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Homemade Iced Pumpkin Chai Latte Concentrate (Easy 10-Minute Recipe)

iced pumpkin chai latte concentrate - featured image
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This homemade iced pumpkin chai latte concentrate is a quick and easy recipe that comes together in just 10 minutes on the stovetop. It’s a cozy, refreshing drink with the perfect balance of warm chai spices and real pumpkin, ideal for busy mornings or lazy weekends.

Ingredients

Scale
  • 4 cups (960 ml) filtered water
  • 6 black tea bags (Darjeeling or Assam)
  • 1-inch piece fresh ginger, peeled and thinly sliced
  • 2 whole cinnamon sticks (Ceylon recommended)
  • 4 whole cloves
  • 4 cardamom pods, lightly crushed
  • 4 whole black peppercorns (optional)
  • 1/2 cup (120 g) pure pumpkin puree (not pumpkin pie filling)
  • 1/4 cup (60 ml) pure maple syrup (or honey/brown sugar)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pumpkin pie spice (store-bought or homemade)
  • For serving (per glass): 1/2 to 3/4 cup (120-180 ml) milk of choice (oat, dairy, or almond)
  • Ice cubes
  • Whipped cream (optional, coconut whipped cream for dairy-free)
  • Extra pumpkin pie spice for garnish

Instructions

  1. Combine water and spices: Pour 4 cups filtered water into a medium saucepan. Add sliced ginger, cinnamon sticks, whole cloves, crushed cardamom pods, and black peppercorns. Bring to a gentle boil over medium-high heat.
  2. Simmer the spices: Reduce heat to low and simmer for 5 minutes until the water turns amber and fragrant.
  3. Add the tea bags: Remove pot from heat. Add 6 black tea bags and steep for 4-5 minutes (do not over-steep to avoid bitterness).
  4. Whisk in pumpkin and sweetener: Remove tea bags (squeeze gently). Add pumpkin puree, maple syrup, vanilla extract, and pumpkin pie spice. Whisk vigorously until smooth.
  5. Strain the concentrate: Pour through a fine-mesh strainer into a large bowl or storage jar. Press on solids to extract all liquid.
  6. Cool it down: Let concentrate cool to room temperature (about 20-30 minutes). For faster cooling, place jar in an ice bath.
  7. Store or serve immediately: Seal jar and refrigerate for up to 7 days. To serve, fill a glass with ice, pour in 1/2 cup concentrate, and top with milk of choice. Stir and garnish as desired.

Notes

For best flavor, make the concentrate a day ahead. The spices continue to meld in the fridge, creating a more rounded taste. If you want a caffeine-free version, swap black tea for rooibos tea. For a lower-sugar option, reduce maple syrup to 2 tablespoons and add a pinch of stevia if needed.

Nutrition

Keywords: pumpkin chai latte, iced chai, pumpkin spice, homemade chai concentrate, fall drink, easy latte recipe

Find it online: https://zorbmeal.com/homemade-iced-pumpkin-chai-latte-concentrate-easy-10-minute-recipe/