Copycat Starbucks Iced Pumpkin Cream Chai Latte Recipe

Copycat Starbucks Iced Pumpkin Cream Chai Latte Recipe

I love making coffeehouse-inspired drinks at home, especially when I want a cool, creamy drink with warm fall flavors. This copycat Starbucks iced pumpkin cream chai latte gives me the combination I look for: spiced chai, pumpkin, maple, vanilla, and a smooth pumpkin cold foam.

What I especially like about this recipe is that I do not need an espresso machine. I can use chai tea latte concentrate, a few simple ingredients, and a jar or milk frother to create the cold foam. It is an easy way for me to enjoy a seasonal-style drink at home.

I find the drink creamy, lightly sweet, warmly spiced, and refreshing over ice. I can also prepare extra cold foam ahead of time, which makes another homemade latte quick to assemble.

Ingredients for My Pumpkin Cream Chai Latte

I use the ingredients below for the pumpkin cold foam and chai. I have kept the original ingredient names and measurements exactly as provided in the recipe.

Why I Use Each Ingredient

• Heavy whipping cream: I use it to give my cold foam a rich, creamy texture and help it become thick when I shake or froth it.
• Milk: I use milk to loosen the cold foam to a smooth, pourable consistency.
• Canned pumpkin: I like using a small amount of pumpkin to bring a clear seasonal flavor to the foam.
• Maple syrup: I use pure maple syrup for gentle sweetness that complements the pumpkin and chai.
• Vanilla extract: I add vanilla for extra depth and a soft dessert-like note.
• Pumpkin pie spice: I use it to reinforce the warm spices already present in chai.
• Chai tea concentrate: I rely on concentrate for a convenient, strongly spiced chai base.
• Ice: I use plenty of ice because this is an iced drink and I want it cold and refreshing.

How I Make This Iced Pumpkin Chai Latte

Step 1: Make the pumpkin cold foam

I combine the heavy cream, milk, canned pumpkin, maple syrup, vanilla and pumpkin pie spice in a small jar. I shake until foamy. Alternatively, I use a milk frother to blend the ingredients until foamy.

Step 2: Build the iced chai

I place the ice cubes in a large glass. I pour the chai concentrate and milk over the ice, then stir to combine. I top the iced chai latte with the pumpkin cold foam.

Step 3: Garnish and serve

I garnish with a sprinkle of pumpkin spice and serve immediately.

My Favorite Recipe Variations

• Try another cold foam: I can replace the pumpkin foam with classic vanilla cold foam or another creamy flavor when I want a different finish.
• Make it sweeter: I can add 1 to 2 teaspoons of homemade simple syrup or choose a flavor such as brown sugar, gingerbread, vanilla, caramel, cinnamon, or pumpkin spice.
• Use nondairy options: I can swap the regular milk and heavy cream for oat, soy, cashew, or almond alternatives. For a richer result, I prefer products labeled as barista editions or dairy-free heavy cream alternatives.

How I Store the Pumpkin Cold Foam

I enjoy the finished iced pumpkin cream chai latte right away. If I have leftover cold foam, I store it in an airtight container, such as a Mason jar, in the refrigerator for three to five days. When I use it again, I give it a good shake or froth because separation can occur during storage.

My Tips for a Better Iced Chai Latte

• I use a clean jar with enough room for the foam to expand while I shake it.
• I make sure the cold foam is thoroughly frothy before adding it to the iced chai.
• I use cold ingredients and plenty of ice for a properly chilled drink.
• I add the pumpkin spice garnish at the end so its aroma is noticeable when I serve the latte.

How I Make a Hot Pumpkin Cream Chai Latte

I can also turn this into a hot chai latte with pumpkin cold foam. I steam the milk until hot, then slowly pour it over the chai tea latte concentrate. I prepare the cold foam as directed and spoon it over the drink.

Can I Use Freshly Brewed Chai Instead of Concentrate?

Yes. I can make this iced pumpkin cream chai latte with chai tea bags instead of concentrate. For a single serving, I steep two bags of my favorite chai tea in 1/2 cup of boiling water for 15 minutes. I discard the tea bags and use the tea as directed in the recipe. For a larger batch, I steep 12 bags in 4 cups of boiling water for 15 minutes, let the chai cool to room temperature, and refrigerate it in a sealed container for three to five days.

My Recipe at a Glance

I keep the original recipe formula below so the ingredients and directions remain clear and easy to follow.

Ingredients

• PUMPKIN COLD FOAM:
• 2 tablespoons heavy whipping cream
• 2 tablespoons whole milk
• 1 tablespoon canned pumpkin
• 1-1/2 teaspoons maple syrup
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon pumpkin pie spice
• CHAI:
• Ice cubes
• 1/2 cup chai tea latte concentrate
• 1/2 cup milk
• Dash pumpkin pie spice

Directions

1. In a small jar, combine the heavy cream, milk, canned pumpkin, maple syrup, vanilla and pumpkin pie spice. Shake until foamy. Alternatively, use a milk frother to blend the ingredients until foamy.
2. Place the ice cubes in a large glass. Pour the chai concentrate and milk over the ice, then stir to combine. Top the iced chai latte with the pumpkin cold foam.
3. Garnish with a sprinkle of pumpkin spice. Serve immediately.

Frequently Asked Questions

Can I prepare the pumpkin cold foam ahead?

Yes. I can prepare the cold foam ahead and keep it refrigerated in an airtight container for three to five days. I shake or froth it again before using it.

Do I need an espresso machine?

No. I use chai tea latte concentrate rather than espresso, so I do not need an espresso machine for this recipe.

Can I make this drink dairy-free?

Yes. I can use suitable nondairy milk and dairy-free heavy cream alternatives. I choose barista-style products when I want a richer texture.

How can I make the chai without concentrate?

I can brew chai tea from bags instead. For one serving, I steep two chai tea bags in 1/2 cup of boiling water for 15 minutes, then discard the bags and use the brewed chai as directed.

Nutrition Information

Estimated nutrition per serving, based on the listed ingredients. Actual values can vary depending on the chai concentrate, milk, cream, and other brands used.

Finally, Conclusion

I enjoy this copycat Starbucks iced pumpkin cream chai latte because I can recreate a creamy, pumpkin-spiced coffeehouse-style drink with simple ingredients at home. The chai concentrate keeps the process easy, while the homemade pumpkin cold foam gives the drink its signature seasonal finish. When I want an iced fall-inspired drink without making a complicated recipe, this is one I am happy to make.