Iced Pumpkin Cream Chai Tea Latte
A cozy and indulgent drink that combines spicy chai, velvety pumpkin, and sweet cream for a perfect autumn treat.
Ingredients
For the Chai Latte
- 1 cup black tea concentrate or strong-brewed black tea Bold base that stands up to milk and pumpkin.
- 1 cup cold milk (dairy or plant-based) Oat milk is silky and pairs beautifully.
- 2 tablespoons pumpkin purée Use pure pumpkin for real flavor, not pumpkin pie filling.
- 2 teaspoons brown sugar or maple syrup Adjust to taste for warm caramel notes.
- 1/2 teaspoon pumpkin pie spice Can substitute with a mix of cinnamon, ginger, nutmeg, and cloves.
- 1/2 teaspoon vanilla extract Brightens the whole drink.
- as needed Ice For that refreshing iced latte feel.
For the Pumpkin Cream
- 1/2 cup heavy cream or coconut cream Whipped until soft peaks form.
- 1 tablespoon powdered sugar
- 1/4 teaspoon vanilla
Instructions
Preparation
- Brew a strong black tea or use chai concentrate and let it cool to room temperature.
- In a jar or cocktail shaker, combine pumpkin purée, brown sugar or maple syrup, pumpkin pie spice, and vanilla. Stir until smooth.
- Add the cold brewed tea and milk to the pumpkin mixture, and shake or whisk until well combined and slightly frothy.
Assembly
- Fill a tall glass with ice and pour the pumpkin chai latte mixture over it.
- Whip the cream until soft peaks form and then spoon a dollop on top of the iced chai.
- Garnish with a dusting of cinnamon or extra pumpkin pie spice, and serve immediately.
Notes
Store the pumpkin chai base in an airtight jar in the fridge for up to 3 days. Whipped cream should be beaten right before serving for the best texture.