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Creamy Pumpkin Chai Spice Latte Recipe with Easy Homemade Syrup

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A cozy, creamy pumpkin chai spice latte made from scratch with a homemade chai pumpkin syrup, perfect for fall or any time you crave a warm, comforting drink.

Ingredients

  • Water – 1 cup (240 ml)
  • Brown sugar – 1 cup (200 g) (preferably dark brown sugar)
  • Loose black tea leaves – 2 tablespoons (or 2 black tea bags)
  • Ground cinnamon – 1 teaspoon
  • Ground ginger – 1 teaspoon
  • Ground cardamom – 1/2 teaspoon
  • Ground cloves – 1/4 teaspoon
  • Ground nutmeg – 1/4 teaspoon
  • Pumpkin puree – 1/3 cup (80 g) (use pure pumpkin, not pumpkin pie filling)
  • Vanilla extract – 1 teaspoon
  • Milk of choice – 2 cups (480 ml) (whole milk, oat milk, or almond milk)
  • Freshly brewed espresso or strong coffee – 1/2 cup (120 ml) (optional)
  • Whipped cream – for topping (optional)

Instructions

  1. Make the Homemade Chai Pumpkin Syrup: In a small saucepan, combine 1 cup (240 ml) of water and 1 cup (200 g) of brown sugar. Bring to a gentle boil over medium heat, stirring occasionally until the sugar dissolves completely.
  2. Add Tea and Spices: Once the sugar is dissolved, add 2 tablespoons of loose black tea (or 2 tea bags), 1 teaspoon cinnamon, 1 teaspoon ginger, 1/2 teaspoon cardamom, 1/4 teaspoon cloves, and 1/4 teaspoon nutmeg. Stir to combine.
  3. Simmer and Infuse: Reduce heat to low and let the mixture simmer gently for 10 minutes, allowing the spices and tea to infuse fully. Watch carefully to avoid boiling over or burning the sugar.
  4. Add Pumpkin Puree: Stir in 1/3 cup (80 g) of pumpkin puree and simmer for another 5 minutes until the syrup thickens slightly and develops a rich color.
  5. Strain the Syrup: Remove from heat and strain the syrup through a fine mesh sieve to remove tea leaves and spice bits. Stir in 1 teaspoon of vanilla extract while still warm. Set aside to cool slightly.
  6. Prepare the Milk: Heat 2 cups (480 ml) of milk in a small pot over medium heat until steaming but not boiling. Alternatively, use a milk frother to heat and froth the milk simultaneously.
  7. Brew Coffee or Espresso (Optional): Prepare 1/2 cup (120 ml) of strong coffee or espresso if desired.
  8. Assemble the Latte: Pour 1/2 cup (120 ml) of the chai pumpkin syrup into a mug. Add the brewed coffee or espresso if using. Top with steamed milk, holding back some foam for the top.
  9. Finish with Foam and Toppings: Spoon the remaining milk foam on top. Add whipped cream and a sprinkle of cinnamon or pumpkin pie spice if desired.

Notes

Use pure pumpkin puree, not pumpkin pie filling, to avoid extra sugars and spices. Keep syrup at a gentle simmer to prevent burning. Strain syrup thoroughly for a smooth latte. Syrup keeps in the fridge up to 2 weeks. Frothing milk is optional but adds creaminess. Adjust sweetness by diluting syrup with water or milk if desired. For vegan version, use plant-based milk and substitute brown sugar with coconut sugar or maple syrup.

Nutrition

Keywords: pumpkin chai latte, homemade chai syrup, pumpkin spice latte, fall drinks, creamy latte, pumpkin puree, chai spices, cozy beverage

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