Iced Pumpkin Cream Chai Latte (Starbucks Dupe)
Imagine perfectly spiced homemade chai concentrate topped with a rich and creamy pumpkin cream cold foam and then dusted with pumpkin spice... This Starbucks copycat of the Iced Pumpkin Cream Chai Latte is the quintessential fall drink.
Servings: 1 iced chai
Calories: 490kcal
Equipment
Ingredients
Chai Latte
- 8 oz chai concentrate
- 8 oz milk of choice
Pumpkin Cream Cold Foam (1-2 servings)
- 2 tablespoon non-fat milk
- 6 tablespoon heavy cream
- ½ teaspoon vanilla extract
- 2 tablespoon sweetened condensed milk
- 1 teaspoon pumpkin puree
- ¼ teaspoon pumpkin spice plus extra for sprinkling
- pinch of salt
Instructions
- Pour in the non-fat milk, heavy cream, vanilla extract, and sweetened condensed milk into a mason jar. Using a whisk or electric whisk, whip the mixture until it has large bubbles, and then becomes thick and smooth.
- Add the pumpkin puree, pumpkin spice, and a pinch of salt into the mason jar with the milk mixture. Optionally, add more sugar per taste. Continue to whip until fully combined and the foam has thickened, just before it forms soft peaks.
- Add the chai concentrate into the glass with ice. Mix an equal amount of milk into the glass. Pour the pumpkin cream cold foam over the top of the chai latte.
- Sprinkle with pumpkin spice and enjoy.
Notes
- Store additional pumpkin cream cold foam in the fridge for up to 4 days. Rewhip with a whisk when ready to use, if necessary.
- Use any household item to whip the cold foam, i.e. frother, aeroccino, food processor, whisk, coffee press, blender, electric mixer
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Troubleshooting: If the mixture isn’t getting thick and frothy, it’s likely that the heavy cream got a little too warm or the tool isn’t strong enough to add air. Put the mixture back in the fridge and try again once it chills. Alternatively, add 1-2 tablespoons of additional chilled heavy cream.
