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
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 (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.
