This Iced Pumpkin Cream Chai Latte blends spicy chai with real pumpkin and a velvety pumpkin cold foam for the perfect fall treat. Once a secret menu favorite, it's now a regular - but you can easily make it at home for less!
Why I Love This Pumpkin Chai Latte
- Money saver: make this iced pumpkin cream chai for only $2 (or less with no pumpkin foam) compared to ~$6 for a grande at your local Starbucks.
- Customizable: the best part about making this iced latte at home is you can customize it to your own liking with no additional cost.
- Easy to make: all you need is a few basic ingredients like my favorite store-bought chai concentrate (seriously so convenient!) to make this the perfect fall drink recipe that you can have ready and enjoy in less than 5 minutes.
Ingredient Notes & Substitutions
- Chai tea concentrate: I love this chai tea concentrate from Amazon but use any brand you love.
- Milk: chai lattes are typically made with 2% milk but you can use any type of milk (dairy or non-dairy) that you prefer. Try whole milk for a super creamy drink or use skim milk, oat milk, unsweetened almond milk, etc.
- Pumpkin sauce: my homemade pumpkin spice sauce is made with sweetened condensed milk, pumpkin, cinnamon, pumpkin pie spice and vanilla extract.
- Pumpkin cold foam or whipped cream (optional): make my homemade pumpkin cold foam by combining heavy whipping cream, milk and pumpkin sauce in a jar. You can also just add regular whipped cream or skip completely if you like things less sweet!
How to Make This Iced Pumpkin Cream Chai Latte
Step 1: Make pumpkin sauce
- Fold a few layers of paper towels together, then squeeze the pumpkin puree (½ cup) between the layers until most of the moisture is soaked up.
- Whisk together the sweetened condensed milk (1 can), cinnamon (1 teaspoon), pumpkin pie spice (1 teaspoon), vanilla extract (½ teaspoon), and squeezed pumpkin puree.
- Store in airtight container in the refrigerator for up to 1 month.
Tip: there are a couple different ways to strain pumpkin purée. You can place it in a fine mesh strainer or cheesecloth and set it over a bowl to drain. Or place the pumpkin on a few layers of paper towels, then gently press down to absorb the moisture.
Step 2: Make pumpkin cream cold foam (if using)
Place heavy whipping cream (¼ cup), cold milk (1 tablespoon) and pumpkin sauce (2 tablespoons) in a sealed mason jar and shake until thick and creamy. Or, you can whisk in a small bowl until peaks form and it becomes a whipped cream texture.
Tip: use a cheap electric frother from Amazon to easily whip the cold foam ingredients in a small bowl or glass!
Step 3: Mix drink & enjoy!
- Pour the chai tea concentrate (½ cup) and milk (½ cup) into a tall glass. Then stir in the pumpkin sauce (2 tablespoons) and mix until well combined.
- Fill the glass with ice.
- Sweeten to taste with additional pumpkin sauce or syrups.
- Optional: Top with pumpkin cold foam or whipped cream for added flavor and texture.
- Serve chilled and enjoy!
Tips & Variations
- Use this pumpkin cream cold foam for my pumpkin cream cold brew or add this sweet cream any other coffee drink you love!
- Heat it up! If you prefer your drinks warm you can warm the milk and chai tea base in the microwave or in a small saucepan until it reaches desired temperature.
- Make this a dirty chai by adding a shot of espresso to really amp up the caffeine.
- If you like things extra sweet, you can add additional sweeteners like vanilla syrup, maple syrup, agave, etc.
Frequently Asked Questions
Yes, you can make this copycat recipe into a hot pumpkin spice latte. To make this beverage hot, just warm milk to your desired temperature and add to chai concentrate and pumpkin sauce.
I have not tried this recipe using individual chai tea bags (honestly the concentrate is just so easy and makes it taste most similar to Starbucks) but you can certainly give it a try if you want! Just brew the bag in 4oz of water and add a little bit of sweetener (about 1 teaspoon of sugar or to taste depending on your preference).
Yes. There is about 30 grams of caffeine in this iced pumpkin cream chai tea latte (compared to about 75 mg in the same amount of drip coffee). If you prefer a decaf option, try a caffeine-free chai tea mixture or tea bag.
How To Use Leftover Pumpkin
If you have leftover pumpkin and don't want to waste it, you can freeze it into ice cubes using a silicone ice cube tray. Just spoon the pumpkin puree into to the silicone molds and freeze until solid (about 4 hours), then pop them into a zip-top bag or freezer safe container. Freeze for up to 3 months.
When ready to use, just grab a couple cubes, microwave for 15-30 seconds and use in your recipe as directed.
Or use your extra pumpkin to make my starbucks copycat pumpkin bread, soft pumpkin cookies or chewy pumpkin snickerdoodles!
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Iced Pumpkin Chai Latte
Ingredients
⭐️ Before you begin! If you make this, will you do me a huge favor afterwards and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
- Fold a few layers of paper towels together, then squeeze the ½ cup pumpkin puree between the layers until most of the moisture is soaked up.
- Whisk together the 1 can sweetened condensed milk, 1 tsp cinnamon, 1 tsp pumpkin pie spice, ½ tsp vanilla extract, and squeezed pumpkin puree.
- Place ¼ cup heavy whipping cream, cold 1 Tbsp milk and 2 Tbsp pumpkin sauce in a sealed mason jar and shake until thick and creamy.
- Pour the ½ cup chai tea concentrate and ½ cup milk into a tall glass. Then stir in the 2 tablespoons pumpkin sauce and mix until well combined.
- Fill the glass with Ice.
- Sweeten to taste with additional pumpkin sauce or syrups.
- Optional: Top with Pumpkin cold foam or whipped cream for added flavor and texture.
- Serve chilled and enjoy!
Notes from Melissa
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