creamy layer that’s visually stunning and indulgently smooth—just keep in mind it will mellow the chai flavors slightly.
Side Dishes
This latte pairs wonderfully with light breakfast pastries like cinnamon rolls or pumpkin scones for an indulgent autumn brunch. For a healthier twist, try it alongside spiced granola parfaits or a warm bowl of oatmeal topped with toasted nuts and dried cranberries. Each complements the latte’s rich spice profile without overpowering it.
Creative Ways to Present
Serve your Iced Pumpkin Spice Chai Latte in mason jars or clear glass mugs to showcase the beautiful layering of tea, milk, and syrup. For festive occasions, sprinkle a pinch of cinnamon or pumpkin spice on top of the cold foam—maybe even add a cinnamon stick as a stirrer for an extra aromatic touch. This drink isn’t just delicious, it’s a feast for the eyes too!
Make Ahead and Storage
Storing Leftovers
If you have any chai concentrate or pumpkin spice syrup left over, keep them refrigerated in airtight glass jars. Both can be stored safely for 3 to 4 days, which makes it easy to whip up another latte quickly without starting from scratch each time.
Freezing
While the chai concentrate and pumpkin syrup are best enjoyed fresh or refrigerated, you can freeze the chai concentrate in ice cube trays for longer storage. Once frozen, transfer the cubes into a freezer bag and thaw only what you need. However, pumpkin spice syrup doesn’t freeze well due to its texture and sugar content.
Reheating
If you want a warm version of this latte, gently reheat the chai concentrate on the stove or in the microwave. Then mix in warmed milk and syrup as usual. Avoid boiling to preserve the delicate spices and prevent any bitterness from developing.
FAQs
Can I use tea bags instead of loose leaf tea for the chai concentrate?
Absolutely! While loose leaf tea offers a richer depth of flavor, strong black tea bags can work in a pinch. Just use about 4 to 5 bags and steep according to package directions.
What type of milk works best in this Iced Pumpkin Spice Chai Latte Recipe?
Any creamy milk will do—dairy or plant-based. Coconut milk, oat milk, or even almond milk make lovely dairy-free options with their own subtle sweetness that complements the spices beautifully.
Is the pumpkin spice syrup very sweet?
The syrup does have a notable sweetness from the coconut sugar, but it is balanced with pumpkin puree and spices. If you prefer less sweet drinks, you can reduce the syrup amount or adjust the sugar during syrup preparation.
Can I make this latte vegan?
Yes! Simply use plant-based milk like oat or coconut milk, and make sure your sugar is vegan-friendly. This recipe naturally fits well into vegan diets with just a few easy swaps.
How long does the Iced Pumpkin Spice Chai Latte stay good once mixed?
Since this is a fresh iced drink, it’s best enjoyed immediately after preparation. If stored in the fridge, best consumed within 1 day as the ice will melt and dilute the flavors and texture.
Final Thoughts
This Iced Pumpkin Spice Chai Latte Recipe is truly a celebration of fall flavors in a refreshing, easy-to-make beverage that you can enjoy anytime the craving hits. It’s perfect for warming up your afternoons or impressing guests with a beautifully spiced treat. I can’t wait for you to try it and feel that irresistible blend of cozy pumpkin and bold chai in each chilled sip. Cheers to delicious, seasonal magic in a glass!
Print
Iced Pumpkin Spice Chai Latte Recipe
- Prep Time: 10 minutes
- Cook Time: 40 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 delightful autumn-inspired beverage combining a bold black tea chai concentrate with a rich pumpkin spice syrup and creamy milk. Perfect for cooling off or warming up, this latte balances warming spices, sweet pumpkin flavor, and a touch of vanilla for an indulgent yet refreshing treat served over ice.
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 (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 blend
- 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 Topping
- 1/4 cup creamer of choice
- 1 tbsp pumpkin spice syrup
Instructions
- Make The Chai Concentrate: Add the black tea, crushed cardamom pods, ground ginger, kosher salt, and 4 cups water into a pot. Heat over medium-high heat until it reaches a rolling boil, about 5 minutes. Immediately turn off the heat and let the tea steep for 7 minutes or according to your tea’s package instructions to extract full flavor.
- Sweeten and Strain the Concentrate: Place the coconut sugar in the bottom of a large jar. Strain the hot tea mixture through a fine mesh sieve into the jar to filter out solids. Stir until the coconut sugar dissolves fully. Taste and adjust sweetness as desired, remembering that flavors intensify once cooled. Chill the chai concentrate overnight in the fridge to allow flavors to meld.
- Prepare the Pumpkin Spice Syrup: In a large pan or pot, combine the water, coconut sugar, pumpkin puree, and kosher salt. Bring the mixture to a boil over high heat. Once boiling, reduce heat to medium and let it simmer for 6–8 minutes, stirring occasionally, until the syrup thickens and reduces by about half.
- Add Spices and Vanilla, then Strain: Remove the syrup from heat and stir in pumpkin spice blend and vanilla bean paste. The residual heat will bloom the spices gently without burning. Strain the syrup through a fine mesh sieve to remove any pulp or spice bits. 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 chilled chai concentrate over the ice, followed by 1/2 cup creamy milk and 2 tablespoons of pumpkin spice syrup. Stir well to combine all flavors evenly. Enjoy the refreshing iced latte immediately.
- Optional Pumpkin Cold Foam Topping: For an elevated presentation, froth together 1/4 cup of your favorite creamer with 1 tablespoon of pumpkin spice syrup until airy and foamy. Gently pour this pumpkin cold foam over the top of the prepared latte for added creaminess and flavor contrast. Note that the foam will mellow the chai flavor making the latte creamier and less tea-forward.
Notes
- If you prefer a sweeter chai concentrate, increase the coconut sugar to 1/2 cup as suggested.
- You can adjust the pumpkin spice blend quantity to your personal taste preference.
- The syrup yields about 305 g after simmering, which should be approximately half the starting weight of ingredients.
- Store both the chai concentrate and pumpkin spice syrup separately in the fridge for up to a week.
- The pumpkin cold foam topping is optional and will create a creamier, less intense tea flavor.
- Use creamy milk alternatives such as oat or almond milk for a dairy-free version.
- Make sure to use a fine mesh sieve to keep the syrup and concentrate smooth and free of spice bits for a superior texture.
