Best Iced Pumpkin Cream Chai Tea Latte Recipe (Starbucks Copycat)
Iced Pumpkin Cream Chai Tea Latte Recipe—your cozy fall drink, no Starbucks run required. For just five minutes of effort, you’ll get creamy pumpkin foam, bold chai spice, and all the autumn vibes in one glass. Cheaper, faster, and honestly better.
So grab your mug (or that big mason jar you bought “for smoothies” and never used), and let’s dive into fall in a glass.
Why This Iced Pumpkin Cream Chai Tea Latte Recipe Is the Best
Let’s be honest—there are dozens of copycat recipes online. So why is this one the pumpkin king of them all?
- Flawless flavor balance. Some recipes lean too sweet, others too heavy on the spice. This one hits the bullseye: warm chai spice meets velvety pumpkin cream without overwhelming your taste buds.
- Customizable to your vibe. Want it creamier? Go heavy on the foam. Dairy-free? Coconut cream saves the day. Love spice? Toss in extra cinnamon. It’s your drink, your rules.
- Five minutes flat. Seriously, you’ll spend more time finding your cozy socks than making this latte.
- No fancy gadgets required. Frother? Cool. Whisk? Totally fine. Shaking a mason jar like you’re auditioning for a cocktail bar? Even better.
- Instagram appeal. That thick pumpkin foam cloud sitting dramatically on top of the iced chai? Looks chef’s kiss amazing in photos.
Basically, it’s the Starbucks drink… but with you as the barista hero.
Ingredients You’ll Need
Don’t worry—this list looks longer than it is. Most of these are pantry staples, and the rest are things you’ll use all season long.
For the Pumpkin Cold Foam (the star of the show):
- 2 tablespoons heavy cream – or swap for coconut cream if you’re team dairy-free.
- 1 tablespoon milk – whole, oat, almond—choose your creamy destiny.
- 1 tablespoon pumpkin purée – not pie filling, please. (Unless you enjoy chaos.)
- 1 tablespoon vanilla syrup – or DIY with vanilla extract + sugar.
- ¼ teaspoon pumpkin pie spice – cinnamon, nutmeg, ginger, clove: autumn’s dream team.
For the Chai Latte Base:
- ½ cup strong chai concentrate – store-bought works (Tazo is Starbucks’ go-to), but homemade packs extra punch.
- ½ cup milk of choice – again, pick your favorite: dairy or plant-based.
- Ice cubes – don’t skimp here. The drink needs it to stay bold, not watery.
Optional Glam Toppings:
- Whipped cream (why not?)
- Caramel drizzle (go extra)
- Cinnamon stick for garnish (aka the influencer move)
Step-by-Step Instructions
Alright, apron on (or not—you’re among friends here).
- Whip up that pumpkin cloud.
Combine cream, milk, pumpkin purée, vanilla syrup, and pumpkin pie spice. Froth it until thick, foamy, and dreamy. If you don’t own a frother, shake it like you’re mixing a cocktail in a mason jar or whisk until your wrist says “that’s enough.” Stop before it turns into butter. - Build your chai base.
Fill a tall glass with ice. Pour in chai concentrate, then milk. Stir gently. Think of it as introducing two friends who are destined to get along—no need for chaos. - Crown it with foam.
Spoon the pumpkin cream over your iced chai. Watch it float like a fluffy orange cloud. (Take your photo here, because once you stir, the drama’s gone.) - Final flair.
Dust with extra pumpkin spice. Add whipped cream if you’re feeling indulgent. Drizzle caramel if you want “Pinterest goals” energy. - Sip your masterpiece.
Lean back, take a sip, and tell yourself you’ll definitely never spend $7 at Starbucks again. (Spoiler: you might. But at least you know you don’t have to.)
Common Mistakes to Avoid
- Using pumpkin pie filling. Rookie error—it’s too sweet, too spiced, and will hijack your drink. Stick with plain purée.
- Over-frothing the foam. If it looks like pumpkin butter, you went too far. Fluffy is the goal.
- Not chilling the chai. Warm chai + ice = watery disappointment. Chill first for bold flavor.
- Skimping on ice. A few sad cubes won’t cut it. Go big or go home.
- Skipping the garnish. That spice sprinkle on top? It’s like jewelry for your latte. Wear it with pride.
- Thinking “foam is optional.” It’s not. Foam is the star. Don’t leave your drink naked.
Alternatives & Substitutions
- Dairy-free version. Coconut cream + oat milk = dreamy richness.
- No vanilla syrup? Swap in maple syrup + a tiny splash of vanilla extract. Honestly, it might taste better.
- DIY chai concentrate. Steep black tea with cinnamon sticks, cardamom, cloves, and ginger. Add honey or sugar to taste. It’s chai on steroids.
- Want it hot? Ditch the ice. Warm the chai and milk, then top with cold pumpkin foam. Coziest hug-in-a-mug ever.
- Extra caffeine. Add a shot of espresso = Dirty Pumpkin Chai Latte. Not for the faint of heart.
- Sugar swap. Use monkfruit, honey, or agave if you’re dodging refined sugar.
Personal favorite? Oat milk + maple syrup + cinnamon stick. It’s like drinking fall in a flannel shirt.
FAQ (Frequently Asked Questions)
1. Do I need a frother for the foam?
Nope. Whisk it, shake it, dance with it—whatever works. Frother just makes life easier.
2. Can I prep the foam ahead of time?
Yes! Keep it in the fridge up to 24 hours. Just re-whisk before topping your latte.
3. How do I make it taste exactly like Starbucks?
Use Tazo Chai concentrate—it’s their secret weapon. But homemade chai? Next-level flavor.
4. Can I make this less sweet?
Absolutely. Cut the syrup in half. Taste, adjust, repeat. (That’s the beauty of DIY.)
5. Can I batch this for a party?
Yes! Mix chai and milk in a pitcher, keep it chilled, and let guests DIY their foam topping. Instant crowd pleaser.
6. Is this drink only for fall?
Technically no. But sipping pumpkin spice in July might raise eyebrows. Proceed at your own risk.
7. What’s the best milk for this latte?
For richness: whole milk. For trendy creaminess: oat milk. For light vibes: almond milk. Pick your adventure.
Final Thoughts
And there it is—the Iced Pumpkin Cream Chai Tea Latte that’s going to blow every other copycat recipe out of the water. With frothy pumpkin cream, bold chai spice, and just the right amount of sweetness, this isn’t just a Starbucks dupe—it’s a glow-up.
Best part? You made it at home, in five minutes, without spending a small fortune or waiting in line. It’s cozy, Instagram-worthy, and totally customizable to whatever fall fantasy you’re living.
So light that candle, pull up your blanket, and sip like the autumn royalty you are. And next time Starbucks spells your name as “Bard” or “Badger,” you can just smile, because you know you’ve got something better waiting in your own kitchen.
Iced Pumpkin Cream Chai Tea Latte Recipe
Ingredients
For the Pumpkin Cold Foam:
- 2 tablespoons heavy cream (or coconut cream for dairy-free)
- 1 tablespoon milk (whole, oat, or almond)
- 1 tablespoon pumpkin purée (not pie filling)
- 1 tablespoon vanilla syrup (or vanilla extract + simple syrup)
- ¼ teaspoon pumpkin pie spice
For the Chai Latte Base:
- ½ cup strong chai concentrate (store-bought or homemade)
- ½ cup milk of choice
- 1 cup ice cubes
Optional Toppings:
- Whipped cream
- Caramel drizzle
- Extra pumpkin pie spice
Instructions
Notes
- No frother? Just shake the cold foam ingredients in a sealed mason jar or whisk by hand.
- Make it dairy-free: Use oat milk and coconut cream for a plant-based version.
- Want it hot? Skip the ice, heat the chai + milk, and still top with cold pumpkin foam.
- Avoid mistakes: Don’t use pumpkin pie filling (too sweet) and don’t over-froth the cream (you’ll end up with pumpkin butter).
- Flavor tip: Maple syrup makes a fantastic swap for vanilla syrup for a richer fall taste.
Nutrition Information:
Yield: 1Amount Per Serving: Calories: 220Total Fat: 11gSaturated Fat: 7gCarbohydrates: 24gFiber: 1gSugar: 21gProtein: 3g
