Description
Recreate the iconic Starbucks Iced Pumpkin Cream Chai Tea Latte at home! My simple copycat recipe brings warm spices and creamy pumpkin to your mug. So easy!
Ingredients
Scale
- Chai Latte Base:
- 1 cup (8 oz) chai concentrate (Tazo is my favorite!)
- 1 cup (8 oz) milk of choice (oat, almond, or whole milk work great)
- Ice, for serving
- Pumpkin Cream Topping:
- 1/2 cup heavy cream
- 2 tablespoons pumpkin puree (100% pure, not pie filling!)
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon pumpkin pie spice
- Flavor Enhancers:
- Extra pinch of cinnamon, for garnish
Instructions
- Mix the Pumpkin Cream Base:: Grab a medium bowl – nothing fancy, just your everyday mixing bowl. Pour in the heavy cream, pumpkin puree, maple syrup, vanilla extract, and pumpkin pie spice. Now, get ready to whisk! You want to combine everything until it’s smooth and the pumpkin is fully incorporated. It should smell wonderfully spicy and sweet already, like a little bit of fall magic. I usually give it a good minute or two to make sure there are no lumps of pumpkin hiding. This step is where the magic of your Starbucks Iced Pumpkin Cream Chai Tea Latte Copycat really begins to take shape.
- Whip the Cream:: Next up, it’s time to get that cream nice and fluffy. Using a hand mixer or a stand mixer with the whisk attachment (my preference, less arm strain!), whip the mixture on medium-high speed. You’re looking for soft peaks, not stiff ones. This means when you lift the whisk, the cream should hold its shape but still be soft and pillowy. Don’t over-whip it, or you’ll end up with butter, and while I love butter, it’s not what we’re going for here! I once walked away for “just a second” and came back to a semi-solid mess, oops!
- Prepare Your Chai Base:: Now for the chai! In your favorite glass (I like a tall one for iced lattes), combine the chai concentrate and your milk of choice. Give it a good stir. You can adjust the ratio here based on how strong you like your chai. I usually do equal parts, but sometimes if I’m feeling extra spicy, I’ll add a little more concentrate. This is your canvas for the delicious Starbucks Iced Pumpkin Cream Chai Tea Latte Copycat flavor.
- Add Ice:: Fill your glass almost to the brim with ice. I find that using plenty of ice keeps the drink cold and refreshing without diluting the flavors too quickly. There’s nothing worse than a lukewarm iced latte, am I right? Make sure to leave a little room at the top for that glorious pumpkin cream, because that’s the star of the show!
- Layer on the Pumpkin Cream:: This is the fun part! Gently spoon your whipped pumpkin cream over the top of the iced chai. You can be as artistic or as casual as you like. I usually just dollop it on, letting it slowly cascade down into the chai. It looks so pretty, and you can practically smell the autumn spices wafting up. This layering is what makes the Starbucks Iced Pumpkin Cream Chai Tea Latte Copycat so visually appealing and tasty.
- Garnish and Enjoy:: For the final flourish, sprinkle a little extra cinnamon over the pumpkin cream. It adds a lovely aroma and makes it feel truly complete. Grab a straw, give it a gentle stir (or don’t, if you prefer distinct layers!), and take that first glorious sip. The warmth of the chai, the coolness of the ice, and the creamy pumpkin all come together for a truly satisfying homemade Starbucks Iced Pumpkin Cream Chai Tea Latte Copycat. It’s pure autumn in a glass!