Copycat Starbucks Iced Pumpkin Cream Chai Tea Latte

I had serious sticker shock the last time I was at Starbucks. That said, I’ve always adored Starbucks’ fall and holiday flavors (and their secret menu too), so I thought I’d treat myself to an iced pumpkin cream chai tea latte this fall anyway. Upon seeing that my drink would cost nearly $8 while gearing up to order in their app, I quickly backpedaled to my espresso machine that I purchased about a year ago. Looks like a homemade copycat version would be the best way to get my hands on an iced pumpkin cream chai tea latte!

Besides not needing a fancy home espresso machine to make this chai latte recipe, you also likely already have most of the ingredients in your kitchen. Simply grab a carton of chai tea latte concentrate from the store along with some heavy cream and canned pumpkin. These ingredients will run you around $8, too, but you’ll probably be able to make five or six lattes for the price of one coffee shop drink.

The resulting drink is creamy, perfectly spiced and flavored with just the right amount of pumpkin to make your pumpkin spice-loving heart sing.

Ingredients for a Copycat Starbucks Iced Pumpkin Cream Chai Tea Latte

• Heavy whipping cream: The high fat content of heavy whipping cream helps stabilize the cold foam as it is mixed, making it thick and creamy.
• Milk: A splash of milk thins the cold foam to a sippable, pourable consistency. For best results, use whole milk or 2% milk.
• Canned pumpkin: This iced pumpkin cream chai latte is the perfect way to use up any leftover pumpkin puree lingering in your fridge.
• Maple syrup: Pure maple syrup lightly sweetens the cold foam and complements the pumpkin and chai flavors in this drink.
• Vanilla extract: A touch of vanilla extract adds depth to this warmly spiced drink.
• Pumpkin pie spice: Pumpkin pie spice includes many of the same spices as chai: cinnamon, ginger, nutmeg, cloves and sometimes allspice.
• Chai tea concentrate: This convenient product is a must-have for chai lovers and is available at most supermarkets in the coffee and tea aisle.
• Ice: While any ice will do, ice made in special ice cube trays or a nugget ice maker will make you feel as if this drink came straight from your favorite fancy coffee shop.

Directions

Step 1: Make the cold foam

In a small jar, combine the heavy cream, milk, canned pumpkin, maple syrup, vanilla and pumpkin pie spice. Shake until foamy. Alternatively, use a milk frother to blend the ingredients until foamy.

Step 2: Combine the milk, concentrate and ice, then top with foam

Place the ice cubes in a large glass. Pour the chai concentrate and milk over the ice, then stir to combine. Top the iced chai latte with the pumpkin cold foam.

Step 3: Garnish and enjoy

Garnish with a sprinkle of pumpkin spice. Serve immediately.

Copycat Starbucks Iced Pumpkin Cream Chai Tea Latte Variations

• Try other cold foam flavors: Pumpkin isn’t the only flavor that pairs well with chai. Try classic vanilla cold foam or the cream cheese cold foam from this carrot cake latte recipe.
• Sweeten with syrup: For a sweeter iced pumpkin cream chai latte, add 1 to 2 teaspoons of homemade simple syrup to the recipe or add the flavored syrups of your choice. Brown sugar, gingerbread, vanilla, caramel, cinnamon and pumpkin spice are just a few flavors that would pair well with chai.
• Consider nondairy options: You can also enjoy an iced pumpkin cream chai latte with nondairy milk. Swap in oat, soy, cashew or almond milk for the regular milk and heavy cream. For richness, choose those labeled as “barista” editions or those packaged as dairy-free heavy cream alternatives.

How to Store Copycat Starbucks Iced Pumpkin Cream Chai Tea Latte

An iced pumpkin cream chai latte is best enjoyed as soon as it is prepared. However, leftover cold foam can be stored in the refrigerator in an airtight container, such as a Mason jar, for three to five days. This means you can make a double or triple batch of cold foam to use over a few days, if desired. For the best taste and texture, give the cold foam a good shake or froth before using it again, since separation may occur over time.

Copycat Starbucks Iced Pumpkin Cream Chai Tea Latte Tips

How do you make a hot pumpkin cream chai tea latte?

This recipe can also be made as a hot chai latte with pumpkin cold foam. To prepare, steam the milk until hot and then slowly pour it over the chai tea latte concentrate. Then, prepare the cold foam as directed and spoon it on top of the drink.

Can you use freshly brewed chai tea instead of a concentrate?

Yes! You can make this iced pumpkin cream chai latte using chai tea bags rather than concentrate. For a single serving, steep two bags of your favorite chai tea in 1/2 cup of boiling water for 15 minutes. Then, discard the tea bags and use the tea as directed in the recipe. To make a bigger batch of concentrate, steep 12 bags of tea in 4 cups of boiling water for 15 minutes. Let the chai cool to room temperature, then refrigerate in a sealed container for three to five days.