Iced Pumpkin Cream Chai Tea Latte Recipe

Jump to Recipe Print Recipe

Welcome the Flavors of Iced Pumpkin Cream Chai Tea Latte Recipe

There’s something truly magical about the blend of spicy chai and creamy pumpkin that makes the Iced Pumpkin Cream Chai Tea Latte Recipe a total fall favorite. I love how the warm pumpkin spices meet the chilled bubbly chill of iced chai—it’s like a hug in a glass that’s perfect for any time of day. Whether you’re easing into a crisp morning or winding down after a busy afternoon, this latte offers a delightful burst of cozy flavors that just cheer you up.

What’s so great about this recipe is how quick and simple it is—just 5 minutes to total bliss! You’ll enjoy crafting it at home and feeling like a barista serving up your own indulgent café-style drink. With its golden cream and fragrant spices, it’s a cheerful way to brighten a weeknight or impress guests with a unique twist on a classic chai latte.

Ready to whip up something delicious? Let’s dive right into this fabulous seasonal treat!

Market Basket & Pantry Picks

Gathering the best ingredients for the Iced Pumpkin Cream Chai Tea Latte Recipe really sets you on the path to a winning drink. I recommend choosing quality pumpkin puree without added spices or sugars—that way, you tailor the flavor just how you like it. For milk, you can go classic dairy or plant-based; almond or oat milk add a lovely creaminess and subtle flavor twist.

• Heavy whipping cream: Creates that rich, fluffy foam topping.
• Whole milk: Adds smoothness to the foam; swap with almond milk for lighter texture.
• Canned pumpkin puree: Use pure pumpkin for authentic fall flavor.
• Maple syrup or vanilla syrup: Sweetens gently without overpowering spices.
• Pumpkin pie spice: A fragrant blend of cinnamon, nutmeg & ginger for warmth.
• Milk of choice: Your latte base—2% milk gives balanced creaminess, but plant milks work great.
• Chai tea concentrate: The star spice blend delivering bold, spicy chai notes.

Cook Iced Pumpkin Cream Chai Tea Latte Recipe Step by Step

Making this Iced Pumpkin Cream Chai Tea Latte Recipe is a breeze once you get the hang of the foam and layering. I love the way the creamy, spiced pumpkin foam floats effortlessly atop the chilled chai—it’s the perfect mix of textures and aromas that excites your senses right away.

1. Whip the Pumpkin Cold Foam: Add heavy cream, whole milk, pumpkin puree, maple syrup, and pumpkin pie spice into a mason jar or sturdy glass. Froth vigorously with a milk frother until the mixture becomes bubbly and whipped, about 10 to 20 seconds. The whipped foam should be thick enough to hold its shape on top of your latte.
2. Build Your Iced Chai Base: Fill your favorite glass with ice cubes—don’t be shy on the ice, it keeps the latte refreshingly cold. Pour in half a cup of your milk choice, then add half a cup of chai tea concentrate. This combo chills the spicy chai and lends a creamy backdrop for the pumpkin foam.
3. Top with Pumpkin Foam: Gently spoon or pour your luscious pumpkin cold foam over the chai. Watch it settle as a golden crisp layer that’s full of cozy scent and inviting spice. The foam floats perfectly and creates that café-worthy look you’ll love snapping photos of before drinking up!
4. Enjoy Right Away: Give it a light stir or sip as is to enjoy layers of cool chai and creamy pumpkin spice bliss in every sip. It’s a quick, satisfying treat that feels so indulgent but only takes minutes to craft.

Serving the Dish with Flair

Once your Iced Pumpkin Cream Chai Tea Latte Recipe is ready, I encourage you to serve it in a clear glass to celebrate the beautiful layers and golden pumpkin hue. It’s an instant eye-catcher and makes sipping feel like a celebration, whether you’re sharing with family or savoring alone on a cozy afternoon.

Fun Variations with Iced Pumpkin Cream Chai Tea Latte Recipe

• Swap out maple syrup for honey or agave to suit your sweetness preference.
• Add a dash of vanilla extract to your pumpkin foam for a rounded, aromatic depth.
• Use coconut milk in place of dairy for a tropical twist that pairs beautifully with chai spices.
• Boost spice by adding ground cloves or cardamom to your pumpkin foam for an extra zing.
• Create a vegan version by using plant-based cream and milk options—still creamy and dreamy!
• Top with a sprinkle of crushed gingersnaps or nutmeg for a textured, festive touch.

Make-Ahead & Storage Tips

• Refrigerate: Keep leftover pumpkin cold foam in a sealed container in the fridge up to 2 days; re-froth lightly before serving to refresh texture.
• Freeze: Freeze chai concentrate in ice cube trays for handy individual portions—just thaw and pour as needed.
• Reheat: Warm milk and chai concentrate gently on stovetop or microwave for a cozy hot version, then top with cold pumpkin foam for contrast.
• Prep in Advance: Mix pumpkin foam ingredients the night before to save time during busy mornings or entertaining.

Iced Pumpkin Cream Chai Tea Latte Recipe FAQs

• Can I use homemade chai tea instead of concentrate? Absolutely! Brew a strong chai tea and reduce it slightly to intensify flavors, then follow the recipe as usual.
• Is there a dairy-free way to make the pumpkin foam? Yes, swap heavy cream and milk with full-fat coconut milk or cashew cream and froth well for a rich dairy-free foam.
• How can I make the latte less sweet? Reduce or omit the maple syrup in the pumpkin foam, or use an unsweetened chai concentrate to keep natural spice shine.
• My foam isn’t thickening—any tips? Make sure your cream is cold and fresh; use a powerful frother and keep frothing until the mixture holds soft peaks.
• Can this recipe be served hot? Definitely! Simply warm the milk and chai before topping with chilled pumpkin foam for an irresistible hot latte option.

Print