Short description

I love this refreshing autumn drink that’s just as cozy as a Pumpkin Spice Latte—but without any coffee. It’s a chilled chai tea latte, topped with velvety pumpkin cream cold foam, delivering a seasonal treat I can whip up at home.

Iced Pumpkin Cream Chai Tea Latte – Starbucks Copycat

Why You’ll Love This Recipe

I adore how this blends spicy chai flavors with creamy pumpkin richness. I can control the sweetness, adjust the milk, and even sneak in a shot of espresso if I’m feeling indulgent. It’s like having a coffeehouse treat in my own kitchen—without the line or the price.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ice
3 oz chai tea concentrate
4 oz 2% milk

Pumpkin Cream Cold Foam:

¾ cup 2% milk
¼ cup heavy cream
2½ tablespoons pumpkin spice sauce
2 teaspoons vanilla syrup (or 1 tsp vanilla extract)

Pumpkin Spice Sauce:

1 14‑oz can sweetened condensed milk (skim or regular)
1 cup pumpkin puree
1 Tbsp pumpkin pie spice
¼ tsp salt
1 tsp vanilla extract

Directions

To make the pumpkin spice sauce, I heat the condensed milk, pumpkin puree, pumpkin pie spice, and salt in a saucepan over medium-low for about 5 minutes, stirring until it begins to bubble. Then I remove it from the heat, stir in the vanilla, and let it cool completely in the fridge.
For the pumpkin cold foam, I combine ¾ cup milk, heavy cream, pumpkin sauce, and vanilla syrup in a jar. I shake or whisk it together and froth it with a handheld frother until it’s creamy. I store it in the fridge if I’m not using it right away.
To assemble the drink, I fill a glass with ice, pour in the chai concentrate and milk, and stir.
I finish by spooning the pumpkin cream cold foam over the top and sprinkling a little pumpkin pie spice to serve.

Servings and timing

Servings: 1 (makes one grande-sized drink)
Prep time: 15 minutes
Extra time: 5 minutes to cool the sauce
Total time: about 20–25 minutes

Variations

I like making a Dirty Pumpkin Chai by adding 1–2 shots of espresso.
Sometimes I swap the regular milk in the drink with pumpkin cream cold foam for extra richness.
When I want a dairy-free version, I use oat, soy, coconut, or almond milk—oat milk gives the creamiest results.
To lower the sugar, I use sugar-free vanilla syrup or reduce the amount of pumpkin spice sauce.
I’ve also made a hot version by warming the chai and milk and topping it with the cold pumpkin foam without frothing.

Storage/reheating

I store the pumpkin spice sauce in a sealed jar in the fridge for up to a week.
The pumpkin cold foam keeps well in an airtight container in the fridge for 3–4 days. I just re-froth or shake it before using again.

FAQs

What chai concentrate should I use?

I like using Tazo chai concentrate since it’s very close to what Starbucks uses, but I’ve also brewed strong chai tea bags and sweetened them for a homemade version.

How many calories are in this drink?

A typical version has around 470 calories, depending on how much cream and sweetener I use. I reduce calories by cutting down on the foam or using a lighter milk.

Can I make it dairy-free?

Yes, I often switch to oat or almond milk in both the drink and the foam. Coconut milk and soy milk are also good options, depending on the texture I want.

Can I skip condensed milk in the sauce?

I’ve tried leaving it out and adjusting sweetness with a little sugar or maple syrup. It’s not quite the same, but it still tastes great.

Can I prepare this ahead for a party?

Definitely. I make the sauce and foam ahead, keep them chilled, and re-froth the foam when it’s time to serve. I also mix the chai and milk and store that in the fridge for easy assembly.

Conclusion

I’m all about cozy drinks, and this Iced Pumpkin Cream Chai Tea Latte is my seasonal favorite—spicy chai, creamy pumpkin foam, and sweet warmth in one glass. With customizable sweetness and milk choices, it’s perfect for any taste. I love making a little autumn magic at home with every sip.

Iced Pumpkin Cream Chai Tea Latte – Starbucks Copycat

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Author: Chef Sara
Total Time: 20–25 minutes
Yield: 1 serving
Diet: Vegetarian

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Description

A cozy, refreshing fall drink blending spicy chai tea with creamy pumpkin cold foam. This Starbucks-inspired Iced Pumpkin Cream Chai Tea Latte is perfect for chilly days or warm afternoons.

Ingredients

Ice

3 oz chai tea concentrate

4 oz 2% milk

Pumpkin Cream Cold Foam:

¾ cup 2% milk

¼ cup heavy cream

2½ tablespoons pumpkin spice sauce

2 teaspoons vanilla syrup (or 1 tsp vanilla extract)

Pumpkin Spice Sauce:

1 (14-oz) can sweetened condensed milk

1 cup pumpkin puree

1 Tbsp pumpkin pie spice

¼ tsp salt

1 tsp vanilla extract

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Instructions

Make the pumpkin spice sauce: In a saucepan over medium-low heat, combine condensed milk, pumpkin puree, pumpkin pie spice, and salt. Stir and cook for about 5 minutes until it begins to bubble. Remove from heat, stir in vanilla extract, and chill in the fridge.
Make the pumpkin cream cold foam: Combine ¾ cup milk, heavy cream, pumpkin spice sauce, and vanilla syrup in a jar. Shake or whisk together, then froth with a handheld frother until creamy. Store in fridge if not using immediately.
Assemble the drink: Fill a glass with ice, pour in the chai concentrate and milk, and stir well.
Spoon pumpkin cream cold foam over the top and sprinkle with pumpkin pie spice.

Notes

Add 1–2 shots of espresso for a Dirty Pumpkin Chai variation.
Use dairy-free milk like oat, soy, or almond for a vegan version.
Reduce sugar with sugar-free vanilla syrup or less pumpkin spice sauce.
Try a hot version by warming the chai and milk and topping with cold foam.
Store pumpkin spice sauce for up to 1 week and cold foam for 3–4 days in the fridge.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Drinks
Method: Blended
Cuisine: American