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Iced Pumpkin Cream Chai Tea Latte

Iced pumpkin cream chai tea latte with a thick pumpkin cream cold foam layered over sweet, strongly brewed chai. Served over ice with soft foam and a final pumpkin pie spice dusting for a cozy spiced finish.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 1 servings
Course: Drink
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the chai base
  • 1 cup strongly brewed chai tea
  • 2 tbsp brown sugar or chai syrup
  • 1 ice
For pumpkin cream cold foam
  • 0.25 cup heavy cream
  • 2 tbsp pumpkin puree Blot to reduce wateriness.
  • 1 tbsp powdered sugar
  • 0.5 tsp pumpkin pie spice
  • 0.25 tsp vanilla
  • 1 pumpkin pie spice for garnish

Equipment

  • 1 milk frother

Method
 

Make the chai base
  1. Brew the chai tea very strong, then cool completely before using.
  2. Stir in the brown sugar or chai syrup until dissolved, then set the sweetened chai aside.
  3. Fill a tall clear glass with ice.
  4. Pour the sweetened chai over the ice.
Make pumpkin cream cold foam
  1. Combine heavy cream, blotted pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla in a frothing container.
  2. Froth with a milk frother or shake vigorously until soft foam forms, taking care not to over-whip.
  3. Slowly pour the pumpkin cream foam over the top of the iced chai.
  4. Dust with pumpkin pie spice garnish over the foam right before serving.

Notes

For the smoothest foam, blot the pumpkin puree well so it doesn’t thin the cream. Store leftover sweetened chai covered in the fridge up to 24 hours; froth and assemble fresh for best texture. Freezing isn’t recommended since the foam will separate. If you want a lighter option, use coconut cream instead of heavy cream for a dairy-free pumpkin cream foam.