Iced Pumpkin Cream Chai Tea Latte Starbucks Copycat
This Starbucks Copycat Iced Pumpkin Cream Chai Tea Latte combines creamy iced chai with homemade pumpkin cream cold foam and pumpkin pie spice. It's an easy fall drink you can make at home in just a few minutes using homemade chai concentrate.
Equipment
- hand frother
Ingredients
For the Iced Chai
- ½ cup chai concentrate chilled
- ½ cup 2% milk
- 1 cup ice
For the Pumpkin Cream Cold Foam
- 3 tbsp heavy cream
- 2 tbsp 2% milk
- 1 tbsp pumpkin puree
- 1 tbsp vanilla syrup
- ¼ tsp pumpkin pie spice
- Extra pumpkin pie spice, for topping optional
Instructions
- Pour the chilled chai concentrate into a tall glass.
- Add the milk and stir to combine.
- Fill the glass with ice, leaving room at the top for the pumpkin cream.
- Add the heavy cream, 2% milk, pumpkin puree, vanilla syrup, and pumpkin pie spice to a small glass or measuring cup.
- Froth with a handheld milk frother until thick, creamy, and slightly increased in volume. The foam should remain pourable rather than becoming stiff like whipped cream.
- Slowly pour the pumpkin cream cold foam over the iced chai.
- Sprinkle pumpkin pie spice over the top.
- Serve immediately without stirring so you get pumpkin cream and spiced chai in every sip.
Notes
- Use pure pumpkin puree rather than pumpkin pie filling, which already contains sweeteners and spices.
- For the closest Starbucks-style flavor, use 2% milk in the chai and vanilla syrup in the pumpkin cream.
- Make sure the chai concentrate, milk, and cold foam ingredients are well chilled before assembling the drink.
- Don't over-froth the pumpkin cream. It should be thick and velvety but still pour easily over the chai.
- You can prepare the unfrothed pumpkin cream mixture up to 3 days ahead and store it covered in the refrigerator. Froth only the amount you need immediately before serving.
- For a stronger drink, increase the proportion of chai concentrate or add a shot of espresso for an iced dirty pumpkin chai.