Iced Pumpkin Cream Chai (Tea) Latte

Iced pumpkin cream chai (tea) latte is a cozy drink filled with chai spice and pumpkin flavor.  You can easily recreate this coffee shop drink at home with just a few ingredients.

Making this drink is SO EASY. Simply make iced chai your favorite way and top it with homemade pumpkin spice cold foam.

I have alternative options to make the pumpkin foam and iced chai (without condensed milk and without ready-made concentrate). I like covering both ways to make this so it is easier for you to try with whatever ingredients you may have on hand.   

You may also enjoy making Iced Chai Latte, Pumpkin Pie Sauce For Coffee or Pumpkin Chai!

What is Iced pumpkin cream chai (tea) latte?

Starbucks iced pumpkin cream chai tea latte used to be a customer-loved secret menu drink but now it is officially out on the Starbucks fall menu in 2023.

Iced pumpkin cream chai (tea) latte has an iced chai latte base, with a layered topping of pumpkin cold foam, and finished with a dusting of pumpkin-spice topping.

Whipping pumpkin cold foam for chai is a delicious way to add a festive twist to your chai latte.

I referenced the Starbucks website to find the ingredients and used it as a base for this recipe (skipping preservatives, “natural flavors” and color):

Tea lovers may also enjoy Oat Milk Chai, Chocolate Chai, Rose Chai, or Biscoff Chai.  You can also make your own Chai Spice Powder at home.

Ingredient Notes and Substitutions

Pumpkin Cold Foam Ingredients

At Starbucks, pumpkin cream cold foam is made with a mixture of pumpkin sauce, 2% milk, and heavy cream that is whipped with a handheld frother or in a blender. 

1. Heavy Cream: Adds richness and creaminess to the foam, giving it a velvety texture.

2. 2% Milk: Provides a balance of creaminess without being too heavy and complements the chai flavor.

3. Condensed Milk: Adds sweetness and thickness to the foam, enhancing its overall taste and texture.

You can make this without condensed milk if you don’t have any on hand or just prefer to use your own sweetener such as white sugar, maple syrup, or brown sugar. This option is outlined in the recipe card below.

4. Pumpkin Pie Spice: Infuses the foam with warm and aromatic flavors, reminiscent of classic pumpkin pie. Pumpkin pie spice can easily be made at home if you don’t have it on hand!

5. Pumpkin Puree: Incorporates real pumpkin flavor and a smooth consistency, tying in the essence of pumpkin. You can pick up any type from the grocery store.  I grabbed an organic can.  Just don’t use pumpkin pie filling as it has other preservatives which will mess with the consistency.

6. Vanilla Extract: Enhances the overall flavor profile by adding a hint of sweet, aromatic vanilla notes.

When blended together and frothed properly, these ingredients create a luscious, pumpkin-infused cold foam that pairs wonderfully with iced chai, offering a delightful autumn-inspired beverage.

Variations 

I have outlined two ways to make pumpkin cold foam in the recipe card. 

1. Starbucks way:  Starbucks uses a pumpkin spice sauce (ready-made sauce for coffee like Pumpkin Chai Latte) which includes condensed milk, pumpkin puree, and pumpkin pie spice.
2. No condensed milk method – this lets you choose the amount of sweetener and type

Both methods produce about ½ cup of pumpkin cold foam which is the perfect amount for me for a single serving.  Some people may prefer ¼ cup, in which case you have two servings.

If you are a big pumpkin spice fan, you may want to make Pumpkin Pie Spice Sauce to keep handy.  It can be used in pumpkin chai, to make pumpkin cold foam, added to any drink, or drizzled on desserts.

Iced Chai Ingredients

Option #1: Starbucks Method

Starbucks uses three ingredients to make an iced chai latte according to their website: Milk, Ice, Chai Tea Concentrate 

1. Tazo Classic Chai Latte concentrate (with cinnamon, ginger, cardamom, and vanilla flavors).  You can also use a homemade chai concentrate if you’d prefer.
2. Milk of your choice (e.g., 2%, oat, almond). Starbucks uses 2% milk.
3. Ice cubes (medium-sized for quicker cooling without excessive dilution).

Option #2: Traditional Chai Method

Authentic Chai Way: This results in a creamier chai with strong chai flavors. Use black tea, milk, chai masala powder, water, and sugar.  

You’ll get a stronger Iced Chai, made the way I had chai growing up 🙂 It is definitely not the same taste as Starbucks, but I added it for those who may want to explore stronger flavors or those who grew up having it the way I did!

1. Water
2. Whole milk
3. Sugar
4. Chai masala powder
5. Black tea

Find more details on making your own brewed at-home Iced Chai here.  

How To Make Iced Pumpkin Cream Chai

Iced pumpkin chai latte has three steps: 

#1 Make pumpkin cream foam

 #2 Make iced chai

#3 Assemble!

Make Pumpkin Cream Cold Foam

Combine Ingredients: In a chilled mixing bowl, combine the ingredients

Whisk/Mix: Use a hand mixer, hand-held milk frother, or a whisk to whip the ingredients together. It should be frothy and cloudy. Set aside

Iced Chai Starbucks Copy Copy Cat Method

 The base of the drink is super simple this way:

1. Pour chai concentrate and milk into a cup. Mix well.
2. Add ice to a glass and pour over the chai.

Iced Chai – Authentic Chai Method

➜Place a pot on the stove on medium heat and add water, whole milk, chai masala powder, sugar, and tea.

➜Next add the milk and let it come to a rolling boil.

➜In about 3 minutes the chai will begin to boil and produce foam. The foam will rise to the top, before it reaches the top turn down the heat. Keep heat on medium or a notch below medium to let it simmer for 5 minutes.

You will get a rich, terra cotta-colored chai.  Turn off the gas and remove pot from the stove. 

Assembling The Drink

Layer Your Drink: Add chai to a tall glass.

Pour the chai into a glass, leaving some space at the top for the foam.

Add Pumpkin Cream Foam: Gently spoon or pour the pumpkin cream foam on top of the iced chai. You can create a layered effect or mix it in, depending on your preference.

Optional Garnish: If desired, you can sprinkle a pinch of extra pumpkin pie spice or cinnamon on top of the foam for a decorative touch.

Whipping the cold foam

Remember that the key to making a good cold foam is using cold milk or cream and frothing it until it’s airy and has a creamy texture.

Making Starbucks-style cold foam for coffee at home can be easy and doesn’t require many specialized tools. Here are a few options for tools and equipment you can use:

1. Handheld Milk Frother – This is what I use

This is one of the simplest and most common tools for making cold foam at home. I like it because I can see how frothy it’s become and just gives better control so I don’t over whip it.

 It’s a small device with a whisk-like attachment that can froth milk or cream effectively. 

2. French Press: If you have a French press, you can use it to froth milk for your cold foam. 

Plunge the French press up and down quickly for about 30 seconds until the milk froths up.

3. Mason Jar: A chilled mason jar can be used to manually froth milk or cream. Here’s how:
   • Pour your milk or cream into a mason jar, filling it about halfway.
   • Seal the jar tightly.
   • Shake the sealed jar vigorously for a minute or until the milk froths up.

4. Blender: If you have a high-speed blender, you can use it to blend your milk or cream into a creamy froth. Here’s how:
   • Add your milk or cream to the blender.
   • Blend on high for 20-30 seconds until it becomes frothy.

Tips

#1 key to making a good cold foam is using cold milk or cream

1. Use Quality Ingredients: Start with good-quality pumpkin puree or pumpkin spice syrup, fresh heavy cream or non-dairy milk, and high-quality tea.

2. Adjust Sweetness: Customize the level of sweetness to your liking by adding sugar or a sweetener of your choice.

3. Experiment with Spices: Play around with spices like cinnamon, nutmeg, cloves, or even a pinch of ginger for extra flavor.

4. Keep It Cold: Ensure your mixing bowl and utensils are cold to help the cream whip up better.

5. Don’t Overwhip: Be cautious not to overwhip, as this can make the cold foam go from foamy to liquidy.

Trouble Shooting / FAQs

➜Can I use a whisk?

Yes, but whip the heavy cream on its own first so it can fluff up without the weight of the ingredients.

Then, slowly add in the other ingredients.

➜The foam isn’t whipping

If the cold foam isn’t whipping, it’s either because the whipped cream isn’t cold enough or the cream has separated and is chunky at the bottom. Ensure the whipping cream hasn’t separated before use.

➜Can I make it ahead of time?

Yes, you can combine the ingredients for the cold foam and refrigerate it.  Just whip it prior to serving.

➜It turned out chunky?

This happened to me when I overwhipped it. It turned into a cheese like texture.  I learned my lesson, whip until cloudy, foamy.  You don’t need to form soft peaks like when you make whipped cream, you can stop a bit earlier than that.

Have you tried this easy iced pumpkin cream chai latte? If so, I hope you enjoyed the fall flavors in this delicious drink and I would greatly appreciate it if you could leave a comment and rate it with stars. It would mean a lot to me to hear how it turned out. If you’re on Instagram, please tag me so I can see your creation. Thank you for your support!