Today, I’m excited to whip up my favorite treat: an Iced Pumpkin Chai Tea Latte. You’ll find the recipe name familiar if you’ve been following me for a while. It features a black tea base infused with spices, much like the traditional Masala Chai.
Contents
Iced Pumpkin Chai Tea Latte recipe
The Iced Pumpkin Chai Tea Latte is a popular autumn beverage. It combines the flavors of chai tea with pumpkin spice, creating a refreshing drink perfect for autumn. This refreshing drink typically features a base of chilled black tea infused with traditional chai spices and milk.
This latte has become especially popular among those who enjoy pumpkin-flavored drinks but prefer tea over coffee. It has been described as cozy yet refreshing, making it an appealing choice for fall lovers who want to enjoy seasonal flavors without the coffee kick.
Iced Pumpkin Chai Tea Latte pairs wonderfully with sweet treats like pumpkin bread, pumpkin cream cheese muffins, or chocolate pumpkin swirl bread. For a spiced touch, try cinnamon crumb cake, scones, or chai spiced cookies. Apple crisp, air fryer apples, or baked donuts are also great choices.
You can enjoy this drink with a charcuterie board with aged cheddar and pumpkin butter. The latte also goes well with a ham & Swiss croissant, cheese Danish, and Indian snacks like samosas or spiced nuts. Simple choices like buttered toast or a cheese toastie also complement the latte’s bold flavors.
Here’s how to make the Iced Pumpkin Chai Tea Latte:
Iced Pumpkin Chai Tea Latte
Nutrition
Ingredients
- 2 cups water
- 2 black tea bags (4 – 6 g)
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 cup pumpkin puree
- 2 tbsp maple syrup or sweetener of choice
- 1 cup milk dairy or non-dairy
- Ice cubes
Instructions
- In a small saucepan, bring the water to a boil.
- Remove the saucepan from heat and add the tea bags, ground cinnamon, ginger, cloves, and nutmeg. Let it steep for about 5 minutes.
- After steeping, remove the tea bags and strain the mixture through a fine-mesh sieve to remove any loose spices.
- Stir in the pumpkin puree and maple syrup until well combined.
- Allow the mixture to cool to room temperature, then transfer it to the refrigerator to chill for at least 30 minutes. Once chilled, divide the pumpkin chai mixture between two glasses filled with ice cubes.
- In a separate saucepan, heat the milk until steaming (but not boiling).
- Froth the milk using a frother or whisk until it becomes foamy.
- Pour the frothed milk over the pumpkin chai mixture in each glass.
- Optionally, sprinkle a pinch of cinnamon on top for garnish.
- Stir gently before serving.
SIMILAR RECIPES:
Variations
There are many versions of the pumpkin chai tea latte. You can try these ideas below:
- Iced Pumpkin Cream Chai Tea Latte adds 1/2 cup heavy cream or whipped cream for the cream component to the ingredients.
- Milk Alternatives
- Dairy milk creates a rich taste
- Almond milk is a great low-calorie option.
- Oat milk is sweet and smooth.
- Soy milk is a high-protein choice.
- Vegan Version
- Replace dairy milk with a plant-based alternative
- Ensure the pumpkin puree is free from additives
- Use vegan-friendly sweeteners like maple syrup or agave
- Verify that the chai blend doesn’t contain honey
- Low-calorie Options
- Reduce the amount of pumpkin puree to lower the carbohydrate content
- Use unsweetened almond milk to reduce overall calories
- Opt for sugar-free syrup or stevia as a low-calorie sweetener
- Higher-protein Dink
- Incorporate a scoop of vanilla protein powder into the recipe
- Use high-protein milk alternatives like soy or pea milk
- Add a sprinkle of pumpkin seeds as a protein-rich topping