Starbucks Iced Pumpkin Cream Chai Latte
Enjoy a taste of fall with this homemade Starbucks Iced Pumpkin Cream Chai Latte. This rich and creamy drink boasts a blend of warm chai tea and milk, topped with a sweet pumpkin cream cold foam. It's a must try for pumpkin spice lovers!
Servings: 1 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
Leftover chai tea concentrate in the refrigerator for up to two weeks. Pumpkin sauce will keep about 2 weeks. Sweet cream will last as long as milk and cream are fresh, check original containers for the best date to use this by.
