Description

This Iced Pumpkin Spice Chai Latte is a cozy and refreshing fall-inspired beverage featuring a rich chai concentrate infused with aromatic spices, sweetened with coconut sugar, and combined with a luscious homemade pumpkin spice syrup. Served over ice with creamy milk and optionally topped with a pumpkin cold foam, this latte offers a perfect balance of warm spices and cool refreshment, ideal for pumpkin lovers looking to enjoy the flavors of autumn year-round.

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 (adjust up to 1/2 cup for sweeter concentrate)

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 chai concentrate
1/2 cup (120 g) creamy milk (dairy or preferred milk alternative)
2 tbsp (25 g) pumpkin spice syrup

Optional Pumpkin Cold Foam Topping

1/4 cup creamer of choice
1 tbsp pumpkin spice syrup

Cook Mode Prevent your screen from going dark

Instructions

Make the Chai Concentrate: In a pot, combine the loose leaf black tea, crushed cardamom pods, ground ginger, kosher salt, and 4 cups of water. Heat the mixture over medium-high heat until it reaches a roiling boil, about 5 minutes. Immediately turn off the heat and allow the tea to steep for 7 minutes or according to your tea package instructions for ideal flavor extraction.
Sweeten and Strain the Chai: Place the coconut sugar at the bottom of a large jar. Using a fine mesh sieve, strain the hot tea mixture into the jar, catching all solids. Stir well until the coconut sugar dissolves completely. Taste the concentrate and adjust the sweetness if needed, knowing that the flavor intensity and sweetness will develop as it cools. Store the chai concentrate in the refrigerator overnight for best results.
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, then reduce to medium and simmer gently for 6 to 8 minutes, allowing the syrup to reduce and thicken to about half its original volume.
Finish the Syrup: Remove the pan from heat and stir in the pumpkin spice blend and vanilla bean paste. This timing ensures the vanilla flavor remains vibrant and the spices bloom without burning. Strain the syrup through a fine mesh sieve or nut milk bag to remove any solids. Transfer the syrup to a glass jar and refrigerate until ready to use. Expect approximately 305 grams of syrup, which is half the starting weight.
Assemble the Pumpkin Spice Chai Latte: Fill a glass halfway with ice. Pour in 1/2 cup of the chai concentrate, followed by 1/2 cup of creamy milk, and add 2 tablespoons of the pumpkin spice syrup. Stir thoroughly to combine all flavors before enjoying your latte.
Optional Pumpkin Cold Foam: For an elevated twist, froth together 1/4 cup of your chosen creamer with 1 tablespoon of pumpkin spice syrup until light and airy. Gently pour this pumpkin cold foam atop your prepared latte. Note that this topping will create a milkier, less tea-forward drink.

Notes

The sweetness of the chai concentrate and pumpkin spice syrup can be adjusted to suit personal taste, but keep in mind that the syrup adds additional sweetness.
Steeping time for the tea can vary based on the tea brand; adjust accordingly to avoid over-brewing and bitterness.
The pumpkin cold foam topping is optional and changes the overall flavor balance towards creaminess over tea intensity.
Use freshly crushed cardamom pods and high-quality pumpkin spice blend for the best aromatic flavor.
The chai concentrate can be stored refrigerated for up to one week for easy latte preparation.
For a vegan version, use plant-based milk alternatives and ensure your coconut sugar and vanilla paste are vegan-friendly.