Iced Pumpkin Chai Tea Latte Recipe (Cozy Fall Drink)

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There’s something about a pumpkin chai that just feels like fall. Maybe it’s the way cinnamon clings to the steam, or how the first sip tastes like a crunchy leaf walk in late October. Either way—this iced version is for all the cozy girls who still want their fall fix without sweating through their cardigan. Personally, I started making this drink after one too many overpriced Starbucks runs (and honestly, my wallet sighed in relief).

This recipe brings together spicy chai, creamy milk, and just enough pumpkin spice to give serious autumn vibes. It’s a great one to make ahead, too—just store the chai base in the fridge and pour over ice whenever you’re ready. You can even add cold foam if you’re feeling fancy. And if you’ve never tried pumpkin + chai before? You’re in for a cozy surprise.

Let’s make something that tastes like your favorite knit sweater, but iced.

Ingredients You’ll Need for This Iced Fall Latte

You don’t need a milk frother or barista badge for this. Just a few basics:

• ½ cup strong chai tea or chai concentrate (cooled)
• ¼ cup milk or plant milk (oat milk makes it extra creamy)
• 1–2 tablespoons pumpkin purée
• 1 tablespoon maple syrup (or any sweetener)
• ½ teaspoon pumpkin pie spice (or mix cinnamon, nutmeg, ginger)
• ¼ teaspoon vanilla extract
• Ice cubes
• Optional toppings: whipped cream, extra cinnamon, cold foam

The maple syrup + pumpkin combo? Kinda magical.

Make the Pumpkin Chai Base First

In a small glass or jar, whisk together the pumpkin purée, maple syrup, pumpkin pie spice, and vanilla extract. Add a splash of milk to thin it out, just enough so it stirs smoothly. This is your flavor bomb. If you’re using leftover pumpkin from baking or a can you opened three days ago—perfect. This is the place to use it.

If it’s not blending well, warm it in the microwave for 10 seconds and stir again. The smoother the mix, the better the final drink.

Put It All Together (Without Overthinking It)

Fill a glass with ice—big chunky cubes if you’ve got ’em. Pour in your cooled chai tea or concentrate, then your pumpkin spice base. Give it a swirl with a spoon to mix the flavors, then top it off with milk. You’ll get that gorgeous swirl moment where everything blends like an Instagram dream.

You can stop there… or go wild with whipped cream, a sprinkle of spice, or a cinnamon stick for bonus fall energy.

Tips to Customize Your Fall Drink

Want it extra spicy? Add a pinch of ground clove or fresh grated ginger.

Want it sweeter? Go for an extra pump of maple syrup or a little brown sugar.

No pumpkin purée? Use pumpkin-flavored syrup or skip it altogether—it’ll still taste great.

Dairy-free? Use almond, oat, or soy milk. Iced coconut milk chai is also surprisingly good.

And for those hot-but-still-autumn days, this drink totally works without all the toppings—just chai, pumpkin spice, ice, and milk. Simple and perfect.

How to Prep It for Busy Mornings

You can easily batch the pumpkin chai base and keep it in the fridge for 3–5 days. Just pour it over iced tea and milk when you’re ready to sip. I keep mine in a jam jar and give it a shake before using. It settles a little, but that’s normal.

If you’re taking it to go, use a lidded tumbler and skip the whipped cream (or don’t—no judgment).

Whether you’re cozying up on the couch or heading out with leaf-crunching plans, this iced pumpkin chai is the kind of drink that makes fall feel extra soft around the edges.

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