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Best Creamy Iced Pumpkin Chai Latte with Oat Milk

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A quick and easy homemade iced pumpkin chai latte made with oat milk, pumpkin puree, and warm spices. This creamy, dairy-free drink comes together in under 10 minutes and tastes like a cozy fall morning in a glass.

Ingredients

Scale
  • 1 cup (240 ml) cold oat milk (preferably barista blend or extra creamy)
  • 2 chai tea bags (e.g., Tazo or Oregon Chai)
  • 2 tablespoons (30 g) pumpkin puree (100% pure, not pumpkin pie filling)
  • 1 to 2 tablespoons (15 to 30 ml) maple syrup (to taste)
  • 1/2 teaspoon (2.5 ml) vanilla extract
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • Pinch of ground nutmeg
  • Tiny pinch of ground cloves
  • Ice cubes (enough to fill a tall glass)
  • Optional garnish: oat milk foam, cinnamon sprinkle, or cinnamon stick

Instructions

  1. Brew the chai concentrate: In a small saucepan, bring 1/2 cup (120 ml) of water to a gentle boil. Remove from heat and add the 2 chai tea bags. Let steep for 5 minutes. Remove tea bags and gently squeeze to extract liquid. Set aside to cool slightly.
  2. Make the pumpkin spice syrup: In a small bowl or mason jar, combine 2 tablespoons pumpkin puree, 1 to 2 tablespoons maple syrup, 1/2 teaspoon vanilla extract, 1/2 teaspoon pumpkin pie spice, 1/4 teaspoon ground cinnamon, 1/8 teaspoon ground ginger, and a pinch each of nutmeg and cloves. Whisk or shake until completely smooth.
  3. Combine the chai and pumpkin syrup: Pour the cooled chai concentrate into the pumpkin syrup mixture. Stir or shake vigorously until well combined. Taste and adjust sweetness or spice if desired.
  4. Fill your glass with ice: Grab a tall 16-ounce glass and fill it with ice cubes (large cubes preferred).
  5. Pour the oat milk: Pour 1 cup (240 ml) of cold oat milk over the ice, leaving about an inch of space at the top.
  6. Add the chai-pumpkin mixture: Slowly pour the chai-pumpkin mixture over the oat milk. Do not stir yet.
  7. Stir gently: Use a long spoon or straw to stir the drink from bottom to top until evenly combined and a uniform caramel color.
  8. Garnish and serve: Top with a sprinkle of cinnamon or pumpkin pie spice, or add a cinnamon stick. Serve immediately.

Notes

For a nut-free version, stick with oat milk. For a lower-sugar option, use unsweetened oat milk and reduce maple syrup to 1 teaspoon. To make it gluten-free, ensure oat milk is certified gluten-free. The chai-pumpkin mixture can be stored in the refrigerator for up to 5 days. For a hot version, skip the ice and heat the oat milk gently (do not boil).

Nutrition

Keywords: iced pumpkin chai latte, pumpkin chai, oat milk latte, fall drink, dairy-free latte, vegan latte, pumpkin spice latte, homemade chai latte

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