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Iced Pumpkin Cream Chai Tea Latte

Iced pumpkin cream chai tea latte combines chilled chai concentrate with milk over ice and a thick pumpkin cream foam that floats on top. The sweet pumpkin puree and pumpkin pie spice create a cozy fall sip with a creamy, airy layer.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 1 servings
Course: Drink
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

chai tea concentrate, chilled
  • 1 cup brewed chai tea concentrate Use concentrate that’s strong enough to hold up after pouring over ice.
milk
  • 0.5 cup milk
heavy cream
  • 0.5 cup heavy cream
pumpkin puree
  • 2 tbsp pumpkin puree
brown sugar
  • 2 tbsp brown sugar
pumpkin pie spice
  • 0.5 tsp pumpkin pie spice Adjust to taste—start with less if you prefer a lighter spice.
whipped cream
  • 1 Whipped cream, for topping Optional finishing dollop.

Equipment

  • 1 milk frother

Method
 

Make the pumpkin cream foam
  1. Whisk together heavy cream, pumpkin puree, brown sugar, and pumpkin pie spice until smooth. Then froth with a milk frother until thick and foamy, about 30–60 seconds, so it holds as a floating layer.
Build the latte
  1. Fill a glass with ice, then pour in chilled brewed chai tea concentrate and milk. Leave the surface clear so the foam can sit on top.
  2. Stir gently to combine the chai tea and milk without breaking up the bubbles from the foam.
  3. Top with the pumpkin cream foam so it floats on the surface. Spoon it slowly to keep the layer intact.
  4. Finish with a dollop of whipped cream if desired. Serve immediately while the foam stays airy.

Notes

For best flavor, use a chilled chai concentrate that’s not weak—ice will dilute it if it’s already mild. Refrigerate any leftover pumpkin cream foam in a sealed container up to 2 days; re-froth briefly before using. Freezing isn’t recommended for the foam texture. For a dairy-light swap, use whole milk and light cream or canned coconut cream in place of heavy cream.