Starbucks Iced Pumpkin Cream Chai Tea Latte (Easy Copycat Recipe)

The Starbucks Iced Pumpkin Cream Chai Tea Latte is one of those fall drinks that sells out fast for good reason. This copycat version gives you that same spiced chai base topped with a cold pumpkin cream cold foam, made at home for a fraction of the cost.

It comes together in about 10 minutes, and you likely have most of what you need already.

Why I Love This Recipe

The spiced chai is bold and a little sweet, and the pumpkin cream on top is thick enough to sit on the surface but loose enough to swirl into every sip.

What makes it work is that the cold foam is blended just long enough to get foamy but still pourable. It doesn’t disappear into the drink.

This is the version I keep coming back to every October.

Recipe Ingredients

• 2 chai tea bags – Tazo Chai or Bigelow Spiced Chai both work well; the stronger the steep, the better
• 1 cup water – for steeping the chai concentrate
• 1 cup whole milk – makes the chai base creamy; 2% works but tastes thinner
• 3 tbsp brown sugar – light or dark both work; dark adds a molasses note
• 1 tsp vanilla extract – rounds out the chai spices
• ½ tsp pumpkin pie spice – for the chai base; swap for a mix of cinnamon, ginger, and nutmeg if needed
• Ice – fill your glass generously; the foam melts fast on a warm day

For the Pumpkin Cream Cold Foam:

• 3 tbsp heavy cream – gives the foam its body; half-and-half works but produces lighter foam
• 2 tbsp whole milk – thins the foam slightly so it pours cleanly
• 2 tbsp pumpkin puree – canned, not pumpkin pie filling
• 1 tbsp maple syrup – real maple syrup tastes noticeably better than pancake syrup here
• ¼ tsp pumpkin pie spice – for the foam layer
• ¼ tsp vanilla extract – ties the foam flavor together

Variations / Substitutions

• Dairy-free – Use oat milk in the chai base and swap the heavy cream and whole milk in the foam for full-fat coconut cream; the foam will be a little thinner but still holds.
• Less sweet – Cut the brown sugar to 2 tbsp and reduce the maple syrup to 1½ tsp; the chai spices still come through clearly.
• Extra spiced – Add ¼ tsp ground cardamom to the chai base along with the pumpkin pie spice for a sharper, more complex flavor.
• Caffeine-free – Rooibos chai tea bags swap in cleanly with no change to the recipe.
• Brown sugar syrup – If you prefer a syrup over granulated sugar, dissolve equal parts brown sugar and hot water first, then stir in.

If you like fall drinks like this one, the Starbucks Pumpkin Spice Latte Copycat Recipe follows a similar process with espresso instead of chai.

How To Make Iced Pumpkin Cream Chai Tea Latte

Step 1: Steep the Chai Concentrate

Bring the 1 cup of water to a boil, then take it off the heat and steep the 2 chai tea bags for 5 minutes. Don’t rush the steep. After 5 minutes, press the bags against the side of the mug with a spoon to squeeze out all that concentrated flavor, then discard them.

Stir in the 3 tbsp brown sugar, 1 tsp vanilla extract, and ½ tsp pumpkin pie spice while the tea is still hot, so everything dissolves without any gritty bits. The concentrate should be deep amber and smell like warm spice. Let it sit for 2 minutes to cool slightly.

Step 2: Build the Chai Base

Pour the 1 cup whole milk into a tall glass, then add the warm chai concentrate on top. Stir the two together for about 15 seconds until the color is even throughout, a medium caramel brown with no streaks.

Fill the glass to the top with ice. The drink will cool down quickly once the ice goes in, which is what you want before the foam goes on.

Step 3: Blend the Pumpkin Cream Cold Foam

Add the 3 tbsp heavy cream, 2 tbsp whole milk, 2 tbsp pumpkin puree, 1 tbsp maple syrup, ¼ tsp pumpkin pie spice, and ¼ tsp vanilla extract to a small blender or use a milk frother. Blend or froth for 20 to 30 seconds until the mixture is foamy and has roughly doubled in volume.

The foam should be thick enough to mound slightly but still flow off a spoon in a slow ribbon. If it looks too loose, froth for another 10 seconds. If you see it pulling away from the sides of the blender, it’s ready.

Step 4: Pour the Foam and Serve

Slowly pour the pumpkin cream cold foam over the back of a spoon held just above the surface of the iced chai. This slows the pour and keeps the foam sitting on top rather than sinking straight through. You want a thick orange layer about an inch deep.

Dust the top with a small pinch of pumpkin pie spice and serve immediately with a wide straw so you get a little foam and chai in every sip.

Recipe Tips

• Use bagged chai, not loose leaf, for a cleaner concentrate that’s easier to squeeze out. Loose leaf works, but you’ll need a strainer and the strength can vary.
• Chill the heavy cream before frothing. Cold cream froths faster and holds its shape longer than cream at room temperature.
• Don’t skip the back-of-the-spoon trick when pouring the foam. It takes 5 extra seconds and makes a real visual difference in how the layers sit.
• Make the chai concentrate ahead. It keeps in the fridge for up to 3 days. When you’re ready for a drink, just pour over ice, add milk, and froth the foam fresh.

Foam sets by cup size (adjust total foam amount by roughly ½ tbsp heavy cream and ½ tbsp milk per added serving):

How To Store

• Refrigerate – The chai concentrate keeps in a sealed jar or container in the fridge for up to 3 days. Store it separately from the milk so the mixture doesn’t separate.
• Serve Cold – The pumpkin cream cold foam is best made fresh each time. It deflates after about 20 minutes and doesn’t store well once blended.

Frequently Asked Questions

Can I make this without a blender or frother?

Yes. Pour the cream mixture into a small jar with a tight lid and shake vigorously for 45 to 60 seconds. It won’t be quite as airy, but it foams up enough to work.

Can I use a chai latte concentrate from a bottle instead of steeping tea bags?

Yes. Use ¾ cup of store-bought chai concentrate in place of the steeped tea and skip the sugar, since most bottled concentrates are already sweetened.

Does this work with a spiced brown sugar oat milk shaker base instead of chai tea?

It does, but the flavor shifts noticeably. You lose the tannin backbone that black tea gives, and the drink tastes sweeter and flatter overall.

How much caffeine is in this drink?

A standard black tea chai bag steeped for 5 minutes has roughly 25 to 50 mg of caffeine per bag, so this recipe comes in around 50 to 100 mg total, about the same as a single shot of espresso.

Iced Pumpkin Cream Chai Tea Latte Recipe

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Servings: 1 servings

Ingredients Method Notes

Ingredients

  

• 2 chai tea bags
• 1 cup water
• 1 cup whole milk
• 3 tbsp brown sugar
• 1 tsp vanilla extract
• ½ tsp pumpkin pie spice
• Ice
• 3 tbsp heavy cream
• 2 tbsp whole milk
• 2 tbsp pumpkin puree
• 1 tbsp maple syrup
• ¼ tsp pumpkin pie spice
• ¼ tsp vanilla extract

Method

 

1. Boil the 1 cup of water, steep the 2 chai tea bags for 5 minutes, squeeze the bags, and discard them. Stir in the 3 tbsp brown sugar, 1 tsp vanilla extract, and ½ tsp pumpkin pie spice until dissolved.
2. Pour the 1 cup whole milk into a tall glass, add the chai concentrate, stir for 15 seconds, and fill the glass with ice.
3. Combine the 3 tbsp heavy cream, 2 tbsp whole milk, 2 tbsp pumpkin puree, 1 tbsp maple syrup, ¼ tsp pumpkin pie spice, and ¼ tsp vanilla extract in a small blender or frother. Blend for 20 to 30 seconds until thick and foamy.
4. Pour the pumpkin cream cold foam over the back of a spoon onto the iced chai, dust with a pinch of pumpkin pie spice, and serve immediately.

Notes

The chai concentrate can be made up to 3 days ahead and stored in the fridge. The cold foam is best made fresh right before serving since it deflates quickly. If your foam sinks instead of sitting on top, the cream wasn’t cold enough or wasn’t frothed long enough.