Iced Pumpkin Cream Chai Tea Latte
This easy and comforting iced latte combines chai spices and pumpkin cream for a cozy fall drink that can be made at home.
Ingredients
For the Tea Base
- 1 cup strong brewed black tea, cooled (assam or chai blend) The spicy backbone.
- 1 cup milk of choice (whole milk, oat, or almond) Balances the spice.
- 3 tablespoons pumpkin puree Gives that warm, earthy note.
- 2 tablespoons simple syrup or maple syrup Sweetens naturally.
- 1 teaspoon vanilla extract Rounds the flavor.
- 1 teaspoon pumpkin pie spice, plus extra for dusting Cinches the fall flavors.
- 1/4 teaspoon ground cinnamon A bright top note.
- Ice cubes To chill.
For the Pumpkin Cream
- 1/2 cup heavy cream (or coconut cream for vegan) For the luscious pumpkin foam.
Instructions
Preparation
- Brew the tea: Steep 1 heaping teaspoon of chai tea in 1 cup of hot water for 5 minutes, then remove tea leaves and let the brew cool.
- Make the pumpkin syrup: In a small saucepan over low heat, whisk together pumpkin puree, simple syrup, vanilla, and pumpkin pie spice until smooth and warmed (about 2 minutes). Remove from heat and cool.
- Chill the base: Fill a tall glass with ice, pour in the cooled chai tea, add milk and 1-2 tablespoons of the pumpkin syrup. Stir well and taste.
- Whip the pumpkin cream: In a chilled bowl, whisk heavy cream with 1 tablespoon of pumpkin syrup and cinnamon until soft peaks form.
Assembly
- Spoon the pumpkin cream over the iced chai, letting it float like a crown. Dust with pumpkin pie spice or cinnamon and enjoy.
Notes
For variations, use oat milk and chilled coconut cream for vegan; swap heavy cream for Greek yogurt for a lighter foam; or add cardamom or ginger for a spicier taste.