Pumpkin Chai Iced Latte
This Pumpkin Chai Iced Latte is the perfect fall refresher! Warm spices, creamy pumpkin, and a touch of sweetness come together in a delicious iced drink.
Equipment
- Teapot or kettle
- Measuring cups and spoons
- Mixing bowl or large glass
- Whisk or fork
- Glass or tumbler
- Spoon
Ingredients
- 1 cup brewed chai tea cooled
- 1/2 cup pumpkin puree plain canned pumpkin, not pumpkin pie filling
- 1/2 cup milk dairy or non-dairy, your choice
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice blend of cinnamon, nutmeg, ginger, and cloves
- ice cubes to chill and refresh the latte
- whipped cream optional for topping
- cinnamon for garnish
Instructions
Make Pumpkin Chai Iced Latte
- Start by brewing 1 cup of chai tea using your favorite chai tea bags or loose-leaf chai blend. Let the tea steep for 5 to 7 minutes to extract the full spice flavor, then remove the tea bags and set the tea aside to cool completely. You can speed this up by placing the brewed tea in the fridge or an ice bath.
- In a mixing bowl or large glass, combine the pumpkin puree with your choice of milk. Whisk vigorously until the mixture is smooth and creamy without lumps. This step ensures your latte will have a silky texture and that the pumpkin is fully incorporated.
- To the pumpkin-milk mixture, add the maple syrup, vanilla extract, and pumpkin pie spice. Whisk again until all ingredients are evenly combined. The pumpkin pie spice brings that iconic fall warmth while the vanilla extract deepens the flavor profile.
- Fill your favorite glass with ice cubes. Pour in the cooled chai tea, then slowly add the pumpkin milk mixture. Stir gently to combine, creating a beautiful marbled effect as the layers mingle.
- If desired, top your Pumpkin Chai Iced Latte with a generous swirl of whipped cream and a sprinkle of ground cinnamon. Sip immediately and savor the perfect blend of spice, sweetness, and creaminess.
Notes
- Use a quality loose-leaf chai or strong chai tea bags for the best flavor.
- Ensure to use plain pumpkin puree instead of pumpkin pie filling for balanced sweetness.
- Whisk the pumpkin and milk mixture thoroughly to avoid lumps and get a smooth texture.
- Experiment with different plant-based milks like oat or almond for varied creaminess and flavor.
- Store leftovers in the refrigerator up to 24 hours; do not freeze as texture will change.