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Iced Pumpkin Cream Chai Tea Latte

Iced Pumpkin Cream Chai Tea Latte combines chai tea concentrate with a cool milk pour and a thick pumpkin cream layer. Warm-spiced flavor sits on top of ice for an easy, fall-style coffeehouse drink you can make at home.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 servings
Course: Drink
Cuisine: American
Calories: 325
Ingredients Method Notes

Ingredients
  

  • 1 cup chai tea concentrate
  • 0.5 cup milk
  • 0.25 cup heavy cream
  • 2 tbsp pumpkin puree
  • 2 tbsp brown sugar
  • 0.5 tsp pumpkin pie spice
  • 1 Ice

Method
 

Make pumpkin cream
  1. Whisk together the heavy cream, pumpkin puree, brown sugar, and pumpkin pie spice until slightly thickened, about 1 minute. The mixture should look smoother and hold soft streaks on the whisk.
Assemble the latte
  1. Fill a glass with ice and pour in the chai tea concentrate and milk. Cover most of the ice so it chills fast without being watery.
  2. Stir to combine for a balanced chai-milk base. The drink should look uniformly light caramel-brown before topping.
  3. Slowly pour the pumpkin cream mixture over the top. Pour gently so the cream forms a layer rather than fully mixing in.
  4. Serve immediately, stirring before each sip. Keep the top layer visible at first for best contrast.

Notes

Pro tip: use a strong chai concentrate so the ice doesn’t mute the spice as it melts. Store leftovers in the fridge up to 1 day, but the cream layer will blend—stir well when reheating is not recommended since it’s best served cold; freezer: no. For a dairy-free option, swap the milk and heavy cream for oat milk and a dairy-free cream alternative.