If you’re anything like me and love the cozy flavors of fall in your drinks, you’re going to adore this Iced Pumpkin Cream Chai Tea Latte (Starbucks Copycat) Recipe. It’s that perfect blend of spicy chai warmth combined with luscious pumpkin cream, making you feel like you’re wrapped in a cozy blanket on a crisp autumn day. Whether you’re craving a refreshing afternoon pick-me-up or a festive treat to kick off pumpkin season, this drink hits all the right notes.

What I love most about this Iced Pumpkin Cream Chai Tea Latte (Starbucks Copycat) Recipe is how easy it is to whip up at home—no fancy barista skills required. Plus, customizing it is a breeze, so you can tailor it exactly how you like. Trust me, it’s a game changer if you adore Starbucks’ version but want to save a little money and tweak it to your liking.

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Why This Recipe Works

Authentic Flavor: Using pumpkin puree and pumpkin pie spice brings that true autumn flavor just like Starbucks.
Quick & Easy: The pumpkin cold foam whips up in seconds, making this drink a fast favorite for busy mornings or afternoons.
Customizable Base: You can easily swap milk types and sweeteners to suit your taste or dietary needs.
No Barista Needed: With just a few simple tools and ingredients, you get that café-quality latte from your own kitchen counter.

A clear glass filled with light beige iced drink with visible ice cubes, positioned on a round wooden tray. A creamy light orange liquid is being poured into the glass from above, creating small bubbles on the drink's surface. On the wooden tray around the glass, there are dark brown star anise and cloves scattered, with a small white pumpkin placed to the left of the glass and a larger orange pumpkin blurred in the background to the right. The setting rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

All these ingredients come together to create that perfect balance of creamy, spiced sweetness with a chai punch. Each one plays a role in mimicking the Starbucks original while keeping it fresh and homemade. Here’s a little tip on picking the stars of this show to make your latte just right.

Heavy Whipping Cream: Adds richness to the foam, helping that pumpkin cold foam become thick and velvety like the real deal.
Whole Milk: Softens the cream without overpowering the pumpkin flavor—plus, it froths nicely!
Canned Pumpkin Puree: Pure pumpkin flavor without the fuss—make sure it’s 100% pumpkin and not pumpkin pie filling.
Maple Syrup (or Vanilla Syrup): Natural sweetness that complements the spices better than regular sugar.
Pumpkin Pie Spice: The magic dust—cinnamon, nutmeg, and clove combine here to recreate that classic pumpkin spice aroma.
Milk of Choice: I used 2%, but you can use oat, almond, or whatever you love to personalize your latte.
Chai Tea Concentrate: The bold spiced chai flavor is the heart of this drink, so choose your favorite brand or homemade concentrate for best results.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to play around with this Iced Pumpkin Cream Chai Tea Latte (Starbucks Copycat) Recipe to match my mood or what’s in the fridge. Switching up the milk or syrup can make it a bit lighter, richer, or more indulgent depending on what you’re craving. Feel free to experiment—you can make it just right for you!

Vegan Version: Use coconut or oat milk, and swap heavy cream for a coconut cream substitute to keep it dairy-free and still creamy.
Less Sweet: Cut back on maple syrup or use a sugar-free vanilla syrup if you want a subtler sweetness.
Spice it Up: Add an extra pinch of ground ginger or cardamom in the pumpkin foam for a little twist.
Strong Chai Flavor: Use a double shot of chai concentrate or add a chai tea bag steeped extra strong before mixing in.

Step-by-Step: How I Make Iced Pumpkin Cream Chai Tea Latte (Starbucks Copycat) Recipe

Step 1: Whip up the Pumpkin Cold Foam

Start by combining the heavy whipping cream, whole milk, pumpkin puree, maple syrup, and pumpkin pie spice in a jar or a tall glass. Then grab your milk frother and froth everything together until the mixture thickens and becomes light and creamy—usually about 10 to 20 seconds. If you don’t have a frother, shaking vigorously in a tightly sealed jar works too! This foam is the star topping that gives the latte its signature texture and pumpkin punch.

Step 2: Build Your Iced Chai Latte Base

Fill a glass with plenty of ice to keep things chill and refreshing. Pour in ½ cup of your milk of choice, followed by ½ cup of chai tea concentrate right on top. Give it a gentle stir so the chai and milk combine nicely.

Step 3: Crown with Pumpkin Foam and Enjoy!

Spoon or gently pour the pumpkin cold foam on top of your iced chai latte. You’ll see it float luxuriously on the surface like a creamy cloud. Grab a straw or just sip from the glass and savor that perfect mix of spicy chai and creamy pumpkin. Trust me, it’s totally worth every sip!

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Tips from My Kitchen

Froth Right Away: For the best pumpkin foam, froth the ingredients just before serving to keep it light and fluffy.
Chilly Glass: Chill your glass in the freezer for 10 minutes beforehand to keep the iced latte colder longer without watering it down.
Pumpkin Puree Check: Always use pure pumpkin, not pumpkin pie filling, to avoid excess sugar and unwanted spices.
Don’t Overfill Ice: Leave room for foam on top—too much ice can push the foam aside and dilute the flavors.

How to Serve Iced Pumpkin Cream Chai Tea Latte (Starbucks Copycat) Recipe

A clear glass filled with a creamy, light tan iced drink with small darker specks, topped with a frothy layer of the same color, with some ice cubes inside. A woman's hand holds a clear glass straw inserted into the drink from the top right. The glass sits on a light brown wooden round tray that also holds star anise and cloves scattered around it. Behind the glass, a small white pumpkin is on the left and an orange pumpkin is on the right on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love to sprinkle a tiny pinch of extra pumpkin pie spice or cinnamon right on top of the foam for an inviting aroma and pretty finish. Sometimes a light dusting of nutmeg adds a nice touch too. If you’re feeling fancy, a small drizzle of maple syrup on top of the foam adds sweetness and looks stunning.

Side Dishes

This latte pairs wonderfully with pumpkin muffins, cinnamon scones, or even a slice of spiced banana bread. I often snack on lightly salted almonds or ginger cookies alongside—it’s that cozy fall vibe that makes everything better.

Creative Ways to Present

For a festive gathering, serve the latte in clear mason jars and add a cinnamon stick as a stirrer. You can even layer the pumpkin foam and chai base deliberately for a beautiful striped effect. Mini pumpkin decorations or autumn leaves nearby create a perfect seasonal table setting.

Make Ahead and Storage

Storing Leftovers

If you have any leftover chai latte base (milk and chai concentrate mix), you can keep it in the fridge for up to 24 hours in a sealed container. I usually freshen it up with a quick stir before serving again over ice. The pumpkin cold foam is best made fresh, but you can refrigerate it for a few hours and re-froth before use.

Freezing

Freezing isn’t ideal for the pumpkin cold foam since whipped cream textures get watery when thawed. However, if you freeze the chai concentrate separately, you can thaw it gently and mix with fresh milk when ready.

Reheating

This recipe shines served iced, but if you want a warm version, heat the chai concentrate and milk gently on the stove or microwave—do not boil—and add the pumpkin foam fresh on top. Reheating leftover foam isn’t recommended as it loses texture.

FAQs

Can I make the pumpkin cold foam without a milk frother?

Absolutely! If you don’t have a frother, put the pumpkin cold foam ingredients in a jar with a tight lid and shake vigorously for about 30 seconds until it thickens. It won’t be as perfectly whipped, but it still tastes delicious.
What can I use instead of chai tea concentrate?

If you don’t have chai tea concentrate, you can brew a strong cup of chai tea by steeping chai tea bags or loose leaf chai in less water than usual. Let it cool completely before mixing with milk for the latte.
Is there a dairy-free option for this Iced Pumpkin Cream Chai Tea Latte (Starbucks Copycat) Recipe?

Yes! Use your favorite plant-based milk like oat, almond, or coconut. Swap heavy cream for chilled coconut cream or a vegan coffee creamer to make the pumpkin cold foam just as creamy and indulgent.
How long does the pumpkin cold foam stay fresh?

It’s best enjoyed right away, but you can store it in the fridge for up to 4 hours. Give it a quick froth or whisk before using again to revive the texture.

Final Thoughts

This Iced Pumpkin Cream Chai Tea Latte (Starbucks Copycat) Recipe is one of my favorite quick indulgences when I want that pumpkin spice magic without line waits or the extra expense. It’s approachable, customizable, and packed with flavors that make every sip feel like a mini celebration of fall. I hope you enjoy making (and drinking!) it as much as I do—it’s truly a little cup of happiness, perfect whenever you need that comforting seasonal pick-me-up.

Iced Pumpkin Cream Chai Tea Latte (Starbucks Copycat) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 51 reviews

Author: Lucy
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Yield: 1 drink
Category: Beverage
Method: No-Cook
Cuisine: American

Print Recipe

Description

A delightful Starbucks copycat recipe for an Iced Pumpkin Cream Chai Tea Latte, featuring a creamy and spiced pumpkin cold foam layered atop chilled chai tea and milk for a perfect fall-inspired iced beverage.

Ingredients

Pumpkin Cold Foam:

2 tablespoon heavy whipping cream
1 tablespoon whole milk
1 tablespoon canned pumpkin puree
1 tablespoon maple syrup (or vanilla syrup)
⅛ teaspoon pumpkin pie spice

Chai Tea Latte:

½ cup milk of choice (2% recommended)
½ cup chai tea concentrate

Cook Mode Prevent your screen from going dark

Instructions

Prepare Pumpkin Foam: Add heavy whipping cream, whole milk, pumpkin puree, maple syrup, and pumpkin pie spice into a mason jar or glass. Use a milk frother to whip the mixture until it is frothy and well-combined, about 20 seconds. Set aside.
Assemble the Drink: Fill a serving glass with ice cubes. Pour in ½ cup milk of choice followed by ½ cup chai tea concentrate.
Add Pumpkin Foam: Gently spoon the prepared pumpkin cold foam on top of the iced chai tea mixture to create a creamy layering effect.
Serve and Enjoy: Sip and enjoy your homemade iced pumpkin cream chai tea latte immediately for best flavor and texture.

Notes

Use chilled chai tea concentrate to keep the drink cold without diluting the flavor.
Maple syrup can be substituted with vanilla syrup for a different sweetness profile.
Adjust pumpkin pie spice to taste if you prefer a stronger or milder spice flavor.
For a vegan option, substitute dairy with coconut cream and plant-based milk.
The pumpkin foam is best used immediately after frothing to maintain its creamy texture.

Nutrition

Serving Size: 1 drink
Calories: 180 kcal
Sugar: 15 g
Sodium: 80 mg
Fat: 9 g
Saturated Fat: 5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 30 mg