Iced Pumpkin Cream Chai Tea Latte

The Iced Pumpkin Cream Chai Tea Latte is the perfect autumn drink, combining the warm, spicy flavors of chai with the comforting taste of pumpkin. It’s creamy, chilled, and wonderfully spiced—ideal for when you want a seasonal treat that’s both refreshing and cozy.

Why You’ll Love This Recipe

This recipe is a delicious twist on your usual chai latte, blending in rich pumpkin flavor and creaminess. It’s an easy way to enjoy the pumpkin-spiced trend without stepping into a coffee shop. I love how you can adjust the level of sweetness and spice to match your tastes, making it customizable for everyone.

Ingredients

For the Pumpkin Cream:

• 1/4 cup heavy cream

• 2 tablespoons pumpkin puree

• 1 tablespoon maple syrup (or sweetener of choice)

• 1/2 teaspoon pumpkin pie spice

• 1/2 teaspoon vanilla extract

For the Chai Tea Latte:

• 1 chai tea bag (or 1 tablespoon loose leaf chai)

• 1/2 cup hot water

• 1/2 cup milk (any kind: dairy or non-dairy)

• 1-2 teaspoons maple syrup or sweetener of choice

• Ice cubes

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the Pumpkin Cream:

1. In a small bowl or jar, combine the heavy cream, pumpkin puree, maple syrup, pumpkin pie spice, and vanilla extract.

2. Whisk or shake until fully combined and the cream is smooth. Set aside.

Make the Chai Tea Latte:

1. Brew the chai tea by steeping the chai tea bag in hot water for about 5 minutes, or according to package instructions.

2. While the tea is brewing, heat the milk in a small saucepan over medium heat until warm, but not boiling.

3. Once the tea is brewed, add your preferred sweetener and stir to combine.

4. Add ice cubes to a glass, then pour the brewed chai tea over the ice.

5. Pour in the warm milk and stir to combine.

Assemble the Iced Pumpkin Cream Chai Latte:

1. Spoon the pumpkin cream mixture on top of the chai tea latte.

2. Stir gently to blend the pumpkin cream into the drink or leave it layered for a beautiful effect.

3. Enjoy!

Servings and Timing

This recipe makes one large iced chai latte. Prep time is about 5 minutes, and assembly takes another 5 minutes, so it’s ready in just 10 minutes!

Variations

I like to:

• Add a sprinkle of extra pumpkin pie spice on top for an extra boost of fall flavor.

• Use almond milk or oat milk for a dairy-free version.

• Use whipped cream as a topping for extra decadence.

Storage/Reheating

The pumpkin cream can be made ahead of time and stored in the refrigerator for up to 3 days. The chai tea latte is best served fresh, but you can refrigerate leftover chai to enjoy later—just reheat and add the pumpkin cream when ready to serve.

FAQs

Can I make this drink hot instead of iced?
Yes! Just skip the ice cubes and enjoy it as a hot pumpkin chai tea latte instead.

Can I make the pumpkin cream dairy-free?
Absolutely! Substitute the heavy cream with coconut cream or a dairy-free cream alternative.

Can I use a store-bought chai concentrate?
Yes, you can substitute the brewed chai with a chai concentrate for even quicker prep.

Can I make this drink in a larger batch?
Yes, you can multiply the ingredients and store the chai tea and pumpkin cream separately. Just assemble as needed.

Conclusion

The Iced Pumpkin Cream Chai Tea Latte is a comforting, seasonal drink that’s perfect for sipping during chilly fall days. With its blend of spiced chai, creamy pumpkin goodness, and a touch of sweetness, it’s a fun way to enjoy the flavors of autumn in a refreshing iced form.

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