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Easy Pumpkin Chai Latte Concentrate (Starbucks Copycat)

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This homemade pumpkin chai latte concentrate is a quick and easy Starbucks copycat that lets you control the sweetness and spice. Made with simple pantry ingredients, it delivers rich, authentic fall flavor in every cup, perfect for hot or iced lattes all week long.

Ingredients

Scale
  • 2 cups (480 ml) filtered water
  • 4–6 bags strong black tea (Assam or English Breakfast)
  • ½ cup (120 grams) pure pumpkin puree (not pumpkin pie filling)
  • ¾ cup (150 grams) packed light or dark brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cardamom (optional)
  • 1 teaspoon vanilla extract (pure)
  • A tiny pinch of salt
  • For serving: milk of choice (oat milk, whole milk, almond milk, or half-and-half)
  • For serving: whipped cream (optional)
  • For serving: extra cinnamon or pumpkin pie spice for garnish

Instructions

  1. Combine water and spices: Pour 2 cups of water into a medium saucepan. Add the brown sugar, pumpkin puree, ground cinnamon, ground ginger, ground cloves, ground nutmeg, ground cardamom (if using), and a tiny pinch of salt. Whisk until the pumpkin puree is fully incorporated and no large lumps remain.
  2. Bring to a simmer: Place the saucepan over medium-high heat. Stir occasionally as it heats up. Bring to a gentle simmer (small bubbles breaking the surface, not a rolling boil), which takes about 4-5 minutes.
  3. Add the tea bags: Once simmering, remove the pan from heat. Drop in 4-6 black tea bags, letting the strings hang over the edge. Let steep for 5-7 minutes (6 minutes for a good balance).
  4. Remove tea bags: After steeping, carefully squeeze the tea bags against the side of the pan with a spoon to extract flavor, then discard them.
  5. Add vanilla: Stir in 1 teaspoon of vanilla extract.
  6. Strain the concentrate: Place a fine-mesh strainer over a heat-safe bowl or directly over your storage jar. Pour the hot concentrate through the strainer to catch any tea leaf bits or spice clumps.
  7. Cool and store: Let the concentrate cool to room temperature (about 20-30 minutes). Transfer to a glass jar, seal tightly, and refrigerate. It will thicken slightly as it cools.

Notes

Don’t boil the tea bags—always remove from heat before steeping to avoid bitterness. For a thicker concentrate, simmer longer to reduce. The flavors deepen after a day or two in the fridge. For iced lattes, pour ¼ cup concentrate over ice and top with cold milk. To make a pumpkin spice latte version, skip the tea bags and use 2 tablespoons instant espresso powder instead.

Nutrition

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

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