Iced Pumpkin Cream Chai Tea Latte Recipe [+Tips]

Ingredients For Iced Pumpkin Cream Chai Tea Latte

Here’s what you’ll need to whip up this seasonal sipper at home. You might already have a lot of these in your pantry if you’re a fall-flavor fanatic!

For The Iced Chai Tea Base

• 2 chai tea bags (or 1 tbsp loose-leaf chai, if you’re fancy)
• 1 cup hot water (just off the boil)
• 1-2 tsp maple syrup or honey (or to taste-this is your sweet moment)
• ½ cup milk of choice (whole milk, oat milk, almond, coconut…go wild)
• Ice cubes (don’t skimp here; we want it chilled and refreshing)

For The Pumpkin Cream Cold Foam

• ¼ cup heavy cream (this is the magic-thick and dreamy)
• ¼ cup milk (you can use 2%, whole, or a plant-based option)
• 1½ tbsp pumpkin purée (NOT pumpkin pie filling-pure pumpkin only!)
• 1 tbsp maple syrup (or brown sugar for a deeper molasses-y vibe)
• ½ tsp pumpkin pie spice (or a combo of cinnamon, nutmeg, and cloves)
• ¼ tsp vanilla extract (pure vanilla = pure love)

Optional but Recommended Garnish:

• A pinch of extra pumpkin pie spice or cinnamon on top
• Cinnamon stick for stirring (and ✨aesthetic✨ purposes)

How To Make Iced Pumpkin Cream Chai Tea Latte?

Ready? This process is easier than you think-and yes, you’ll feel like a barista while doing it. Here’s the step-by-step breakdown:

Step 1: Brew The Chai Tea

• Steep your chai tea bags in 1 cup of hot water for about 5-7 minutes.
• Remove the tea bags and let it cool for a few minutes (you can even pop it in the fridge to chill quickly).
• Sweeten with maple syrup or honey while it’s still warm so it dissolves beautifully.

Step 2: Prepare Your Glass

• Fill a tall glass with ice cubes.
• Pour in the cooled chai tea.
• Top with ½ cup milk of your choice. Stir gently to combine.

Step 3: Make The Pumpkin Cream Cold Foam

• In a small mixing bowl or milk frother, combine:

  • Heavy cream
  • Milk
  • Pumpkin purée
  • Maple syrup
  • Pumpkin pie spice
  • Vanilla extract
• Use a handheld frother, immersion blender, or whisk to whip it up until it’s thick, creamy, and slightly fluffy. It should look like a dreamy pumpkin cloud.

☁️ Step 4: Assemble The Magic

• Slowly pour the pumpkin cream over your iced chai latte.
• Watch that gorgeous swirl of autumnal perfection cascade into your glass.
• Dust with a little extra spice if you’re feeling fancy.

Sip. Savor. Smile. Repeat.

Expert Tips

Let’s take this from "pretty good" to "OMG WHERE HAVE YOU BEEN ALL MY LIFE."

• Use double-strength chai if you like it bold! Steep your tea longer or use more tea bags to ensure the spices shine through the cream.
• Cold brew your chai: Steep tea bags in cold water in the fridge overnight for a smoother flavor.
• Chill your chai tea base ahead of time so your ice doesn’t melt instantly.
• Frother > whisk: If you can, use a milk frother to get that silky microfoam. Total game-changer.
• Make extra pumpkin cream and store it in the fridge-it’ll last 2-3 days and can be used on coffee, matcha, or even oatmeal!
• Use barista-style oat milk if you’re going dairy-free. It froths like a dream and has that café texture.

Recipe Variations

The beauty of this drink is how adaptable it is. Customize away!

Dairy-Free Delight

• Use coconut cream or a high-fat oat cream instead of heavy cream.
• Pair with almond, oat, or soy milk for the chai base.

Protein Boost

• Add a scoop of vanilla protein powder to the chai tea or blend into the pumpkin cream foam.

Chocolate Pumpkin Chai

• Add ½ tsp cocoa powder to the pumpkin cream for a mocha-chai hybrid.

Spicy Chai Kick

• Add a dash of cayenne pepper or fresh ginger juice to the chai for extra warmth and zing.

Dessert Mode

• Top with whipped cream and a caramel drizzle for a full-on dessert in a cup.

Final Words: Why This Drink Just Hits Different

There’s something special about the Iced Pumpkin Cream Chai Tea Latte-it’s like a cozy sweater and a fresh breeze all at once. The chai brings spice and depth, while the pumpkin cream offers velvety sweetness and that iconic fall flavor we all crave (yes, even in July-we see you, PSL lovers).

It’s decadent without being too rich, spiced without being overwhelming, and sweet without the sugar crash. Basically, it’s the ideal iced drink for those transitional months-or anytime you need a sip of autumn.

FAQs

What Is An Iced Pumpkin Cream Chai Tea Latte?

An iced pumpkin cream chai tea latte is a fall-inspired beverage that combines chai tea, iced milk, pumpkin spice syrup, and a creamy foam topping. It’s a sweet and spicy drink that can be served cold, making it a refreshing yet cozy treat for pumpkin lovers.

What Ingredients Do I Need To Make An Iced Pumpkin Cream Chai Tea Latte?

To make an iced pumpkin cream chai tea latte, you will need chai tea concentrate, pumpkin spice syrup, milk (or dairy alternative), ice, and whipped cream or pumpkin cream topping. Optional garnishes include cinnamon and nutmeg.

Can I Make My Own Pumpkin Spice Syrup For The Iced Pumpkin Chai Latte?

Yes, you can make your own pumpkin spice syrup by combining pumpkin puree, sugar, water, cinnamon, nutmeg, cloves, and ginger. Simmer the ingredients until the sugar dissolves, and then strain the mixture before use.

Can I Use A Dairy-free Milk Alternative In This Recipe?

Absolutely! You can substitute any dairy-free milk such as almond milk, oat milk, coconut milk, or soy milk in place of regular milk. Make sure to choose a creamy variety for the best texture.

How Do I Make The Pumpkin Cream Topping?

To make the pumpkin cream topping, whip together heavy cream (or a dairy-free cream alternative) with pumpkin puree, a little sugar, and spices like cinnamon and nutmeg. You can use a hand mixer or stand mixer to achieve a fluffy, whipped consistency.

What Kind Of Chai Tea Should I Use For This Recipe?

For the best flavor, use a chai concentrate or strong brewed chai tea. If you’re using brewed chai, be sure to steep it longer than usual for a robust flavor to stand up against the pumpkin and cream.

Can I Make This Recipe Hot Instead Of Iced?

Yes, simply heat the chai tea and milk in a saucepan and then add the pumpkin spice syrup and cream topping as you normally would. Serve the drink warm instead of over ice.

Can I Store Leftover Pumpkin Spice Syrup For Future Use?

Yes, you can store homemade pumpkin spice syrup in an airtight container in the refrigerator for up to 2 weeks. Just be sure to shake it well before using as the ingredients may separate over time.

Is There A Way To Make This Iced Pumpkin Chai Latte Less Sweet?

Yes, you can reduce the amount of pumpkin spice syrup, use unsweetened milk or cream, or opt for a lower-sugar sweetener like stevia or monk fruit to customize the sweetness level of your drink.

Can I Add Any Other Flavorings To This Recipe?

Absolutely! You can experiment by adding vanilla syrup, caramel sauce, or even a dash of maple syrup for extra sweetness and flavor. You could also add a pinch of ginger or extra cinnamon to intensify the spice notes.