Description
This Iced Pumpkin Spice Chai Latte is a cozy and refreshing fall-inspired drink combining a spiced black tea concentrate with creamy milk, pumpkin puree, and a homemade pumpkin spice syrup. Perfectly balanced with warming spices like cardamom, ginger, and pumpkin spice blend, this latte is sweetened naturally with coconut sugar and served over ice for a delightful chilled beverage.
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 a sweeter latte is preferred)
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 (such as dairy or preferred plant-based milk)
- 2 tbsp (25 g) pumpkin spice syrup
Optional Pumpkin Cold Foam
- 1/4 cup creamer of choice
- 1 tbsp pumpkin spice syrup
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 rolling boil, about 5 minutes.
- Steep The Tea: Turn off the heat and allow the tea to steep for 7 minutes or according to the tea package instructions to extract the full flavor of the spices and tea leaves.
- Sweeten and Strain The Concentrate: Place the coconut sugar in the bottom of a large jar. Using a fine mesh sieve, strain the tea mixture directly into the jar. Stir until the coconut sugar dissolves completely. Taste and adjust sweetness if needed, keeping in mind the pumpkin spice syrup added later will also sweeten the drink. Store the chai concentrate in the refrigerator overnight.
- Prepare Pumpkin Spice Syrup: In a large pan or pot, combine 1 cup water, 1 cup coconut sugar, pumpkin puree, and 1/4 tsp kosher salt. Bring to a boil over high heat, then reduce the heat to medium and simmer for 6 to 8 minutes until the syrup reduces by half and thickens.
- Add Spices and Vanilla: Remove the syrup from heat and stir in 1 tbsp pumpkin spice blend and 1 tsp vanilla bean paste. The residual heat helps bloom the spices without burning them. Strain the syrup through a fine mesh sieve into a glass jar. Store in the refrigerator until ready to use. The syrup should weigh approximately 305 g after simmering.
- Assemble The Latte: Fill a cup halfway with ice. Pour 1/2 cup of the chilled chai concentrate over the ice, followed by 1/2 cup of creamy milk. Add 2 tablespoons of pumpkin spice syrup and stir well to combine.
- Optional Pumpkin Cold Foam Topping: To enhance the latte, froth together 1/4 cup of creamer and 1 tablespoon of pumpkin spice syrup until airy and creamy. Pour the cold foam over the latte. Note that this topping will soften the tea flavor and add a creamier texture.
Notes
- The sweetness of the chai concentrate can be adjusted by varying coconut sugar amount; 1/4 cup is suggested for balanced sweetness.
- The pumpkin spice syrup is quite sweet, so adjust sugar in the concentrate accordingly to avoid an overly sweet drink.
- Use fine mesh strainers when pouring to ensure smooth concentrate and syrup without spice or tea leaf residue.
- Store the chai concentrate and pumpkin spice syrup refrigerated for up to a week for best freshness.
- Dairy or non-dairy milk can be used according to preference for creaminess.
- The optional pumpkin cold foam topping adds a milky texture and dilutes tea intensity, so use based on personal taste.
