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Iced Pumpkin Cream Chai Tea Latte

Iced pumpkin cream chai tea latte with a silky pumpkin cream cold foam poured over a tall glass of dark spiced chai. Brew the chai very strong, then top with a gently frothed pumpkin foam and finish with a dusting of pumpkin pie spice.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 1 servings
Course: Drinks
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

For the chai base
  • 1 cup strongly brewed chai tea cooled
  • 2 tbsp brown sugar or chai syrup
  • 1 ice
For pumpkin cream cold foam
  • 0.25 cup heavy cream
  • 2 tbsp pumpkin puree (blotted)
  • 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
 

Brew and cool the chai base
  1. Brew the chai tea very strong, then cool it completely until no warmth remains. Visual cue: the tea looks dark and fully cooled.
  2. Stir in the brown sugar or chai syrup until dissolved. Visual cue: the sweetener disappears and the surface looks evenly colored.
Make pumpkin cream cold foam
  1. Combine the heavy cream, blotted pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla until smooth. Visual cue: the mixture is thick and uniform.
  2. Froth with a milk frother or shake vigorously until soft foam forms, then stop immediately. Visual cue: the foam looks airy and pillowy, not stiff or dry.
Assemble the latte
  1. Fill a tall glass with ice. Visual cue: the glass should be tightly packed with ice cubes.
  2. Pour the sweetened chai over the ice. Visual cue: dark spiced tea streams down and begins to pool at the bottom.
  3. Slowly pour the pumpkin cream foam over the top. Visual cue: a creamy layer sits above the chai without sinking.
  4. Dust with pumpkin pie spice for garnish. Visual cue: a light orange-brown speckled finish covers the foam.

Notes

Pro tip: blot the pumpkin puree well so the foam stays airy instead of watery. Store the chai base and foam separately in the fridge for up to 24 hours; shake or re-froth the foam briefly before serving. Freezing isn’t recommended because the foam texture will break. For a lower-dairy option, replace heavy cream with an equal amount of unsweetened coconut cream and froth until soft foam forms.