Description
This Iced Pumpkin Cream Chai Tea Latte is a delicious Starbucks copycat recipe featuring a creamy pumpkin-spiced foam topping over a refreshing chai tea latte served cold over ice. It combines the warm flavors of pumpkin puree, pumpkin pie spice, and vanilla syrup with creamy dairy and chai concentrate, perfect for an autumn-inspired beverage at home.
Ingredients
Scale
Pumpkin Cream Foam
- 2 tablespoons heavy whipping cream
- 1 tablespoon whole milk
- 1 tablespoon canned pumpkin puree
- 1 tablespoon vanilla syrup
- 1/8 teaspoon pumpkin pie spice
Chai Latte
- 1/2 cup milk of choice (such as 2%)
- 1/2 cup chai tea concentrate
- Ice, as needed
Instructions
- Prepare the pumpkin cream foam: In a mason jar or glass, combine the heavy whipping cream, whole milk, pumpkin puree, vanilla syrup, and pumpkin pie spice. Use a milk frother to whip the mixture until it becomes thick, fluffy, and well-combined, about 10-20 seconds. Set aside.
- Fill the serving glass: Fill a serving glass with ice, then pour in the 1/2 cup milk of your choice and 1/2 cup chai tea concentrate.
- Add the pumpkin foam: Spoon the pumpkin cold foam generously over the top of your iced chai latte.
- Serve and enjoy: Stir gently if desired, then sip and enjoy your homemade iced pumpkin cream chai tea latte!
Notes
- Use a good quality chai tea concentrate for the best flavor.
- If you don’t have a milk frother, you can vigorously shake the foam mixture in a tightly sealed jar until fluffy.
- Adjust the sweetness by adding more or less vanilla syrup depending on your taste.
- For a dairy-free version, substitute heavy cream and whole milk with coconut cream and a plant-based milk.
- Ensure the pumpkin puree is plain, without added spices or sugar, to control flavor balance.
