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Pumpkin Chai Iced Latte

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This creamy, spiced pumpkin chai iced latte blends real pumpkin puree, chai spices, and espresso or cold brew for the ultimate fall coffeehouse treat at home. It’s quick, customizable, and perfect for cozy mornings or afternoon pick-me-ups.

Ingredients

Scale
  • 2 tablespoons (30g) pumpkin puree (not pumpkin pie filling)
  • 1 to 2 tablespoons (15–30g) brown sugar or maple syrup (to taste)
  • 1/2 teaspoon chai spice blend (ground cinnamon, ginger, cardamom, cloves, nutmeg, or pre-mixed)
  • 1/2 teaspoon pure vanilla extract
  • Pinch of salt
  • 1/2 cup (120ml) strong brewed chai tea or chai concentrate
  • 1 shot (1 ounce/30ml) espresso or 1/4 cup (60ml) cold brew coffee
  • 3/4 cup (180ml) milk of choice (whole, almond, oat, etc.)
  • 1 cup (120g) ice cubes
  • Optional: whipped cream (dairy or coconut)
  • Optional: ground cinnamon or pumpkin pie spice (for topping)
  • Optional: caramel sauce (for drizzling)

Instructions

  1. Add pumpkin puree, brown sugar or maple syrup, chai spice blend, vanilla extract, and a pinch of salt to a small saucepan.
  2. Whisk together over medium-low heat for 2–3 minutes until warm, fragrant, and smooth. If too thick, add a splash of milk. Remove from heat and let cool for a few minutes.
  3. While the base cools, brew strong chai tea or use concentrate. Steep 2 black tea bags with extra chai spice for 3–5 minutes if making from scratch.
  4. Prepare espresso shot or cold brew coffee. If you don’t have espresso, use very strong coffee.
  5. Add the cooled pumpkin chai base to a tall glass. Pour in the chai tea and espresso/cold brew. Stir or whisk well to combine.
  6. Fill the glass with ice cubes. Pour cold milk over the top. Stir again if desired.
  7. Top with whipped cream, a sprinkle of cinnamon or pumpkin pie spice, and a drizzle of caramel sauce if desired.
  8. Serve immediately and enjoy!

Notes

Use real pumpkin puree, not pumpkin pie mix. Simmer spices with the pumpkin base for best flavor. Adjust sweetness and spice to taste. For a vegan version, use non-dairy milk and coconut whipped cream. Make coffee ice cubes to prevent dilution. The pumpkin chai base can be made ahead and stored in the fridge for up to 4 days.

Nutrition

Keywords: pumpkin chai latte, iced latte, fall drinks, pumpkin spice, chai, coffee, homemade latte, dairy-free, vegan, autumn beverage, easy latte recipe

Find it online: https://lemonydrinks.com/pumpkin-chai-iced-latte-recipe-easy-creamy-fall-drink-youll-love/