There’s something magical about combining the warm, spiced notes of chai tea with the creamy sweetness of pumpkin. This Iced Pumpkin Cream Chai Tea Latte is the perfect fall beverage that brings together two beloved seasonal flavors in one refreshing glass. Whether you’re looking for a cozy afternoon pick-me-up or an impressive drink to serve at your autumn gatherings, this recipe delivers comfort and flavor in every sip.

What makes this iced pumpkin cream chai tea latte truly special is the luxurious layer of pumpkin-spiced cold foam that sits beautifully atop the spiced chai base. Unlike the expensive coffee shop versions, this homemade recipe allows you to control the sweetness, adjust the spice levels, and enjoy a café-quality beverage right in your own kitchen. The combination of black tea infused with warming spices, creamy milk, and that signature pumpkin foam creates a drink that’s both refreshing and satisfying.

Why You’ll Love This Pumpkin Chai Latte Recipe

This iced pumpkin cream chai tea latte stands out from other fall beverages for several compelling reasons. First, it’s incredibly versatile – you can easily adjust the spice levels to match your preferences, make it stronger or milder, and even substitute ingredients to accommodate dietary restrictions. The recipe is also budget-friendly compared to daily coffee shop runs, and you’ll likely have most ingredients already in your pantry.

The visual appeal of this drink is another winning factor. The beautiful layering effect with golden chai at the bottom and creamy pumpkin foam floating on top makes it Instagram-worthy and perfect for impressing guests. Beyond aesthetics, the flavor profile is complex yet balanced, with each sip offering notes of cinnamon, ginger, nutmeg, and that distinctive pumpkin sweetness that defines autumn.

This recipe is also surprisingly simple to prepare. Unlike complicated coffee drinks that require expensive equipment, this pumpkin chai latte needs only basic kitchen tools. The preparation time is minimal, and the ingredients are straightforward and accessible. You can batch-prepare the chai concentrate and keep it refrigerated, making it even easier to whip up this delicious beverage whenever the craving strikes.

Understanding the Perfect Chai Base

The foundation of any great chai latte is the tea base itself. Traditional chai originated in India and typically consists of black tea brewed with a mixture of aromatic spices and herbs. For this iced pumpkin cream chai tea latte, we use strong black tea as our base – either loose leaf or tea bags work perfectly well. The key is brewing it stronger than you would for regular hot tea since it will be diluted with ice and milk.

The spice blend in chai is what gives it that characteristic warming quality. Classic chai spices include cinnamon, ginger, cardamom, cloves, and black pepper. For our pumpkin version, we emphasize cinnamon and ginger while adding nutmeg to complement the pumpkin flavor. These spices not only taste amazing but also offer various health benefits, from boosting metabolism to providing anti-inflammatory properties.

When brewing your chai base, the steeping time matters significantly. Allowing the tea and spices to steep for at least five minutes ensures a robust flavor that won’t get lost when combined with milk and ice. Some prefer to simmer their chai on the stovetop with the spices, which extracts even more flavor, though the steeping method works wonderfully for a quicker preparation.

Creating the Signature Pumpkin Cream Foam

The pumpkin cream foam is what transforms a regular chai latte into something extraordinary. This cloud-like topping is made by whipping together heavy cream, pumpkin puree, vanilla extract, and sweetener until it reaches a thick, pourable consistency. The texture should be similar to softly whipped cream – thick enough to float on top of the beverage but not so stiff that it becomes solid.

Using real pumpkin puree rather than just pumpkin pie spice gives the foam an authentic pumpkin flavor and a beautiful natural color. Make sure to use pure pumpkin puree, not pumpkin pie filling which contains added sugars and spices. The puree adds a subtle earthiness that balances the sweetness and pairs perfectly with the chai spices below.

The technique for creating the foam is straightforward but requires attention. Using a hand mixer, whisk, or even a milk frother, you’ll beat the cream mixture until it becomes thick and foamy. The key is not to over-whip – you want it pourable and creamy, not butter-like. This foam can be made ahead and stored in the refrigerator for up to two days, making it convenient for preparing multiple drinks throughout the week.

Ingredients

2 black tea bags or 2 tablespoons loose leaf black tea
1 cup boiling water
1 cinnamon stick or 1/2 teaspoon ground cinnamon
3-4 whole cloves
1/2 teaspoon fresh grated ginger or 1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 tablespoons maple syrup or honey
1/2 cup whole milk or milk alternative
Ice cubes

Pumpkin Cream Foam:

1/2 cup heavy whipping cream
2 tablespoons pumpkin puree
1 tablespoon maple syrup or powdered sugar
1/4 teaspoon vanilla extract
1/4 teaspoon pumpkin pie spice
Pinch of ground cinnamon for garnish

Instructions

Start by brewing your chai base. Bring one cup of water to a rolling boil, then pour it over the black tea bags in a heat-safe container. Add the cinnamon stick, whole cloves, grated ginger, and ground nutmeg to the hot tea.
Allow the tea and spices to steep for 5-7 minutes to develop a strong, flavorful concentrate. The longer you steep, the more intense the chai flavor will be. If you prefer a milder taste, reduce the steeping time to 4-5 minutes.
While the tea is steeping, prepare your pumpkin cream foam. In a medium mixing bowl, combine the heavy whipping cream, pumpkin puree, maple syrup, vanilla extract, and pumpkin pie spice.
Using a hand mixer or whisk, beat the cream mixture on medium-high speed for 2-3 minutes until it becomes thick and foamy. The consistency should resemble soft whipped cream that’s still pourable. Be careful not to over-beat, or the cream will become too stiff.
Once the chai has finished steeping, remove the tea bags and strain out the whole spices using a fine-mesh strainer. Discard the spices and tea bags. Stir the maple syrup into the hot chai concentrate while it’s still warm, mixing until completely dissolved.
Allow the chai concentrate to cool to room temperature, then refrigerate for at least 15 minutes or until completely chilled. For faster cooling, you can place the container in an ice bath.
When ready to assemble your drink, fill a tall glass with ice cubes, filling it about three-quarters full. Pour the chilled chai concentrate over the ice.
Add your choice of milk to the chai, stirring gently to combine. Whole milk creates the creamiest result, but oat milk, almond milk, or any dairy alternative works well.
Carefully spoon the pumpkin cream foam over the top of your iced chai latte, allowing it to float on the surface. The foam should create a distinct layer on top of the beverage.
Finish with a light dusting of ground cinnamon over the foam for visual appeal and extra flavor. Serve immediately with a straw for the best experience, stirring gently before drinking to incorporate the pumpkin cream throughout.

Iced Pumpkin Cream Chai Tea Latte

Spiced chai tea topped with creamy pumpkin cold foam, perfect for fall mornings and cozy afternoons.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 5

Total Time 15

Servings: 1 serving

Course: Beverage, Drink

Cuisine: American, Autumn

Calories: 285

Ingredients Equipment Method Notes

Ingredients

Chai Base

2 black tea bags or 2 tbsp loose leaf
1 cup boiling water
1 cinnamon stick or 1/2 tsp ground cinnamon
3-4 whole cloves
0.5 tsp fresh grated ginger or 1/4 tsp ground
0.25 tsp ground nutmeg
2 tbsp maple syrup or honey
0.5 cup whole milk or milk alternative
ice cubes

Pumpkin Cream Foam

0.5 cup heavy whipping cream
2 tbsp pumpkin puree
1 tbsp maple syrup or powdered sugar
0.25 tsp vanilla extract
0.25 tsp pumpkin pie spice
ground cinnamon for garnish

Equipment

Mixing bowl
Hand mixer or whisk
Heat-safe container
Fine mesh strainer
Tall glass

Method

Bring 1 cup water to a boil. Pour over black tea bags in heat-safe container. Add cinnamon stick, cloves, ginger, and nutmeg. Steep for 5-7 minutes.
While tea steeps, prepare pumpkin foam. In mixing bowl, combine heavy cream, pumpkin puree, maple syrup, vanilla extract, and pumpkin pie spice.
Beat cream mixture with hand mixer on medium-high speed for 2-3 minutes until thick and foamy but still pourable. Set aside.
Remove tea bags and strain out whole spices. Stir maple syrup into hot chai concentrate until dissolved.
Allow chai concentrate to cool to room temperature, then refrigerate for at least 15 minutes until completely chilled.
Fill tall glass three-quarters full with ice cubes. Pour chilled chai concentrate over ice.
Add milk to chai, stirring gently to combine.
Carefully spoon pumpkin cream foam over top of iced chai latte, allowing it to float on surface.
Dust with ground cinnamon for garnish. Serve immediately with straw, stirring before drinking.

Notes

Chai concentrate can be made ahead and stored in refrigerator for up to 5 days. Pumpkin cream foam keeps for 2 days refrigerated – whisk before using. For dairy-free version, use coconut cream for foam and oat milk for base.

Customizing Your Pumpkin Chai Latte Experience

One of the best aspects of making your own iced pumpkin cream chai tea latte at home is the ability to customize every element to your personal preferences. If you prefer a sweeter drink, increase the maple syrup in both the chai base and the pumpkin foam. For those watching sugar intake, you can reduce or eliminate sweeteners altogether, as the pumpkin puree and spices provide natural sweetness.

The spice levels are easily adjustable based on how much warmth you want in your beverage. Love ginger? Double the amount for an extra kick. Prefer more cinnamon? Add an additional cinnamon stick during brewing or increase the ground cinnamon in your foam. Some enthusiasts even add a tiny pinch of black pepper or cardamom to the chai base for an authentic Indian chai experience.

Milk alternatives work beautifully in this recipe, making it accessible for those with dietary restrictions. Oat milk provides a creamy texture similar to whole milk and complements the autumn flavors perfectly. Almond milk offers a lighter option with a subtle nutty flavor, while coconut milk adds tropical richness. For the pumpkin foam, coconut cream can substitute for heavy whipping cream, though it will have a slightly different texture and flavor profile.

The Health Benefits Hidden in Your Cup

Beyond its delicious taste, this iced pumpkin cream chai tea latte contains several ingredients with notable health benefits. Black tea is rich in antioxidants called polyphenols, which may help protect cells from damage and support heart health. The caffeine content in black tea provides a gentle energy boost without the jitters often associated with coffee.

The spices in chai have been used in traditional medicine for centuries. Cinnamon may help regulate blood sugar levels and has anti-inflammatory properties. Ginger is renowned for aiding digestion and reducing nausea, while cloves contain compounds with antimicrobial properties. Nutmeg adds not only flavor but also minerals like manganese and copper.

Pumpkin puree is surprisingly nutritious, packed with vitamin A, fiber, and potassium. It’s low in calories but high in nutrients that support eye health, immune function, and skin health. Using real pumpkin puree instead of artificial flavorings means you’re getting these nutritional benefits along with great taste. When made with moderate sweetener and quality ingredients, this beverage can be part of a balanced diet.

Storing and Meal Prep Tips

To make your mornings easier or to always have this delicious beverage ready, you can prepare components in advance. The chai concentrate can be brewed in larger batches and stored in the refrigerator for up to five days. Simply brew a stronger concentrate using more tea bags and spices, then dilute individual servings with milk when ready to serve.

The pumpkin cream foam also stores well when kept in an airtight container in the refrigerator for up to two days. Before using refrigerated foam, give it a quick whisk to restore its fluffy texture, as it may separate slightly during storage. Some settling is normal and doesn’t affect the taste or quality.

For the ultimate convenience, you can even freeze chai concentrate in ice cube trays. These chai ice cubes prevent your iced latte from becoming diluted as regular ice melts, maintaining full flavor from first sip to last. Simply pop a few chai ice cubes into a glass, add cold milk, and top with your pumpkin cream foam for an instant autumn treat.

Serving Suggestions and Occasions

This iced pumpkin cream chai tea latte is versatile enough for various occasions throughout the fall season. It makes an excellent alternative to coffee for your morning routine, providing a gentle caffeine boost with complex flavors to wake up your palate. The combination of tea, spices, and cream offers sustained energy without the crash that sometimes follows heavy coffee consumption.

For entertaining, this beverage is a showstopper. Set up a pumpkin chai latte bar at autumn gatherings where guests can customize their drinks with different milk options, sweetener levels, and extra spice toppings. Serve it alongside pumpkin bread, apple cider donuts, or cinnamon rolls for a complete seasonal experience that will have everyone asking for the recipe.

This latte also makes a thoughtful homemade gift. Package the dry chai spice blend in decorative jars with instructions for brewing, or prepare the pumpkin cream foam and deliver it fresh to friends and family. It’s a personal, delicious gift that shows effort and care, perfect for hostess gifts, teacher appreciation, or simply brightening someone’s day during the cozy fall months.

Conclusion: Embracing Autumn One Sip at a Time

Creating your own iced pumpkin cream chai tea latte at home is more than just making a beverage – it’s about embracing the season and treating yourself to something special without the coffee shop price tag. This recipe combines the best elements of fall into one perfectly balanced drink that’s both refreshing and comforting. The layered presentation, complex spice profile, and creamy pumpkin foam create an experience that rivals any commercial version.

The beauty of this recipe lies in its simplicity and flexibility. Whether you’re a chai enthusiast or new to spiced tea beverages, the straightforward preparation makes it accessible for all skill levels. The ability to customize every element means you can create your perfect autumn drink, adjusting sweetness, spice intensity, and richness to match your exact preferences.

As the leaves change color and the air grows crisp, this iced pumpkin cream chai tea latte becomes more than just a drink – it’s a ritual, a moment of calm in your busy day, and a way to celebrate the flavors of the season. So gather your ingredients, brew up a batch, and discover why this homemade creation might just become your new favorite fall tradition. The perfect blend of spiced chai and pumpkin cream is waiting in your glass.

Iced Pumpkin Cream Chai Tea Latte