Easy Small-Batch Pumpkin Chai Latte Concentrate Recipe
A quick and simple recipe for a rich, spiced pumpkin chai latte concentrate that you can make in 10 minutes and store in the fridge. Perfect for cozy evenings, it delivers coffee shop flavor without the fuss or expense.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Beverage
- Cuisine: American
Ingredients
- Water (2 cups / 480 ml)
- Black tea bags (3 bags)
- Pumpkin puree (1/3 cup / 80 g)
- Maple syrup (3 tablespoons / 60 ml)
- Ground cinnamon (1 teaspoon)
- Ground ginger (1/2 teaspoon)
- Ground cardamom (1/4 teaspoon)
- Ground cloves (1/8 teaspoon)
- Vanilla extract (1 teaspoon)
- Pinch of salt
- Milk of your choice (about 1 cup per serving, for serving)
- Optional toppings: whipped cream, cinnamon, maple syrup
Instructions
- Combine water and spices in the saucepan. Pour 2 cups of water into a small saucepan. Add ground cinnamon, ground ginger, ground cardamom, ground cloves, and a pinch of salt. Whisk gently. Place over medium-high heat.
- Bring to a gentle simmer. Let the water come to a simmer (small bubbles around the edges, not a rolling boil) for about 2-3 minutes. Reduce heat to low.
- Add the tea bags and steep. Drop in 3 black tea bags and steep for 4-5 minutes until the liquid darkens to a deep amber color. Do not exceed 6 minutes to avoid bitterness.
- Remove tea bags and add pumpkin puree. Press tea bags against the side of the pan to extract liquid, then discard. Add 1/3 cup pumpkin puree and whisk vigorously until smooth and fully incorporated.
- Add maple syrup and vanilla. Pour in 3 tablespoons maple syrup and 1 teaspoon vanilla extract. Stir well. Taste and adjust sweetness or spice as desired.
- Simmer for 2-3 minutes. Let the concentrate simmer gently over low heat, stirring occasionally, until flavors meld.
- Strain the concentrate. Place a fine-mesh strainer over a heatproof bowl or storage jar. Pour the concentrate through the strainer to remove sediment. Strain twice if desired.
- Cool and store. Let the concentrate cool to room temperature (about 15-20 minutes). Pour into a clean glass jar, seal, and refrigerate for up to 1 week.
Notes
Don’t boil the tea to avoid bitterness. Whisk pumpkin puree thoroughly to avoid lumps. Taste and adjust spices before straining. Let cool completely before storing to prevent jar cracking. For a stronger chai flavor, steep tea bags up to 6 minutes. The concentrate can be frozen in ice cube trays for up to 3 months.
Nutrition
- Serving Size: 1/4 cup concentrate
- Calories: 180
- Sugar: 18
- Sodium: 100
- Fat: 8
- Saturated Fat: 4
- Carbohydrates: 22
- Fiber: 1
- Protein: 8
Keywords: pumpkin chai latte, small-batch, concentrate, fall drink, cozy, easy, homemade