Iced Pumpkin Cream Chai Tea
Iced pumpkin cream chai tea is a cozy-meets-refreshing drink made with spiced chai, creamy pumpkin cold foam, and a touch of sweetness, perfect for fall sipping.
Ingredients
- 2 chai tea bags or 2 teaspoons loose-leaf chai
- 1 cup water
- 1/2 cup milk use any kind—dairy or non-dairy like almond or oat milk
- 1 –2 teaspoons sugar or maple syrup adjust to taste
- 1/4 teaspoon vanilla extract
- Ice cubes
For the pumpkin cream topping:
- 1/4 cup heavy cream or coconut cream for a dairy-free version
- 1 tablespoon pumpkin puree
- 1/2 teaspoon pumpkin pie spice
- 1 teaspoon sugar or maple syrup
Optional garnish:
- Sprinkle of pumpkin pie spice or cinnamon
Instructions
Step 1: Brew the chai tea
- Start by steeping the chai tea bags in 1 cup of hot water for 5 minutes. For a stronger flavor, you can steep it a bit longer or use an extra tea bag. Once brewed, remove the tea bags and let the tea cool slightly.
Step 2: Sweeten and chill
- Stir in your sugar (or maple syrup) and vanilla extract while the tea is still warm, so the sweetener dissolves. Then, set it aside to cool or pop it in the fridge for a few minutes.
Step 3: Make the pumpkin cream topping
- While the tea cools, whisk together the heavy cream, pumpkin puree, pumpkin pie spice, and sugar until thickened.
- You can use a handheld frother, a whisk, or even shake it in a mason jar with a lid. Aim for a soft, pourable consistency, like lightly whipped cream.
Step 4: Assemble the drink
- Fill a glass with ice cubes, then pour the cooled chai tea over the ice. Add the milk and give it a gentle stir to combine.
Step 5: Top it off
- Spoon the pumpkin cream topping over the chai tea, letting it float beautifully on top. Sprinkle a pinch of pumpkin pie spice or cinnamon for that extra Starbucks-inspired touch.