Starbucks Iced Pumpkin Cream Chai (Copycat)
Spiced chai tea topped with sweet pumpkin cold foam! Perfect fall drink that's refreshing yet cozy. Easy Starbucks copycat recipe.
The Starbucks Iced Pumpkin Cream Chai is the kind of drink that makes you want to sit outside with a sweater on. Spiced chai concentrate gets poured over ice with milk, then topped with a sweet pumpkin cold foam that's lightly dusted with pumpkin pie spice. It's refreshing from the ice, cozy from the chai, and the foam adds a creamy finish that makes each sip feel like a treat.
Three reasons to make this pumpkin chai recipe at home
- It's an easy copycat recipe that skips the drive-thru line and uses simple ingredients you can keep in the pantry.
- The pumpkin cold foam is made from heavy cream, milk, pumpkin puree, vanilla syrup, and pumpkin pie spice, so it has real pumpkin flavor instead of just syrup.
- You control the sweetness and spice level, so you can dial the vanilla syrup up or down to match your taste.
Key ingredients for an authentic pumpkin cream chai
- Chai tea concentrate gives the drink its bold, spiced base. Look for a concentrate that lists black tea, cardamom, cinnamon, and ginger. You can use a homemade concentrate if you prefer, but the store-bought kind keeps this easy copycat recipe quick.
- Pumpkin puree adds real pumpkin flavor to the cold foam. Use plain canned pumpkin, not pumpkin pie filling, which is already sweetened and spiced.
- Vanilla syrup sweetens both the foam and the drink. You can use store-bought vanilla syrup or make your own with equal parts sugar and water simmered with vanilla extract.
Kitchen tools for making Starbucks iced pumpkin cream chai at home
- Milk frother or handheld whisk to whip the cold foam to a thick, pourable consistency.
- Tall glass for serving, so the layers of chai and foam have room to show.
- Measuring spoons for the pumpkin pie spice and vanilla syrup.
- Straw, if you like sipping the foam and chai together.
Tips for getting the best pumpkin cold foam on your iced chai
- Froth the cold foam just until it holds a soft peak. Overfrothing makes it too stiff to pour and it will sit in a clump instead of spreading over the chai.
- Use cold heavy cream straight from the fridge. Warm cream won't whip up as well and the foam will turn out thin.
- Sprinkle the pumpkin pie spice on right after you pour the foam, while the surface is still slightly wet, so it sticks instead of sinking.
Pumpkin chai recipe variations to try
- Dairy-free: swap the heavy cream and 2% milk for coconut cream and oat milk. The coconut cream still froths up nicely and adds a subtle tropical note.
- Extra pumpkin: add another tablespoon of pumpkin puree to the foam and reduce the vanilla syrup by a tablespoon to keep the sweetness balanced.
- Spicier chai: stir a pinch of ground ginger or cardamom into the chai and milk mixture before pouring over ice.
- Hot version: skip the ice and warm the chai and milk together, then top with the same cold foam for a cozy fall drink.
Ways to serve this iced pumpkin cream chai
- Top with an extra dusting of pumpkin pie spice or a pinch of cinnamon for more warmth.
- Drizzle a little caramel sauce over the foam for a sweeter finish.
- Pair it with a pumpkin muffin, cinnamon scone, or a slice of banana bread for a fall snack.
How to store leftover pumpkin cream chai
This drink is best enjoyed right after you make it, because the cold foam will start to deflate and the ice will water down the chai. If you have leftover chai and milk mixture, you can keep it in a sealed container in the fridge for up to 2 days. The foam doesn't store well, so make a fresh batch of foam when you're ready for another glass.
Source recipe: Starbucks Iced Pumpkin Cream Chai (Copycat) (SnapChef ID 89f9cedd-4d8f-405b-b111-31a59e5ba87a). Nutrition is estimated per serving.
Recipe
Starbucks Iced Pumpkin Cream Chai (Copycat)
Ingredients
Instructions
- Place all cold foam ingredients in a mixing cup or bowl and froth for 20 seconds until mixed and thickened. Set aside.
- Combine chai tea concentrate and milk and pour the mixture into a glass filled with ice.
- Top with pumpkin spice cold foam and a sprinkle of pumpkin pie spice.
Notes
- Top with an extra dusting of pumpkin pie spice or a pinch of cinnamon for more warmth. Drizzle a little caramel sauce over the foam for a sweeter finish. Pair it with a pumpkin muffin, cinnamon scone, or a slice of banana bread for a fall snack.
- This drink is best enjoyed right after you make it, because the cold foam will start to deflate and the ice will water down the chai. If you have leftover chai and milk mixture, you can keep it in a sealed container in the fridge for up to 2 days. The foam doesn't store well, so
Nutrition per serving, estimated
| Calories | 432 kcal | 22% DV |
|---|---|---|
| Protein | 8 g | 16% DV |
| Fat | 27 g | 35% DV |
| Carbs | 42 g | 15% DV |
| Fiber | 1 g | 4% DV |
| Sugar | 41 g | — |
| Sodium | 126 mg | 0% DV |
Percent Daily Values are based on a 2,000-calorie diet. Values are estimates.
Good to know
Frequently asked questions
Can I use chai tea bags instead of chai tea concentrate?
Yes, steep 2 chai tea bags in about 1 1/3 cups hot water for 5 minutes, then let it cool before using. The flavor will be a bit lighter than concentrate, so you may want to add an extra pinch of pumpkin pie spice to the chai mixture.
What can I use instead of heavy cream for the cold foam?
For a lighter foam, use half-and-half or whole milk, but it won't get as thick. Coconut cream works well for a dairy-free version and froths up nicely. Just keep in mind the texture will be softer and the foam will sink into the chai faster.
How do I froth the cold foam without a milk frother?
Put the cold foam ingredients in a jar with a tight lid and shake hard for about 30 seconds, or whisk vigorously in a bowl for a minute. You're looking for the mixture to double in volume and turn thick enough to sit on top of the chai.
Can I make this drink less sweet?
Yes, reduce the vanilla syrup to 1 tablespoon or even skip it in the foam. The chai concentrate already has some sweetness, so taste the chai and milk mixture before adding extra syrup. You can also use a sugar-free vanilla syrup if you prefer.
