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Iced Pumpkin Cream Chai Tea Latte

Bring the cozy, comforting feeling of fall into your kitchen with this incredibly easy and unbelievably delicious Iced Pumpkin Cream Chai Tea Latte. Quick to make and requiring no fancy barista skills, it's the perfect autumn-in-a-cup experience for busy mornings or a cozy afternoon treat.
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Prep Time 2 minutes
Total Time 2 minutes
Servings: 1 serving
Course: Beverage, Breakfast, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pumpkin Cold Foam
  • 2 tbsp heavy whipping cream
  • 1 tbsp whole milk
  • 1 tbsp canned pumpkin puree 100% pure, not pumpkin pie filling
  • 1 tbsp vanilla syrup or maple syrup, agave nectar, or dissolved brown sugar
  • ⅛ tsp pumpkin pie spice
For the Iced Chai Latte
  • ½ cup milk of choice (dairy, almond, oat, soy)
  • ½ cup chai tea concentrate or strong brewed chai tea
  • ice for serving

Equipment

  • Mason Jar
  • Tall glass
  • Milk Frother
  • Serving Glass

Method
 

  1. Step 1: Prepare Pumpkin Cold Foam: In a mason jar or tall glass, combine heavy whipping cream, whole milk, canned pumpkin puree, vanilla syrup, and pumpkin pie spice. Using a milk frother, froth the mixture for 10-20 seconds until beautifully whipped, thick, and dreamy. Set aside.
  2. Step 2: Assemble Iced Chai Tea Latte: Fill your favorite serving glass with ice. Pour in your milk of choice first, then gently add the chai tea concentrate. The layering creates a pretty effect.
  3. Step 3: Combine and Serve: Carefully spoon or pour the pumpkin cold foam over the top of your iced chai. Give it a gentle stir if desired, or sip straight from the top. Serve immediately and enjoy your homemade autumn heaven!

Notes

Substitutions & Additions: Feel free to use any milk for the latte base or cold foam. Swap vanilla syrup with maple syrup, agave nectar, or dissolved brown sugar to taste. For a "dirty chai," add a shot of espresso. Garnish with a pinch of cinnamon or nutmeg. If you don't have a frother, you can whip the cold foam ingredients into soft peaks for a whipped cream topping.
Tips for Success: Ensure all cold foam ingredients are very cold for best frothing. Don't over-froth the cold foam; aim for a thick, foamy texture that is still pourable. Adjust sweetness as desired. Chill your chai concentrate beforehand for an extra refreshing drink.
Storage: The pumpkin cold foam is best made fresh but can be prepared up to 24 hours in advance and stored in an airtight container in the fridge; re-froth for 5-10 seconds before serving. The milk and chai concentrate base can be mixed and stored in the fridge for up to 3-4 days. Do not assemble the entire latte for storage, as ice will melt and dilute it.