This Iced Pumpkin Cream Chai Tea Latte is the ultimate cozy-meets-refreshing fall treat—vegan or not! With luscious pumpkin sweet cream floating over spiced chai and ice, it delivers all those beloved autumn café vibes right at home, no coffee shop drive-thru required. Trust me, if pumpkin spice season is your jam, you’ll want to keep this recipe on repeat!
Why You Should Make This Recipe
- Café-Quality at Home: Skip the lines and save some cash—this latte tastes incredibly luxurious and can be made in your own kitchen in just minutes.
- Customizable & Vegan-Friendly: Whether you want a fully plant-based drink or classic dairy, this recipe adapts to your lifestyle and tastes perfectly.
- Pure Autumn in a Glass: With real pumpkin, warm spices, and creamy sweet notes, every sip tastes like a cozy fall afternoon.
- Easy to Make Ahead: You can prep the pumpkin sweet cream in advance and assemble your Iced Pumpkin Cream Chai Tea Latte whenever a craving strikes!
Ingredients & Substitutions
Every ingredient in this recipe brings something special—texture, warmth, or color. Most are pantry staples, but choosing quality versions makes all the difference for an Iced Pumpkin Cream Chai Tea Latte that sips like a barista masterpiece!
- Full-Fat Coconut Milk or Heavy Cream: Coconut milk keeps it dairy-free and uber-creamy—feel free to swap in heavy cream or another plant-based option if you like.
- Oat Milk or Milk of Choice: Oat milk delivers a lovely silkiness but you can use whatever milk fits your taste or dietary needs.
- Maple Syrup or Vanilla Syrup: Adds sweetness with cozy caramel notes—swap in agave, simple syrup, or your favorite sweetener.
- Pumpkin Puree: The unmistakable flavor of fall—you need plain, unsweetened pumpkin puree, not pumpkin pie filling.
- Pumpkin Pie Spice: This essential blend gives all the cinnamon, clove, and nutmeg aromas that scream autumn.
- Vanilla Extract (optional): Just a splash bridges all the flavors for extra warmth and depth.
- Chai Tea Concentrate: Pick a version you love—some brands are sweeter than others, so taste and adjust; check labels if you’re aiming for vegan.
- Ice: Never underestimate the joy of a frosty, chilled latte—generous ice is key!
How to Make Iced Pumpkin Cream Chai Tea Latte
Step 1: Prepare the Pumpkin Sweet Cream
In a small bowl or jar, whisk together your coconut milk (or heavy cream), oat milk, a spoonful of pumpkin puree, maple syrup (or your preferred sweetener), pumpkin pie spice, and a hint of vanilla. Stir or froth until totally smooth and beautifully combined. You’ll want it thick and luscious, just like fancy café cream!
Step 2: Fill & Flavor Your Glass
Grab a tall glass and fill it to the brim with ice. Pour the chilled chai tea concentrate over the ice, then top it off with your favorite oat milk (or milk of choice), leaving a little space for the magic that comes next.
Step 3: Top with Pumpkin Sweet Cream
Spoon or pour your homemade pumpkin cream on top. Watch as it slowly cascades into the spiced chai below—this is the glorious finishing touch that turns an everyday drink into a festive treat. Stir gently if you want things fully blended, or sip as-is for a layered latte effect!
How to Serve Iced Pumpkin Cream Chai Tea Latte
Garnishes
For that swoon-worthy presentation, sprinkle a little extra pumpkin pie spice or cinnamon on top, or add a cinnamon stick for stirring. Whipped cream (dairy or coconut-based) is another irresistible option if you’re feeling extra indulgent!
Side Dishes
This latte pairs wonderfully with pumpkin muffins, spiced biscotti, or a classic cinnamon roll—basically any sweet breakfast or snack that leans into those warm autumn flavors. It’s also delightful alongside something simple like toast with almond butter for an afternoon treat.
Creative Ways to Present
Serve your Iced Pumpkin Cream Chai Tea Latte in a glass mason jar for an insta-worthy modern look, or try a vintage-style tumbler for cozy, nostalgic vibes. Want to make it party-worthy? Set up a “chai latte bar” with mini pitchers of pumpkin cream, cinnamon shakers, and cute straws!
Make Ahead and Storage
Storing Leftovers
If you have extra pumpkin sweet cream, store it in a covered jar in the refrigerator for up to 3 days. The chai concentrate and milk combo can also be kept chilled, but always assemble your Iced Pumpkin Cream Chai Tea Latte just before serving for peak froth and freshness.
Freezing
While freezing the assembled latte isn’t recommended (it’ll get watery as the ice melts), you can freeze leftover pumpkin sweet cream in an ice cube tray! Drop a cube into hot coffee, tea, or your next batch of Iced Pumpkin Cream Chai Tea Latte for a quick flavor boost.
Reheating
If you prefer your chai latte warm on chilly days, skip the ice and gently heat the chai concentrate and milk before adding the pumpkin cream. Don’t microwave the cream itself—just stir it in to melt for a cozy, creamy twist on the classic version.
FAQs
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Can I make the pumpkin sweet cream ahead of time?
Absolutely! The pumpkin sweet cream keeps well in the fridge for up to 3 days. Just give it a quick stir or shake before using, as natural separation may occur.
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What’s the best non-dairy substitute for heavy cream in the sweet cream?
Full-fat coconut milk is my favorite for rich, silky results, but cashew or almond creamers also work beautifully if you prefer those flavors.
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Is there a way to adjust sweetness in my Iced Pumpkin Cream Chai Tea Latte?
Definitely! Tweak the sweetness by adding more or less maple syrup to the cream, or reduce the amount of sweetener if your chai concentrate is already on the sweet side.
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Can I make this recipe caffeine-free?
Yes! Simply use a caffeine-free chai concentrate or steep your own decaf chai tea bags—the result will be just as cozy and delicious.
Final Thoughts
If you’re looking for the perfect match between brisk weather and creamy spices, the Iced Pumpkin Cream Chai Tea Latte is it. Give it a whirl, make it your own, and don’t be surprised if you crave this blissful fall treat long after autumn passes. Cheers to homemade café magic!
Print
Iced Pumpkin Cream Chai Tea Latte Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: No-Cook
- Method: Blending
- Cuisine: American
- Diet: Vegan
Description
Indulge in the flavors of fall with this Iced Pumpkin Cream Chai Tea Latte recipe. It’s a vegan-friendly twist on the traditional Starbucks sweet cream, featuring a blend of pumpkin, spices, and creamy coconut milk.
Ingredients
For the Pumpkin Sweet Cream:
- Full fat coconut milk or heavy cream
- Maple syrup or vanilla syrup
- Pumpkin puree
- Pumpkin pie spice
- Vanilla extract (optional)
For the Chai Tea:
- Chai tea concentrate
- Oat milk or milk of choice
- Ice
Instructions
- Prepare the Pumpkin Sweet Cream: In a blender, combine the coconut milk or heavy cream, maple syrup or vanilla syrup, pumpkin puree, pumpkin pie spice, and vanilla extract. Blend until smooth and creamy.
- Brew the Chai Tea: In a glass, mix the chai tea concentrate with oat milk or your preferred milk. Add ice.
- Assemble the Latte: Pour the chai tea over the ice and top it with a generous amount of the pumpkin sweet cream. Stir gently to combine the flavors.
Nutrition
- Serving Size: 1 latte
- Calories: 180
- Sugar: 15g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
