Iced Pumpkin Cream Chai Latte
- Cook Time: 10 minutes
- Total Time: 10 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1/2 cup chai tea concentrate (sweetened or unsweetened)
- 1/2 cup milk of choice (oat milk or whole milk works best)
- 1 cup ice cubes
- 2 tablespoons heavy whipping cream
- 1 tablespoon milk
- 1 tablespoon pumpkin purée
- 1 tablespoon maple syrup or simple syrup
- 1/4 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- Extra pumpkin pie spice for dusting
Instructions
- Step 1: Combine Pumpkin Cream Ingredients – In a small bowl or a glass measuring cup, combine the heavy whipping cream, one tablespoon of milk, pumpkin purée, maple syrup, vanilla extract, and 1/4 teaspoon of pumpkin pie spice. Whisk them together briefly with a spoon to ensure the pumpkin purée is well incorporated into the liquid.
- Step 2: Froth the Cold Foam – Use a handheld milk frother to blend the mixture until it thickens and doubles in volume. You are looking for a soft, pillowy consistency that is thick enough to sit on top of the drink but still pourable. This usually takes about 30 to 60 seconds of frothing.
- Step 3: Prepare the Chai Base – Fill a tall glass with ice cubes. Pour the chai tea concentrate over the ice, followed by the 1/2 cup of milk. Use a long spoon to stir the mixture until the tea and milk are fully combined and the glass is chilled.
- Step 4: Layer the Pumpkin Cream – Slowly pour the frothed pumpkin cream over the back of a spoon onto the top of the iced chai. This technique helps the foam sit beautifully on top of the tea, creating the iconic layered appearance seen in professional cafes.
- Step 5: Garnish and Serve – Dust the top of the pumpkin foam with an extra pinch of pumpkin pie spice or a bit of cinnamon. Serve immediately with a straw and enjoy the gradual mixing of the creamy foam with the spicy chai.