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This iced pumpkin cream chai tea latte is my favorite way to capture the feeling of fall in a glass. Sweet, spiced, and frothy, it combines cozy pumpkin cream cold foam with the warming flavors of chai tea over ice. I first made this as an afternoon pick me up while waiting in the school pickup line, and now it has become a seasonal ritual in my home.
I first tried making this at home to avoid the long Starbucks line and quickly realized it was not only cheaper but tasted even better when I could tweak the sweetness to my liking.
Ingredients
- Heavy whipping cream: brings richness and whips into the perfect frothy cold foam choose cream with at least 36 percent milkfat for best results
- Milk of choice: whether dairy or plant based it lightens the foam and balances the tea I love using oat milk for a creamier body
- Canned pumpkin puree: gives that authentic fall flavor be sure to buy pure pumpkin and not pumpkin pie filling
- Maple syrup or vanilla syrup: sweetens the foam and adds warm depth real maple syrup makes it more earthy while vanilla keeps it classic
- Pumpkin pie spice: the heart of pumpkin drinks make sure your spice mix is fresh to avoid dull flavor
- Chai tea concentrate: the base of the drink spicy and aromatic store bought works well but homemade can give you more control over sweetness
Step by Step Instructions
- Make the Pumpkin Cold Foam:
- In a tall jar add heavy cream milk pumpkin puree syrup and pumpkin pie spice Use a handheld frother or electric frother for 15 to 20 seconds until light fluffy and doubled in volume This step transforms the mix into a creamy topping that floats perfectly
- Build the Iced Chai Latte:
- Fill a tall glass with fresh ice Pour in half a cup of chai concentrate followed by half a cup of your chosen milk The cold milk keeps the drink refreshing while the chai concentrate delivers bold spice
- Top and Finish:
- Spoon or pour the pumpkin cold foam over the chai mixture The foam should rest on top forming a creamy layer that slowly mingles into the tea Take a moment to stir lightly or sip as is for layered flavors
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I love the way real pumpkin puree adds not just flavor but a slight texture to the foam It reminds me of baking pumpkin pies with my grandmother every fall and that memory makes every sip even more special
Storage Tips
Pumpkin puree can be frozen in cubes and stored in bags for future drinks Simply defrost in the microwave for a few seconds before using
Ingredient Substitutions
Try butternut squash puree if pumpkin is not available Brown sugar syrup works as a lovely alternative to maple or vanilla syrup
Serving Suggestions
Pair your iced pumpkin chai latte with cinnamon crumb cake or pumpkin muffins for a cozy breakfast It also shines at brunch served alongside donuts or tea cookies
Cultural Context
This recipe is a nod to the American obsession with pumpkin spice during autumn A modern twist on chai tea a drink with deep South Asian roots it shows how flavors travel and adapt across cultures
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Frequently Asked Questions About Recipes
- → Can I make this dairy-free?
Yes! Use oat, almond, or soy milk and a dairy-free whipping cream alternative for the foam.
- → Can I serve it hot instead of iced?
Absolutely. Warm the chai concentrate with milk, then top with pumpkin cream foam and enjoy as a cozy hot latte.
- → What kind of chai works best?
A store-bought chai tea concentrate works well, but you can also steep chai tea bags for a stronger homemade base.
- → Can I adjust the sweetness?
Yes. Reduce the syrup in the foam or choose a sugar-free syrup if you prefer a lighter sweetness.
- → How do I store leftover pumpkin puree?
Freeze extra pumpkin puree in an ice cube tray, then store cubes in a freezer bag for future use in lattes or baking.