Iced Pumpkin Spice Chocolate Chai Tea

I don’t know about you, but Operation Thanksgiving Preperation is already underway at our house! I’ve pretty much been in the kitchen since early this morning doing some prep work and getting some Thanksgiving dishes ready to go. I still have some work to do tomorrow but at least I got most of it done.


But now that I’ve had a chance to sit down, take a breathe, and relax I am ready for a nice glass of Iced Pumpkin Spice Chocolate Chai Tea!


My husband says that this chai tea is the best chai that he has ever had, and……………I AGREE!!! I’ve drank lots of chai tea’s in my life, but this one is just the best and also easy too.

I promise you once you try this Chai Tea, you will never want it another way again!

Iced Pumpkin Spice Chocolate Chai Tea

Yields 6 servings

5 minPrep Time

30 minCook Time

35 minTotal Time

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  • Chai Tea
  • 6 Cups Water
  • 5 Black Tea Bags
  • 1/3 Cup Coconut Sugar
  • 2 Pieces Fresh Ginger, sliced
  • 2 tbsp. Honey
  • 5 Cinnamon Sticks
  • 1/2 tsp. Nutmeg
  • 1 tsp. Black Peppercorns
  • 1 tbsp. Vanilla Extract
  • 1 tsp. Star Anise
  • 1 tsp. Ground Allspice
  • 1 tsp. Ground Cardamom
  • 1 tsp. Whole Cloves
  • Dairy Free Milk of choice
  • Pumpkin Spice Syrup
  • 1 Cup Canned Coconut Milk
  • 1/4 Cup Water
  • 1/2 Cup Pumpkin Puree
  • 1/2 Cup Pure Maple Syrup
  • 1 tbsp. Pumpkin Pie Spice
  • 1/2 tsp. Sea Salt
  • 2 tsp. Vanilla
  • Chocolate Syrup
  • 2/3 Cup Maple Syrup
  • 1 Cup Water
  • 1 Cup Unsweetened Cocoa Powder
  • 4 tsp. Vanilla
  • Pinch of sat


For the Chai Tea - In a saucepan, bring the water, coconut sugar, and honey to a boil. Add in the ginger, cinnamon sticks, nutmeg, black peppercorns, star anise, allspice, cardamom and cloves. Simmer uncovered for about 20 min. Remove from the heat and add the tea bags. Strain the mixture to remove the spices and stir in the vanilla extract.

Pour the mixture into a pitcher and allow to cool at room temp. When cool place in the fridge.

For the Pumpkin Spice Syrup - Add all the ingredients to a saucepan and whisk until everything is mixed and smooth. Turn up the heat and when it starts to bubble, cover with a lid and turn the heat to low. Let it simmer for 10 min. Whisk and remove from the heat and let it cool for 10 min. Store in the fridge until ready to use.

For the Chocolate Syrup - Place water and maple syrup in a saucepan over medium heat until it just starts to bubble. Whisk in the cocoa powder until completely incorporated. Remove from the heat and whisk in the vanilla and salt. Store in the fridge until ready to use.

How to serve - In a cup place 1/4 cup ice, 1/2 Cup Chai Tea, 1 or 2 tbsp. Pumpkin Spice Syrup, 1 tbsp. Chocolate Syrup, and 1/2 cup DF Milk of your choice. Stir with a spoon and enjoy!


You can adjust the amount of Pumpkin Spice Syrup and Chocolate Syrup to your liking.


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