Drinks

Iced Pumpkin Cream Chai Tea Latte

Chilled spiced black chai tea over ice with milk, topped with a thick, decadent layer of pumpkin spice sweet cold foam.

August 20, 2025 By Chef Clara 4.9 (89 votes)
Iced Pumpkin Cream Chai Tea Latte
The Quick Takeaway

In a nutshell:This authentic american iced pumpkin cream chai tea latte comes together in just 5 minutes with simple ingredients. The chef's secret: use real canned pumpkin puree for genuine autumn flavor and natural creamy body in the foam. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.

Prep Time 5 mins
Cook Time 0 mins
Total Time 5 mins
Cuisine American
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Better than Starbucks at home! Fragrant spiced black tea concentrate is poured over crystal ice with cold milk, then crowned with a cloud-like blanket of real pumpkin puree and warm autumn spice cold foam.

Key Equipment

  • Handheld electric milk frother
  • Tall ribbed glass
  • Straw

Chef's Pro-Tips

  • Pro-Tip: Use real canned pumpkin puree for genuine autumn flavor and natural creamy body in the foam.
  • The 3: 2 ratio of heavy cream to milk produces the perfect pourable cold foam that floats gracefully without dissolving instantly.
  • Pro-Tip: Pair with a shot of espresso to make it a Dirty Pumpkin Chai Latte!

Ingredients
1 servings

  • ½ cup spiced chai tea concentrate, such as Tazo or homemade
  • ½ cup milk of choice, oat milk or whole milk
  • 1 ½ cups ice cubes
  • 3 tbsp heavy whipping cream, for cold foam
  • 2 tbsp whole milk or oat milk, balances cold foam
  • 1 tbsp pure pumpkin puree, not pumpkin pie mix
  • 1 tbsp pure maple syrup, or brown sugar syrup
  • ¼ tsp pumpkin pie spice, plus extra for dusting
  • ¼ tsp pure vanilla extract
  • 1 stick cinnamon, for garnish
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Step-by-Step Instructions

1

Whip Pumpkin Cold Foam

In a small measuring cup or frothing pitcher, combine heavy whipping cream, 2 tbsp milk, pumpkin puree, maple syrup, pumpkin pie spice, and vanilla extract. Froth using a handheld milk frother for 25 to 35 seconds until thick, silky, and billowing like melted soft-serve.

2

Assemble Iced Chai Base

Fill a tall glass to the top with ice cubes. Pour in chai tea concentrate followed by milk of choice, stirring gently to combine.

3

Crown with Foam & Garnish

Pour the thick pumpkin cream cold foam over the iced chai. Dust top with pumpkin pie spice and garnish with a cinnamon stick stirrer. Serve with a straw immediately.

Chef Clara's Kitchen Picks

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Frequently Asked Questions

Yes! Use coconut whipping cream or Silk dairy-free heavy whipping cream with oat milk.

Yes! Steep 2 chai tea bags in 1/2 cup boiling water for 10 minutes, stir in 1 tbsp honey or brown sugar, and chill before pouring over ice.

You can store the unfrothed cold foam mixture in the fridge for up to 3 days, then froth in 20 seconds right before serving.