I am so tired of waiting months for my favorite drinks to finally show up on the menu just to have them disappear a few weeks later, and every single year the prices keep going up like I need to take out a loan just to enjoy a cup. Don’t get me wrong, I love Starbucks’ iced pumpkin cream chai, like it’s the drink I look forward to all year, but the second I started thinking about it I knew I could make one better at home. And honestly, I did. My version is smoother, sweeter, and way more satisfying because instead of pumpkin puree, which always feels a little heavy and sometimes weird in drinks, I use pumpkin syrup. The syrup melts right into the chai and cream, no clumps, no gritty texture, just pure cozy fall flavor in every sip. The best part is I don’t have to wait for Starbucks to tell me it’s “pumpkin season” and I don’t have to pay five or six dollars every time the craving hits. I can make this in my kitchen whenever I want, and trust me, once you try it, you’ll wonder why you ever waited around for the seasonal version in the first place.
Now this whole drink starts off my with tried and true Chai Tea Concentrate Recipe. If your looking for a great cookie to go with this latte try out these Pumpkin Pie Spice Cookies. I so love Hot Chocolate Fudge with my chai tea.
Equipment
The equipment section may contain affiliate links to products we know and love.
Ingredients
- Chai tea concentrate
- Milk
- Heavy cream
- Pumpkin spice coffee syrup
- Pumpkin pie spice
- Ice
Directions
Chai Latte Directions:
Add your chai tea concentrate and milk to a cup and top with ice, leaving about a half an inch from the top.
Pumpkin Spice Cold Foam Directions:
Combine heavy cream, milk, and pumpkin spice syrup in another cup. Froth or mix the milk mixture until it's nice and foamy, but not too thick, so it's easy to pour.
Top your chai tea with the pumpkin foam and sprinkle some pumpkin pie spice on top for garnish.
What do I serve with this recipe?
- This drink pairs well with ginger snap cookies or a buttery, flaky croissant. But sometimes it is nice to just enjoy it all on its own.
FAQs (Because Life’s Too Busy for Guesswork)
Yes, if you are sensitive to caffeine or prefer to avoid it, you can make this drink caffeine-free by using a decaf chai tea concentrate.
If you would like to increase the pumpkin flavor more, you could also add 2-4 pumps of the pumpkin spice coffee syrup to the chai tea concentrate and milk, which is the body of the drink.
To make the drink sweeter, you can add sugar or use a caramel drizzle in the cup. However, I would recommend adding a little at a time and trying so you don’t overpower the drink with sweetness.
Yes, if you would like to make it frappe style, you can blend it. In which case, I would recommend blending the cold foam into the drink.
What are substitutions that I can make?
- Milk – This can be the milk of your choice. Meaning you can use whole milk, 2% milk, almond milk, oat milk, or coconut milk. Note that your choice of milk will affect the end result of flavor in the drink.
- Heavy cream – If you need a dairy-free option, coconut cream is the next best option to work with.
- Pumpkin spice coffee syrup – An alternative option is to make your syrup from scratch.
How should I store my leftovers?
- Iced Pumpkin Cream Chai should be stored in an airtight container in the refrigerator for 3-5 days. Note that if stored after making the cold foam, it will dissolve and mix in with the drink. Stir well before consuming.
Was this a win at your dinner table?
Leave a quick rating or review below! It helps other busy families find the recipes that actually get eaten.
Iced Pumpkin Cream Chai
Equipment
- 2 cups
- Frother
- Measuring cups and spoons
Ingredients
Chai Latte Ingredients:
- 1/2 cup chai tea concentrate
- 1/2 cup milk
Pumpkin Spice Cold Foam Ingredients:
- 2 tablespoons heavycream
- 1 tablespoon milk
- 4 pumps (1oz) pumpkin spice coffee syrup
- dash Pumpkin pie spice
Instructions
Chai Latte Directions:
- Add your chai tea concentrate and milk to a cup and top with ice, leaving about a half an inch from the top.
Pumpkin Spice Cold Foam Directions:
- Combine heavy cream, milk, and pumpkin spice syrup in another cup. Froth or mix the milk mixture until it's nice and foamy, but not too thick, so it's easy to pour.
- Top your chai tea with the pumpkin foam and sprinkle some pumpkin pie spice on top for garnish.
Notes
-
Can I make this drink caffeine-free?
Yes. If you are sensitive to caffeine or prefer to avoid it, use a decaf chai tea concentrate. -
How can I increase the pumpkin flavor?
Add 2–4 pumps of pumpkin spice coffee syrup directly to the chai tea concentrate and milk for a stronger pumpkin taste. -
How can I make the drink sweeter?
You can add sugar or drizzle caramel into the cup. Add small amounts at a time so the sweetness doesn’t overpower the drink. -
Can I blend this drink?
Yes. To make it frappe-style, blend the drink and include the cold foam for a smooth, creamy texture.
I saved your concentrate recipe and now I am saving this for it! Tomorrow is a holiday here, so I know what I am making!! Thank you so much for all the wonderful recipe inspiration!
Two of my favorite things: pumpkin and chai! I ended up using my own homemade chai concentrate (I like it super spicy!) and it worked so well with the pumpkin cold foam.
This homemade iced pumpkin cream chai sounds amazing! I love that it uses pumpkin syrup for a smooth, cozy flavor. Making it at home sounds so much easier and more satisfying than waiting for Starbucks!
This Iced Pumpkin Cream Chai is fall in a cup! Cozy chai spice with that creamy pumpkin foam, so smooth and refreshing. Honestly better than the coffee shop!