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Iced Pumpkin Cream Chai Tea Latte

A cozy, autumn-inspired drink that combines chilled chai tea with a creamy pumpkin spice topping for a delicious warm-weather treat.
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Prep Time 10 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Beverage, Dessert
Cuisine: American, Seasonal
Calories: 350
Ingredients Method Notes

Ingredients
  

Chai Tea Base
  • 1 cup chilled black chai tea Strong-brewed or concentrate for a bolder flavor.
Pumpkin Cream Topping
  • 1 cup cold milk of choice Whole milk, oat milk, or almond milk recommended for creaminess.
  • 1/3 cup heavy cream Or cold foamed milk.
  • 3 tablespoons pumpkin purée Not pumpkin pie filling.
  • 2 tablespoons vanilla syrup Or 1 tablespoon pure maple syrup plus 1 teaspoon vanilla extract.
  • 1 tablespoon granulated sugar Or sweetener to taste.
  • 1/2 teaspoon pumpkin pie spice Plus a pinch for sprinkling.
  • to taste optional whipped cream For garnish.
  • to taste optional cinnamon For garnish.
Extras
  • as needed cubes Ice

Method
 

Preparation
  1. Brew the chai: Steep 2 strong black chai tea bags in 1 cup of hot water for 5–7 minutes, then chill.
  2. Make the pumpkin cream: In a small bowl, whisk together pumpkin purée, heavy cream, vanilla syrup, sugar, and pumpkin pie spice until smooth and slightly thickened.
  3. Foam the cream (optional): Use a handheld frother or blender to whip the pumpkin cream until it’s light and airy.
Assembly
  1. Fill a tall glass with ice, pour in chilled chai until the glass is about three-quarters full, then gently spoon the pumpkin cream over the back of a spoon.
  2. Top with a dollop of whipped cream and a dusting of pumpkin pie spice or cinnamon.

Notes

For a hot version, warm the chai and pour the pumpkin cream on top. Experiment with different spices or add a splash of alcohol for a boozy twist. Store chai concentrate in the fridge for up to 4 days and pumpkin cream for 2–3 days.