Iced Pumpkin Cream Chai Tea Latte
Looking for a pumpkin drink from Starbucks that doesn't have any coffee in it? The Iced Pumpkin Cream Chai Tea Latte is for you! And with this easy copycat recipe, you can make the perfect fall drink at home.
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Makes: 1 drink
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Ingredients
- Ice
- 3 oz chai tea concentrate
- 4 oz 2% milk
- 3 oz pumpkin cream cold foam (recipe below)
Pumpkin Cream Cold Foam
- ¾ cup 2% milk
- ¼ cup heavy cream
- 2 ½ tablespoon pumpkin spice sauce (store-bought or recipe below)
- 2 teaspoon vanilla syrup (store-bought or recipe linked- can substitute with 1 teaspoon vanilla extract)
Pumpkin Spice Sauce
- 1 14 oz. can fat-free sweetened condensed milk (use regular if you can't find fat-free)
- 1 cup pumpkin puree
- 1 tablespoon pumpkin pie spice
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Add chai tea concentrate to an ice-filled glass. Pour milk into glass.
- Top drink with pumpkin cream cold foam and sprinkle pumpkin pie spice over the top.
Pumpkin Cream Cold Foam
- Mix milk, cream, vanilla syrup, and pumpkin spice sauce in a mason jar and shake to combine. Alternatively, you can stir all ingredients together in a bowl. If you're not using right away, keep in an airtight container in the fridge (you can use this pumpkin sweet cream in coffee as is if you want).
- Turn mixture into cold foam right before using. You can either use an electric frother, hand mixer, or blender. Just add the sweet cream and froth, mix, or blend until the mixture turns into a foam. Alternatively, you can shake the mixture in a mason jar until it's frothy.
Pumpkin Spice Sauce
- Put condensed milk in a medium saucepan over medium-low heat, along with pumpkin puree, pumpkin pie spice, and salt.
- Stir together and heat for about 5 minutes, until it's just starting to bubble.
- Remove it from the heat and stir in vanilla extract.
- Pour the pumpkin spice sauce into a heat-proof jar or bowl and place in the fridge to cool.
Notes
- If you want to make your own vanilla syrup, you can use this recipe.
- If you don't have vanilla syrup, you can substitute with 1 teaspoon of vanilla extract.
- This recipe should make enough pumpkin spice sauce for 8 lattes and each batch of pumpkin cream cold foam should be enough for 3 drinks (store the cold cream in the fridge and whip into cold foam when ready to make a drink).
- Note: If you want a pumpkin spice sauce that's more like a syrup, use the recipe I've shared here.
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