If you're craving the perfect fall drink recipe, this copycat Starbucks Iced Pumpkin Cream Chai Latte is the perfect choice! It's a rich and creamy blend of iced chai and milk, topped with a sweet pumpkin cream cold foam and a dusting of pumpkin spice topping.
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Recipe Notes
If you love an Iced Pumpkin Spice Latte, this iced pumpkin cream chai tea latte may just become your new fall favorite!
This recipe brings together two of my popular recipes– the Iced Chai Latte and Pumpkin Cream Cold Foam, to create a creamy pumpkin chai latte any pumpkin spice lover is sure to enjoy!
This recipe requires a bit of prep work but yields enough for multiple servings, so it’s best to prepare the components ahead of time.
Start by making the pumpkin spice sauce, vanilla syrup, and vanilla sweet cream—these can even be made a day in advance and are super simple to make. Then, when you're ready to enjoy your chai latte, you can quickly whip up the pumpkin cold foam using these pre-made elements!
Ingredients You'll Need
- Tazo Classic Chai Latte Black Tea Concentrate: You can likely find this product at your local grocery store. If you don't have Tazo iced chai latte black tea concentrate, you can use any other brand of iced chai tea concentrate. Or make a homemade chai concentrate by steeping chai tea bags in hot water and then letting it cool. Since the Tazo brand is also sweetened, you may wish to add some sugar to the mixture or add classic syrup when you make your latte.
- Milk: You can use your milk of choice here, whether that be regular 2% milk, skim milk, or a plant-based milk alternative.
- Ice: I used a pumpkin ice cube tray I found at Target for the pumpkin ice cubes pictured.
- Vanilla Sweet Cream: This is used to make the pumpkin foam. I have a recipe for vanilla sweet cream, which is another Starbucks dupe! It's a mixture of heavy cream, milk, and vanilla syrup. Store-bought creamer may not froth as well, so I recommend following my recipe.
- Pumpkin Spice Sauce: Is also used to make the pumpkin foam. I have the recipe for pumpkin spice sauce as well. It contains real pumpkin purée, sweetened condensed milk, and pumpkin pie spice. I don't recommend store-bought pumpkin syrup as it's not quite the same as the sauce.
- Espresso Shot: This is completely optional! Adding espresso to a chai latte will make it an iced dirty chai latte and give you an extra kick of caffeine!
*Refer to the recipe card for full ingredient information.
Can I Make This Dairy-Free?
Customize this recipe with your favorite non-dairy milk. Choose a dairy-free milk based on the flavors you prefer, such as oat milk, coconut milk, almond milk, or soy milk.
Equipment
- Handheld Milk Frother: You need some sort of milk frother for this recipe. A handheld frother works exceptionally well and you can usually pick one up for around 10 bucks!
- Electric Frother: An electric frother will work wonderfully as well, be sure yours has a cold foam setting.
- Espresso Machine: If you're in the market for an espresso machine, I highly recommend the Breville Barista Express! It's a great espresso machine, especially for beginners and the casual home barista. I use mine daily!
If you don't have a frother, there are a few alternative methods to froth cold foam:
- French Press: Pour the sweet cream mixture into the French press, then pump the plunger up and down quickly. The press will create foam as it forces air into the liquid.
- Blender: Use a standard blender or an immersion blender. Blend on low speed for a few seconds until the mixture is light and frothy.
- Whisk: You can whisk the mixture by hand in a bowl. It takes a bit more effort and time, but with a brisk, consistent motion, you'll get a nice froth.
- Jar Shaking Method: Pour your sweet cream mixture into a mason jar, fill it halfway, and screw the lid on tightly. Shake the jar vigorously for 30-60 seconds until the mixture becomes frothy.
Recipe Prep: Make These First
Prepare the pumpkin spice sauce and vanilla sweet cream mixtures up to a day in advance and store it in the fridge.
Then, combine and make the foam just before using.
How to Make A Pumpkin Spice Chai Tea Latte
- Prepare the pumpkin cream cold foam; froth together the pumpkin spice sauce and vanilla sweet cream.
- Pour chai concentrate into a tall glass filled with ice.
- Add milk, leaving room for pumpkin foam.
- Top off with pumpkin cold foam. Sip and enjoy!
Storage
Enjoy this drink freshly made. You can keep leftover chai tea concentrate in the refrigerator for up to two weeks. Use the leftovers to make even more fall drinks, like the pumpkin cream cold brew!
Top Recipe Tips
- Make It Ahead: Prepare the vanilla sweet cream and pumpkin spice sauce mixtures in advance and store it in the fridge. Combine and make the foam just before using.
- Froth for Large Bubbles: Froth the mixture until you see large bubbles forming, which indicates that the foam is light and airy.
- Use cold milk and chai concentrate: For the best results, make sure to use cold milk and chai. This will help to ensure that your latte is nice and chilled and not watered down by melted ice.
- Adjust the sweetness: The Tazo iced chai latte concentrate is already sweet, but you can add more sweetener to taste. Try using honey or maple syrup.
Recipe FAQs
Starbucks' iced pumpkin cream chai latte is generally considered gluten-free. None of the ingredients contain gluten. However, since they use a shared blender to make the cold foam, cross-contamination can occur. If you have celiac disease or a severe gluten sensitivity, inform the barista and confirm that the blender will be cleaned before making your drink. Check out my gluten-free Starbucks dining guide for more information!
A Pumpkin Cream Chai Latte tastes similar to a pumpkin spice latte, with the addition of warm spices you can taste in the chai; namely cinnamon, cardamom, and ginger. This drink is also sweet as both the chai concentrate and pumpkin foam contain sugar.
The iced pumpkin cream chai latte contains caffeine as chai is made from black tea. According to the package, Tazo Classic Chai Tea Concentrate contains 61+ mg of caffeine per 8-ounce serving.
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Recipe
Starbucks Iced Pumpkin Cream Chai Latte
Equipment
- 1 handheld milk frother
Ingredients
- ½ cup Tazo iced chai latte black tea concentrate
- ½ cup 2% milk, or milk of your choice
- 1 shot espresso, optional
- ¼ cup vanilla sweet cream, click linked recipe
- 2 tablespoons pumpkin spice sauce, click linked recipe
- ice cubes, enough to fill glass
- pumpkin pie spice, for dusting the top
Instructions
Advanced Recipe Prep
- Prepare in advance the vanilla sweet cream and pumpkin spice sauce, both recipes are linked above.
Iced Chai Latte
- Add chai concentrate and milk to your desired glass. If desired, add a shot of espresso to make it "dirty".
- Fill the rest of the glass with ice leaving about an inch for the pumpkin cream cold foam.
Pumpkin Cream Cold Foam
- Place vanilla sweet cream and pumpkin spice sauce in small mason jar.
- Insert a handheld frother into the mason jar and froth the mixture until large bubbles form and it becomes light and airy, about 20-30 seconds. Don't over-froth or you will end up with whipped cream.
- Immediately pour the cold foam over your iced chai latte. Sip and enjoy!
Notes
Nutrition
* Nutritional information is provided as a courtesy and should be used as an estimate only. See the nutrition policy for more information.
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