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Creamy Iced Pumpkin Chai Latte Recipe with Easy Homemade Pumpkin Spice Syrup

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A velvety, creamy iced pumpkin chai latte featuring a homemade pumpkin spice syrup that balances indulgence with refreshing fall flavors. Perfect for any season, this drink combines bold chai spices with smooth milk and authentic pumpkin sweetness.

Ingredients

Scale
  • 1 cup granulated sugar
  • 1 cup water
  • 2 tablespoons pure pumpkin puree
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 teaspoon vanilla extract
  • 1 cup (240 ml) strong brewed chai tea
  • 3/4 cup (180 ml) milk or dairy alternative (whole milk, oat milk, almond milk)
  • Ice cubes

Instructions

  1. Make the Pumpkin Spice Syrup: In a small saucepan, combine 1 cup granulated sugar and 1 cup water. Bring to a gentle boil over medium heat, stirring occasionally to dissolve the sugar fully.
  2. Once the sugar is dissolved and the mixture is simmering, whisk in 2 tablespoons pumpkin puree, 2 teaspoons cinnamon, 1 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/4 teaspoon cloves. Stir continuously for about 4-5 minutes until the syrup thickens slightly and the pumpkin is fully incorporated.
  3. Remove from heat and stir in 1 teaspoon vanilla extract. Let the syrup cool completely before using—it will thicken more as it cools. If it gets too thick, a splash of warm water can thin it out gently.
  4. Brew the Chai Tea: Brew 1 cup (240 ml) of strong chai tea using your preferred method. For loose leaf, steep about 2 tablespoons of chai blend in hot water for 5 minutes. If using tea bags, steep two bags for a robust flavor.
  5. Once brewed, remove the tea leaves or bags and let the chai cool to room temperature or chill in the fridge briefly if you want to speed things up.
  6. Assemble the Latte: Fill a glass with ice cubes to the top. Pour in the cooled chai tea, then add 3/4 cup (180 ml) milk or your chosen dairy alternative.
  7. Add 2-3 tablespoons of the pumpkin spice syrup to taste. Stir gently but thoroughly to blend all the layers—watch the creamy milk swirl through the chai and syrup, creating that signature texture.
  8. Optional: Top with a light dusting of cinnamon or a cinnamon stick for a pretty garnish and extra aroma.

Notes

Use fresh spices for best flavor. Let the syrup cool completely to thicken properly. Adjust syrup sweetness to taste (2-3 tablespoons recommended). Strong brewed chai is key to avoid watered-down flavor. Use cold milk for crisp iced texture or slightly warm milk for creamier mouthfeel. Syrup can be stored in fridge up to 2 weeks; reheat gently before use. Brewed chai tea can be refrigerated up to 24 hours but is best fresh.

Nutrition

Keywords: pumpkin chai latte, iced pumpkin latte, pumpkin spice syrup, homemade pumpkin spice, fall drinks, chai tea, creamy iced latte, autumn beverage

Find it online: https://emmaoven.com/creamy-iced-pumpkin-chai-latte-recipe-with-easy-homemade-pumpkin-spice-syrup/