Name: Iced Pumpkin Cream Chai Tea Latte Recipe
Prep time: 15 min
Total time: 15 min
Ingredients: 1 cup strong brewed chai tea, cooled; 1–2 teaspoons maple syrup or brown sugar, to taste; 1/2 cup milk of choice; ice cubes; 1/2 cup heavy cream; 1/4 cup milk of choice; 2 tablespoons pumpkin purée; 1–2 tablespoons maple syrup or brown sugar, to taste; 1/2 teaspoon vanilla extract; 1/2 teaspoon pumpkin pie spice; 1 small pinch salt; extra pumpkin pie spice or cinnamon, for dusting; whipped cream

Iced Pumpkin Cream Chai Tea Latte Recipe tastes like a cozy fall sweater in a glass, with spicy chai, creamy pumpkin foam, and just enough sweetness to feel like dessert. It works perfectly for anyone who wants a coffee-shop style drink at home in under 15 minutes, no fancy barista skills required. I test versions of this every September in my tiny kitchen while my dog judges me from the couch.

Why Iced Pumpkin Cream Chai Tea Latte Recipe Is Worth It

This iced pumpkin cream chai tea latte recipe gives you that famous coffee-shop vibe without the price tag or mystery ingredients. You control the sweetness, the spice level, and the strength of the chai, so every glass hits exactly how you like it.

You also mix the pumpkin cream once and keep it in the fridge, which turns weekday mornings into “pour, foam, sip” instead of “stand in line and question life choices.” The drink works great over ice, so you still get fall flavors even when the weather refuses to cool down.

“Tastes like a pumpkin patch met a chai latte on a perfect fall afternoon and decided to stay forever. ★★★★★”

Ingredients You Need

For the chai base:

1 cup strong brewed chai tea, cooled
- Use 2 chai tea bags for extra flavor, or 1 tablespoon loose-leaf chai. I like Tazo or Stash for bold spice.
1–2 teaspoons maple syrup or brown sugar, to taste
½ cup milk of choice
- Whole milk gives the creamiest texture. Oat milk or almond milk work great for dairy-free.
Ice cubes

For the pumpkin cream:

½ cup heavy cream
- Use coconut cream from a chilled can for a dairy-free version.
¼ cup milk of choice
2 tablespoons pumpkin purée
- Use plain canned pumpkin, not pumpkin pie filling. Libby’s or store brand both work.
1–2 tablespoons maple syrup or brown sugar
½ teaspoon vanilla extract
½ teaspoon pumpkin pie spice
- If you do not keep pumpkin pie spice in the pantry, mix ¼ teaspoon cinnamon, ⅛ teaspoon nutmeg, ⅛ teaspoon ginger, and a tiny pinch of cloves.
Small pinch of salt to balance sweetness

Optional toppings:

Extra pumpkin pie spice or cinnamon for dusting
Whipped cream for an extra treat

Equipment:

Small mixing bowl or liquid measuring cup
Hand frother, small whisk, or blender
Spoon for stirring
Tall glass for serving
Ice cube tray (if you want chai ice cubes later)

Quick Tips & substitutions

Brew the chai tea double strength so the flavor stays bold after you add ice and milk.
Chill the chai in the fridge or freezer for a few minutes so the ice does not melt instantly.
Use maple syrup if you want a deeper, cozy sweetness; use white sugar if you want a cleaner flavor.
Swap heavy cream with coconut cream and use non-dairy milk to keep the pumpkin cream chai latte fully dairy-free.
Whisk the pumpkin cream only until it thickens slightly; stop before it turns into whipped cream.
Prep extra pumpkin cream and store it in a jar so you can pour and froth all week.
If you prefer less sweetness, sweeten only the pumpkin cream and leave the chai base unsweetened.
Use decaf chai tea if you want an evening treat without caffeine jitters.

How to Make Iced Pumpkin Cream Chai Tea Latte Recipe

Step 1: Brew and chill the chai

Boil water and steep 2 chai tea bags in 1 cup hot water for 5–7 minutes. Remove the bags and stir in 1–2 teaspoons maple syrup or brown sugar while the tea stays warm so it dissolves smoothly. Pour the sweetened chai into a jar or glass and chill it in the fridge, or cool it quickly in the freezer for about 10 minutes.

Step 2: Mix the pumpkin cream

Add heavy cream, milk, pumpkin purée, maple syrup, vanilla, pumpkin pie spice, and a pinch of salt to a small bowl or liquid measuring cup. Whisk or use a hand frother until the mixture thickens slightly and turns silky, about 20–40 seconds. Taste and adjust sweetness or spice, then chill the pumpkin cream while you set up the glass.

Step 3: Build the iced chai base

Fill a tall glass with ice cubes. Pour the chilled chai over the ice. Add ½ cup milk and stir well so the chai and milk blend into a smooth base.

Step 4: Top with pumpkin cream

Give the pumpkin cream a quick stir or froth if it settled. Gently pour or spoon the pumpkin cream over the iced chai so it floats on top in a thick layer. Dust the top with a little pumpkin pie spice or cinnamon.

Step 5: Sip and adjust

Taste the drink before you stir the pumpkin cream all the way in. If you want more sweetness, drizzle a bit of maple syrup over the top and stir. If you want stronger chai next time, steep the tea longer or add an extra tea bag.

Recipe Variations

Dairy-free version: Use oat milk or almond milk in both the chai base and pumpkin cream, and swap heavy cream with coconut cream.
Low sugar: Use a sugar substitute that dissolves well, such as liquid stevia or monk fruit drops, and keep the pumpkin cream lightly sweet.
Extra spicy: Add a pinch of ground ginger or black pepper to the pumpkin cream for more kick.
Iced pumpkin cream dirty chai: Add a shot of espresso to the chai base if you want more caffeine and a deeper flavor.
Blended version: Blend the chai, milk, ice, and a spoonful of pumpkin cream for a frosty, milkshake-style drink.
Protein boost: Stir in a scoop of vanilla or chai-flavored protein powder to the chai base and shake well.

Ways to Serve Iced Pumpkin Cream Chai Tea Latte Recipe

Pour into a mason jar with a reusable straw and sip on the porch with a cozy sweater.
Serve with a slice of pumpkin bread, banana bread, or a simple buttered toast for a fall breakfast.
Pair with an afternoon snack plate of apple slices and peanut butter.
Make a small batch for brunch and serve in clear glasses so everyone sees the pumpkin cream layer.
Pour into an insulated tumbler and take it on a morning walk when the air feels crisp.

Storage Success

Store leftover pumpkin cream in a sealed jar in the fridge for up to 3 days, and give it a quick shake or froth before each use. Keep extra brewed chai in a separate jar in the fridge for 3–4 days so you can pour and go. If you want to avoid watered-down drinks, freeze some of the chai in an ice cube tray and use those cubes in your next latte. Mix each iced pumpkin cream chai tea latte fresh so the ice stays cold and the pumpkin cream keeps its silky texture.