Print

Cozy Iced Pumpkin Chai Latte with Brown Sugar Syrup

iced pumpkin chai latte - featured image
Print Recipe

A cozy iced pumpkin chai latte with brown sugar syrup that combines real pumpkin puree, warming chai spices, and deep brown sugar for a perfectly balanced fall drink. Quick to make and full of comforting flavor.

Ingredients

Scale
  • 1 cup (240 ml) water, for steeping the tea
  • 2 black tea bags (Assam or breakfast blend)
  • 1 cup (240 ml) whole milk (or dairy-free alternative like oat milk)
  • 3 tablespoons (45 g) pumpkin puree (not pumpkin pie filling)
  • 2 tablespoons (30 ml) brown sugar syrup (recipe follows)
  • ½ teaspoon (2.5 ml) pure vanilla extract
  • About 1 cup ice cubes, for serving
  • For the Brown Sugar Syrup (makes extra):
  • 1 cup (200 g) packed dark brown sugar
  • 1 cup (240 ml) water
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cardamom
  • ⅛ teaspoon ground cloves
  • Pinch of black pepper

Instructions

  1. Make the brown sugar syrup first. In a small saucepan, combine 1 cup packed dark brown sugar and 1 cup water. Whisk over medium heat until the sugar dissolves completely, about 3-4 minutes. Add the cinnamon, ginger, cardamom, cloves, and black pepper. Reduce heat to low and simmer for 5 minutes, stirring occasionally. Remove from heat and let cool completely. You’ll have about 1½ cups of syrup—enough for 8-10 lattes.
  2. Brew the chai base. In a separate small saucepan, bring 1 cup of water to a gentle boil. Remove from heat and add 2 black tea bags. Steep for 4-5 minutes. While the tea steeps, whisk together 3 tablespoons of pumpkin puree and 2 tablespoons of the brown sugar syrup in a small bowl until smooth.
  3. Combine and heat the milk. Remove the tea bags from the water, squeezing them gently. Add the pumpkin-syrup mixture to the hot tea and whisk until fully incorporated. In a separate cup, heat 1 cup of milk until steaming (about 1 minute in the microwave or in a small pot on the stove). Add the vanilla extract to the milk.
  4. Assemble the latte. Fill a tall glass with ice cubes. Pour the pumpkin-chai mixture over the ice, then slowly pour the hot milk over the back of a spoon to create distinct layers. If you want it extra cold, chill the pumpkin-chai mixture in the fridge for 10 minutes before assembling.
  5. Finish and serve. Stir everything together with a long spoon until the color is uniform. Taste and add more brown sugar syrup if needed. Serve immediately with a straw.

Notes

Don’t over-steep the tea—4 to 5 minutes is the sweet spot. Whisk the pumpkin puree with the syrup first to prevent clumps. The brown sugar syrup keeps in the fridge for up to 2 weeks. For a dairy-free version, use oat milk or coconut milk. For a hot version, skip the ice and heat everything together.

Nutrition

Keywords: iced pumpkin chai latte, brown sugar syrup, fall drink, pumpkin spice, chai latte, autumn beverage, homemade latte

Find it online: https://milacook.com/cozy-iced-pumpkin-chai-latte-with-brown-sugar-syrup/