Iced Pumpkin Chai Tea Latte

Craving those cozy pumpkin spice flavors even when it’s still warm out? That’s exactly where this iced pumpkin chai tea latte comes in—it blends the warmth of fall spices with a refreshing iced drink that feels just right on sunny afternoons. It’s creamy, spiced, and has that perfect balance of sweetness and bold tea flavor. Think of it as your go-to transitional drink when you’re not quite ready to say goodbye to iced coffee but still want those fall vibes.

What makes this drink stand out is the mix of bold chai tea—already packed with cinnamon, cloves, and cardamom—and the smooth, rich flavor of pumpkin. It’s like a lighter, cooler version of a pumpkin spice latte but with an added twist from the tea. And the best part? You can make it right at home in under 10 minutes, with ingredients you probably already have on hand.

Iced pumpkin chai tea lattes have been trending in cafes, but they’re often overly sweet or expensive for something you can easily whip up yourself. Making it at home means you control the flavor, the level of spice, and the sweetness. Want it extra pumpkin-y? Add more puree. Prefer a little vanilla or maple flavor? Stir some in! This is the kind of recipe that’s flexible, forgiving, and fun to customize.

It’s also a great way to ease into the season without going full-on pumpkin everything just yet. Whether you’re sippin’ it while working, relaxing on the porch, or pairing it with a fall snack like a slice of pumpkin bread, this latte hits all the right notes.

Why You’ll Love It

• Cozy Fall Flavor Meets Refreshing Coolness – You get all the comforting spices of fall with the refreshing feel of an iced drink—perfect for warm days when you’re still craving autumn vibes.
• Made with Simple Ingredients – No fancy syrups or hard-to-find ingredients here. You probably have everything in your pantry already.
• Customizable to Your Taste – Want it stronger, sweeter, or dairy-free? You can adjust the spice, sweetness, and milk to suit your preferences.
• Cheaper Than the Coffee Shop – Skip the drive-thru and save money by making your own iced pumpkin chai tea latte at home.
• Ready in Minutes – This recipe is super quick—just brew, mix, and pour over ice. Perfect for busy mornings or cozy afternoons.

Ingredient List

• 1 cup water
• 1 chai tea bag (or 1 tablespoon loose-leaf chai)
• ½ cup milk (dairy or non-dairy like oat, almond, or soy)
• 2 tablespoons pumpkin purée
• 1–2 tablespoons maple syrup or honey (adjust to taste)
• ¼ teaspoon pumpkin pie spice
• ½ teaspoon vanilla extract
• Ice (for serving)

Ingredient Notes

• Chai tea: Use a bold chai blend—Tazo or Twinings chai tea bags work great. Loose-leaf chai adds even more depth if you have it.
• Pumpkin purée: Make sure it’s pure pumpkin, not pumpkin pie filling. Libby’s is a reliable brand.
• Milk: Oat milk makes this ultra creamy, but almond or dairy milk work just as well. Use what you love.
• Maple syrup: Adds a warm sweetness that pairs beautifully with the spices. You can swap in honey or even brown sugar.
• Pumpkin pie spice: Don’t skip it! This spice mix brings out that true fall flavor in every sip.
• Vanilla extract: Just a splash brings all the ingredients together and enhances the sweetness.

Kitchen Equipment Needed

• Small saucepan – To brew the chai tea and warm everything together.
• Measuring spoons & cups – For accurate ingredients (especially spices and sweeteners).
• Whisk or milk frother – Helps blend the pumpkin, spices, and milk smoothly. I love using a handheld frother for extra creaminess.
• Fine mesh strainer (if using loose-leaf chai) – Catches any tea leaves for a smooth sip.
• Tall glass – For serving over ice—bonus if it’s clear so you can admire those cozy swirls!
• Spoon or straw – To give it a quick stir before sipping.

Instructions

Step 1: Brew the Chai Tea

• In a small saucepan, bring 1 cup of water to a gentle boil.
• Once boiling, remove from heat and add 1 chai tea bag (or 1 tbsp loose-leaf chai).
• Cover and let steep for 5–7 minutes, depending on how strong you like your tea.
  • Pro Tip: Want bolder flavor? Steep a little longer—but don’t go over 10 minutes or it may turn bitter.

Step 2: Mix the Pumpkin Base

• While the tea is steeping, grab a bowl or use the same saucepan (after removing the tea bag or straining the leaves).
• Add the following to the pan:
  • 2 tbsp pumpkin purée
  • 1–2 tbsp maple syrup or honey
  • ¼ tsp pumpkin pie spice
  • ½ tsp vanilla extract
• Pour in ½ cup of milk and whisk everything together until smooth.
  • Pro Tip: Whisk continuously to prevent any clumps of pumpkin from forming—especially if it’s cold from the fridge.

Step 3: Combine Tea and Pumpkin Mix

• Pour the steeped chai tea into the pan with your pumpkin-milk mixture.
• Heat over low to medium heat, stirring gently, just until everything is warm and combined.
  • You don’t need it to boil—just warm enough to meld the flavors.
  • Pro Tip: For an iced drink, you’re just warming it to help everything blend—don’t overheat or it’ll need more chilling time.

Step 4: Chill the Latte

• Remove the mixture from heat and let it cool for a few minutes.
• If you’re in a hurry, pop it in the fridge for 10–15 minutes or pour it into a glass and stick it in the freezer (just don’t forget about it!).
  • Pro Tip: Want to serve it faster? Pour the mixture over ice right away and stir to cool it down quickly.

Step 5: Serve Over Ice

• Fill a tall glass with ice.
• Pour the cooled latte mixture over the ice.
• Give it a good stir, taste, and adjust sweetness if needed.
• Optional: Top with a sprinkle of pumpkin pie spice or a splash of extra milk for a pretty swirl.

Now you’ve got a cozy-meets-cool drink that tastes like fall in a glass—so simple and seriously satisfying!

Tips and Tricks for Success

• Steep your chai long enough for full flavor – A solid 5–7 minutes does the trick. Weak tea = bland latte.
• Whisk the pumpkin thoroughly – This helps it dissolve into the milk so you don’t get any grainy texture.
• Cool it down before pouring over ice – If it’s too hot, it’ll melt the ice fast and water down your drink.
• Use a milk frother for extra creaminess – A quick spin makes it feel like a coffee shop treat.
• Taste and adjust – Everyone’s sweetness and spice preference is different. Don’t be afraid to tweak!

Ingredient Substitutions and Variations

• No pumpkin pie spice? – Mix your own with cinnamon, nutmeg, ginger, and a pinch of cloves or allspice.
• Swap the milk – Oat, almond, soy, or coconut milk all work well. Oat milk is great for a creamy texture.
• Make it caffeine-free – Use decaf chai tea or a rooibos chai blend if you’re avoiding caffeine.
• Try brown sugar syrup instead of maple – It adds a deep, caramel-y sweetness that’s perfect for fall.
• Add espresso for a dirty chai – Want a caffeine boost? Stir in a shot of espresso or strong coffee.

Serving Suggestions

• Pour it over crushed ice for a coffeehouse vibe – I love how the crushed ice chills the latte faster and gives it that café texture.
• Top with whipped cream and a dusting of cinnamon – Perfect if you’re feeling fancy or want to impress guests (or yourself!).
• Pair it with a pumpkin muffin or scone – The warm spices complement each other beautifully—great for a fall brunch.
• Serve in a mason jar with a reusable straw – It’s cute, eco-friendly, and makes your drink feel extra special.
• Enjoy it as an afternoon pick-me-up – I usually sip this around 3 PM with a handful of almonds or a small snack when I need a cozy energy boost.

Storage and Reheating Instructions

• Store leftovers in an airtight jar in the fridge – Keeps well for up to 2 days, just give it a good shake before serving.
• Want to serve later? – Make a batch ahead of time and chill it completely. It’s great for meal prep or busy mornings.
• Reheat gently on the stove or in the microwave – If you’d rather enjoy it hot, just warm it slowly and stir well.
• Avoid freezing – The texture can get weird with milk and pumpkin once thawed. Fresh is best.
• Shake or stir before serving – Pumpkin and spices may settle at the bottom, so give it a quick mix to keep things smooth.

Frequently Asked Questions

Can I use a store-bought chai concentrate instead of brewing tea?

Absolutely! If you’re short on time, a pre-made chai concentrate like Tazo or Oregon Chai works great. Just skip the water and tea bag, and adjust the sweetness since most concentrates are already sweetened.

What’s the best milk for this latte?

Oat milk is my favorite—it’s creamy and blends beautifully with pumpkin and spices. But feel free to use almond, soy, coconut, or regular dairy milk based on your taste or dietary needs.

Can I make this latte ahead of time?

Yes! You can make a batch and keep it in the fridge for up to 2 days. Just shake or stir it well before serving, especially if it’s been sitting a while.

How can I make it more frothy?

Use a handheld milk frother or blend it for a few seconds in a blender before pouring over ice. It makes the texture super silky and café-worthy.

Can I skip the pumpkin purée?

You can, but it won’t have that full “pumpkin spice latte” flavor. The purée gives it richness and body, so I highly recommend keeping it in. If you don’t have any, you can try a little extra spice and vanilla for a spiced chai twist.

Is this drink vegan?

It can be! Just use a plant-based milk and sweetener (like maple syrup) to make it completely vegan-friendly.

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Did you try this recipe? Let me know in the comments how it turned out!
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