I absolutely love how this Iced Pumpkin Cream Chai Tea Latte Recipe turns out every single time. It’s that perfect blend of cozy pumpkin spice flavor and the spicy warmth of chai, all chilled and topped with a luscious, creamy pumpkin foam that just melts in your mouth. This is one of those drinks that feels like a treat but comes together so quickly — perfect for busy mornings or an afternoon pick-me-up when you want something refreshing yet comforting.
When I first tried this recipe, I didn’t expect the pumpkin cream to be such a game changer. It adds this velvety, slightly sweet pumpkin layer that lifts a regular iced chai latte into something special. You’ll find that this Iced Pumpkin Cream Chai Tea Latte Recipe works beautifully for fall vibes but honestly, I crave it all year round — pumpkin for life, right?
Why You’ll Love This Recipe
- Quick and Easy: You can whip this up in just 5 minutes with simple ingredients you likely have on hand.
- Cozy and Refreshing: It’s the best of both worlds — cooling iced chai with a comforting pumpkin cream finish.
- Customizable: You can adjust the milk and sweetness levels to make it your own.
- Impressively Delicious: It tastes just as luxurious as what you get in coffee shops but without any waiting in line.
Ingredients You’ll Need
All the ingredients in this Iced Pumpkin Cream Chai Tea Latte Recipe complement each other beautifully to create layers of flavor and texture. A quick tip: using canned pumpkin puree rather than fresh pumpkin keeps things simple and gives you that rich pumpkin taste without extra effort.
- Heavy whipping cream: This is key for that thick, creamy pumpkin cold foam that floats perfectly on top.
- Whole milk: Adds a touch of lightness to the foam and balances the cream.
- Canned pumpkin puree: Use pure pumpkin — it’s naturally sweet and packed with flavor.
- Vanilla syrup: Brings a subtle sweetness and rounds out the spices.
- Pumpkin pie spice: The magical blend that brings all the pumpkin flavor notes alive.
- Milk of choice: I used 2%, but almond, oat, or any favorite milk works great here.
- Chai tea concentrate: The heart of this drink — it’s spicy, warming, and full of chai goodness.
Variations
I like to let this Iced Pumpkin Cream Chai Tea Latte Recipe be a playground for flavors depending on my mood or what I have in my fridge. Don’t be shy to mix things up — it’s so forgiving and adjusts well to your tweaks.
- Use dairy-free milk and cream alternatives: I’ve swapped in coconut cream and almond milk for a vegan-friendly option that’s just as creamy.
- Add espresso shot: For those mornings when you want a caffeine kick, a quick shot of espresso makes this a pumpkin-spiced iced latte.
- Adjust sweetness: Feel free to swap the vanilla syrup for maple syrup or honey to bring a different sweet note.
- Boost the spices: I sometimes add a pinch of cinnamon or nutmeg into the foam for an extra cozy touch.
How to Make Iced Pumpkin Cream Chai Tea Latte Recipe
Step 1: Whip up the Pumpkin Cold Foam
Start by combining the heavy whipping cream, whole milk, canned pumpkin puree, vanilla syrup, and pumpkin pie spice in a mason jar or any tall glass. I like using a handheld milk frother here — it takes about 10 to 20 seconds of vigorous frothing to get the foam light, airy, and perfectly blended. Don’t rush it; you want a fluffy foam that sits beautifully on top of your drink. If you don’t have a frother, a vigorous whisk or shaking in a tightly sealed jar can do the trick, just takes a bit longer.
Step 2: Build Your Chai Tea Latte Base
Fill your serving glass generously with ice. Pour in half a cup of your milk of choice, then add half a cup of chai tea concentrate. If you haven’t tried chai concentrate before, it’s a super convenient way to get that authentic chai flavor without brewing tea for ages. Give it a gentle stir to mix the milk and chai together.
Step 3: Top with the Pumpkin Foam and Enjoy
Slowly spoon the pumpkin cold foam over the iced chai latte — it should float on top in a luscious creamy layer. The visual is always so satisfying, and when you take your first sip, that mix of creamy, spicy, and chilled flavors hits just right. Now, grab a straw or just dive right in — either way, you’re in for a treat!
Pro Tips for Making Iced Pumpkin Cream Chai Tea Latte Recipe
- Use Cold Ingredients: Keep your milk and chai concentrate chilled before making the drink to prevent the foam from melting too fast.
- Froth Quickly: Don’t over-froth the pumpkin foam; once it looks airy and thick, stop to avoid turning it into butter.
- Experiment with Syrups: Vanilla syrup is my go-to, but feel free to try caramel or cinnamon syrup for a twist I discovered recently.
- Layer with Care: Pour the foam gently over the iced chai so it floats instead of sinking for that gorgeous layered look.
How to Serve Iced Pumpkin Cream Chai Tea Latte Recipe
Garnishes
I usually finish off my Iced Pumpkin Cream Chai Tea Latte by sprinkling a bit of extra pumpkin pie spice or cinnamon on top for that final fall vibe. Sometimes a light drizzle of caramel sauce also dresses it up nicely, especially if I’m serving it to guests. These simple touches elevate the look and deepen the flavor.
Side Dishes
Pair this drink with something light and sweet like a buttery shortbread cookie, a slice of pumpkin bread, or even an almond biscotti. These pairings complement the chai spices wonderfully and make your coffee break feel extra special.
Creative Ways to Present
One fun way I like to serve this at gatherings is in mason jars with cute paper straws and a cinnamon stick garnish. It feels rustic but elevated, and people always notice the beautiful layers. You could also add edible gold dust on top of the foam for a little sparkle if you’re celebrating something special.
Make Ahead and Storage
Storing Leftovers
If you end up with leftover chai concentrate, store it in an airtight container in the fridge for up to a week — it’s fantastic to have on hand for quick drinks. The pumpkin foam is best freshly made, but if you must store it, keep it chilled and re-froth slightly before serving.
Freezing
I’ve tried freezing leftover pumpkin foam before, but it doesn’t hold up well—texture gets grainy once thawed. Instead, I recommend freezing extra chai concentrate for convenience, then making fresh pumpkin foam each time.
Reheating
If you want a warm version later, simply heat the chai concentrate and milk gently on the stove or in the microwave, then top with freshly whipped pumpkin cream. Avoid microwaving the pumpkin foam as it breaks down the texture.
FAQs
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Can I make the pumpkin foam without a milk frother?
Absolutely! If you don’t have a milk frother, you can shake the ingredients vigorously in a sealed jar or whisk them by hand until fluffy. The frother just makes the process easier and quicker.
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Is it okay to use fresh pumpkin instead of canned pumpkin puree?
Canned pumpkin puree is best for this recipe because it has a smooth texture and consistent flavor. Fresh pumpkin would need to be cooked and pureed well — which can be done but adds extra steps.
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Can I make this drink vegan?
Yes! Use a plant-based milk like oat or almond and swap the heavy cream with coconut cream. Make sure your vanilla syrup or sweetener is vegan-friendly too.
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How do I store leftovers of this drink?
Store any leftover chai concentrate in the fridge for up to a week. Make fresh pumpkin foam when ready to serve to ensure the best texture and flavor.
Final Thoughts
If you love the idea of cozy pumpkin spice but want a refreshing twist, this Iced Pumpkin Cream Chai Tea Latte Recipe is going to become your new favorite go-to. I enjoy making it when I want a sweet, spicy treat without the fuss — it feels indulgent without being complicated. Give it a try, tweak it to your taste, and I promise you’ll look forward to your next cup as much as I do!
Print
Iced Pumpkin Cream Chai Tea Latte Recipe
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 1 drink 1x
- Category: Beverage
- Method: No-Cook
- Cuisine: American
Description
A refreshing and creamy Iced Pumpkin Cream Chai Tea Latte that combines spiced pumpkin-flavored cold foam with a smooth chai tea concentrate, perfect for a cozy yet chilled treat.
Ingredients
Pumpkin Cold 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 Tea Latte
- 1/2 cup milk of choice (2% milk recommended)
- 1/2 cup chai tea concentrate
Instructions
- Prepare Pumpkin Cold Foam: Add the heavy whipping cream, whole milk, canned pumpkin puree, vanilla syrup, and pumpkin pie spice into a mason jar or glass. Use a milk frother to blend and froth the mixture until it is whipped and well-combined, which typically takes about 10 to 20 seconds. Set this pumpkin foam aside.
- Assemble Chai Latte: Fill a glass with ice cubes. Pour in ½ cup of the milk of your choice followed by ½ cup of chai tea concentrate over the ice.
- Top With Pumpkin Foam: Spoon the prepared pumpkin cold foam on top of the iced chai mixture, creating a layered drink. Serve immediately and enjoy this deliciously creamy and spiced iced latte.
Notes
- You can adjust the sweetness by adding more or less vanilla syrup to the pumpkin foam according to your taste.
- If you prefer a non-dairy option, substitute the milk and cream with oat or almond milk and coconut cream respectively.
- Make sure to froth the pumpkin foam well to achieve a light and airy texture.
- The pumpkin pie spice can be adjusted or substituted with cinnamon and nutmeg if you do not have the pre-mixed spice.
- This recipe serves one, but quantities can be easily doubled for more servings.
Nutrition
- Serving Size: 1 drink
- Calories: 180
- Sugar: 15g
- Sodium: 60mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
