Iced Pumpkin Cream Chai Tea Latte Recipe

Iced Pumpkin Cream Chai Tea Latte Recipe tastes like a cozy fall sweater in a glass, with spicy chai, creamy pumpkin foam, and just the right amount of sweetness. It works perfectly for busy mornings or afternoon pick-me-ups and takes about 10 minutes from start to sip. I drink this on my porch in worn-out slippers, so you can trust it fits real life, not just pretty photos.

Why Choose This Iced Pumpkin Cream Chai Tea Latte Recipe

This version tastes like a coffee shop drink, but you control the sweetness, spice level, and dairy options. You use real pumpkin, warm spices, and strong chai, so every sip hits with flavor instead of watered-down ice.

You also mix everything with simple pantry ingredients and a blender or jar, so you skip any fancy equipment. You can batch the chai concentrate and pumpkin cream, then pour yourself a glass whenever the craving hits.

“This Iced Pumpkin Cream Chai Tea Latte Recipe tastes better than my usual coffee shop order and costs a fraction of the price. ★★★★★”

Ingredients You’ll Need

For the chai base

• 2 chai tea bags or 2 tablespoons loose-leaf chai
  • Use a strong brand like Tazo, Stash, or your favorite local blend for bold flavor.
• 1 cup boiling water
• 1 to 2 tablespoons maple syrup or brown sugar
  • Maple syrup gives a smoother flavor, while brown sugar adds a caramel note.
• 1 teaspoon vanilla extract
• 1 cup milk of choice
  • Whole milk gives the creamiest texture. Oat milk or almond milk work well for dairy-free.

For the pumpkin cream

• 1/4 cup heavy cream or half-and-half
  • Use coconut cream for a dairy-free version.
• 1/4 cup milk of choice
• 2 tablespoons pumpkin puree
  • Use canned pure pumpkin, not pumpkin pie filling. Libby’s or store brand both work.
• 1 to 2 tablespoons maple syrup or simple syrup
• 1/4 teaspoon pumpkin pie spice
  • If you do not have pumpkin pie spice, mix cinnamon, nutmeg, ginger, and a pinch of cloves.
• Small pinch of salt
  • This tiny bit sharpens the flavors.

For serving

• Ice cubes
• Extra pumpkin pie spice or cinnamon for sprinkling on top

Equipment

• Heatproof mug or measuring cup for steeping chai
• Small whisk or spoon
• Blender, milk frother, or jar with tight lid for shaking pumpkin cream
• Tall glass for serving
• Measuring spoons and cups

Tips & Tricks

• Brew the chai stronger than you usually drink it so the flavor holds up against ice and milk.
• Cool the chai in the fridge or freezer for a few minutes so it does not melt the ice instantly.
• Use cold ingredients for the pumpkin cream so it thickens and froths easily.
• Shake the pumpkin cream in a jar if you do not own a frother or blender.
• Adjust sweetness at the end, since the pumpkin cream adds extra sweetness on top.
• Use large ice cubes so the drink stays cold without watering down too quickly.
• Prep a double batch of chai and store it in the fridge for quick lattes all week.
• Taste the pumpkin cream before topping and tweak spices to match your favorite level of warmth.

How to Make Iced Pumpkin Cream Chai Tea Latte Recipe

Step 1: Brew a strong chai concentrate

1. Add the chai tea bags or loose-leaf chai to a heatproof mug or measuring cup.
2. Pour 1 cup of boiling water over the tea.
3. Steep for 5 to 7 minutes so the chai turns strong and bold.
4. Remove the tea bags or strain out the leaves, then stir in maple syrup or brown sugar and vanilla extract.

Step 2: Cool the chai

1. Let the sweetened chai sit on the counter for a few minutes.
2. Place it in the fridge or freezer until it reaches room temperature or cooler.
3. Stir in 1 cup of milk once the chai cools, then chill while you mix the pumpkin cream.

Step 3: Mix the pumpkin cream

1. Add heavy cream, milk, pumpkin puree, maple syrup, pumpkin pie spice, and a pinch of salt to a small blender cup or jar.
2. Blend or shake until the mixture thickens slightly and turns silky and pourable, like melted ice cream.
3. Taste and adjust sweetness or spice to your liking.
4. Chill the pumpkin cream for a few minutes if it feels too thin.

Step 4: Assemble the iced pumpkin cream chai

1. Fill a tall glass with ice cubes.
2. Pour the chilled chai and milk mixture over the ice, leaving space at the top for the pumpkin cream.
3. Slowly pour the pumpkin cream over the chai so it floats on top.
4. Sprinkle a little pumpkin pie spice or cinnamon over the foam, then stir gently as you sip.

What to Serve with Iced Pumpkin Cream Chai Tea Latte Recipe

This Iced Pumpkin Cream Chai Tea Latte Recipe pairs beautifully with cinnamon rolls, pumpkin muffins, or a simple slice of toast with almond butter. You can serve it with a breakfast sandwich for a quick weekday breakfast. It also works as an afternoon treat with cookies, biscotti, or a small cheese and fruit plate. Kids often enjoy it with extra milk and less spice, plus a side of apple slices and peanut butter.

Storage Options

• Store leftover chai concentrate in an airtight jar in the fridge for up to 4 days.
• Keep pumpkin cream in a sealed container in the fridge for 2 to 3 days and shake before using.
• Avoid freezing the pumpkin cream, since the texture turns grainy after thawing.
• Freeze extra chai in ice cube trays, then use the cubes in future lattes so the drink never waters down.

Iced Pumpkin Cream Chai Tea Latte Recipe

Iced Pumpkin Cream Chai Tea Latte tastes like a cozy fall sweater in a glass, with spicy chai, creamy pumpkin foam, and just the right amount of sweetness. It’s perfect for busy mornings or an afternoon pick‑me‑up and comes together in about 10 minutes.

Pin This Recipe Share on Facebook

Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 2

Course: Breakfast

Cuisine: American

Ingredients

  

• 2 bags chai tea (or 2 tablespoons loose-leaf chai)
• 1 cup boiling water
• 1–2 tablespoons maple syrup or brown sugar, to taste
• 1 teaspoon vanilla extract
• 1 cup milk of choice (such as whole, oat, or almond)

• 1/4 cup heavy cream or half-and-half (or coconut cream for dairy-free)
• 1/4 cup milk of choice
• 2 tablespoons pumpkin puree
• 1–2 tablespoons maple syrup or simple syrup, to taste
• 1/4 teaspoon pumpkin pie spice
• 1 pinch salt

• ice cubes
• extra pumpkin pie spice or cinnamon, for sprinkling

Instructions

 

1. Add the chai tea bags or loose-leaf chai to a heatproof mug or measuring cup.
2. Pour 1 cup of boiling water over the tea and steep for 5 to 7 minutes until strong and bold.
3. Remove the tea bags or strain out the leaves, then stir in the maple syrup or brown sugar and vanilla extract.

1. Let the sweetened chai sit on the counter for a few minutes to cool slightly.
2. Place it in the fridge or freezer until it reaches room temperature or cooler.
3. Stir in 1 cup of milk once the chai has cooled, then chill while you prepare the pumpkin cream.

1. Add the heavy cream, milk, pumpkin puree, maple or simple syrup, pumpkin pie spice, and a pinch of salt to a small blender cup or jar.
2. Blend or shake until the mixture thickens slightly and becomes silky and pourable, like melted ice cream.
3. Taste and adjust the sweetness or spice to your liking, then chill for a few minutes if it feels too thin.

1. Fill a tall glass with ice cubes.
2. Pour the chilled chai and milk mixture over the ice, leaving space at the top for the pumpkin cream.
3. Slowly pour the pumpkin cream over the chai so it floats on top.
4. Sprinkle a little pumpkin pie spice or cinnamon over the foam, then stir gently as you sip.

Notes

Nutrition Information
Approximate per 1 serving (recipe makes 2): 220–260 calories; fat 12–16 g; saturated fat 7–10 g; carbohydrates 26–32 g; fiber 1–2 g; sugars 23–28 g; protein 4–6 g; sodium 70–120 mg. Values will vary based on milk, sweetener, and cream choices.