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The Best Starbucks Iced Pumpkin Cream Chai Tea Latte Copycat

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.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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.)