Description
This Iced Pumpkin Spice Chai Latte combines bold black tea infused with warming spices and creamy pumpkin-flavored syrup to create a refreshing and cozy beverage perfect for fall or any time you crave a seasonal twist. The rich chai concentrate is sweetened with coconut sugar, while the pumpkin spice syrup adds depth and festive flavor. Served iced with creamy milk and optional pumpkin cold foam topping, it’s a delightful drink that balances spice, sweetness, and creaminess.
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 (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
- 1 tsp vanilla bean paste
Latte
- 1/2 cup chai concentrate (from above)
- 1/2 cup (120 g) creamy milk
- 2 tbsp pumpkin spice syrup (from above)
Optional Pumpkin Cold Foam
- 1/4 cup creamer of choice
- 1 tbsp pumpkin spice syrup
Instructions
- Make The Chai Concentrate: Add the loose leaf black tea, crushed cardamom pods, ginger, kosher salt, and 4 cups of water into a pot. Heat on medium-high until it reaches a roiling boil, about 5 minutes. Then immediately turn off the heat and let steep for 7 minutes or as per tea package instructions to extract full flavor.
- Sweeten and Strain: Place 1/4 cup coconut sugar at the bottom of a large jar. Strain the hot tea mixture through a fine mesh sieve into the jar to remove solids. Stir the tea until the coconut sugar is fully dissolved. Taste and adjust sweetness if desired. Keep in mind the pumpkin spice syrup is also sweet, so 1/4 cup sugar is usually enough. Refrigerate the chai concentrate overnight before using to develop flavor.
- Make Pumpkin Spice Syrup: In a large 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 and simmer for 6-8 minutes until the mixture has reduced by half and thickened notably.
- Finish Syrup: Remove the pot from heat and stir in 1 tbsp pumpkin spice and 1 tsp vanilla bean paste to preserve the vanilla flavor. Strain the syrup through a fine mesh sieve or nut milk bag into a glass jar. The resulting syrup weight should be approximately 305 g. Store in the refrigerator until ready to use.
- Assemble the Latte: Fill a serving cup halfway with ice. Pour 1/2 cup of chilled chai concentrate over the ice, then add 1/2 cup creamy milk and 2 tablespoons of pumpkin spice syrup. Stir well to combine all flavors thoroughly.
- Optional Pumpkin Cold Foam: For an elevated experience, froth together 1/4 cup creamer of choice with 1 tablespoon pumpkin spice syrup until frothy. Spoon the foam on top of the latte. Note that the cold foam creates a creamier, less tea-forward drink.
Notes
- The sweetness of the chai concentrate and pumpkin spice syrup together means you can adjust sugar according to taste preferences.
- The chai concentrate can be stored in the refrigerator for several days and used for multiple servings.
- Use fresh pumpkin puree for best flavor; canned can be substituted if needed.
- The vanilla bean paste is preferred over vanilla extract to maintain a richer, less diluted vanilla taste.
- For a vegan version, use plant-based milk such as almond or oat milk and ensure the creamer for foam is non-dairy.
- This iced latte is perfect for make-ahead and serving as a refreshing fall beverage.
