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Easy Iced Pumpkin Chai Latte with Creamy Coconut Milk

iced pumpkin chai latte - featured image
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A creamy, refreshing iced pumpkin chai latte made with real pumpkin puree and full-fat coconut milk. This quick and easy recipe delivers cozy fall flavors without the heat, perfect for warm days or a simple afternoon treat.

Ingredients

Scale
  • 2 chai tea bags
  • 1/2 cup (120 ml) water
  • 1/2 cup (120 ml) full-fat coconut milk (canned)
  • 2 tablespoons pumpkin puree (100% pure, not pie filling)
  • 1 to 2 tablespoons maple syrup (adjust to taste)
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • Ice (generous handful)
  • Optional toppings: extra coconut milk, cinnamon, coconut whipped cream

Instructions

  1. Steep the chai concentrate: In a small saucepan, bring 1/2 cup (120 ml) of water to a boil. Remove from heat and add 2 chai tea bags. Let steep for 5 minutes (or up to 7 minutes for stronger flavor, but avoid bitterness).
  2. Remove the tea bags: Press them against the side of the pan with a spoon to extract all flavor. Discard bags. Set concentrate aside to cool slightly.
  3. Mix the pumpkin base: In a small bowl, combine 2 tablespoons pumpkin puree, 1/2 teaspoon pumpkin pie spice, and 1/2 teaspoon vanilla extract. Stir until smooth.
  4. Combine coconut milk and sweetener: In the same saucepan (or a new one), gently warm 1/2 cup (120 ml) full-fat coconut milk over low heat. Do not let it boil. Add 1 to 2 tablespoons maple syrup and stir until dissolved. Remove from heat.
  5. Blend everything together: Pour the warm coconut milk mixture into the pumpkin base. Whisk until completely smooth and uniform in color.
  6. Assemble the latte: Fill a tall glass with ice. Pour the chai concentrate over the ice, then pour the pumpkin-coconut mixture over the top. Stir gently with a spoon.
  7. Taste and adjust: Add more maple syrup for sweetness or a pinch of cinnamon for extra spice, if desired.
  8. Serve immediately: Top with a splash of extra coconut milk or a dusting of pumpkin pie spice. Drink within 15 minutes for best flavor and texture.

Notes

Don’t overheat the coconut milk or it will separate. Steep the tea for exactly 5 minutes to avoid bitterness. Mix the pumpkin puree with spices first to prevent lumps. The chai concentrate and pumpkin-coconut mixture can be stored separately in the fridge for up to 3 days. For a hot version, skip the ice and warm everything together.

Nutrition

Keywords: iced pumpkin chai latte, pumpkin spice latte, coconut milk latte, fall drink, easy latte recipe, dairy-free latte, vegan latte

Find it online: https://recipebelle.com/easy-iced-pumpkin-chai-latte-with-creamy-coconut-milk/