Iced Pumpkin Cream Chai
This Iced Pumpkin Cream Chai combines spiced chai, milk, and homemade pumpkin syrup with a creamy pumpkin cold foam. It’s an easy Starbucks copycat recipe packed with real pumpkin and warm fall spices that you can make right at home.
Servings: 1
Calories: 314kcal
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
Calories: 314kcal | Carbohydrates: 40g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 50mg | Sodium: 68mg | Potassium: 387mg | Fiber: 0.1g | Sugar: 36g | Vitamin A: 664IU | Vitamin C: 0.3mg | Calcium: 243mg | Iron: 0.2mg