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Iced Pumpkin Cream Chai Tea Latte

Iced pumpkin cream chai tea latte with bold chai concentrate poured over ice and topped with a thick, frothy pumpkin cream foam. This fall drink mixes pumpkin puree, brown sugar, and pumpkin pie spice for a floating creamy layer.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Drink
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Iced pumpkin chai latte
  • 1 cup chai tea concentrate Store-bought for quick assembly.
  • 0.5 cup milk
  • 0.5 cup heavy cream
  • 2 tbsp pumpkin puree
  • 2 tbsp brown sugar
  • 0.5 tsp pumpkin pie spice
  • Ice, for serving

Equipment

  • 1 stand mixer

Method
 

Make the pumpkin cream foam
  1. Whip the heavy cream with the pumpkin puree, brown sugar, and pumpkin pie spice until thickened and frothy, about 2 minutes, scraping the bowl as needed to keep it evenly blended.
Assemble the latte
  1. Fill a glass with ice for serving and set aside while you finish the drink.
  2. Pour the chai tea concentrate over the ice, filling about half the glass.
  3. Add the milk and stir gently to combine.
  4. Spoon the pumpkin cream foam over the top so it floats; aim for soft peaks so it holds rather than sinks.
  5. Sprinkle with extra pumpkin pie spice before serving.

Notes

Pro tip: Whip only to soft, thick froth (not stiff) so the foam floats instead of collapsing. Store in the refrigerator up to 2 days, but best flavor comes from assembling fresh; the foam may thin after storage. Freezer: no, the dairy foam won’t hold texture after thawing. Dietary swap: use half-and-half or a full-fat oat creamer in place of milk/cream for a dairy-reduced version (texture may be slightly lighter).