Iced Pumpkin Chai Tea Latte

I still remember the first time I tried an Iced Pumpkin Chai Tea Latte — it was on a crisp October afternoon, just after a hayride with my niece. She handed me a frosty cup and said, “No coffee, just cozy.” One sip and I was hooked. That creamy blend of pumpkin spice and bold chai reminded me of spiced apple cake cooling on my grandmother’s porch, with leaves tumbling across the steps. Since then, I’ve recreated it a dozen times in my own kitchen — smoother, spicier, and way more affordable than the one from the drive-thru.

If you’ve been searching for a fall drink that’s bold but not bitter, this Iced Pumpkin Chai Tea Latte is your dream come true. No espresso here — just velvety pumpkin cream cold foam over spicy chai, chilled and swirled to perfection. It’s the kind of drink that makes you want to wrap up in a blanket, even if it’s 75 degrees outside. Whether you’re making it for friends, family, or your own cozy moment, it’s sure to be a seasonal favorite.

From my kitchen to yours, let’s bring this dish to life.

Why You’ll Love This Recipe

If you’re someone who counts down the days to pumpkin season, this Iced Pumpkin Chai Tea Latte is going to be your new obsession. It’s smooth, spiced, and ice-cold — all the fall flavor you crave without a drop of coffee. Think of it as autumn in a cup, but without waiting in line at Starbucks.

This drink hits the sweet spot between cozy and refreshing. The homemade pumpkin cream cold foam adds an ultra-creamy texture that melts right into the spicy chai. Best part? You can make this Iced Pumpkin Chai Tea Latte in under 20 minutes, no fancy equipment needed.

It’s budget-friendly too — just one batch of pumpkin spice sauce gives you enough for multiple drinks. Plus, the recipe is easy enough to whip up on a weekday afternoon, yet impressive enough to serve at a fall brunch.

Whether you’re avoiding caffeine or just want something different than the usual pumpkin spice latte, this Iced Pumpkin Chai Tea Latte delivers bold flavor, creamy texture, and major fall vibes. One glass and you’ll wonder why you ever paid $6 for it.

Print

Ingredient Overview

This cozy Iced Pumpkin Chai Tea Latte brings together bold spices, sweet pumpkin, and cold cream in every sip. It’s smooth, it’s spicy, and it’s so simple to make. Let’s break down what you’ll need to make this autumn classic right in your kitchen.

• Chai Tea Concentrate: The base of our drink — rich, spiced, and slightly sweet. Choose a brand with strong cinnamon, cardamom, and clove notes.

• 2% Milk: The perfect balance of creaminess without being too heavy. You can substitute with oat milk or almond milk if you prefer dairy-free.

• Pumpkin Cream Cold Foam: This is where the magic happens — a blend of 2% milk, heavy cream, pumpkin spice sauce, and vanilla syrup whipped into a thick foam.

• Pumpkin Spice Sauce: Homemade with pumpkin puree, sweetened condensed milk, pumpkin pie spice, vanilla, and a pinch of salt. Store-bought works, but homemade gives your Iced Pumpkin Chai Tea Latte that extra-special flavor.

• Ice: Don’t skimp — a full glass of ice keeps the foam lifted and the chai perfectly chilled.

• Vanilla Syrup: Adds warmth and sweetness to the cold foam. You can also use a touch of pure vanilla extract.

Garnish tip: A sprinkle of pumpkin pie spice on top gives this Iced Pumpkin Chai Tea Latte that café-style finish. Serve it in a clear glass to show off the pretty foam swirl.

Step-by-step Instructions

Step 1: Brew or Shake Your Chai

Start by measuring 3 oz of chai tea concentrate into your favorite glass. If you’re using a concentrate from the store, it’s ready to go. Want it stronger? Brew a cup of chai and reduce it down for a richer Iced Pumpkin Chai Tea Latte.

Step 2: Add Ice and Milk

Fill the glass to the top with ice cubes. Then pour in 4 oz of 2% milk. You’ll see the chai swirling into the milk — that’s when you know your Iced Pumpkin Chai Tea Latte is coming together beautifully.

Step 3: Make the Pumpkin Cold Foam

In a mason jar or small bowl, mix ¾ cup 2% milk, ¼ cup heavy cream, 2½ tablespoons pumpkin spice sauce, and 2 teaspoons vanilla syrup. Shake hard, or use a frother or blender to turn it into foam. Tip: If you’re prepping ahead, store the mix in the fridge and foam it fresh before serving.

Step 4: Top with Foam and Spice

Gently spoon 3 oz of pumpkin cold foam on top of your drink. Let it float like a cloud over the chai. Finish with a light dusting of pumpkin pie spice — this adds both aroma and that signature look of an Iced Pumpkin Chai Tea Latte.

Step 5: Sip and Swoon

Grab a straw, give it one gentle swirl (don’t overmix — you want layers), and enjoy. You’ve just made a Starbucks-worthy Iced Pumpkin Chai Tea Latte in your own kitchen.

Pro Tips

For the dreamiest foam, use cold ingredients. Your milk and cream should be straight from the fridge before you whip them into that signature Iced Pumpkin Chai Tea Latte topper.

Use a mason jar if you don’t have a frother. Shake the cold foam ingredients vigorously for 60 seconds — it’s a simple trick that still delivers that velvety café-style finish.

Prep your pumpkin spice sauce in advance. One batch goes a long way and makes future Iced Pumpkin Chai Tea Latte drinks a breeze. Store it in a jar for up to a week in the fridge.

Want to elevate your latte? Add a sprinkle of brown sugar or cinnamon on top of the foam. It gives this Iced Pumpkin Chai Tea Latte a warm bakery vibe with zero effort.

Check out this pumpkin cold foam recipe if you want to perfect your topping. It’s the same dreamy layer you’ll want to float on everything this fall.

Variations

Try a dairy-free version by swapping 2% milk and cream for oat milk and coconut cream. The result? A deliciously creamy Iced Pumpkin Chai Tea Latte with a slight tropical twist.

Go bolder with your spices. Add a pinch of extra clove or cardamom to the cold foam for a more aromatic finish that enhances the Iced Pumpkin Chai Tea Latte flavor.

Want it sweeter? Stir in a dash of maple syrup or caramel drizzle before topping with foam — it adds a lovely richness to the base of your Iced Pumpkin Chai Tea Latte.

Add protein by mixing a scoop of vanilla protein powder into your milk. It’s a great way to make this cozy fall drink into a light breakfast.

If you love warm versions too, don’t miss this cozy pumpkin chai latte recipe — perfect for chilly mornings when you want to skip the ice.

Frequently Asked Questions

Serving Suggestions

This Iced Pumpkin Chai Tea Latte is perfect for those crisp fall afternoons when you’re not ready to commit to hot drinks. It pairs beautifully with pumpkin muffins, cinnamon rolls, or a slice of warm apple bread. If you’re hosting a brunch, serve it in clear glasses with striped straws — it’s as pretty as it is delicious. For a cozy snack, I love sipping mine alongside a batch of pumpkin muffins fresh out of the oven. And don’t be surprised if it becomes your go-to afternoon pick-me-up during sweater season.

Conclusion

There’s something truly special about making your own Iced Pumpkin Chai Tea Latte at home. You control the sweetness, the spice, and the cream — and you don’t even have to change out of your fuzzy socks to get that café feel. It’s a little act of joy you can sip and savor. Whether you’re sharing it at a fall gathering or stealing a quiet moment for yourself, this recipe brings warmth, flavor, and fun to your table. If you loved this, take a peek at our roundup of dreamy pumpkin desserts to complete your autumn treat lineup.

Skip the coffee shop lines and try this Iced Pumpkin Chai Tea Latte recipe right in your kitchen. I’d love to hear how yours turns out — leave a comment below and share your twist! Don’t forget to tag your creations on social media so we can feature your fall favorites. You can find us over on Pinterest — we’d be thrilled to see your cozy drink photos!

Let’s make memories one bite at a time.