I’m sharing my budget-friendly, homemade Chai Tea Latte take on Starbucks’ new Iced Pumpkin Cream Chai Tea Latte so you can make it at home for less.
I keep finding excuses to make this Iced Pumpkin Cream Chai Tea. It looks like another seasonal fad, but it hits in a surprising way: sweet, chilly, with that deep chai tea backbone and a spark of pumpkin pie spice that makes you pause.
I made it as a Chai Tea Latte twist that tastes fancy but is totally doable at home, and honestly it’s the kind of drink that makes you want to sip slowly and then reach for another. If you like fall flavors but dont want the usual obvious stuff, this will make you curious.
Ingredients
- Chai tea or concentrate: Spiced black tea with cinnamon and ginger, gives warm flavor and slight caffeine.
- Pumpkin puree or syrup: Puree gives fiber and earthy sweetness, syrup makes it sugary and easy to mix.
- Milk or plant milk: Adds creaminess, protein in dairy milks, plant milks lower calories sometimes.
- Heavy cream: Rich full fat, makes fluffy whipped top and luxurious mouthfeel, very indulgent.
- Vanilla syrup or extract: Sweet aromatic boost, masks bitterness, adds roundness, mostly sugar though.
- Pumpkin pie spice: Blend of cinnamon nutmeg clove, tiny antioxidant boost, intensifies pumpkin flavor.
- Sugar: Main sweetener, quick energy spike, balances spices but increases calories.
Ingredient Quantities
- 1 1/2 cups strongly brewed chai tea or 1 cup store bought chai concentrate
- 1 to 1 1/4 cups milk (whole, 2% or any plant milk)
- 2 tablespoons pumpkin spice syrup or 2 tablespoons canned pumpkin puree plus 1 tablespoon brown sugar
- 2 cups ice
- 1/2 cup heavy cream
- 1/4 cup whole milk (for the pumpkin cream)
- 3 tablespoons vanilla syrup or 2 teaspoons vanilla extract plus 2 tablespoons simple syrup
- 3 tablespoons canned pumpkin puree
- 2 tablespoons granulated sugar or 2 tablespoons powdered sugar
- 3/4 teaspoon pumpkin pie spice
- Pinch ground cinnamon or extra pumpkin pie spice for sprinkling
How to Make this
1. Brew 1 1/2 cups very strong chai tea (or use 1 cup store bought chai concentrate) and let it cool in the fridge while you prep everything else — the ice will melt if the tea is hot.
2. Make the pumpkin sweetener for the drink: either stir together 2 tablespoons pumpkin spice syrup, or mix 2 tablespoons canned pumpkin puree with 1 tablespoon brown sugar until smooth.
3. In a shaker or blender combine the cooled chai, 1 to 1 1/4 cups milk (whole, 2% or plant milk), the pumpkin sweetener from step 2, and 2 cups ice. Shake or blend until frosty and slightly foamy, about 10 to 20 seconds.
4. Pour the chilled chai mixture into a tall glass, leaving room on top for the pumpkin cream.
5. Make the pumpkin cream: in a bowl combine 1/2 cup heavy cream, 1/4 cup whole milk, 3 tablespoons vanilla syrup (or 2 teaspoons vanilla extract plus 2 tablespoons simple syrup), 3 tablespoons canned pumpkin puree, 2 tablespoons granulated or powdered sugar, and 3/4 teaspoon pumpkin pie spice.
6. Whip the pumpkin cream with a hand mixer, milk frother, or vigorous whisking until it thickens to soft peaks but is still pourable; if it seems too thin pop it in the fridge for 5 minutes, too thick add a splash of milk.
7. Spoon or gently pour the pumpkin cream over the iced chai so it floats on top and makes that creamy layer.
8. Sprinkle a pinch of ground cinnamon or extra pumpkin pie spice on top for garnish.
9. Taste and tweak: stir lightly if you want the flavors mixed, or leave layered for the visual. Add more sweetener or milk if you like it sweeter or less caffeinated.
10. Store any leftover pumpkin cream in an airtight container in the fridge up to 2 days and re-whip briefly before using.
Equipment Needed
1. Kettle or small saucepan to brew the strong chai tea
2. Measuring cups and measuring spoons for tea, milk, syrups and pumpkin
3. Shaker with lid or blender to chill and froth the iced chai
4. Mixing bowl and rubber spatula for the pumpkin sweetener and cream
5. Hand mixer, milk frother, or a sturdy whisk to whip the pumpkin cream
6. Tall glass (or two) for serving the layered drink
7. Measuring cup or scoop for the ice (about 2 cups)
8. Teaspoon or small spoon plus a fine mesh sieve for sprinkling cinnamon or pumpkin spice
FAQ
Iced Pumpkin Cream Chai Tea Recipe Substitutions and Variations
- Chai tea or concentrate: use 1 1/2 cups strong brewed black tea plus 1 to 1 1/2 teaspoons chai spice mix or 2 to 3 chai tea bags steeped extra long; add sweetener if you used plain black tea, it’ll taste less spicy.
- Milk (1 to 1 1/4 cups): swap with equal parts oat milk for creaminess, almond milk for a lighter touch, or soy milk if you want more body; same cup for cup measurement.
- Heavy cream (1/2 cup): replace with 1/2 cup canned full fat coconut milk for richness, or use 1/2 cup non dairy creamer; for a slightly tangy creamy top use 1/3 cup mascarpone whipped with 2 tablespoons milk.
- Pumpkin puree: use equal amounts of cooked mashed sweet potato or butternut squash puree, or for a syrupy note mix 2 tablespoons maple syrup with 1/2 teaspoon pumpkin pie spice if you don’t have puree.
Pro Tips
– Freeze some of the chai into ice cubes so your drink stays bold instead of getting watery once the ice melts, trust me its a game changer.
– Use a very cold bowl and beaters for the pumpkin cream, and toss in a tiny pinch of cream of tartar or swap granulated for powdered sugar to get smoother, more stable peaks that hold up longer.
– If you want that perfect float, pour the chilled chai slowly down the back of a spoon or tilt the glass and gently spoon the cream on top, dont dump it in or it will mix right away.
– For extra silkiness add a tablespoon of mascarpone or Greek yogurt to the cream if you like it richer, or use oat milk in the base for a creamier mouthfeel without extra dairy.
– Make the pumpkin mix and cream ahead and keep them cold separate from the chai, then re-whip the cream briefly before serving and taste as you go so you can tweak sweetness or spice without wrecking the balance.
Iced Pumpkin Cream Chai Tea Recipe
I’m sharing my budget-friendly, homemade Chai Tea Latte take on Starbucks’ new Iced Pumpkin Cream Chai Tea Latte so you can make it at home for less.
2
servings
483
kcal
Equipment: 1. Kettle or small saucepan to brew the strong chai tea
2. Measuring cups and measuring spoons for tea, milk, syrups and pumpkin
3. Shaker with lid or blender to chill and froth the iced chai
4. Mixing bowl and rubber spatula for the pumpkin sweetener and cream
5. Hand mixer, milk frother, or a sturdy whisk to whip the pumpkin cream
6. Tall glass (or two) for serving the layered drink
7. Measuring cup or scoop for the ice (about 2 cups)
8. Teaspoon or small spoon plus a fine mesh sieve for sprinkling cinnamon or pumpkin spice
Ingredients
1 1/2 cups strongly brewed chai tea or 1 cup store bought chai concentrate
1 to 1 1/4 cups milk (whole, 2% or any plant milk)
2 tablespoons pumpkin spice syrup or 2 tablespoons canned pumpkin puree plus 1 tablespoon brown sugar
2 cups ice
1/2 cup heavy cream
1/4 cup whole milk (for the pumpkin cream)
3 tablespoons vanilla syrup or 2 teaspoons vanilla extract plus 2 tablespoons simple syrup
3 tablespoons canned pumpkin puree
2 tablespoons granulated sugar or 2 tablespoons powdered sugar
3/4 teaspoon pumpkin pie spice
Pinch ground cinnamon or extra pumpkin pie spice for sprinkling
Directions
- Brew 1 1/2 cups very strong chai tea (or use 1 cup store bought chai concentrate) and let it cool in the fridge while you prep everything else — the ice will melt if the tea is hot.
- Make the pumpkin sweetener for the drink: either stir together 2 tablespoons pumpkin spice syrup, or mix 2 tablespoons canned pumpkin puree with 1 tablespoon brown sugar until smooth.
- In a shaker or blender combine the cooled chai, 1 to 1 1/4 cups milk (whole, 2% or plant milk), the pumpkin sweetener from step 2, and 2 cups ice. Shake or blend until frosty and slightly foamy, about 10 to 20 seconds.
- Pour the chilled chai mixture into a tall glass, leaving room on top for the pumpkin cream.
- Make the pumpkin cream: in a bowl combine 1/2 cup heavy cream, 1/4 cup whole milk, 3 tablespoons vanilla syrup (or 2 teaspoons vanilla extract plus 2 tablespoons simple syrup), 3 tablespoons canned pumpkin puree, 2 tablespoons granulated or powdered sugar, and 3/4 teaspoon pumpkin pie spice.
- Whip the pumpkin cream with a hand mixer, milk frother, or vigorous whisking until it thickens to soft peaks but is still pourable; if it seems too thin pop it in the fridge for 5 minutes, too thick add a splash of milk.
- Spoon or gently pour the pumpkin cream over the iced chai so it floats on top and makes that creamy layer.
- Sprinkle a pinch of ground cinnamon or extra pumpkin pie spice on top for garnish.
- Taste and tweak: stir lightly if you want the flavors mixed, or leave layered for the visual. Add more sweetener or milk if you like it sweeter or less caffeinated.
- Store any leftover pumpkin cream in an airtight container in the fridge up to 2 days and re-whip briefly before using.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 400g
- Total number of serves: 2
- Calories: 483kcal
- Fat: 28g
- Saturated Fat: 18g
- Trans Fat: 0.5g
- Polyunsaturated: 0.8g
- Monounsaturated: 3g
- Cholesterol: 75mg
- Sodium: 140mg
- Potassium: 385mg
- Carbohydrates: 43.5g
- Fiber: 0.8g
- Sugar: 38g
- Protein: 6.5g
- Vitamin A: 3450IU
- Vitamin C: 1mg
- Calcium: 255mg
- Iron: 0.5mg
