Pumpkin Chai Iced Latte is a delightful mix of cozy spices and cool refreshment. It blends the warm flavors of chai tea and creamy pumpkin with a splash of milk and a handful of ice, making it the perfect drink for when you want the best of fall in a chilled cup. The spices—like cinnamon, cardamom, and cloves—give it that classic chai kick, while the pumpkin adds a smooth, velvety touch.
When I make this at home, I love to sweeten it just right so the spices come through without being too strong or too sweet. It’s like the best kind of hug in a glass—comforting but with a little pep to keep you going. Sometimes, I even sprinkle a bit of cinnamon on top just to make it look and smell amazing before I take that first refreshing sip.
This iced latte is great for those warmer days in fall when you want something seasonal but not hot, or any time you’re craving that pumpkin spice vibe without going full pumpkin pie. I like to enjoy it while sitting outside, watching leaves swirl in the breeze. Honestly, it’s a little cup of pumpkin chai joy that brightens up the day without any fuss.
Key Ingredients & Substitutions
Chai Tea: Use strong brewed chai for bold spice flavor. If you can’t find chai tea bags, black tea with a pinch of cinnamon, cardamom, and cloves works well. I like loose leaf chai for a richer taste.
Pumpkin Puree: Use plain pumpkin puree, not pie filling, to avoid extra sugar and spices. You can swap with sweet potato puree for a similar creamy texture and mild sweetness.
Milk: Dairy milk adds creaminess, but oat or almond milk are great plant-based options. Oat milk especially froths nicely and has a naturally sweet flavor that complements the spices.
Sweetener: Maple syrup adds a nice fall flavor, but honey or agave syrup work well too. Adjust the amount based on how sweet you like it. I usually start with less and add more if needed.
How Do You Make the Pumpkin Spice Mixture Smooth and Flavorful?
Warming pumpkin puree with spices and sweetener is key to unlocking the best flavors. Keep heat low to avoid burning:
- Use a small saucepan and stir often so pumpkin doesn’t stick.
- Heat just until fragrant and smooth, about 2-3 minutes; this helps spices bloom and mix evenly.
- Let it cool a little before blending with tea so the flavors don’t change too much.
This step makes your latte taste rich and well-spiced instead of just bland pumpkin flavor. I like to smell the aroma at this point—it always tells me the mix is just right!
Equipment You’ll Need
- Tea infuser or strainer – I find it easier to steep loose chai leaves with this handy tool.
- Saucepan – for warming the pumpkin mixture gently and blending spices smoothly.
- Measuring spoons and cups – to get the perfect balance of ingredients every time.
- Tall glass or tumbler – perfect for filling with ice and showcasing your layered latte.
- Frother or whisk – optional, for making the milk creamy and frothy if you like it that way.
Flavor Variations & Add-Ins
- Try adding a dash of vanilla extract or maple syrup for extra sweetness and depth.
- Use chai spice blend or add extra cardamom and ginger for a bolder flavor.
- Swap pumpkin puree for sweet potato or butternut squash puree for a different twist.
- Top with whipped cream and a sprinkle of nutmeg or extra cinnamon for a cozy finish.
How to Make Pumpkin Chai Iced Latte
Ingredients You’ll Need:
Main Ingredients:
- 1 cup strong brewed chai tea (or 1 chai tea bag steeped in 1 cup hot water)
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup milk of choice (dairy or plant-based like oat or almond milk)
- 1-2 tablespoons maple syrup or sweetener of choice
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cloves or allspice
- Ice cubes
Optional Toppings:
- Whipped cream
- Ground cinnamon or pumpkin pie spice, for garnish
How Much Time Will You Need?
This delicious iced latte takes about 10 minutes to prepare. Most of that time is spent brewing the tea and warming the pumpkin spice mixture. Once everything is ready, assembling the drink is quick and easy so you can enjoy it right away.
Step-by-Step Instructions:
1. Brew Your Chai Tea:
Steep one chai tea bag or loose chai leaves in 1 cup of hot water for 5-7 minutes. This makes a strong chai base full of spicy flavor. Once brewed, remove the tea bag or strain your leaves.
2. Warm the Pumpkin Spice Mixture:
In a small saucepan over low heat, put the pumpkin puree, maple syrup, cinnamon, ginger, and cloves. Stir everything gently for about 2-3 minutes until it smells warm and the mixture is smooth. Take off the heat and let it cool just a bit.
3. Combine the Pumpkin and Tea:
Stir the pumpkin mixture into your brewed chai tea until it’s well mixed and full of cozy spice goodness.
4. Assemble Your Latte:
Fill a tall glass with ice cubes. Pour the pumpkin chai tea over it, then add your milk. Stir gently to blend all the flavors together. If you like a frothy latte, warm and froth your milk before adding it.
5. Add Finishing Touches:
If you want, top your latte with whipped cream and sprinkle a little cinnamon or pumpkin pie spice on top. It adds a lovely touch and makes it extra special.
6. Enjoy!
Serve immediately and sip your wonderful Pumpkin Chai Iced Latte. It’s a perfect blend of fall spices and creamy refreshment!
Can I Use Pumpkin Pie Filling Instead of Pumpkin Puree?
It’s best to use plain pumpkin puree because pumpkin pie filling contains added sugars and spices that can alter the flavor and sweetness of your latte. If you only have pie filling, reduce the sweetener to avoid it being too sweet.
Can I Make This Latte Ahead of Time?
You can prepare the pumpkin spice mixture and brew the chai tea in advance, then store both in the fridge for up to 2 days. When ready to serve, combine, add ice and milk, and enjoy chilled. Just stir well before assembling.
What’s the Best Milk to Use for a Creamy Texture?
Dairy milk works well, but oat milk is a fantastic plant-based option because it tends to be creamy and froths nicely. Almond or soy milk are good too, though they might be a bit thinner.
How Should I Store Leftover Pumpkin Chai Mixture?
Keep any leftover pumpkin chai mixture in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or mix with cold milk and ice for a quick iced latte.
