Description
Enjoy a delicious homemade version of Starbucks’ Iced Pumpkin Cream Chai Tea Latte with this easy copycat recipe. This refreshing fall-inspired drink combines spiced chai tea with a creamy pumpkin foam, sweetened with maple syrup and topped with a sprinkle of pumpkin spice for the perfect seasonal treat.
Ingredients
Scale
Tea Base
- 1 cup chai tea concentrate (or 1-2 chai tea bags brewed in water)
- Ice (as needed to fill the glass)
Pumpkin Cream
- ½ cup heavy cream
- 2 tablespoons pumpkin puree
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup (or sweetener of your choice)
- 1 teaspoon pumpkin spice
Optional Toppings
- Extra pumpkin spice for topping
- Whipped cream (optional, for added creaminess)
Instructions
- Prepare the Chai Tea: Pour 1 cup of chai tea concentrate into a glass, or brew 1-2 chai tea bags in hot water and let it steep for about 5 minutes. Allow the tea to cool slightly before use to avoid melting the ice too quickly.
- Make the Pumpkin Cream: In a small mixing bowl, whisk together the heavy cream, pumpkin puree, vanilla extract, maple syrup, and pumpkin spice. Use a handheld milk frother or whisk vigorously until the mixture forms a smooth, creamy foam with a light and airy texture.
- Assemble the Drink: Fill a glass with ice cubes then pour the prepared chai tea over the ice. Gently spoon the prepared pumpkin cream mixture on top of the chai tea. You can swirl the cream into the tea for a marbled look or allow it to float on top to create distinct layers.
- Add Toppings and Serve: Sprinkle extra pumpkin spice over the pumpkin cream foam for added fall flavor. Optionally, add whipped cream on top for more richness. Serve immediately and enjoy your refreshing iced pumpkin cream chai tea latte.
Notes
- Use dairy-free milk options like almond or oat milk if you prefer a vegan or lactose-free version.
- The pumpkin cream mixture can be adjusted in sweetness by varying the amount of maple syrup.
- For a stronger chai flavor, use chai tea concentrate instead of brewed tea bags.
- Use freshly brewed chai and cool it before adding ice for the best taste and texture.
- Whipped cream topping adds richness, but you can omit it for a lighter drink.
- Store any leftover pumpkin cream in the refrigerator and use within 2 days.
