The Pumpkin Chai Iced Latte is a refreshing twist on two beloved flavors: warm chai spices and the cozy taste of pumpkin. It blends spiced chai tea with creamy milk, pumpkin puree, and a touch of sweetness, all served over ice for a cool, flavorful drink that’s perfect for fall or anytime you want a little autumn vibe in your cup.
I love making this latte when the weather is starting to cool but you still want something cold and tasty. The balance of cinnamon, cardamom, and cloves in the chai, mixed with pumpkin, is just the right amount of spice without being too heavy. I usually add a little extra cinnamon on top to make it feel even more comforting.
One of my favorite ways to enjoy this drink is with a good book or while catching up with friends on a sunny afternoon. It’s a nice change from your usual coffee or tea and feels a bit special without any fuss. If you want to keep it dairy-free, I’ve found almond or oat milk works great and adds a lovely creaminess to the latte.
Key Ingredients & Substitutions
Chai Tea: Strong brewed chai is the heart of this drink. You can use chai tea bags or loose leaf chai. If you want a caffeine-free option, try a rooibos chai or herbal chai blend. I like using black tea-based chai for its bold spice flavor.
Pumpkin Puree: Use canned pumpkin puree for convenience, not pumpkin pie filling (which is already sweetened). You can also try sweet potato puree for a similar texture and flavor twist.
Milk: Dairy milk adds creaminess, but almond or oat milk make lovely dairy-free choices. I prefer oat milk because it froths nicely and adds subtle sweetness.
Sweetener: Maple syrup is my go-to for adding warmth and richness, but honey, agave, or simple syrup work well too. Adjust the sweetness to your taste.
How Do You Get That Smooth, Frothy Texture in an Iced Latte?
Creating smooth, frothy milk is key to a great iced latte. Here’s my simple method:
- Warm (not hot) the milk slightly before mixing. It helps the milk blend better with pumpkin and spices.
- Use a small whisk, milk frother, or shake the mixture vigorously in a tightly sealed jar to add froth.
- Combine the pumpkin puree with sweetener and spices first to make a smooth base that mixes easily.
- Pour the spiced chai over ice just before adding the milk and pumpkin mix, which helps keep the layers nicely swirled.
Taking a little extra time to whisk the mixture well ensures you get that creamy, inviting foam on top, just like in the photo.
Equipment You’ll Need
- Tea kettle or pot – I use it to brew the strong chai tea; it’s quick and easy to handle.
- Tea infuser or tea bags – makes brewing the chai simple and mess-free.
- Measuring spoons and cups – for precise pumpkin, sweetener, and milk measurements.
- Whisk or small frother – helps mix the pumpkin and spices smoothly and froth the milk.
- Large glass or shaker – perfect for stirring or shaking the latte ingredients together.
- Ice maker or ice cubes – to keep the drink nice and cold, especially in summer.
Flavor Variations & Add-Ins
- Use chai latte concentrate instead of brewing your own for extra convenience and a richer spice blend.
- Mix in a splash of vanilla extract or caramel syrup for added sweetness and depth.
- Add a pinch of ground cloves or cardamom to intensify the spice flavor.
- For a dairy-free twist, try coconut milk or cashew cream instead of regular milk; it complements the pumpkin and spices nicely.
How to Make Pumpkin Chai Iced Latte
Ingredients You’ll Need:
- 1 cup strong brewed chai tea (black tea with chai spices)
- ½ cup milk (dairy or plant-based such as almond or oat milk)
- 2 tablespoons pumpkin puree
- 1 tablespoon maple syrup or sweetener of choice
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon, plus extra for garnish
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- Ice cubes
How Much Time Will You Need?
This Pumpkin Chai Iced Latte takes about 10 minutes to prepare. Most of the time is spent brewing the chai tea and letting it cool, so you can brew the tea in advance to save time. Mixing and assembling your latte is quick and simple.
Step-by-Step Instructions:
1. Brew the Chai Tea
Steep your chai tea bags or loose chai tea leaves in hot water for about 5 minutes to make a strong cup. Remove the tea bags or strain the leaves, and let the tea cool to room temperature. For faster cooling, you can place it in the fridge.
2. Mix the Pumpkin and Spices
In a small bowl, whisk together the pumpkin puree, maple syrup, vanilla extract, cinnamon, ginger, and nutmeg until the mixture is smooth and creamy.
3. Combine and Froth
Pour the brewed chai tea and milk into a large glass or shaker. Add the pumpkin spice mixture and stir or shake vigorously until everything is well combined and frothy.
4. Assemble Your Iced Latte
Fill a glass with ice cubes. Pour the pumpkin chai mixture over the ice. Stir gently to combine all the flavors.
5. Garnish and Serve
Sprinkle a little extra ground cinnamon on top for a cozy touch. Add a straw, serve immediately, and enjoy your refreshing and flavorful Pumpkin Chai Iced Latte!
Can I Use Frozen Pumpkin Puree?
Yes! Just thaw it completely in the fridge or at room temperature before using. Give it a good stir to smooth it out before mixing with the other ingredients.
How Can I Make This Drink Vegan?
Simply use a plant-based milk like almond, oat, or coconut milk, and choose a vegan sweetener such as maple syrup or agave nectar. This keeps the latte creamy and delicious without dairy.
Can I Prepare This Drink Ahead of Time?
You can brew the chai tea and mix the pumpkin spice blend a day ahead. Store them separately in the fridge and combine with milk and ice right before serving for the best flavor and texture.
What’s the Best Way to Store Leftovers?
Store any leftover latte in a sealed container in the fridge for up to 24 hours. Stir well before drinking, but keep in mind that the texture may separate slightly after sitting.