Iced Pumpkin Cream Chai Tea Latte Recipe

Iced Pumpkin Cream Chai Tea Latte Recipe tastes like cozy fall in a glass, with spicy chai, creamy vanilla, and just-sweet-enough pumpkin foam over ice. It works perfectly for anyone who wants a coffee shop style drink in under 10 minutes without leaving the house. I test versions of this every September in my kitchen while my dog judges me from the couch.

Why Make This Iced Pumpkin Cream Chai Tea Latte Recipe at Home

You control the sweetness, spice level, and strength of the chai at home, which makes a huge difference in flavor. You also skip the long drive-thru line and save a surprising amount of money when you make this iced pumpkin cream chai tea latte recipe yourself.

You also choose your milk, so dairy-free or low sugar versions feel easy. Once you mix the pumpkin cream, you keep it in the fridge and pour yourself a fancy iced drink any time in a few seconds.

“Tastes like a coffee shop specialty but smoother, creamier, and way more pumpkin-forward than the chain version ★★★★★”

Ingredients You Need

For the chai base

• 1 cup strong brewed chai tea, cooled
  • Use 2 chai tea bags per cup of hot water for a bold flavor.
  • I like Tazo or Trader Joe’s chai, but any spiced black tea works.
• 1–2 teaspoons maple syrup or brown sugar, to taste
  • Use maple syrup for a deeper fall flavor.
• 1/2 cup milk of choice
  • Whole milk gives a richer drink.
  • Oat milk or almond milk work great for dairy-free.
• Ice cubes

For the pumpkin cream

• 1/4 cup heavy cream or half-and-half
  • Use half-and-half for a lighter version.
• 2 tablespoons milk of choice
• 2 tablespoons pumpkin puree (not pumpkin pie filling)
• 1–2 tablespoons maple syrup or brown sugar
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon pumpkin pie spice
  • If you do not have pumpkin pie spice, mix:
    • 1/8 teaspoon cinnamon
    • Pinch nutmeg
    • Pinch ginger
    • Tiny pinch cloves

Optional toppings

• Extra pumpkin pie spice or cinnamon, for dusting
• Cinnamon stick, for stirring and looks

Pantry shortcuts and notes

• Use bottled chai concentrate if you want a faster version. Choose an unsweetened or lightly sweet brand and reduce your added sweetener.
• Use canned pumpkin puree and freeze leftovers in an ice cube tray for future drinks.
• Use vanilla flavored milk or creamer to skip the vanilla extract.

Equipment list

• Small bowl or measuring cup for pumpkin cream
• Hand frother, small whisk, or blender
• Tall glass for serving
• Spoon for stirring
• Ice cube tray if you want chai ice cubes

Tips & Mistakes

• Brew strong chai so the flavor stands up to the ice and milk.
• Cool the chai completely so it does not melt the ice and taste watery.
• Whisk or froth the pumpkin cream until it thickens slightly but still pours.
• Do not overwhip the pumpkin cream or it will turn into soft pumpkin whipped cream.
• Taste the pumpkin cream before you pour and adjust sweetness or spice.
• Use real pumpkin puree, not pumpkin pie filling, so you control sugar and spices.
• Shake canned pumpkin before opening or stir it well so it blends smoothly.
• Strain the pumpkin cream if you see any tiny lumps and want a super silky texture.
• Use fresh spices because old spices taste flat and dull.
• Fill the glass with ice after you sweeten the chai so sugar dissolves properly.
• Pour the pumpkin cream slowly over the top to keep the layered look.
• Stir gently from the bottom when you drink so you catch both chai and cream.

How to Make Iced Pumpkin Cream Chai Tea Latte Recipe

Step 1: Brew and cool the chai

1. Boil water and steep 2 chai tea bags in 1 cup hot water for 5 to 7 minutes.
2. Remove the tea bags and stir in 1–2 teaspoons maple syrup or brown sugar while the tea stays hot.
3. Cool the sweetened chai to room temperature, then chill it in the fridge for at least 15 minutes.

Step 2: Mix the pumpkin cream

1. In a small bowl or measuring cup, add heavy cream or half-and-half, milk, pumpkin puree, maple syrup or brown sugar, vanilla extract, and pumpkin pie spice.
2. Whisk or froth the mixture until it thickens slightly and looks creamy and smooth.
3. Taste and adjust sweetness or spice, then set it in the fridge while you build the drink.

Step 3: Build the iced chai base

1. Fill a tall glass all the way with ice cubes.
2. Pour the chilled chai over the ice.
3. Add 1/2 cup milk of choice and stir well until the color looks light caramel.

Step 4: Top with pumpkin cream

1. Give the pumpkin cream a quick stir or froth if it settled.
2. Slowly pour 3–4 tablespoons of pumpkin cream over the iced chai.
3. Sprinkle a pinch of pumpkin pie spice or cinnamon on top.
4. Add a cinnamon stick if you feel fancy, then sip and stir as you drink.

Step 5: Make a batch version

1. Brew 4 cups strong chai and sweeten while hot, then chill.
2. Mix a larger batch of pumpkin cream in a jar and store it in the fridge.
3. When you want a drink, fill a glass with ice, pour in chai and milk, then top with a few spoonfuls of pumpkin cream.

Variations I've Tried

I swap the milk for oat milk and use coconut cream in the pumpkin cream for a dairy-free version that still tastes rich. I also use chai concentrate when I feel lazy and cut the sweetener in half since many concentrates already contain sugar. Sometimes I add a shot of cold brew coffee to the chai for a stronger caffeine kick that still tastes like fall.

How to Serve Iced Pumpkin Cream Chai Tea Latte Recipe

Serve this iced pumpkin cream chai tea latte recipe in a tall glass filled with plenty of ice so it stays cold and refreshing. Pair it with a cinnamon roll, pumpkin muffin, or a simple slice of toast with almond butter for a cozy breakfast. It also works as an afternoon pick-me-up with a snack plate of apple slices and cheddar or a handful of nuts. If you host brunch, set up a little chai bar with different milks and toppings so everyone customizes their own drink.

How to store

• Store leftover brewed chai in a sealed jar in the fridge for up to 4 days.
• Keep pumpkin cream in a covered jar in the fridge for 3 days and stir or froth before each use.
• Freeze extra pumpkin puree in an ice cube tray, then move cubes to a freezer bag and keep them for up to 3 months.
• If the drink sits in the fridge already mixed, stir well before drinking and add fresh ice since the original ice will melt.

Iced Pumpkin Cream Chai Tea Latte Recipe

Iced Pumpkin Cream Chai Tea Latte tastes like cozy fall in a glass, with spicy chai, creamy vanilla, and pumpkin foam over ice, ready in under 10 minutes at home.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 1

Course: Breakfast

Ingredients

  

• 1 cup strong brewed chai tea, cooled
• 1 to 2 teaspoons maple syrup or brown sugar, to taste
• 1/2 cup milk of choice
• ice cubes

• 1/4 cup heavy cream or half-and-half
• 2 tablespoons milk of choice
• 2 tablespoons pumpkin puree (not pumpkin pie filling)
• 1 to 2 tablespoons maple syrup or brown sugar, to taste
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon pumpkin pie spice

• extra pumpkin pie spice or cinnamon, for dusting
• 1 cinnamon stick, for stirring

Instructions

 

1. Boil water and steep 2 chai tea bags in 1 cup of hot water for 5 to 7 minutes to make a strong chai.
2. Remove the tea bags and stir in 1 to 2 teaspoons maple syrup or brown sugar while the tea is still hot.
3. Cool the sweetened chai to room temperature, then chill it in the fridge until cold.

1. In a small bowl or measuring cup, combine the heavy cream or half-and-half, milk, pumpkin puree, maple syrup or brown sugar, vanilla extract, and pumpkin pie spice.
2. Whisk or froth the mixture until it thickens slightly and looks creamy and smooth but is still pourable.
3. Taste and adjust the sweetness or spice if needed, then refrigerate while you build the drink.

1. Fill a tall glass all the way with ice cubes.
2. Pour the chilled chai over the ice.
3. Add 1/2 cup milk of choice and stir well until the color looks light caramel.

1. Stir or froth the pumpkin cream again if it has settled.
2. Slowly pour 3 to 4 tablespoons of pumpkin cream over the iced chai to create a layered look.
3. Sprinkle a pinch of pumpkin pie spice or cinnamon on top and add a cinnamon stick if you like.
4. Sip and gently stir as you drink to mix the chai and pumpkin cream.

Notes

Nutrition Information
Approximate per serving, made with whole milk, heavy cream, and maple syrup at mid-range sweetness: 260–320 calories; fat 13–17 g; saturated fat 8–10 g; carbohydrates 32–40 g; fiber 1–2 g; sugars 27–34 g; protein 5–7 g; sodium 60–90 mg. Values will vary based on milk choice, sweetener type and amount, and portion size.