Print

Homemade Pumpkin Chai Latte Concentrate (Easy Starbucks Copycat)

pumpkin chai latte concentrate - featured image
Print Recipe

This homemade pumpkin chai latte concentrate is a quick and easy copycat recipe that tastes just like Starbucks, but cheaper and better. Made with black tea, pumpkin puree, and warming spices, it’s perfect for hot or iced lattes.

Ingredients

Scale
  • 2 cups (480 ml) water
  • 1 cup (200 g) granulated sugar
  • ½ cup (120 g) pumpkin puree (100% pure, not pie filling)
  • 4 black tea bags (or 4 teaspoons loose-leaf black tea)
  • 2 chai tea bags (optional, or use 6 black tea bags total)
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon ground cardamom
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Combine the Base: In a medium saucepan, add 2 cups of water, 1 cup of granulated sugar, and ½ cup of pumpkin puree. Whisk until the sugar is mostly dissolved and the pumpkin is fully incorporated.
  2. Add the Spices: Stir in 2 teaspoons of ground cinnamon, 1 teaspoon of ground ginger, ¼ teaspoon of ground cloves, ½ teaspoon of ground cardamom, ¼ teaspoon of ground nutmeg, and a pinch of salt. Whisk until evenly distributed.
  3. Bring to a Simmer: Place the saucepan over medium-high heat and bring the mixture to a gentle simmer (small bubbles around the edges). Do not let it boil. This takes about 3-4 minutes.
  4. Steep the Tea: Remove the pan from the heat. Add 4 black tea bags and 2 chai tea bags (if using). Let steep for 5 minutes. Do not squeeze the tea bags when removing them.
  5. Simmer Again: Return the saucepan to low heat and let the concentrate simmer gently for another 10 minutes, stirring occasionally. The mixture will thicken slightly and deepen in color.
  6. Strain the Concentrate: Remove from heat. Place a fine-mesh strainer over a heat-safe glass jar or measuring cup. Pour the concentrate through the strainer to remove any undissolved spice clumps or pumpkin fibers. Let cool for 15-20 minutes at room temperature.
  7. Add Vanilla: Once slightly cooled (still warm but not hot), stir in 1 teaspoon of vanilla extract.
  8. Cool and Store: Let the concentrate cool completely to room temperature (about 30-40 minutes). Seal the jar and refrigerate. The concentrate will thicken as it chills.

Notes

Do not boil the tea bags to avoid bitterness. The concentrate tastes even better the next day as flavors meld. For a smoother texture, strain twice. Store in the refrigerator for up to 2 weeks or freeze in ice cube trays.

Nutrition

Keywords: pumpkin chai latte, Starbucks copycat, homemade chai concentrate, fall drink, pumpkin spice, chai latte recipe

Find it online: https://sizzlesprout.com/homemade-pumpkin-chai-latte-concentrate-easy-starbucks-copycat/