This iced pumpkin chai latte is so easy to make at home, you’ll have no problem skipping the coffee drive-thru!
I’ve been known to love making fall-inspired coffee house drinks at home.
This iced pumpkin chai latte is smooth, sweet, creamy, and full of delicious warm chai spices.
Why spend time in line at the drive-thru when you can be cozy and comfy at home?
Trust me, this iced pumpkin chai latte will be your new favorite fall drink!
Ingredients for iced pumpkin chai latte
- Water – This will provide the right consistency for our syrup.
- Pumpkin puree – Pumpkin puree adds a great pumpkin flavor.
- Brown sugar – Brown sugar will give us sweetness plus an added deep molasses flavor.
- Chai spice – Chai spices add warmth and great flavor.
- Espresso – Feel free to use your favorite variety.
- Whole milk – To add richness and a smooth, luscious mouth feel.
- Ice – To keep our drink refreshingly cold!
Types of milk
I’ve used cow’s milk here, but any alternative milk (soy, almond, oat, etc,) would be a great option.
Just be sure to use unsweetened varieties, or you may risk the drink becoming a little too sweet in the end.
What is chai spice?
Chai spice blends can be found in the spice section of most major grocery stores, but it’s easy to make it at home!
Most chai varieties are a blend of the following spices: cinnamon, cardamom, ginger, cloves, nutmeg, and allspice.
Storage and leftovers
This recipe makes enough syrup for 15 drinks!
It can be easily stored in a squeeze bottle or jar and kept in the refrigerator for up to two weeks.
More drink recipes
- Looking for something pink? Try my Homemade Starbucks Pink Drink.
- Craving something sweet and cozy? Try my Homemade Cinnamon Dolce Syrup.
- Need something vegan? Try my Vegan Soy Chai Tea Latte.
- Want another drink option? Try my Homemade Iced Brown Sugar Oat Milk Shaken Espresso.
- ½ cup water
- ½ cup brown sugar
- ¼ cup pumpkin puree
- 1 teaspoon chai spice
- 1 shot espresso
- ½ cup whole milk
- In a small saucepan set over medium heat, add the water, brown sugar, pumpkin puree, and chai spice and 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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Nutrition Information:Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 30Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 6mgCarbohydrates: 7gFiber: 0gSugar: 6gProtein: 0g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.