If autumn had a signature sip, it would undoubtedly be the Iced Chai Latte with Pumpkin Cold Foam. Picture velvety pumpkin cream, bursting with warm spices, swirling into a spiced chai base atop icy cubes—every sip feels like a cozy sweater for your soul. Trust me, this is pure fall in a glass, and you truly don’t want to miss it!
Why You’ll Love This Recipe
- Pumpkin Spice Bliss: The homemade pumpkin cold foam infuses every sip with creamy, spiced autumn flavor you can tweak to your heart’s content.
- Better Than a Coffee Shop: The Iced Chai Latte with Pumpkin Cold Foam tastes fresher and more decadent than anything you can grab at a café—and costs less, too.
- Customizable for Everyone: Whether you want dairy-free, extra strong, or “dirty” with espresso, you can personalize this recipe in endless ways.
- Quick & Easy: Five minutes is all you need to whip up this craveworthy treat—without any fancy equipment required!
Ingredients You’ll Need
This recipe keeps it simple, but every ingredient plays an essential role in delivering that luscious, spiced pumpkin experience. Each is thoughtfully chosen to layer rich flavors, gorgeous color, and dreamy texture in every sip of your Iced Chai Latte with Pumpkin Cold Foam.
- Heavy cream: Don’t substitute here! Heavy cream is the secret to that thick, cloudlike cold foam that floats atop your drink and feels like a barista made it just for you.
- Sweetened condensed milk: Adds sweetness and helps the foam stay glossy and stable; if you like your drinks less sweet, you can reduce it slightly.
- Pumpkin puree: Use pure pumpkin (not pumpkin pie filling) for real autumn flavor and that gorgeous orange glow in the foam.
- Vanilla extract: Even a small splash deepens the sweetness and rounds out the pumpkin spice with comforting warmth.
- Pumpkin pie spice: This magical blend brings cinnamon, nutmeg, ginger, and cloves to every bite—don’t skip the sprinkle on top at the end!
- Chai concentrate: Homemade or store-bought, this is the spiced tea base that’s bold enough to balance all that lovely creaminess.
- Milk (or milk alternative): Oat, almond, dairy—just make sure it’s your favorite, because it makes up half of the latte layer and can totally change the profile.
- Espresso (optional): Add a shot or two to make it a ‘dirty’ iced chai, for extra depth and caffeine punch.
Variations
One of the joys of this Iced Chai Latte with Pumpkin Cold Foam is how forgiving and flexible the recipe can be. Don’t be afraid to experiment with mix-ins and swaps to match your cravings, dietary preferences, or what’s already sitting in your pantry!
- Dairy-Free Delight: Swap heavy cream with coconut cream and use a dairy-free sweetened condensed milk for a rich, non-dairy pumpkin cold foam that’s just as luscious.
- Dirty Chai Upgrade: Add one or two shots of espresso to the chai base for a caffeinated, coffee-house spin that’s sure to perk up your day.
- Sugar Control: If you prefer things less sweet, decrease the condensed milk or skip the extra pumpkin pie spice at the end for a more subtle sweetness.
- Level Up the Spice: Toss in a dash of ground cardamom or add extra cinnamon for even bolder autumn warmth!
How to Make Iced Chai Latte with Pumpkin Cold Foam
Step 1: Whip Up the Pumpkin Cold Foam
In a mixing bowl, combine heavy cream, sweetened condensed milk, pumpkin puree, vanilla extract, and pumpkin pie spice. Whisk until everything is fully combined and silky. For the best texture, refrigerate until you’re ready to use, then froth just before serving—this gives you that cool-café, pillowy foam!
Step 2: Assemble the Iced Chai Latte
Add chai concentrate and your favorite milk to a glass packed with ice. Stir well so the flavors meld into a spicy, creamy base—this layer is irresistible all on its own, but just wait until that pumpkin foam goes on top.
Step 3: Froth and Top with Pumpkin Cold Foam
Take just under half a cup of your chilled pumpkin cream and vigorously froth it using a milk frother, small blender, or even a whisk. Pour that velvety pumpkin cloud right over your iced chai, and finish with a dusting of pumpkin pie spice for good measure. Dive in and savor every autumnal sip of your Iced Chai Latte with Pumpkin Cold Foam!
Pro Tips for Making Iced Chai Latte with Pumpkin Cold Foam
- Chill to Thrill: Make sure your pumpkin cream is good and cold before you froth—it helps the foam whip up thick and dreamy every time.
- Choose Your Chai Wisely: Opt for a chai concentrate you adore (homemade or store-bought)—its boldness will cut through the creamy foam and really shine.
- No Frother? No Problem: You can use a small blender or even a plain whisk to fluff up the cold foam—just a little arm workout for that perfect topping!
- Get Ahead for Holiday Hosting: Make a double batch of pumpkin cream ahead of time and keep it chilled for up to a week of easy, show-stopping lattes.
How to Serve Iced Chai Latte with Pumpkin Cold Foam
Garnishes
A final flourish of pumpkin pie spice or freshly grated nutmeg on that luscious foam is pure autumn magic. For a little extra decadence, a cinnamon stick or even a tiny cookie on the rim can make your Iced Chai Latte with Pumpkin Cold Foam feel like a café treat at home.
Side Dishes
This creamy, spiced drink pairs beautifully with flaky pastries, brown butter scones, or even a classic pumpkin muffin for the ultimate cozy brunch. On busy mornings, I love sipping mine alongside a bowl of creamy overnight oats or a thick slice of cinnamon toast.
Creative Ways to Present
Serve your Iced Chai Latte with Pumpkin Cold Foam in tall, clear glasses to show off those dreamy layers, maybe with a bright reusable straw for a pop of color! If you’re having friends over, line your glasses up on a festive tray and let everyone add their own extra spice dusting or drizzle with caramel for a totally personalized touch.
Make Ahead and Storage
Storing Leftovers
Leftover pumpkin cream can be refrigerated in a sealed jar for up to a week—just give it a quick shake or stir before using again! Assembled lattes are best enjoyed immediately to keep the foam fluffy and the ice crisp, but you can prep the cold foam in advance for a lightning-fast treat anytime.
Freezing
Freezing isn’t recommended for the cold foam or assembled lattes, as the texture gets a bit wonky once thawed. If you’d like it extra chill, try freezing chai concentrate into cubes and building your latte over them for a slow-release flavor boost!
Reheating
This recipe is designed to be enjoyed cold, so reheating is rarely needed. If you want to make a hot version, warm the chai and milk together, then top with the frothed pumpkin cream just before serving for a cozy autumn hug-in-a-mug.
FAQs
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Can I make the pumpkin cold foam without a milk frother?
Absolutely! If you don’t have a frother, use a small high-speed blender or whisk the mixture vigorously by hand. It may take a bit longer, but you’ll still get gorgeous, fluffy pumpkin cold foam for topping your iced chai latte.
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What’s the best non-dairy substitute for the heavy cream?
Full-fat coconut cream works beautifully as a dairy-free alternative (and adds a hint of tropical richness), but oat cream or barista-style almond milk can work in a pinch for a lighter foam with plenty of flavor.
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Can I make the Iced Chai Latte with Pumpkin Cold Foam ahead of time?
The best way is to make the pumpkin cream in advance and refrigerate it until ready to serve; then, froth up what you need and pour everyone’s latte fresh so the ice is still crisp and the foam floats happily on top.
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Can I use homemade chai concentrate?
Definitely—homemade chai concentrate lets you control the spice level and sweetness. As long as it’s strong and flavorful, it can absolutely form the base of your Iced Chai Latte with Pumpkin Cold Foam for extra homemade bragging rights!
Final Thoughts
If you ask me, one sip of this Iced Chai Latte with Pumpkin Cold Foam and you’ll want to trade in your pumpkin spice candle for the real thing. Whether you make it for a special weekend brunch or an ordinary weekday treat, you’ll find it’s pure comfort in a glass—and so worth every easy, delicious step. Can’t wait for you to try it!
Print
Iced Chai Latte with Pumpkin Cold Foam Recipe
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 4 servings 1x
- Category: Beverage
- Method: Mixing, Whipping
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful combination of spicy chai tea and creamy pumpkin foam with this refreshing Iced Chai Latte topped with a luscious pumpkin cream cold foam. Perfect for a cozy fall day or anytime you crave a special treat.
Ingredients
Pumpkin Cream Cold Foam:
- 1 cup heavy cream
- 1/2 cup sweetened condensed milk
- 3 tablespoons pumpkin puree
- 2 tsp. vanilla extract
- 2 tsp. pumpkin pie spice, plus more for serving if desired
Iced Chai Latte:
- 1/2 cup chai concentrate homemade or store-bought
- 1/2 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 the 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.
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 the 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
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 18g
- Sodium: 80mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 60mg
