Cozy Homemade Iced Pumpkin Chai Latte: Easy Fall Recipe
A quick and easy iced pumpkin chai latte made with simple ingredients, perfect for cozy fall afternoons. This recipe features a smooth pumpkin base blended with chai and milk for a creamy, customizable drink.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 serving 1x
- Category: Beverage
- Cuisine: American
Ingredients
Scale
- 1 cup strong brewed chai tea (2 tea bags, steeped for 5 minutes in 1 cup hot water)
- 2 tablespoons pumpkin puree (not pumpkin pie filling)
- 1–2 tablespoons maple syrup (adjust to taste)
- ½ teaspoon pumpkin pie spice (plus extra for garnish)
- ¼ teaspoon vanilla extract
- Pinch of salt
- 1 cup milk of choice (oat milk, whole milk, almond milk, or coconut milk)
- Ice cubes
- Optional toppings: whipped cream, drizzle of maple syrup, sprinkle of pumpkin pie spice or cinnamon
Instructions
- Brew the chai tea: Bring 1 cup of water to a boil. Pour over 2 chai tea bags in a heatproof mug or small teapot. Let steep for 5 minutes. Remove tea bags and set aside to cool slightly.
- Make the pumpkin base: In a small bowl, combine pumpkin puree, maple syrup, pumpkin pie spice, vanilla extract, and a pinch of salt. Whisk vigorously until completely smooth (about 30 seconds). If too thick, add 1 tablespoon warm water to thin.
- Chill the chai: If in a hurry, place brewed chai in the freezer for 5 minutes to cool. Otherwise, let sit at room temperature.
- Fill a tall glass almost to the top with ice cubes.
- Assemble the latte: Pour cooled chai over ice. Then pour pumpkin base over chai. Do not stir yet.
- Add the milk: Slowly pour milk over the back of a spoon into the glass to create layers.
- Stir and garnish: Stir until color is uniform and creamy. Taste and adjust sweetness if needed. Top with whipped cream, a drizzle of maple syrup, and a sprinkle of pumpkin pie spice or cinnamon if desired.
- Serve immediately.
Notes
Don’t skip the salt—it balances sweetness and enhances spices. Whisk the pumpkin base vigorously for a smooth texture. Use strong chai (2 bags, steeped 5 minutes) to stand up to pumpkin and milk. Let chai cool before pouring over ice to prevent dilution. For best results, layer milk over the back of a spoon. Pumpkin base can be made ahead and stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 glass (about 16 ou
- Calories: 180
- Sugar: 18
- Sodium: 150
- Fat: 4
- Saturated Fat: 0.5
- Carbohydrates: 32
- Fiber: 2
- Protein: 4
Keywords: iced pumpkin chai latte, fall drink, pumpkin chai, easy fall recipe, homemade chai latte