Iced Pumpkin Cream Chai Tea Latte

Experience fall flavors with this Iced Pumpkin Cream Chai Tea Latte, a homemade, budget-friendly delight.

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Prep Time 10

Total Time 10

Servings: 2 cups

Course: Drinks

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pumpkin Cold Foam

2 tablespoons canned pumpkin puree ensure it's pure, not pie filling
1/2 cup heavy whipping cream substitute with half-and-half or non-dairy alternative for lighter version
1 tablespoon maple syrup or vanilla syrup adjust to taste or use sugar-free option
1/2 teaspoon pumpkin pie spice can be swapped with a mix of cinnamon and nutmeg if needed

For the Iced Chai Latte Base

1/2 cup chai tea concentrate opt for pre-made or brew strong chai at home
1/2 cup milk of choice switch to almond, oat, or any preferred non-dairy substitute

Equipment

mason jar
milk frother
Tall Glass

Method

Step-by-Step Instructions

In a mason jar, combine 2 tablespoons of canned pumpkin puree, 1/2 cup of heavy whipping cream, 1 tablespoon of maple syrup or vanilla syrup, and 1/2 teaspoon of pumpkin pie spice. Froth the mixture for about 10-20 seconds until it's light and fluffy.
Take a tall glass and fill it with ice cubes. Pour in 1/2 cup of milk, followed by 1/2 cup of chai tea concentrate directly over the milk. Stir gently to combine.
Carefully spoon the prepared pumpkin cold foam over the top of your iced chai latte. Optionally, give it a gentle stir to blend the foam slightly into the chai mixture.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 22gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 60mgPotassium: 300mgFiber: 1gSugar: 10gVitamin A: 1200IUVitamin C: 2mgCalcium: 200mgIron: 1mg

Notes

Store leftover Iced Pumpkin Cream Chai Tea Latte in an airtight container for up to 3 days. Keep the pumpkin cold foam separate for optimal freshness.

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