Description
This Iced Pumpkin Cream Chai Tea Latte is a delightful Starbucks copycat that combines the warm spices of pumpkin pie with creamy, frothy milk and bold chai tea concentrate. Perfect for fall or any time you crave a cozy, refreshing drink, this recipe lets you create a fluffy pumpkin-spiced cream topping to float over iced chai latte for a deliciously autumnal treat.
Ingredients
Scale
For the 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
For the 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 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, approximately 10-20 seconds. Set aside the foam.
- Assemble the Chai Latte: Fill a serving glass with ice cubes to your preference, then pour in 1/2 cup milk of your choice followed by 1/2 cup chai tea concentrate.
- Add the Pumpkin Cold Foam: Spoon the prepared pumpkin cream foam generously over the top of the iced chai latte, creating a creamy, spiced layer on top.
- Serve and Enjoy: Stir gently if desired to blend the flavors or sip directly to enjoy the contrast between the spicy chai and the creamy pumpkin topping. Enjoy your homemade iced pumpkin cream chai tea latte!
Notes
- Use a high-quality chai tea concentrate for best flavor results.
- You can adjust the sweetness by varying the amount of vanilla syrup in the pumpkin foam.
- The pumpkin pie spice can be substituted with a mix of cinnamon, nutmeg, and clove if you prefer.
- For a dairy-free version, use coconut or almond milk and a dairy-free cream substitute for the foam.
- Serve immediately after assembling to enjoy the contrast of cold chai and fluffy pumpkin foam.
