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Perfect Pumpkin Chai Latte Concentrate: Easy Copycat Recipe

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This homemade pumpkin chai latte concentrate is a Starbucks copycat that’s bold, spiced just right, and saves you a trip to the drive-thru. Make a batch and enjoy pumpkin chai lattes all week long.

Ingredients

Scale
  • 4 cups water (filtered if possible)
  • 6 black tea bags (preferably Tazo Chai or Stash Chai Spice)
  • 1/3 cup pumpkin puree (not pumpkin pie filling)
  • 1/4 cup maple syrup (grade A amber)
  • 2 tablespoons brown sugar (packed)
  • 1 teaspoon vanilla extract (pure)
  • 2 cinnamon sticks (or 1 teaspoon ground cinnamon)
  • 4 whole cloves (or 1/4 teaspoon ground cloves)
  • 3 cardamom pods (lightly crushed, or 1/4 teaspoon ground cardamom)
  • 1 star anise (optional but recommended)
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg (freshly grated if possible)
  • Pinch of black pepper
  • 1/2 cup milk of choice (for serving, per serving)
  • Whipped cream (optional, for serving)
  • Pumpkin pie spice (for garnish)

Instructions

  1. Toast the spices (optional but recommended): Place cinnamon sticks, cloves, cardamom pods, and star anise in a dry saucepan over medium heat. Toast for 1-2 minutes, shaking occasionally, until fragrant.
  2. Build the base: Add 4 cups of water to the saucepan with the toasted spices. Bring to a gentle boil over medium-high heat, then reduce heat to low and simmer for 5 minutes.
  3. Steep the tea: Remove saucepan from heat. Add 6 chai tea bags, ensuring they are fully submerged. Let steep for 5-7 minutes. Do not oversteep to avoid bitterness.
  4. Remove tea bags and whole spices: Using tongs or a slotted spoon, remove tea bags and whole spices. Do not squeeze the tea bags.
  5. Add pumpkin and sweeteners: Whisk in pumpkin puree, maple syrup, brown sugar, vanilla extract, ground ginger, ground nutmeg, and black pepper. Whisk vigorously until fully incorporated (about 30 seconds).
  6. Simmer and concentrate: Return saucepan to medium-low heat. Bring to a gentle simmer and cook for 8-10 minutes, stirring occasionally, until slightly reduced.
  7. Strain (if needed): If using ground spices or for extra smoothness, pour mixture through a fine-mesh strainer into a glass measuring cup.
  8. Cool and store: Let concentrate cool to room temperature (20-30 minutes). Pour into a glass jar or bottle, seal tightly, and refrigerate. Flavors develop overnight.

Notes

For best flavor, use whole spices and steep them longer. The concentrate is better after 24 hours in the fridge. Do not boil the pumpkin to avoid bitterness. For a crystal-clear concentrate, strain twice. If using ground spices, reduce steeping time to 5-7 minutes and strain through cheesecloth.

Nutrition

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

Find it online: https://sagestirs.com/perfect-pumpkin-chai-latte-concentrate-easy-copycat-recipe/