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Iced Pumpkin Cream Chai Tea Latte

Iced pumpkin cream chai tea latte with a layered cold foam—spiced chai brewed strong, cooled, then poured over ice and finished with lightly sweet pumpkin cream. The foam stays soft and fluffy for a creamy, spiced look and taste.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 1 servings
Course: Drink
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the chai base:
  • 1 cup strongly brewed chai tea Brew very strong, then cool completely before assembling.
  • 2 tbsp brown sugar or chai syrup Add to the cooled chai to sweeten.
  • 1 ice Fill the tall glass.
For pumpkin cream cold foam:
  • 0.25 cup heavy cream Keep cold for best foam.
  • 2 tbsp pumpkin puree Blot to reduce excess moisture before mixing.
  • 1 tbsp powdered sugar For sweetness and smoother texture.
  • 0.5 tsp pumpkin pie spice Plus extra for garnish.
  • 0.25 tsp vanilla
  • 1 pumpkin pie spice Optional garnish dusting on top.

Equipment

  • 1 milk frother

Method
 

Brew and cool the chai base
  1. Brew the chai tea very strong, then cool it completely before using.
  2. Stir in the brown sugar or chai syrup until dissolved.
Make pumpkin cream cold foam
  1. Combine the heavy cream, blotted pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla in a cup.
  2. Froth with a milk frother or shake vigorously until soft foam forms, and do not over-whip.
Assemble the iced latte
  1. Fill a tall glass with ice.
  2. Pour the sweetened chai over the ice.
  3. Slowly pour the pumpkin cream foam over the top.
  4. Dust with pumpkin pie spice for garnish.

Notes

For the creamiest foam, start with cold heavy cream and use blotted pumpkin puree so the foam holds its shape. Serve immediately for the best soft-foam texture. Store leftover chai base in the fridge up to 2 days (freeze not recommended); foam is best made fresh. For a lighter version, swap heavy cream with coconut cream for a similar cold-foam consistency (texture may be slightly less stable).