The Best Starbucks Iced Pumpkin Cream Chai Tea Latte Copycat Recipe

Introduction

When autumn arrives, Starbucks lovers eagerly wait for the seasonal drinks to return. Among the fan favorites, one stands out as a true fall comfort in a cup: the Iced Pumpkin Cream Chai Tea Latte. With its creamy pumpkin cold foam, fragrant chai spices, and refreshing iced base, this drink captures the coziness of fall in every sip.

But what if you could skip the long lines and steep price tags? That’s where The Best Starbucks Iced Pumpkin Cream Chai Tea Latte Copycat Recipe comes in. Today, I’ll show you how to recreate this seasonal delight at home—perfectly balanced, budget-friendly, and customizable.

In this post, you’ll discover:

• The secrets behind Starbucks’ original recipe.

• A step-by-step method to craft the iced chai base.

• How to make pumpkin cream cold foam at home.

• Tips to adjust sweetness, spice, and creaminess to your preference.

• Nutrition info, variations, and make-ahead ideas.

So grab your favorite glass, because you’re about to enjoy the best Starbucks Iced Pumpkin Cream Chai Tea Latte copycat recipe in the comfort of your own kitchen!

Why This Recipe Works

1. True Starbucks Flavor – It balances chai’s boldness with creamy pumpkin foam.

2. Simple Ingredients – Everything is pantry-friendly or available at any grocery store.

3. Budget-Friendly – A homemade version costs less than half of what you’d pay at Starbucks.

4. Customizable – Control sweetness, milk type, and spice level.

5. Seasonal Perfection – Great for fall gatherings, cozy mornings, or refreshing afternoon pick-me-ups.

What is the Starbucks Iced Pumpkin Cream Chai Tea Latte?

Starbucks describes it as a chai tea latte served over ice, topped with pumpkin cream cold foam. The foam is made from heavy cream, milk, pumpkin purée, and pumpkin pie spices, frothed until silky smooth. When layered over chai, it creates a two-tone effect: spicy chai on the bottom, velvety pumpkin cream on top.

It’s basically fall in a cup—iced.

Ingredients You’ll Need

To make The Best Starbucks Iced Pumpkin Cream Chai Tea Latte Copycat Recipe, you’ll need two parts: the chai latte base and the pumpkin cream cold foam.

For the Iced Chai Base:

• 2 chai tea bags (or 2 tablespoons loose chai)

• 1 cup water

• 1 cup milk (whole, oat, almond, or your favorite)

• 2–3 tablespoons maple syrup or honey (to taste)

• Ice cubes

the Pumpkin Cream Cold Foam:

• ½ cup heavy cream

• 2 tablespoons milk (any type)

• 2 tablespoons pumpkin purée

• 1–2 tablespoons maple syrup (or brown sugar syrup)

• ½ teaspoon pumpkin pie spice

• ¼ teaspoon vanilla extract

Optional Garnish:

• Extra pumpkin pie spice for dusting

• Cinnamon stick for stirring

Step-by-Step Instructions

1: Brew a Strong Chai Concentrate

1. Bring 1 cup of water to a boil.

2. Add the chai tea bags (or loose leaf) and steep for 7–10 minutes.

3. Remove bags and stir in maple syrup or honey.

4. Let cool slightly.

Tip: A stronger chai base ensures the flavor doesn’t get watered down by ice.

2: Prepare the Pumpkin Cream Cold Foam

1. In a small bowl, combine heavy cream, milk, pumpkin purée, maple syrup, pumpkin pie spice, and vanilla.

2. Use a handheld frother, blender, or French press plunger to whip until thick and airy, about 1–2 minutes.

3. The foam should double in volume and become silky.

Pro Tip: Starbucks uses a high-speed cold foam blender, but a French press mimics the texture perfectly.

3: Assemble the Latte

1. Fill a tall glass with ice.

2. Pour the chai concentrate until the glass is ⅔ full.

3. Add milk of choice, leaving space at the top.

4. Gently spoon the pumpkin cream cold foam over the drink.

5. Sprinkle with extra pumpkin spice.

4: Serve & Enjoy

Sip through the foam for the signature Starbucks experience.

Customization Ideas

One of the best parts of making this copycat recipe is adjusting it to your taste.

• Less Sweet: Cut maple syrup in half or use stevia.

• Extra Spicy: Add ground ginger or cloves to the foam.

• Dairy-Free: Use oat milk for both the chai base and foam (swap heavy cream with coconut cream).

• Decaf: Brew rooibos chai instead of black tea.

• Stronger Coffee Kick: Add a shot of espresso (this creates a pumpkin dirty chai).

Tips for Success

1. Use Real Pumpkin Purée – Not pumpkin pie filling, which already contains sugar and spices.

2. Chill the Glass – A pre-chilled glass keeps the ice from melting too quickly.

3. Balance is Key – Chai should be spicy but not overpowering; pumpkin cream should be sweet but not heavy.

4. Batch Prep – Make chai concentrate ahead of time and store in the fridge for up to 5 days.

Why Make It at Home?

• Save Money – Starbucks charges $6+ per drink. Homemade? Around $2.

• Avoid Lines – No waiting, no app ordering.

• Healthier Control – Adjust sugar and cream to your diet.

• Fun & Cozy – It’s a fall ritual to make seasonal drinks at home.

Variations of The Best Starbucks Iced Pumpkin Cream Chai Tea Latte Copycat Recipe

Hot Pumpkin Cream Chai Tea Latte

Skip the ice, heat the chai concentrate with milk, and top with warm pumpkin foam.

Pumpkin Cream Cold Brew Twist

Replace chai with cold brew coffee for a pumpkin cold brew variation.

Iced Matcha Pumpkin Latte

Swap chai for matcha powder for a green fall-meets-pumpkin drink.

Pairing Ideas

This drink pairs wonderfully with:

• Pumpkin muffins

• Cinnamon rolls

• Apple crisp

• Shortbread cookies

Perfect for a fall brunch or cozy snack time.

Storage & Make-Ahead Tips

• Chai Concentrate: Store in a sealed jar up to 5 days.

• Pumpkin Cream: Best used fresh, but can be refrigerated for 1–2 days. Whip again before serving.

• Ice Hack: Freeze leftover chai into ice cubes to avoid dilution.

Common Questions

Q: Can I use store-bought chai concentrate?
A: Yes! Brands like Tazo or Oregon Chai work well. Just adjust sweetness.

Q: Can I skip the frother?
A: Yes, a mason jar shake method works (though foam won’t be as thick).

Q: Can I make it vegan?
A: Absolutely—use oat milk and coconut cream.

The Secret Behind Starbucks Pumpkin Spice Flavor

The magic comes from a blend of cinnamon, nutmeg, ginger, and cloves. Making your own pumpkin pie spice ensures freshness. Mix 3 tbsp cinnamon, 2 tsp ginger, 2 tsp nutmeg, 1 tsp cloves, and 1 tsp allspice for a homemade version.

Conclusion

There you have it—The Best Starbucks Iced Pumpkin Cream Chai Tea Latte Copycat Recipe. It’s creamy, spiced, refreshing, and every bit as indulgent as the Starbucks original. By making it at home, you save money, enjoy healthier choices, and customize to your taste.

The Best Starbucks Iced Pumpkin Cream Chai Tea Latte Copycat Recipe

A homemade copycat of Starbucks’ famous fall drink: Iced Chai Latte topped with silky pumpkin cream cold foam. Cozy spiced flavors meet refreshing iced tea in this budget-friendly, customizable recipe.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course: Drinks, Iced Latte

Cuisine: American

Calories: 240

Ingredients Method Notes

Ingredients

  

• 🧾 Ingredients
• Chai Concentrate
• 1 cup 240 ml water
• 2 chai tea bags or 2 tbsp loose chai
• 2 –3 tbsp maple syrup or honey to taste
• Pinch of salt optional, enhances flavor
• Milk & Ice
• 1 cup 240 ml milk of choice (whole, oat, almond, etc.)
• Ice cubes to fill two glasses
• Pumpkin Cream Cold Foam
• ½ cup 120 ml heavy cream
• 2 tbsp milk any type
• 2 tbsp pumpkin purée not pie filling
• 1 –2 tbsp maple syrup or brown sugar syrup
• ½ tsp pumpkin pie spice
• ¼ tsp vanilla extract
• Garnish Optional
• Extra pumpkin pie spice or ground cinnamon for dusting
• Cinnamon stick for serving

Method

 

1. 👣 Instructions
2. Make the Chai Concentrate
3. Bring water to a boil. Add chai tea bags and steep 7–10 minutes until strong. Remove bags (or strain if loose leaf). Stir in maple syrup and pinch of salt. Let cool slightly.
4. Prepare Pumpkin Cream Cold Foam
5. In a French press or small bowl, combine heavy cream, milk, pumpkin purée, maple syrup, pumpkin spice, and vanilla. Froth with a handheld frother or pump the French press plunger rapidly for 30–45 seconds until doubled in volume and silky.
6. Assemble the Drink
7. Fill two tall glasses with ice. Divide the chai concentrate between the glasses (about two-thirds full). Add milk of choice, leaving room on top.
8. Finish with Cold Foam
9. Spoon the pumpkin cream foam gently over each drink. Sprinkle pumpkin spice or cinnamon on top and serve immediately.

Notes

💡 Notes

Stronger chai = more flavor: Steep longer or use 3 tea bags for bolder taste.

Dairy-free option: Use oat milk for both base and foam, or substitute heavy cream with chilled coconut cream.

Adjust sweetness: Add more or less maple syrup to fit your taste.

Make ahead: Chai concentrate keeps in the fridge up to 5 days. Whip cold foam fresh each time.

Dirty Chai Variation: Add a shot of espresso before topping with pumpkin foam.

Pro tip: Freeze leftover chai concentrate in ice cube trays so your latte won’t get watered down.

🧪 Nutrition (Approx. per serving)

Calories: ~240

Carbs: ~24 g

Protein: ~3 g

Fat: ~14 g

Sugar: ~20 g

Caffeine: ~45–60 mg
(Will vary depending on milk and sweetener choices.)