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–+ servings

Homemade Iced Pumpkin Chai Latte with Velvety Pumpkin Cream

Skip the drive-thru and make a cozy iced pumpkin chai latte at home with oat milk and velvety pumpkin cream.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1
Course: Beverages
Cuisine: American
Calories: 267
Ingredients Method Nutrition Notes

Ingredients
  

Pumpkin Sweet Cream (about 1/2 cup, enough for 2 lattes)
  • 5 tablespoons (75 ml) full-fat coconut milk or heavy cream use your preferred dairy-free cream
  • 1 tablespoon (15 ml) maple syrup or vanilla syrup plus more to taste
  • 1 tablespoon (15 ml) pumpkin puree not pumpkin pie filling
  • 1/8 teaspoon pumpkin pie spice plus extra for garnish
  • 1/2 teaspoon vanilla extract
  • 1 to 2 tablespoons (15-30 ml) oat milk only if the cream needs thinning
Chai Tea Latte (1 serving)
  • 1/2 cup (120 ml) chai tea concentrate choose your favorite brand
  • 1/2 to 3/4 cup (120-180 ml) oat milk or milk of choice
  • 1 handful ice cubes

Method
 

  1. In a small jar, mixing glass, or bowl, combine the coconut milk or heavy cream, maple syrup, pumpkin puree, pumpkin pie spice, and vanilla extract. Stir until evenly mixed.
  1. Use a milk frother to whip the cream mixture until it looks smooth and velvety. If it is too thick to pour, whisk in 1 to 2 tablespoons of oat milk until the cream is thick but pourable.
  1. Fill a tall serving glass with a generous handful of ice. Pour in the chai tea concentrate, then add 1/2 to 3/4 cup of oat milk to taste. Stir gently so the tea and milk are well combined.
  1. Carefully spoon or pour the pumpkin sweet cream over the back of a spoon onto the top of the latte, letting it settle over the ice and tea.
  1. If desired, dust the drink with a little extra pumpkin pie spice and serve right away with a straw or iced spoon for stirring.

Nutrition

Calories: 267kcalCarbohydrates: 42gProtein: 3gFat: 10gSaturated Fat: 7gSodium: 75mgFiber: 1gSugar: 31g

Notes

For the creamiest dairy-free pumpkin cream, use canned full-fat coconut milk; lighter milks will produce a thinner foam.
Chai concentrates vary in sweetness, so taste before adding syrup and adjust with extra maple syrup if needed.
Store leftover pumpkin cream in an airtight jar in the fridge for up to 3 days and re-froth briefly before topping another latte.
If the cream separates after refrigerating, shake the jar or whisk it until smooth before using.
Do not use pumpkin pie filling; plain pumpkin puree keeps the cream from becoming too sweet and spiced.
Make a hot version by warming the chai and oat milk together, skipping the ice, and spooning the cream on top.
A wide straw lets you enjoy the pumpkin cream layer with every sip.

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