Iced Pumpkin Cream Chai– Easy Starbucks Copycat

This is a super simple homemade version of the iced pumpkin cream chai from Starbucks — creamy, spiced, and kinda magical. You don’t need fancy tools or barista skills. Just a whisk, a little pumpkin, and like five minutes of not scrolling. Works for when you want fall vibes but can’t be bothered to turn the oven on. Iced, obviously. Because it’s hot out. Still. Always.

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Quick Summary

• Prep time: 5 mins
• Cook time: lol none
• Flavor: warm spice, cold sip, mellow pumpkin
• Great for: pretending it’s October, soft resets, making your kitchen smell cute

Why I Like This Recipe

Honestly? I was sweaty and sad and wanted a drink that felt like a hug but also had ice in it. I’m usually not a “foam” person, but the pumpkin cream situation is… different. It’s soft. Sweet-ish. Makes a regular chai feel like it got promoted to Main Character.

Made this on a random morning with leftover pumpkin and immediately wanted to put on a sweater I do not need. It’s cozy. Without trying too hard. Which is more than I can say for myself this week.

Ingredients

Pumpkin Cold Foam:

• ¼ cup heavy cream
• 2 tbsp milk
• 1 tbsp pumpkin puree
• 2–3 tbsp vanilla syrup (up to you)
• ¼ tsp pumpkin pie spice
• Optional: tiny pinch of salt (not required, but… yeah)

Iced Chai Base:

• 1⅓ cups chai concentrate
• ⅔ cup milk (any kind, oat milk’s great too)
• Ice

How To Make Iced Pumpkin Cream Chai

1. Make the foam: Whisk together the heavy cream, milk, pumpkin puree, syrup, and pumpkin spice. Use a frother if you have it, or just a whisk and a little determination. It should get thick-ish but still pourable. Don’t whip it into oblivion.
2. Ice up the glass: Fill a tall-ish glass with ice. I used the big square cubes. Regular ones work. Crushed ice melts faster so… your call.
3. Mix the chai: Pour the chai concentrate and milk over the ice. Stir gently. Not aggressively. It’s not that kind of day.
4. Top with foam: Spoon the pumpkin foam over the top like it’s the grand finale. Try to get a nice float. Doesn’t have to be perfect — just let it land.
5. Add a little spice on top: Optional, but it looks cute and smells amazing. Pumpkin pie spice, cinnamon, whatever’s around.
6. Sip like it’s fall somewhere: And if it is fall where you are? Even better.

Tips for Success

• Use cold everything so your ice doesn’t vanish immediately
• Froth the foam until soft, not stiff — think “pillowy,” not “peaked”
• Taste as you go — some chai is sweeter than others
• If it’s not sweet enough, a splash of maple syrup is ✨extra✨ but worth it

Storage and Reheating

• Fridge: Chai + milk mix is fine in the fridge for a day or two. Foam? Make it fresh. It doesn’t hold up.
• Freezer: Nope. Pumpkin dairy slush is not the move.
• Reheat: It’s iced. Please don’t heat it. Just… no.

Frequently Asked Questions

• Q: Can I make this dairy-free?
  A: Yes, substitute dairy milk and cream with plant-based alternatives like almond or oat milk.
• Q: How can I make the drink sweeter?
  A: Add more vanilla syrup or a touch of honey to taste.
• Q: Is there caffeine in this drink?
  A: Yes, chai concentrate contains caffeine. For a caffeine-free version, use a decaffeinated chai.
• Q: Can I use homemade chai concentrate?
  A: Absolutely. Homemade chai concentrate works well and allows you to adjust the spice levels.
• Q: How long does the pumpkin foam last?
  A: It’s best used immediately but can be stored in the fridge for up to 24 hours. Re-whisk before use.

Common Mistakes and How to Dodge Them

• Too thick foam:
  If it’s too stiff, add a splash of milk and whisk again. You want soft, pourable foam.
• Using hot chai:
  Let it cool first. Hot chai will melt the foam and ice instantly. Kinda ruins it.
• Not sweet enough:
  Some chai concentrates are spicy but not sweet. Taste and adjust with syrup or maple.
• Clumpy foam:
  Whisk it well and don’t skip the cream — it helps everything come together smooth.
• Skipping the pumpkin:
  It’s the whole point. Don’t sub it out — just trust.

Nutrition Facts (Per Serving)

• Calories: 432 kcal
• Total Fat: 23g
• Saturated Fat: 13g
• Cholesterol: 65mg
• Sodium: 120mg
• Potassium: 280mg
• Total Carbohydrate: 52g
• Dietary Fiber: 1g
• Sugars: 44g
• Protein: 4g

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