Homemade Iced Pumpkin Chai Tea Latte (Easy Fall Recipe)
A quick and easy homemade iced pumpkin chai tea latte that’s creamy, spicy, and not too sweet. Made with simple pantry ingredients, this fall drink comes together in about 10 minutes and rivals any coffee shop version.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 serving 1x
- Category: Beverage
- Cuisine: American
Ingredients
Scale
- 2 chai tea bags (e.g., Tazo or Oregon Chai)
- 1/2 cup water
- 1 cup whole milk (or oat milk for dairy-free)
- 2 tablespoons canned pumpkin puree (not pumpkin pie filling)
- 1 to 2 tablespoons brown sugar (light or dark; dark recommended)
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- Ice (generous handful)
- Optional toppings: whipped cream, pumpkin pie spice, caramel sauce
Instructions
- Steep the Chai Tea: In a small saucepan, bring 1/2 cup of water to a boil. Remove from heat, add 2 chai tea bags, and let steep for 5 minutes. Remove tea bags, squeezing out liquid, and set concentrated tea aside.
- Simmer the Pumpkin Milk: In the same saucepan, add 1 cup whole milk, 2 tablespoons pumpkin puree, 1 to 2 tablespoons brown sugar, and 1/2 teaspoon pumpkin pie spice. Whisk over medium heat until sugar dissolves and mixture is steaming (about 3-4 minutes). Do not boil.
- Add the Vanilla: Remove from heat and stir in 1/2 teaspoon vanilla extract. Whisk to combine.
- Cool Slightly: Let the pumpkin milk mixture cool for about 5 minutes to prevent melting the ice too quickly.
- Combine and Shake: Pour cooled pumpkin milk and concentrated chai tea into a mason jar or cocktail shaker. Add a generous handful of ice. Screw lid on tightly and shake vigorously for 20-30 seconds until frothy and chilled.
- Serve: Fill a tall glass with fresh ice. Pour the shaken latte over the ice. For a layered look, pour slowly.
- Garnish and Enjoy: Top with whipped cream, a sprinkle of pumpkin pie spice, or a drizzle of caramel sauce if desired. Serve immediately.
Notes
For best results, don’t skip the 5-minute steeping time for the chai. Use a whisk to blend the pumpkin puree smoothly. Cool the milk mixture before shaking to avoid a watery latte. Shake vigorously for a frothy texture. Adjust sweetness to taste. The pumpkin milk mixture and tea concentrate can be made ahead and stored separately in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 tall glass (16 oz)
- Calories: 180
- Sugar: 18
- Sodium: 120
- Fat: 8
- Saturated Fat: 4.5
- Carbohydrates: 22
- Fiber: 2
- Protein: 8
Keywords: iced pumpkin chai latte, pumpkin chai tea latte, fall drink, homemade latte, pumpkin spice, chai tea latte, easy fall recipe