Pumpkin Spice Chai Latte Recipe – Iced & Creamy Delight

Last Updated on 5 months ago by Neha Deshmukh

Pumpkin Spice Chai Latte Recipe – Iced & Creamy Delight

Hello friends! If you’re anything like me, the moment the leaves start to turn, you’re craving all things pumpkin spice. And honestly, who can blame us? But I wanted to give this classic fall flavor a little twist, and that’s how this Iced Pumpkin Spice Chai Latte came to be. It’s the perfect blend of cozy chai spices and creamy pumpkin goodness – seriously, it’s autumn in a glass!

Why You’ll Love This Recipe

This isn’t your average pumpkin spice latte. The chai adds a warmth and complexity that takes it to a whole new level. It’s super easy to make, especially if you have chai concentrate on hand. Plus, that homemade pumpkin cream cold foam? Oh. My. Goodness. It’s the star of the show! It’s a little bit fancy, a whole lot delicious, and guaranteed to become your new fall obsession.

Ingredients

Here’s what you’ll need to whip up this dreamy latte:

• 8 oz chai concentrate
• 8 oz milk (any kind you like!)
• 2 tablespoons non-fat milk
• 6 tablespoons heavy cream
• 0.5 teaspoon vanilla extract
• 2 tablespoons sweetened condensed milk
• 1 teaspoon pumpkin puree
• 0.25 teaspoon pumpkin spice
• 1 pinch salt

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure your latte turns out just right:

Chai Concentrate – Homemade vs. Store-Bought

You can absolutely make your own chai concentrate if you’re feeling ambitious! There are tons of recipes online. But honestly, a good quality store-bought concentrate works beautifully and saves a ton of time. I usually go for one that’s nice and strong. (About 240ml if you prefer metric!)

Pumpkin Puree – Fresh vs. Canned

Canned pumpkin puree is your friend here! It’s convenient and consistent. If you do want to make your own from a sugar pumpkin, that’s fantastic, but make sure it’s 100% pumpkin and not pumpkin pie filling. (Around 30ml for the recipe)

Pumpkin Spice Blend – Homemade Recipe Option

Store-bought pumpkin spice is great, but making your own lets you customize the flavors. Simply combine cinnamon, ginger, nutmeg, and cloves to your liking. I like to add a tiny pinch of allspice too!

Milk Options – Dairy & Non-Dairy

The beauty of this recipe is its versatility. Feel free to use any milk you prefer – whole milk, almond milk, oat milk, soy milk… they all work wonderfully. Just keep in mind that the creaminess will vary depending on your choice.

Step-By-Step Instructions

Alright, let’s get brewing!

First, if you haven’t already, prepare your chai concentrate (or grab that store-bought bottle from the fridge and give it a good chill).

Next, fill a tall glass with ice. Pour in 8 ounces (240ml) of chai concentrate and 8 ounces (240ml) of your milk of choice.

Now for the fun part – the pumpkin cream cold foam! In a mason jar, combine the 2 tablespoons of non-fat milk, 6 tablespoons of heavy cream, 0.5 teaspoon of vanilla extract, 2 tablespoons of sweetened condensed milk, 1 teaspoon of pumpkin puree, 0.25 teaspoon of pumpkin spice, and a tiny pinch of salt.

Using an electric frother or a whisk (a little elbow grease!), whip the mixture until it’s thick and foamy. It should hold its shape nicely.

Gently scoop about ½ – ¾ cup of that gorgeous pumpkin cream cold foam onto your iced chai latte.

Finally, sprinkle a little extra pumpkin spice on top for a beautiful finish. Serve immediately and enjoy!

Expert Tips

• Don’t skimp on the chilling! A cold latte is a happy latte.
• For a smoother foam, make sure your heavy cream is well-chilled.
• If you don’t have a frother, a whisk works just fine, but it will take a little more effort.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based milk and a vegan sweetened condensed milk. Coconut cream can also be used for the cold foam!
• Dairy-Free Adaptation: Simply use your favorite dairy-free milk and skip the heavy cream, using a thicker plant-based milk for the cold foam instead.
• Spice Level Adjustment: Add a pinch of ground ginger or cloves for a spicier kick. My friend, Priya, loves adding a tiny dash of cardamom!
• Sweetness Level Adjustment: Adjust the amount of sweetened condensed milk to your liking. You can also use maple syrup or agave nectar.
• Hot Chai Latte Version: Skip the ice and use warm milk. Gently warm the chai concentrate (don’t boil!) and pour it over the milk. Top with the pumpkin cream cold foam as usual.

Serving Suggestions

This latte is perfect on its own, but it also pairs beautifully with a warm pumpkin muffin or a slice of apple pie. It’s a lovely treat for a cozy afternoon or a festive brunch.

Storage Instructions

This latte is best enjoyed immediately. The cold foam will start to deflate over time. However, you can store leftover chai concentrate in the refrigerator for up to a week.

FAQs

Let’s answer some common questions!

Can I make the pumpkin cream cold foam ahead of time?

You can, but it won’t hold its shape as well. It’s best to make it right before serving.

What is the best type of chai concentrate to use?

I recommend a strong, flavorful concentrate. Look for one that’s made with real spices.

Can I adjust the sweetness of this latte?

Absolutely! Start with less sweetened condensed milk and add more to taste.

What milk alternatives work best in this recipe?

Oat milk and almond milk are both great options. They have a nice creamy texture.

How can I make this a warmer, cozy drink for colder months?

Simply skip the ice and use warm milk! It’s the perfect way to enjoy this flavor combination on a chilly day.