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Recipe: Bud's Pumpkin Spice Latte 2 Ways

The pumpkin spice latte is a classic must-have recipe for fall.

But we wanted a PSL recipe with plenty of flavor, organic tea, and organic spices.

We've also been looking for that Starbucks-style pumpkin cream cold brew, but we wanted something naturally alkaline, anti-inflammatory, less sweet, and caffeine-free, of course.

You've probably seen recipes for fall drinks like these - but still on the search for some you can easily make at home?

We gotcha.

Austin, TX barista extraordinaire Oodie has crafted the perfect pumpkin spice recipes with Big Heart Tea Co. Chai and Fake Coffee!

Oodie's Pumpkin Spice Latte

Fake Coffee Pumpkin Spice Latte

The Barista

My name is Bud (@juicycaturra on Twitter and Instagram). I have worked in specialty coffee since 2014, primarily as a barista, until COVID-19. Now I am the president of Austin Coffee Collective and the project manager for Glitter Cat’s Business Accountability Project.

I am a HUGE pumpkin spice fan - once Starbucks rolls it out every year, I go at least once a week to get my fix. I wanted to make a syrup that tasted really good and high-quality that could go in Chai, Fake Coffee, or even a homemade latte (you could even get wild and add this to vanilla ice cream!).

I present, the Pumpkin Chai-ce Latte! I was so excited to work with Big Heart Tea’s Chai blend because it’s non-caffeinated and VERY spicy. It’s got a really complex flavor profile that made me wish I could grind it up and put it on everything, so, I kind of did!

the pumpkin chai-ce latte

~ 10 servings

  • 2 Chai tea bags
  • 1 cup boiling water (~228 grams)
  • 3/4 cup light brown sugar (150 grams)
  • 1/3 cup pumpkin puree (75 grams) 
  • pinch kosher salt (.5 grams)


First, your Chai syrup

  1. Steep Chai teabags in 1 cup of boiling water for 15 minutes
  2. Pull tea bags and press any remaining water out of the bags
  3. Add steeped tea to pot 
  4. Add ¾ cup light brown sugar to pot
  5. Add ⅓ cup pumpkin puree to pot
  6. Add pinch of kosher salt (.5 grams)
  7. Whisk until pumpkin and sugar are incorporated 
  8. Bring to simmer
  9. Remove from heat and let cool

Now your Pumpkin Chai-ce Latte!

  1. Steep 1 bag of Big Heart Chai or Fake Coffee in 6 ounces of water 
  2. Add 1.5oz of Pumpkin Chai-ce Syrup to drinking vessel
  3. Pour tea on top, leaving room for 2 oz of foam or milk
  4. Add cold milk or warm frothed milk to drink and you’re all set! 
  5. Garnish with cinnamon

(Tip: you can froth milk at home with an immersion blender OR a French press. Start with hot milk and either blend it until it foams, or put it in a French press and pump the press until you get super frothy milk!)


    Spice up your fall:



    The Fake Coffee Pumpkin Cold Brew


    Makes 1 serving

    • 1 teabag Fake Coffee
    • 8 oz water
    • 1.5 oz Oodie's Pumpkin Chai-ce syrup
    • 1/2 cup whipping cream
    • ice
    • cinnamon for garnish
    • shaker tin, or mason jar with lid


    1. Cold brew your Fake Coffee by placing 1 teabag in 8 oz water for 6 hours or overnight (for iced Fake Coffee in a flash, steep 1 teabag in 4 oz hot water for 3-5 minutes)
    2. Add ice to without diluting too much (add more for the hot-brewed version!). You can also make Fake Coffee ice cubes for 0 flavor loss!
    3. Strain out ice and pour into drinking vessel 
    4. Add 1.5oz Pumpkin Chai-ce Syrup to vessel
    5. Fill with fresh ice, leaving room for foam on top
    6. To make cold foam, put whipping cream in a shaker tin or mason jar and dry shake for 10-15 seconds (it won’t whip the cream, just make it frothy!)
    7. Top your Fake Coffee with foam
    8. Garnish with a little cinnamon!


    your fall cold brew just got like, way better.


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