Iced Chai Latte with Pumpkin Cold Foam

A hand pours homemade pumpkin cold foam onto an iced chai latte in a glass set on top of a wooden board.

5 from 4 votes

Iced Chai Latte with Pumpkin Cold Foam

Made with chai concentrate, your favorite milk, and topped with a homemade pumpkin cream cold foam this Starbuck’s copycat drink is sure to be your new fall favorite!

Prep Time5

Total Time5

Course: Drinks

Cuisine: American

Keyword: Homemade Chai Latte, iced chai with pumpkin foam, pumpkin cream cold foam

Servings: servings

Calories: 244kcal

Author: Amanda Gajdosik

Equipment

Milk Frother optional

Ingredients

For the pumpkin cream cold foam:

1 cup heavy cream
½ cup sweetened condensed milk
3 tablespoons pumpkin puree
2 teaspoons vanilla extract
2 teaspoons pumpkin pie spice, plus more for serving if desired

For the iced chai latte:

½ cup chai concentrate homemade or store-bought
½ cup milk or choice of milk alternative

Instructions

For the pumpkin cream cold foam:

In a mixing bowl, combine 1 cup heavy cream, ½ cup sweetened condensed milk, 3 tablespoons pumpkin puree, 2 tsp. vanilla extract, and 2 tsp. pumpkin pie spice. Whisk until smooth and well-combined. Place in fridge until ready to use.
When ready to serve, take a little less than ½ cup of the homemade pumpkin cream and whip with a milk frother until thick and luxurious.
For the iced chai latte:
Add ½ cup chai concentrate and ½ cup milk to a glass filled with ice, stirring to combine. Top with the pumpkin cream cold foam and an extra sprinkle of pumpkin pie spice, if desired. Serve immediately.

Video

Notes

For a dirty iced chai latte add 1 or 2 shots of your favorite espresso to the chai and milk when mixing.
Leftover pumpkin cream can be kept in refrigerator for up to one week.
If you don’t have a milk frother, the cold foam can be whipped up in a small blender such as a Ninja for 5 – 8 seconds or even by hand with a whisk (though this may take some time).

Nutrition