I swear this iced chai latte with pumpkin cold foam could pass for a Starbucks fall favorite, but it’s even better from my kitchen. Creamy chai, fluffy pumpkin foam, and that spiced finish make it impossible to stop at one sip.

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I’m obsessed with this iced chai latte with pumpkin cold foam because it tastes like my favorite Starbucks fall order, but without the drive-thru drama. I get chilled chai concentrate, creamy milk, and that thick pumpkin foam situation on top, and every sip hits spicy, sweet, and silky all at once.

But what I love most is the contrast: icy chai underneath, fluffy pumpkin on top. So good.

I love the final little sprinkle because it makes the whole drink feel extra without being fussy. And honestly, I’d drink this in July, October, or any Tuesday afternoon.

Ingredients

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Chai concentrate brings the cozy spice, so the drink actually tastes like fall.
Cold milk smooths everything out and keeps the chai from feeling too strong.
Simple syrup adds sweetness fast, and you can keep it chill or dessert-like.
Ice makes it crisp and café-style, not just cold tea in a cup.
Cold milk for the foam keeps the topping light, fluffy, and sippable.
Heavy cream makes the foam richer, kind of like a soft pumpkin cloud.
Pumpkin puree gives real pumpkin flavor, not just spice pretending to be pumpkin.
Vanilla syrup sweetens the foam and makes it taste softer and rounder.
Pumpkin pie spice brings cinnamon-y warmth, so the foam doesn’t taste flat.
Extra spice on top smells amazing before you even take a sip.
Plus, a tiny pinch of salt helps the pumpkin taste less dull.

Ingredient Quantities

1 cup chai concentrate, chilled (or 1 cup strong brewed chai)

1 cup milk, cold (dairy or plant based)

1 to 2 tablespoons simple syrup or sweetener, to taste

Ice, 1 to 2 cups

1/2 cup cold milk for the pumpkin cold foam (dairy or plant based)

2 tablespoons heavy cream for the cold foam

2 tablespoons pumpkin puree

2 tablespoons vanilla syrup (or 1 to 2 tablespoons simple syrup plus 1/2 teaspoon vanilla extract)

1/2 teaspoon pumpkin pie spice for the foam

1/4 teaspoon extra pumpkin pie spice for sprinkling on top

Pinch of salt (about 1/8 teaspoon), optional to balance the pumpkin flavor

How to Make this

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1. Fill a tall glass with 1 to 2 cups ice.

2. If using brewed chai, brew strong chai and chill; if using concentrate, have 1 cup chilled concentrate ready.

3. In a separate container combine 1 cup chilled chai concentrate or strong brewed chai, 1 cup cold milk, and 1 to 2 tablespoons simple syrup or sweetener; stir or shake to combine and taste, adjusting sweetness as desired.

4. Pour the chai and milk mixture over the ice in the prepared glass.

5. For the pumpkin cold foam, add 1/2 cup cold milk, 2 tablespoons heavy cream, 2 tablespoons pumpkin puree, 2 tablespoons vanilla syrup (or 1 to 2 tablespoons simple syrup plus 1/2 teaspoon vanilla extract), 1/2 teaspoon pumpkin pie spice, and a pinch of salt to a tall jar or frothing pitcher.

6. Froth the pumpkin mixture with a handheld frother, milk frother, immersion blender, or high speed blender until thick and creamy and it roughly doubles in volume.

7. Spoon or gently pour the pumpkin cold foam over the iced chai latte, creating a generous layer.

8. Finish with a 1/4 teaspoon sprinkle of pumpkin pie spice on top and serve immediately.

Equipment Needed

1. Tall serving glass (16 to 20 ounce)
2. Measuring cups and spoons
3. Tall jar or frothing pitcher with lid
4. Handheld milk frother or immersion blender or high speed blender
5. Stirring spoon or cocktail shaker to mix chai and milk
6. Ice scoop or large spoon for adding ice
7. Small spoon for spooning the pumpkin cold foam
8. Fine mesh sieve or small spice shaker for dusting pumpkin pie spice

FAQ

Can I use brewed chai instead of chai concentrate? Yes. Use 1 cup of strong brewed chai cooled; concentrate simply saves time and gives a bolder flavor.

What milk works best for the iced latte and the pumpkin cold foam? Dairy or plant milks both work. For creamier foam use whole milk or oat milk; coconut or almond will be lighter and may not foam as thickly.

How do I get a thick, stable pumpkin cold foam? Chill the milk and cream first, use 2 parts milk to 1 part heavy cream, and whisk or froth vigorously until it doubles and holds soft peaks. A handheld frother or small blender works best.

Can I make the pumpkin cold foam ahead of time? You can make it up to 1 day ahead and keep it sealed in the fridge, but it may lose some volume. Re-froth briefly before serving for best texture.

How should I sweeten the drink if I am using vanilla syrup in the foam? Taste the chai latte after combining chai and milk, then add 1 to 2 tablespoons simple syrup or your preferred sweetener. If you used vanilla syrup in the foam, you may want less added sweetener.

How long will leftovers keep? The assembled iced latte is best enjoyed immediately. Chai concentrate and brewed chai keep 3 to 5 days refrigerated. Pumpkin foam is best used within 24 hours.

Iced Chai Latte With Pumpkin Cold Foam Recipe Substitutions and Variations

Chai concentrate (or strong brewed chai):
- Diluted black tea with 1 teaspoon chai spice mix per cup
- Black tea brewed extra strong plus 1 tablespoon molasses or brown sugar for depth
- Rooibos chai for a caffeine free version
Milk (cold, dairy or plant based):
- Oat milk for a naturally sweet, creamy texture
- Almond milk for a lighter, nutty note
- Coconut milk beverage for added richness and subtle coconut flavor
Pumpkin puree:
- Butternut squash puree for a similar texture and slightly sweeter flavor
- Sweet potato puree, cooked and mashed, for a denser, earthy sweetness
- 1 tablespoon pumpkin pie spice plus 2 tablespoons applesauce if puree is unavailable
Heavy cream for the foam:
- Full fat coconut cream for a dairy free, stable foam
- Chilled aquafaba (from chickpea liquid) whipped with a bit of sugar for a vegan foam
- Extra cold whole milk plus a tablespoon of powdered milk to help stabilize the foam

Pro Tips

1) Chill everything first. Cold chai, cold milk, and a chilled container for frothing help the foam whip up lighter and hold its shape longer. If your blender or frother warmed the mixture, pop it in the fridge for 5 to 10 minutes and re-froth.

2) Stabilize the cold foam by keeping the heavy cream ratio at about 1 part cream to 4 parts milk. That bit of fat gives the foam body without tasting heavy. For an extra stable foam, add a teaspoon of powdered sugar or a small pinch of instant dry milk powder.

3) Boost pumpkin flavor without watering it down. Use a smooth, well-strained pumpkin puree so the foam froths evenly. If the puree is very wet, spoon off excess liquid or gently simmer and cool a few tablespoons to concentrate the flavor.

4) Layer like a pro. Pour the chai slowly over ice and give it a moment to settle before adding foam. Spoon the foam on gently for a distinct top layer, then finish with a light dusting of pumpkin pie spice so every sip smells as good as it tastes.

Iced Chai Latte With Pumpkin Cold Foam Recipe

Recipe by Jot Punji

0.0 from 0 votes

Servings

servings

Calories

480

kcal

Equipment: 1. Tall serving glass (16 to 20 ounce)
2. Measuring cups and spoons
3. Tall jar or frothing pitcher with lid
4. Handheld milk frother or immersion blender or high speed blender
5. Stirring spoon or cocktail shaker to mix chai and milk
6. Ice scoop or large spoon for adding ice
7. Small spoon for spooning the pumpkin cold foam
8. Fine mesh sieve or small spice shaker for dusting pumpkin pie spice

Ingredients

1 cup chai concentrate, chilled (or 1 cup strong brewed chai)
1 cup milk, cold (dairy or plant based)
1 to 2 tablespoons simple syrup or sweetener, to taste
Ice, 1 to 2 cups
1/2 cup cold milk for the pumpkin cold foam (dairy or plant based)
2 tablespoons heavy cream for the cold foam
2 tablespoons pumpkin puree
2 tablespoons vanilla syrup (or 1 to 2 tablespoons simple syrup plus 1/2 teaspoon vanilla extract)
1/2 teaspoon pumpkin pie spice for the foam
1/4 teaspoon extra pumpkin pie spice for sprinkling on top
Pinch of salt (about 1/8 teaspoon), optional to balance the pumpkin flavor

Directions

Fill a tall glass with 1 to 2 cups ice.
If using brewed chai, brew strong chai and chill; if using concentrate, have 1 cup chilled concentrate ready.
In a separate container combine 1 cup chilled chai concentrate or strong brewed chai, 1 cup cold milk, and 1 to 2 tablespoons simple syrup or sweetener; stir or shake to combine and taste, adjusting sweetness as desired.
Pour the chai and milk mixture over the ice in the prepared glass.
For the pumpkin cold foam, add 1/2 cup cold milk, 2 tablespoons heavy cream, 2 tablespoons pumpkin puree, 2 tablespoons vanilla syrup (or 1 to 2 tablespoons simple syrup plus 1/2 teaspoon vanilla extract), 1/2 teaspoon pumpkin pie spice, and a pinch of salt to a tall jar or frothing pitcher.
Froth the pumpkin mixture with a handheld frother, milk frother, immersion blender, or high speed blender until thick and creamy and it roughly doubles in volume.
Spoon or gently pour the pumpkin cold foam over the iced chai latte, creating a generous layer.
Finish with a 1/4 teaspoon sprinkle of pumpkin pie spice on top and serve immediately.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.