This Iced Pumpkin Cream Chai Latte is the Starbucks drink I make at home in 5 minutes. I've made it at least 3 times a week this month, and it took a few tries to get it right. The first batch didn't have enough pumpkin flavor, the next was too thick, and the one after that was too thin. Adding the syrup to the chai and using 3 tablespoons of heavy cream is what finally worked. My husband's favorite Starbucks drink was the chai latte, until he tried this version.
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Because the syrup goes in both the chai and the cream, the pumpkin spice flavor is in every sip, not just the foam. I also tested a dairy-free version with full-fat coconut cream, and it froths up nicely.
My one rule is not to over-froth the cream. The foam should be loose and silky, not whipped cream. If it gets stiff, it sits on top of the drink instead of slowly sinking into the chai.
Ingredients and Substitutions
- Chai tea concentrate. This is the base of the drink. Store-bought works fine, but my homemade chai tea concentrate is easy to make and gives you a much better flavor. If you want a stronger chai flavor, use a little less milk and a bit more concentrate.
- Pumpkin spice syrup. It goes in both the chai and the cold foam. I tested this with my homemade pumpkin spice coffee syrup, which is made with real pumpkin, brown sugar, vanilla extract, and warm spices like cinnamon, ginger, nutmeg, and cloves. It comes together in about 20 minutes and keeps in the fridge for up to 2 weeks. You can also use store-bought syrup if you like.
- Heavy whipping cream. This is what gives the cold foam its thick, pourable texture. Half-and-half will work too, but it won't froth up quite as well.
- Milk. Use cold milk. Any milk works in the chai and the foam. Oat milk and whole milk both give you a creamy result. Skim milk and almond milk make the chai a bit thinner.
How to Make a Pumpkin Cream Chai Latte
Make the chai latte. Add the chai tea concentrate, milk, and 1 tablespoon of pumpkin spice syrup to a glass. Stir until combined, then fill the glass with ice just below the rim.
Make the pumpkin cold foam. Add 3 tablespoons heavy whipping cream, 2 tablespoons cold milk, and 2 tablespoons pumpkin spice syrup to a small glass or measuring cup. Froth with a handheld milk frother until thick and creamy but still pourable.
Add the cold foam. Slowly pour or spoon the foam over the chai.
Serve. Garnish with pumpkin pie spice or ground cinnamon and enjoy right away.
Jeri's Top Tips
- Froth in short bursts. It goes from pourable to stiff fast, and stiff foam won't sink into the drink. Check it often.
- Use cold cream straight from the fridge. Cold cream frothed with a handheld frother gives you the best texture. Room temperature cream won't thicken as well.
- Taste the chai before you pour. Syrups and chai concentrates vary in sweetness, so start with the amounts listed and add a little more if it needs it.
- To make 2 drinks, double everything.
Variations
- Hot version. Warm the chai and milk mixture in a medium saucepan on the stove or in the microwave. Froth the cream the same way and spoon it on top. Skip the ice.
- Dirty chai version. Add a shot of espresso or a splash of strong coffee to the chai for an extra caffeine boost.
- Less sweet. Use a little less syrup in the chai or the cream, and taste before adding more.
- Dairy-free. Swap the heavy cream for full-fat canned coconut cream and use your favorite non-dairy milk.
Serving Suggestions
This drink is great on its own, but make it a full fall moment with my pumpkin cheesecake bars, a slice of pumpkin bread with cream cheese frosting, Starbucks copycat pumpkin cream cheese muffins, or Starbucks banana nut bread.
Storage Tips
- Make ahead. You can mix the chai, milk, and syrup up to 24 hours ahead and store it in an airtight container in the refrigerator. Froth the cream fresh right before serving for the best texture.
- Pumpkin spice syrup. Store any extra syrup in the fridge for up to 2 weeks and use it in coffee, hot chai, or oatmeal throughout the week.
FAQs
It's an iced chai latte topped with pumpkin cream cold foam. Starbucks added its Iced Pumpkin Cream Chai Tea Latte to the fall menu in 2023.
If you don't want to make it at home, Tazo and Oregon Chai both work well.
Yes. Add the cream, milk, and syrup to a small mason jar with a tight lid and shake vigorously for 1-2 minutes until thickened. It takes a little more effort but gets the job done.
A regular iced chai latte is just chai and milk over ice. This one adds pumpkin spice syrup to the chai and layers frothed pumpkin cream on top, giving it a richer, creamier texture and a warmer fall flavor.
It's a close copycat recipe. Starbucks tops iced chai with pumpkin cream cold foam and a pumpkin spice topping. This version also puts the syrup in the chai, so the pumpkin flavor is in the whole drink.
Pumpkin puree won't dissolve into the cream or chai the same way syrup does. For this recipe, stick with pumpkin spice syrup.
Yes. Brew 1 chai tea bag in ½ cup of hot water, let it cool completely, then use it in place of the concentrate.
More Fall Drinks You'll Love
Printable Recipe
Pumpkin Cream Chai Latte (Starbucks Copycat)
Ingredients
Chai Latte
- ½ cup chai tea concentrate (homemade or store-bought)
- ½ cup milk
- 1 tablespoon pumpkin spice syrup (see Note below)
- 1 cup ice cubes
Pumpkin Cream Cold Foam
- 3 tablespoons heavy whipping cream
- 2 tablespoons cold milk
- 2 tablespoons pumpkin spice syrup
Optional Garnish
- pumpkin pie spice or ground cinnamon
Instructions
- Make the chai latte. Add the chai tea concentrate, milk, and 1 tablespoon pumpkin spice syrup to a glass. Stir until combined. Fill the glass with ice cubes just below the rim.
- Make the pumpkin cold foam. Add the heavy whipping cream, cold milk, and 2 tablespoons pumpkin spice syrup to a small glass or measuring cup. Froth with a handheld milk frother until thick and creamy but still pourable. Don't over-froth; you want cold foam, not pumpkin whipped cream.
- Add the pumpkin cold foam. Slowly pour or spoon the pumpkin cold foam over the chai.
- Serve. Sprinkle the top with pumpkin pie spice or cinnamon and serve immediately.
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Notes
- Chai concentrate: Use my homemade chai concentrate or your favorite store-bought brand. Brands vary in sweetness, so adjust the pumpkin spice syrup as needed. Nutrition is calculated with my homemade chai concentrate.
- Milk: Whole milk, 2%, or oat milk all work well. Use cold milk for the foam.
- Pumpkin spice syrup: I tested this with my homemade pumpkin spice coffee syrup, which adds real pumpkin, brown sugar, vanilla, and warm spices to both the chai and the cold foam. Store-bought syrups vary in sweetness.
- Cold foam: Froth just until thick and creamy. It should float on top while still being pourable.
- Dairy-free: Swap the heavy cream for full-fat canned coconut cream and use a non-dairy milk.
- Sweeter drink: Add another teaspoon or two of pumpkin spice syrup to the chai.
- Make ahead: Mix the chai, milk, and syrup up to 24 hours ahead and store it covered in the fridge. Froth the cream fresh.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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