Iced Pumpkin Chai Latte – The perfect fall recipe! Chai spices, pumpkin, milk, and espresso combined and served over ice.
Iced Pumpkin Chai Latte
It’s pumpkin season! Last year, I didn’t really get a chance to have much pumpkin so I have been compensating this year by making everything from pumpkin bread to pumpkin waffles to this iced pumpkin chai latte.
Now this is a recipe that really can be made either hot or iced, I just personally ended up liking it better iced.
Common Questions About Making an Iced Pumpkin Chai Latte
What is an iced pumpkin chai latte?
An iced pumpkin chai latte is a drink made with a pumpkin chai simple syrup, espresso, and milk served over ice.
Can I make it a hot drink?
Absolutely! Just warm the milk and espresso before serving and skip the ice.
Should I use espresso or chai tea?
You can use either in this recipe. If you want it to be more like a latte, use espresso. If you want it to be more like a chai tea latte with a bit more spice, use chai tea. Alternatively, you can split the bill and use some of both if you want it to be more like a dirty chai.
How can I make espresso at home?
Click HERE for my guide to making espresso at home without a machine.
Can I use coffee instead?
Yes! Just brew your coffee a bit stronger if you want to go that route.
What kind of milk can I use?
You can use whatever milk you like! I used whole milk but any dairy or non-dairy alternative will be great.
Ingredient Notes
- Water is the base of our syrup – it’s going to help everything dissolve.
- Brown sugar sweetens the syrup. Feel free to use granulated sugar if you prefer.
- Pumpkin puree gives us the classic pumpkin flavor.
- Chai spice adds the warmth and signature chai flavor to the drink.
- Espresso adds great coffee flavor. If you don’t have espresso, you can substitute freshly brewed coffee.
- Milk makes the latte creamy. Feel free to use any kind of milk you have on hand.
Looking for more fall drinks? Check these out!
Iced Pumpkin Chai Latte
Iced Pumpkin Chai Latte - The perfect fall recipe! Chai spices, pumpkin, milk, and espresso combined and served over ice.
Ingredients
- 1/2 cup water
- 1/2 cup brown sugar
- 1/4 cup pumpkin puree
- 1 teaspoon chai spice
- 1 shot espresso
- 1/2 cup whole milk
Instructions
- In a small saucepan set over medium heat, add the water, brown sugar, pumpkin puree, and chai spice. Stir until dissolved - about 2-3 minutes.
- Remove from heat and allow the syrup to cool to room temperature.
- Add 2 teaspoons of the pumpkin syrup (or to taste) and the espresso to a tall glass. Stir to combine.
- Fill the glass with ice and top with milk. Enjoy immediately.
- Store any leftover syrup in an airtight container in the fridge for up to five days.
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