Creamy Iced Pumpkin Chai Latte Recipe with Easy Homemade Spice Syrup
A cozy and creamy iced pumpkin chai latte featuring a homemade spice syrup that balances warm fall spices with real pumpkin puree for a refreshing yet indulgent seasonal treat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 1 serving
- Category: Beverage
- Cuisine: American
Ingredients
- Water – 1 cup (240 ml)
- Brown sugar – 3/4 cup (150 g), packed
- Cinnamon sticks – 2
- Whole cloves – 6
- Green cardamom pods – 8, lightly crushed
- Star anise – 1 whole
- Fresh ginger – 1-inch piece, sliced thin
- Pumpkin puree – 1/4 cup (60 g), plain canned or homemade
- Black tea bags – 2 (strong Assam or Darjeeling preferred)
- Milk of choice – 1 1/2 cups (360 ml), almond, oat, or whole milk
- Vanilla extract – 1 teaspoon
- Ice cubes – as needed
- Optional toppings: whipped cream (dairy or coconut-based), ground cinnamon for dusting, toasted pumpkin seeds
Instructions
- Make the spice syrup: Combine 1 cup water and 3/4 cup brown sugar in a small saucepan. Add cinnamon sticks, cloves, cardamom pods, star anise, and sliced ginger. Bring to a gentle boil over medium heat, then reduce to low and simmer for 15 minutes.
- Strain the syrup: Remove from heat and let cool slightly. Strain through a fine mesh sieve or cheesecloth into a clean container, pressing gently to extract all the syrup. Discard solids.
- Brew the tea: Bring 1 cup water to a boil and steep the black tea bags for 5 minutes. Remove tea bags and let the tea cool to room temperature.
- Mix the latte base: In a large glass or shaker, whisk together the cooled tea, 1/4 cup pumpkin puree, 1 1/2 cups milk, 1 teaspoon vanilla extract, and 3-4 tablespoons of the homemade spice syrup (adjust to taste). Whisk vigorously to combine smoothly.
- Assemble the iced latte: Fill a tall glass with ice cubes and pour the latte mixture over the ice. Stir gently to chill and combine.
- Optional finishing touches: Top with whipped cream and a light dusting of cinnamon or toasted pumpkin seeds.
Notes
Keep the spice syrup at a gentle simmer to avoid bitterness. Crush cardamom pods lightly before adding. Whisk pumpkin puree with tea first to prevent lumps. The syrup keeps refrigerated for up to 2 weeks. Latte base without ice can be stored in the fridge for 24 hours. Adjust syrup sweetness to taste. For a hot version, skip ice and warm the mixture gently.
Nutrition
- Serving Size: About 12 oz (350 ml)
- Calories: 175
- Sugar: 28
- Sodium: 70
- Fat: 4
- Saturated Fat: 0.5
- Carbohydrates: 32
- Fiber: 2
- Protein: 3
Keywords: pumpkin chai latte, iced pumpkin latte, homemade spice syrup, fall drink, creamy iced latte, vegan pumpkin chai, seasonal beverage