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Iced Pumpkin Cream Chai Tea Latte

Spiced chai tea topped with creamy pumpkin cold foam, perfect for fall mornings and cozy afternoons.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 1 serving
Course: Beverage, Drink
Cuisine: American, Autumn
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Chai Base
  • 2 black tea bags or 2 tbsp loose leaf
  • 1 cup boiling water
  • 1 cinnamon stick or 1/2 tsp ground cinnamon
  • 3-4 whole cloves
  • 0.5 tsp fresh grated ginger or 1/4 tsp ground
  • 0.25 tsp ground nutmeg
  • 2 tbsp maple syrup or honey
  • 0.5 cup whole milk or milk alternative
  • ice cubes
Pumpkin Cream Foam
  • 0.5 cup heavy whipping cream
  • 2 tbsp pumpkin puree
  • 1 tbsp maple syrup or powdered sugar
  • 0.25 tsp vanilla extract
  • 0.25 tsp pumpkin pie spice
  • ground cinnamon for garnish

Equipment

  • Mixing bowl
  • Hand mixer or whisk
  • Heat-safe container
  • Fine mesh strainer
  • Tall glass

Method
 

  1. Bring 1 cup water to a boil. Pour over black tea bags in heat-safe container. Add cinnamon stick, cloves, ginger, and nutmeg. Steep for 5-7 minutes.
  2. While tea steeps, prepare pumpkin foam. In mixing bowl, combine heavy cream, pumpkin puree, maple syrup, vanilla extract, and pumpkin pie spice.
  3. Beat cream mixture with hand mixer on medium-high speed for 2-3 minutes until thick and foamy but still pourable. Set aside.
  4. Remove tea bags and strain out whole spices. Stir maple syrup into hot chai concentrate until dissolved.
  5. Allow chai concentrate to cool to room temperature, then refrigerate for at least 15 minutes until completely chilled.
  6. Fill tall glass three-quarters full with ice cubes. Pour chilled chai concentrate over ice.
  7. Add milk to chai, stirring gently to combine.
  8. Carefully spoon pumpkin cream foam over top of iced chai latte, allowing it to float on surface.
  9. Dust with ground cinnamon for garnish. Serve immediately with straw, stirring before drinking.

Notes

Chai concentrate can be made ahead and stored in refrigerator for up to 5 days. Pumpkin cream foam keeps for 2 days refrigerated - whisk before using. For dairy-free version, use coconut cream for foam and oat milk for base.