Updated: August 27, 2026
This Iced Pumpkin Cream Chai brings one of my favorite coffee shop drinks into the comfort of your home. I learned the techniques behind making a great latte after taking a latte-making class at the Starbucks Reserve Roastery in New York City, where I learned directly from Starbucks baristas. Ever since, I’ve loved recreating my favorite drinks at home. This creamy pumpkin chai latte combines warming chai spices, real pumpkin syrup, and a fluffy pumpkin cream cold foam for the perfect taste of fall in every sip.
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Table of Contents
What You Will Love About This Pumpkin Cream Chai
If you’re a fan of Starbucks copycat recipes or simply love those warm pumpkin spice flavors that show up every fall, this recipe is surprisingly easy to recreate at home.
- Inspired by techniques I learned from Starbucks baristas. I took a latte-making class at the Starbucks Reserve Roastery in New York City, so I use those barista techniques when creating my homemade lattes and cold foams.
- Made with pumpkin purée – Instead of relying on bottled pumpkin spice sauce, the homemade syrup starts with real pumpkin purée, brown sugar, vanilla, and pumpkin pie spice.
- Perfect for making ahead. Prepare the pumpkin syrup in advance and keep it refrigerated so assembling an iced chai latte takes just a few minutes. You can also prepare the cold foam mixture ahead and re-froth it before serving.
- Easy to customize. Make it with oat milk, almond milk, coconut milk, or dairy milk, or add a shot of espresso to turn it into a dirty pumpkin chai.
- More affordable than the coffee shop. One batch of homemade pumpkin syrup makes several drinks, so you can enjoy your own pumpkin cream chai latte at home whenever the craving hits.
Iced Pumpkin Cream Chai Ingredients
This recipe has three main components: homemade pumpkin syrup, an iced chai latte, and pumpkin cream cold foam.
Pumpkin Syrup Ingredients
- 1 cup of Water – Creates the base for the homemade pumpkin syrup.
- ½ cup Dark Brown Sugar – Adds sweetness with a deeper caramel and molasses flavor that complements the chai spices.
- ½ cup Granulated Sugar – Balances the dark brown sugar and gives the syrup the right consistency.
- ¼ cup Pumpkin Purée – Use plain canned pumpkin purée, not pumpkin pie filling, for real pumpkin flavor. ( I recommend Libby’s)
- 1 teaspoon Pumpkin Pie Spice – Gives the syrup those classic warming fall spices.
- ½ teaspoon Vanilla Extract – Rounds out the pumpkin and spice flavors.
Chai Latte Ingredients
- Milk of choice – Whole milk creates a creamy latte, but oat milk, almond milk, skim milk, or another dairy-free milk also works.
- Chai Tea Concentrate – Provides the black tea and warming spice flavors of chai that form the base of the drink.
- Pumpkin Syrup – Adds just the right touch of pumpkin flavor and sweetness.
- Ice cubes – Keeps this an extra-cold, perfectly iced cup of chai.
Pumpkin Cream Cold Foam Ingredients
- Heavy Whipping Cream – Creates the rich, creamy base of the cold foam.
- Milk – Thins the heavy cream slightly so the foam stays creamy and pourable.
- Pumpkin Syrup – Sweetens the cream while adding pumpkin spice flavor.
- Pumpkin Pie Spice – Intensifies the fall flavors.
- Vanilla Extract – Adds a little extra warmth and sweetness.
Garnishing
- Pumpkin pie spice or cinnamon – Finish the top of the drink with a light dusting of pumpkin spice or cinnamon.
How to Make an Iced Pumpkin Cream Chai
You only need a handful of ingredients and a few easy steps to make this Starbucks iced pumpkin cream chai at home.
STEP 1: Make the pumpkin syrup – Add the water, dark brown sugar, granulated sugar, pumpkin purée, and pumpkin pie spice to a small saucepan. Bring to a gentle simmer over medium heat, stirring until both sugars dissolve. Simmer for 2 to 3 minutes. Remove from the heat, stir in the vanilla extract, and allow the syrup to cool completely.
STEP 2: Make the pumpkin cream cold foam – Add the cold heavy whipping cream, milk, 2 tablespoons pumpkin syrup, pumpkin pie spice, and vanilla to a tall glass or measuring cup. Using a handheld milk frother, froth for about 20 to 30 seconds until the mixture becomes thick and creamy but is still pourable.
STEP 3: Assemble the iced chai latte – Fill a tall glass with ice cubes. Add the chai tea concentrate, milk, and 1 to 2 teaspoons of pumpkin syrup, adjusting the amount to your preferred sweetness. Stir until combined.
STEP 4: Add the pumpkin cold foam – Slowly pour the pumpkin cream cold foam over the top of the drink so it floats above the chai mixture. Finish with a dusting of pumpkin pie spice or cinnamon and enjoy immediately.
Variations and Substitutions
One of the best things about making this pumpkin cream chai recipe at home is that you can easily customize the ingredients.
- Make it dairy-free: Use oat milk, almond milk, or coconut milk in the chai. For the foam, use a dairy-free whipping cream or another plant-based product designed for frothing.
- Make an oat milk pumpkin chai: Oat milk is one of my favorite choices because its creamy texture pairs beautifully with the warming chai spices.
- Make a dirty pumpkin chai: Add a shot of espresso to the chai mixture before adding the cold foam. This gives the drink more caffeine and adds a coffee flavor similar to a pumpkin spice latte.
- Make it less sweet. Reduce the amount of pumpkin syrup added directly to the chai. Keep in mind that your chai tea concentrate may already contain added sugar.
- Try maple. For a different fall flavor, replace a little of the pumpkin syrup in the latte with maple syrup or Demerara syrup. It won’t taste exactly like the Starbucks version, but these syrups pair beautifully with pumpkin and chai.
- Use brewed chai tea. If you don’t have chai tea concentrate, steep two chai tea bags in a small amount of hot water to make a strong tea. Cool completely before assembling your iced latte.
- Make it hot. Skip the ice and gently heat the chai concentrate and milk. Top the hot chai latte with freshly prepared pumpkin cream.
Iced Pumpkin Cream Chai Tips
For the best creamy pumpkin chai latte, keep these tips in mind:
- Keep everything cold – Cold heavy cream and cold milk froth more easily and create a thicker foam. I also like to use a chilled measuring cup or frothing container.
- Don’t over-froth the cream – You want a thick, velvety sweet cream consistency that is still pourable, rather than whipped cream. If you over-mix, the heavy cream will turn into butter!
- Prepare the cold foam mixture ahead – You can combine the cold foam ingredients and refrigerate them in an airtight container for up to 3 days. For the best texture, froth or re-froth the mixture immediately before adding it to your drink.
- Keep the components separate – If you’re prepping several drinks, store the chai, pumpkin syrup, and pumpkin cream separately, then assemble each cold drink when you’re ready to serve it.
- Taste your chai concentrate first –Different brands vary considerably in strength and sweetness. If the finished latte tastes too milky, adjust the chai-to-milk ratio rather than immediately adding more sweetener.
How to Store Pumpkin Cream Chai
For the best texture, assemble your iced pumpkin cream chai just before serving. Store the pumpkin syrup in an airtight container in the refrigerator for up to 2 weeks. The pumpkin cream mixture can be refrigerated for up to 3 days and frothed just before serving. I don’t recommend freezing the assembled latte or cold foam, as the texture can change once thawed.
More Syrup and Latte Recipes
If you love making your favorite coffee shop drinks at home, try some of my other homemade syrups and latte recipes:
- Strawberry Matcha Latte
- Iced Lavender Latte
- Iced Rose Latte
- Demerara Syrup
- Honey Syrup
- Lavender Syrup
FAQs
How much caffeine is in a pumpkin cream chai?
The amount of caffeine varies significantly depending on your chai concentrate and serving size. Rather than relying on one universal number, check the nutrition label on your specific concentrate to calculate the mg of caffeine in your drink.
Can I make this hot instead of iced?
Absolutely. Leave out the ice and warm the chai tea concentrate and milk together. Stir in the pumpkin syrup, pour it into your mug, and add the pumpkin cream to the top.
Can I use brewed chai tea instead of concentrate?
Yes. Brew your chai stronger than you normally would so the tea and chai spices don't become diluted once you add milk. Let it cool completely before making an iced version.
How do I make pumpkin cream chai without a frother?
Add the cold foam ingredients to a mason jar with a tight-fitting lid and shake vigorously for 30 to 60 seconds, or until the mixture thickens. You can also use an electric frother or whisk the mixture vigorously by hand.
Recipe Card
Iced Pumpkin Cream Chai
Ingredients
Chai Latte
- ½ cup Milk, (of choice)
- ½ cup Chai Tea Concentrate
- 1 teaspoon Pumpkin Syrup, (adjust to taste)
- Ice
Pumpkin Cream Cold Foam
- 2 tablespoons Heavy Whipping Cream
- 1 tablespoon Milk, (of choice)
- 2 tablespoons Pumpkin Syrup
- ¼ teaspoon Pumpkin Pie Spice
- Pinch of Vanilla Extract
Instructions
- Add the water, dark brown sugar, granulated sugar, pumpkin purée, and pumpkin pie spice to a small saucepan. Bring to a gentle simmer over medium heat, stirring until both sugars dissolve. Simmer for 2 to 3 minutes. Remove from the heat, stir in the vanilla extract, and allow the syrup to cool completely.
- Add the cold heavy whipping cream, milk, 2 tablespoons pumpkin syrup, pumpkin pie spice, and vanilla to a tall glass or measuring cup. Using a handheld milk frother, froth for about 20 to 30 seconds until the mixture becomes thick and creamy but is still pourable.
- Fill a tall glass with ice cubes. Add the chai tea concentrate, milk, and 1 to 2 teaspoons of pumpkin syrup, adjusting the amount to your preferred sweetness. Stir until combined.
- Slowly pour the pumpkin cream cold foam over the top of the drink so it floats above the chai mixture. Finish with a dusting of pumpkin pie spice or cinnamon and enjoy immediately.
Notes
- Adjust the sweetness: Start with 1 teaspoon of pumpkin syrup in the chai and add more to taste.
- Keep it cold: Use cold heavy whipping cream and milk for the thickest, creamiest cold foam.
- Don’t over-froth: Froth until the pumpkin cream is thick and creamy but still pourable.
- Make ahead: Store the pumpkin syrup in an airtight container in the refrigerator for up to 2 weeks. The unfrothed pumpkin cream mixture can be refrigerated for up to 3 days.
- Dairy-free: Use oat milk, almond milk, or your favorite dairy-free milk. Use a barista-style dairy-free whipping cream for the cold foam.
- Dirty chai: Add a shot of espresso before topping with the pumpkin cream cold foam.
- No frother: Shake the cold foam ingredients vigorously in a tightly sealed mason jar for 30-60 seconds.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Craving More?
If you make this Iced Pumpkin Cream Chai, I would love to see it! Tag me on Instagram @elicitfolio, follow along on Pinterest for more recipes, or leave a comment below and let me know what latte recipe you’d like to see me make next. Your suggestion just might become the next drink I recreate!
