Starbucks Copycat Iced Pumpkin Cream Chai Tea Latte
A cozy and indulgent treat that combines the warm spices of chai with the sweet, earthy flavor of pumpkin, perfect for fall.
Ingredients
For the chai tea
- 1 cup strong chai tea, cooled Make with loose-leaf chai or a concentrated chai bag
- 1-2 cups ice Depending on how iced you want it
For the pumpkin cream
- 1/4 cup pumpkin puree Not pumpkin pie filling
- 1/2 cup milk of choice Oat milk gives the creamiest, frothiest top
- 2 tablespoons vanilla syrup Or 1 tablespoon pure maple syrup and 1 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice Plus extra for garnish
- 1/2 cup heavy cream or coconut cream, chilled For the luscious pumpkin cream topping
- a dash sea salt Optional, to enhance flavors
- 1 shot espresso Optional for a spiked version
Instructions
Preparation
- Brew the chai by making 1 cup of strong chai tea. If using tea bags, steep two bags in 1 cup hot water for 5–7 minutes, then chill briefly.
- In a chilled mixing bowl, whisk together the pumpkin puree, 2 tablespoons of vanilla syrup (or maple plus vanilla), 1/2 teaspoon pumpkin pie spice, and a pinch of sea salt until smooth.
- Add 1/2 cup chilled heavy cream (or coconut cream) to the pumpkin mixture and whisk or use a handheld frother until soft peaks form and the cream is thick and billowy.
- Fill a tall glass with ice. Pour in the cooled chai tea, leaving about an inch of space at the top for the pumpkin cream.
- Spoon the pumpkin cream over the chai and dust with a sprinkle of pumpkin pie spice or cinnamon.
- For sweeter flavor, drizzle a touch more vanilla syrup over the top.
- Stir gently to combine before sipping, or leave the cream layered for a pretty presentation.
Notes
Store pumpkin cream in an airtight container in the fridge for up to 48 hours. Re-whip gently before using. Make a large batch of strong chai and chill to assemble drinks quickly. Avoid freezing the pumpkin cream.