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Copycat Iced Pumpkin Chai Latte: Easy Fall Recipe

iced pumpkin chai latte - featured image
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This copycat iced pumpkin chai latte is creamy, spiced just right, and comes together faster than you can argue with your roommate about it. It’s proof that you don’t need a fancy coffee shop to enjoy fall’s best flavors.

Ingredients

Scale
  • 2 tablespoons pumpkin puree (100% pure, not pumpkin pie filling)
  • 2 tablespoons maple syrup (real maple syrup)
  • 1 tablespoon brown sugar, packed (dark brown sugar preferred)
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract (pure vanilla)
  • 2 tablespoons water
  • 2 chai tea bags (Tazo or Stash recommended)
  • 1/2 cup water (for steeping tea)
  • 1 cup milk (oat milk, whole milk, almond milk, or coconut milk; use dairy-free if needed)
  • Ice cubes (enough to fill a tall glass)
  • Whipped cream (optional, for garnish)
  • Extra pumpkin pie spice (for garnish)

Instructions

  1. Make the pumpkin spice syrup: In a small saucepan, combine 2 tablespoons pumpkin puree, 2 tablespoons maple syrup, 1 tablespoon packed brown sugar, 1/2 teaspoon pumpkin pie spice, 1/2 teaspoon vanilla extract, and 2 tablespoons water. Whisk together over medium heat. Cook for 2-3 minutes, stirring constantly, until smooth and slightly thickened. Remove from heat and set aside.
  2. Steep the chai tea: Bring 1/2 cup water to a boil. Pour into a mug or heatproof glass and add 2 chai tea bags. Steep for 5 minutes (no less). For stronger chai, steep for 7 minutes. Remove tea bags and let chai cool to room temperature (refrigerate to speed up).
  3. Prepare your glass: Fill a tall glass with ice cubes (large cubes preferred).
  4. Assemble the latte: Pour the pumpkin spice syrup over the ice. Slowly pour in the cooled chai concentrate. Add 1 cup cold milk. Stir gently until combined.
  5. Add toppings (optional): Top with whipped cream and dust with pumpkin pie spice or cinnamon. Drizzle with extra maple syrup if desired.
  6. Serve immediately. Stir before drinking as syrup may settle.

Notes

For a hot version, skip the ice and warm the milk before adding. The pumpkin spice syrup can be stored in an airtight container in the refrigerator for up to one week. The brewed chai concentrate can be refrigerated for 2-3 days. Let chai cool before pouring over ice to prevent dilution. Adjust sweetness to taste.

Nutrition

Keywords: iced pumpkin chai latte, copycat recipe, fall drink, pumpkin spice, chai latte, homemade, easy

Find it online: https://gleamgulp.com/copycat-iced-pumpkin-chai-latte-easy-fall-recipe/