Why You’ll Love This Recipe
I love this recipe because it combines two of my favorite cozy flavors in one glass: spiced chai and pumpkin. The pumpkin puree gives the latte a smooth texture, while chai adds layers of warm, aromatic spice.
I also like being able to control the sweetness. I can use maple syrup, brown sugar, or another sweetener and adjust the amount to suit my taste.
Another reason I make this drink at home is how customizable it is. I can choose dairy or plant-based milk, make the chai stronger, add extra pumpkin spice, or finish the drink with cold foam for a coffee-shop-style treat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Pumpkin Chai
- 2 chai tea bags
- 1 cup hot water
- 3 tablespoons pumpkin puree
- 2 tablespoons maple syrup or brown sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- Pinch of ground cloves
- Pinch of ground cardamom
For the Latte
- 1 cup whole milk or plant-based milk
- 1–2 cups ice
- Cold foam or whipped cream, optional
- Ground cinnamon or pumpkin pie spice, for topping, optional
Directions
I start by placing the chai tea bags in 1 cup of hot water. I let them steep for about 5 minutes so I get a strong chai concentrate that won’t disappear once I add the milk and ice.
I remove the tea bags and stir the pumpkin puree into the warm tea. I add the maple syrup, vanilla, cinnamon, ginger, nutmeg, cloves, and cardamom.
I whisk everything thoroughly until the pumpkin and spices are evenly incorporated. For an especially smooth latte, I blend the pumpkin chai mixture for several seconds.
I let the chai mixture cool before assembling my drink. If I have time, I refrigerate it until completely chilled so my ice doesn’t melt as quickly.
Once the pumpkin chai has cooled, I fill two glasses with ice.
I divide the pumpkin chai between the glasses and pour the cold milk over the top. I stir everything thoroughly until the drink becomes creamy and evenly colored.
If I want a coffee-shop-style finish, I top my latte with cold foam or whipped cream and add a light dusting of cinnamon or pumpkin pie spice.
I serve the latte immediately while it is cold and refreshing.
Servings and Timing
I get approximately 2 servings from this recipe.
- Prep time: 5 minutes
- Tea steeping time: 5 minutes
- Cooling time: about 10–15 minutes
- Assembly time: 5 minutes
- Total time: about 25–30 minutes
- Servings: 2 iced lattes
Variations
For a dirty pumpkin chai latte, I add a shot of chilled espresso to each glass. I love how the coffee adds a roasted flavor that balances the sweet pumpkin and spices.
For a dairy-free version, I use oat, almond, soy, or coconut milk. I especially like oat milk because it gives me a creamy consistency without overwhelming the chai spices.
For a stronger chai latte, I add an extra tea bag while keeping the amount of water the same. I prefer this approach to steeping the tea for too long, which can make it bitter.
For a maple pumpkin chai latte, I use pure maple syrup as my only sweetener and add a small extra drizzle over the cold foam.
For a richer pumpkin spice flavor, I increase the cinnamon slightly and add another pinch of ginger, nutmeg, and cloves.
When I want a lighter drink, I reduce the pumpkin puree to 1–2 tablespoons and use unsweetened milk.
Storage/Reheating
I can prepare the pumpkin chai concentrate ahead of time and store it in an airtight container in the refrigerator for up to 3 days.
When I’m ready to make my latte, I shake or stir the concentrate thoroughly because the pumpkin and spices can settle at the bottom. I then add fresh ice and milk.
If I’ve already mixed the chai with milk, I keep it refrigerated in a sealed container and prefer drinking it within 1–2 days.
I don’t store the assembled latte with ice because melting ice dilutes the flavors. I always add fresh ice immediately before serving.
Although I normally serve this recipe cold, I can turn leftovers into a warm pumpkin chai latte by gently heating the mixture in a saucepan while stirring. I avoid boiling it.
FAQs
Can I use pumpkin pie spice instead of individual spices?
Yes. I can replace the cinnamon, ginger, nutmeg, and cloves with about 3/4 teaspoon of pumpkin pie spice. Since spice blends vary, I start with less and add more after tasting.
Can I make an Iced Pumpkin Spice Chai Latte without pumpkin puree?
Yes. I can make the drink using chai, milk, sweetener, vanilla, and pumpkin pie spice without adding pumpkin puree. I find that real pumpkin gives the latte a slightly thicker texture and fuller pumpkin flavor, but it isn’t essential.
What milk works best for an Iced Pumpkin Spice Chai Latte?
I use whole milk when I want a rich and creamy drink. When I want a dairy-free latte, I often choose oat milk because its creamy texture pairs especially well with pumpkin and chai spices.
Does an Iced Pumpkin Spice Chai Latte contain caffeine?
My version contains caffeine when I prepare it with traditional chai tea made from black tea. The exact amount depends on the tea I use and how strongly I brew it. I can use caffeine-free chai when I want a version without caffeine.
Can I make this pumpkin chai latte ahead of time?
Yes. I like preparing the pumpkin chai concentrate ahead and refrigerating it. When I’m ready for my latte, I simply stir or shake the concentrate, pour it over fresh ice, and add cold milk.
Conclusion
This Iced Pumpkin Spice Chai Latte gives me all the warm flavors I associate with fall in a cold, creamy drink. Real pumpkin, aromatic chai, cinnamon, ginger, cardamom, and nutmeg create plenty of cozy flavor, while ice and cold milk keep everything refreshing.
PrintIced Pumpkin Spice Chai Latte Recipe
A creamy iced chai latte made with real pumpkin, warming fall spices, milk, and maple syrup. Bold chai balances the sweet pumpkin for a refreshing cold drink with cozy pumpkin spice flavor.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 25–30 minutes
- Yield: 2 iced lattes
- Category: Drinks
- Method: Steeping
- Cuisine: American-Inspired
- Diet: Vegetarian
Ingredients
- 2 chai tea bags
- 1 cup hot water
- 3 tablespoons pumpkin puree
- 2 tablespoons maple syrup or brown sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- Pinch of ground cloves
- Pinch of ground cardamom
- 1 cup whole milk or plant-based milk
- 1–2 cups ice
- Cold foam or whipped cream, optional
- Ground cinnamon or pumpkin pie spice, for topping, optional
Instructions
- Place 2 chai tea bags in 1 cup hot water and steep for 5 minutes to create a strong chai concentrate. Remove the tea bags.
- While the tea is warm, whisk in 3 tablespoons pumpkin puree, 2 tablespoons maple syrup or brown sugar, and 1/2 teaspoon vanilla extract.
- Add 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg, a pinch of cloves, and a pinch of cardamom. Whisk thoroughly until evenly combined.
- For an especially smooth latte, blend the pumpkin chai mixture for several seconds.
- Let the pumpkin chai cool for 10–15 minutes or refrigerate until completely chilled.
- Divide 1–2 cups ice between two glasses and pour half of the chilled pumpkin chai concentrate into each glass.
- Divide 1 cup cold milk between the glasses, adding about 1/2 cup to each. Stir thoroughly until creamy and evenly combined.
- Top with cold foam or whipped cream if desired and finish with a light dusting of cinnamon or pumpkin pie spice. Serve immediately.
Notes
- For a dirty pumpkin chai latte, add 1 shot of chilled espresso to each serving.
- For a dairy-free version, use oat, almond, soy, or coconut milk.
- For stronger chai flavor, use 3 tea bags with the same 1 cup water rather than increasing the steeping time.
- About 3/4 teaspoon pumpkin pie spice can replace the cinnamon, ginger, nutmeg, and cloves.
- For a lighter latte, reduce the pumpkin puree to 1–2 tablespoons and use unsweetened milk.
- The pumpkin chai concentrate can be refrigerated in an airtight container for up to 3 days. Stir or shake well before using.
- Prepared latte without ice can be refrigerated for 1–2 days. Add fresh ice immediately before serving.
Nutrition
- Serving Size: 1 iced latte
- Calories: 150 kcal
- Sugar: 20 g
- Sodium: 65 mg
- Fat: 4 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 12 mg