Print

Cozy Iced Brown Sugar Pumpkin Chai Latte: Easy Homemade Recipe

iced brown sugar pumpkin chai latte - featured image
Print Recipe

This iced brown sugar pumpkin chai latte is a quick and easy homemade fall drink made with simple ingredients like brown sugar, pumpkin puree, chai tea, and milk. It’s a cozy, customizable alternative to coffee shop versions that comes together in minutes.

Ingredients

Scale
  • 2 tablespoons brown sugar, packed
  • 2 tablespoons pumpkin puree (100% pumpkin, not pie filling)
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons hot water
  • 1 cup water
  • 2 chai tea bags
  • 1 cinnamon stick (optional)
  • 2 whole cloves (optional)
  • 1 cup milk of choice (whole milk or oat milk recommended)
  • Ice cubes (enough to fill a 16-ounce glass)
  • Optional: whipped cream and a sprinkle of cinnamon for topping

Instructions

  1. Make the chai concentrate: In a small saucepan, combine 1 cup water, 2 chai tea bags, and optional cinnamon stick and cloves. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 5 minutes. Remove from heat, discard tea bags and whole spices, and set aside to cool slightly.
  2. Prepare the brown sugar pumpkin base: In a small bowl or mason jar, combine 2 tablespoons brown sugar, 2 tablespoons pumpkin puree, 1/2 teaspoon pumpkin pie spice, and 1/4 teaspoon vanilla extract. Add 2 tablespoons hot water and whisk or shake until the brown sugar is completely dissolved and the mixture is smooth.
  3. Chill the base (optional): Refrigerate the brown sugar pumpkin base for 5 minutes to help it stay separate when layering.
  4. Assemble the latte: Fill a 16-ounce glass with ice cubes. Pour the chilled chai concentrate over the ice. Slowly pour 1 cup of milk over the chai, pouring against the side of the glass to create a gradient. Finally, pour the brown sugar pumpkin base over the top.
  5. Stir and serve: Gently stir the drink with a long spoon or straw to distribute the sweetness evenly. Taste and adjust sweetness if needed. Top with whipped cream and a sprinkle of cinnamon if desired.

Notes

The chai concentrate can be made ahead and stored in the fridge for up to 5 days. The brown sugar pumpkin base is best made fresh but can be made a few hours ahead. For a dairy-free version, use oat milk. Avoid pumpkin pie filling—use 100% pumpkin puree. If you don’t have pumpkin pie spice, mix 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg, a pinch of ginger, and a pinch of cloves.

Nutrition

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

Find it online: https://dahliadishes.com/cozy-iced-brown-sugar-pumpkin-chai-latte-easy-homemade-recipe/