If you’re craving that perfect blend of cozy spices and creamy indulgence without stepping foot in a coffee shop, then this Iced Pumpkin Cream Chai Tea Latte (Starbucks Copycat) Recipe is exactly what you need. It captures everything loved about the Starbucks classic—rich pumpkin, warm chai spices, and luscious cream—in a refreshingly cold drink you can whip up in minutes right at home. Each sip delivers a perfect balance of spicy and sweet, making it your new favorite fall treat, even if the weather outside is still warm.
Ingredients You’ll Need
These simple but superb ingredients are the building blocks for creating that irresistible blend of flavors and textures in your iced pumpkin cream chai tea latte. Each one plays a key role, from the creamy texture to the warming spices and the smooth, spiced tea base.
- Heavy whipping cream: Provides a rich, velvety texture that transforms the foam into a luscious topping.
- Whole milk: Adds creaminess and blends perfectly with the cream to balance the flavors.
- Canned pumpkin puree: Brings that authentic pumpkin flavor and a slight natural sweetness.
- Vanilla syrup: Offers sweetness and a fragrant highlight that ties the flavors together.
- Pumpkin pie spice: Infuses festive warmth with cinnamon, nutmeg, and allspice notes.
- Milk of choice (such as 2%): Acts as the base for the chai tea making the drink smooth and milky.
- Chai tea concentrate: Delivers bold, spiced tea flavor essential for that classic chai taste.
- Ice: Keeps the drink refreshingly cool and perfect for iced enjoyment.
How to Make Iced Pumpkin Cream Chai Tea Latte (Starbucks Copycat) Recipe
Step 1: Prepare the Pumpkin Cream Foam
Grab a mason jar or a sturdy glass and combine the heavy whipping cream, whole milk, canned pumpkin puree, vanilla syrup, and pumpkin pie spice. Using a milk frother, whip this mixture vigorously for about 10 to 20 seconds until it becomes thick, fluffy, and beautifully blended. This creamy foam is the crown jewel of your latte, delivering texture and a burst of pumpkin flavor in every sip.
Step 2: Build the Chai Tea Base
Fill a serving glass generously with ice cubes to chill your drink well. Pour in 1/2 cup of your preferred milk and follow it with 1/2 cup of chai tea concentrate. The chai concentrate brings that signature spice combo that warms you from the inside out, perfectly complemented by the milk’s smoothness.
Step 3: Top with Pumpkin Cold Foam
Gently spoon the pumpkin cream foam over the chilled chai tea mixture. The contrast between the icy chai and the creamy, spiced foam creates a layered drink experience, both visually stunning and delicious.
Step 4: Sip and Enjoy
If you like, give it a soft stir just to combine the layers slightly, or leave them as-is to enjoy the sweet surprise of foam with each sip. Then, simply grab a straw and savor your homemade Iced Pumpkin Cream Chai Tea Latte (Starbucks Copycat) Recipe. It’s the kind of treat that feels indulgent yet homemade, perfect for anytime you want a taste of fall.
How to Serve Iced Pumpkin Cream Chai Tea Latte (Starbucks Copycat) Recipe
Garnishes
To elevate your drink even more, sprinkle a pinch of cinnamon or pumpkin pie spice right on top of the foam. A light drizzle of caramel sauce adds a beautiful sweetness and an attractive glossy finish that will wow anyone you serve it to.
Side Dishes
This latte pairs fabulously with baked goods like pumpkin muffins, ginger snaps, or buttery shortbread cookies. The spices in the latte complement these treats perfectly, turning an ordinary snack into a delightful afternoon ritual.
Creative Ways to Present
Serve your iced pumpkin cream chai tea latte in a tall clear glass to show off the creamy layers. You can garnish the rim with some cinnamon sugar or use festive reusable straws for a seasonal touch. Adding a small cinnamon stick on the side makes for a charming and aromatic presentation that doubles as a stirrer.
Make Ahead and Storage
Storing Leftovers
If you happen to have any pumpkin cream foam left over, you can keep it in an airtight container in the refrigerator for up to two days. Just give it a quick whisk before serving again to bring back some of the fluffiness.
Freezing
This recipe doesn’t freeze well because the dairy and pumpkin puree separate once thawed. It’s best to enjoy your iced pumpkin cream chai tea latte fresh for the best flavor and texture.
Reheating
This is an iced beverage meant to be served cold, so reheating isn’t recommended. If you want a warm version, it’s best to make a fresh hot chai latte and top it with warmed pumpkin cream.
FAQs
Can I use non-dairy milk for this recipe?
Absolutely! You can replace the whole milk and 2% milk with almond, oat, soy, or any other plant-based milk. Just keep in mind that the texture of the foam might be slightly different depending on the milk’s fat content.
Where can I find chai tea concentrate?
Chai tea concentrate is increasingly popular and can be found in many grocery stores, online, or you can make your own by steeping a strong chai tea blend and reducing it down slightly.
Is canned pumpkin necessary, or can I use fresh pumpkin?
Canned pumpkin puree is preferred because of its smooth texture and consistent flavor. Fresh pumpkin needs to be cooked and pureed before use, which is possible but adds extra steps.
Can I adjust the sweetness in this latte?
Yes! The vanilla syrup controls the sweetness, so feel free to add more or less based on your taste. You can also experiment with maple syrup or honey for a natural twist.
How do I make the foam extra fluffy?
Using a good quality milk frother and whipping the pumpkin cream mixture longer helps create a thick, airy foam. Chilling the cream before whipping can also improve the texture.
Final Thoughts
This Iced Pumpkin Cream Chai Tea Latte (Starbucks Copycat) Recipe is an absolute game-changer for anyone who loves that perfect blend of spice, creaminess, and pumpkin goodness. It’s simple enough to whip up any day but special enough to feel like a treat. Give it a try and bring a little magic and warmth to your iced beverage routine—you won’t regret it!
Print
Iced Pumpkin Cream Chai Tea Latte (Starbucks Copycat) Recipe
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 1 drink
- Category: Beverage
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
Enjoy the cozy flavors of fall with this Iced Pumpkin Cream Chai Tea Latte, a delightful Starbucks copycat recipe. This iced drink combines rich pumpkin-spiced cream foam with spiced chai tea concentrate and milk, creating a creamy, chilled beverage perfect for autumn or any time you crave a comforting, flavorful latte at home.
Ingredients
Pumpkin Cream Foam
- 2 tablespoons heavy whipping cream
- 1 tablespoon whole milk
- 1 tablespoon canned pumpkin puree
- 1 tablespoon vanilla syrup
- 1/8 teaspoon pumpkin pie spice
Latte
- 1/2 cup milk of choice (such as 2% milk)
- 1/2 cup chai tea concentrate
- Ice, as needed
Instructions
- Prepare Pumpkin Cream Foam: In a mason jar or glass, combine heavy whipping cream, whole milk, pumpkin puree, vanilla syrup, and pumpkin pie spice. Use a milk frother to whip the mixture until it becomes thick, fluffy, and fully combined, about 10-20 seconds. Set aside the pumpkin cream foam.
- Assemble the Latte: Fill a serving glass with ice, then pour in 1/2 cup of your chosen milk followed by 1/2 cup chai tea concentrate.
- Add Pumpkin Cream Foam: Spoon the prepared pumpkin cold foam generously over the top of the iced chai latte, creating a rich and creamy layer.
- Serve and Enjoy: Stir gently if desired to blend the flavors, then sip and enjoy your homemade iced pumpkin cream chai tea latte.
Notes
- Use a milk frother for best results in creating a fluffy pumpkin cream foam.
- Vanilla syrup can be substituted with simple syrup and vanilla extract if preferred.
- Adjust sweetness by adding more or less vanilla syrup to taste.
- Choose any milk type you prefer, including dairy-free options like almond or oat milk.
- Chai tea concentrate can be homemade or store-bought for convenience.
- Serve immediately to enjoy the contrast between cold chai and creamy pumpkin foam.
