There’s something about that first sip of a Starbucks Iced Pumpkin Cream Chai that feels like fall wrapping its arms around you. The rich spice of chai, the soft sweetness of pumpkin, and that pillowy pumpkin cold foam melting into the tea like an early October fog. It’s sweet, spiced, and silky in a way that only Starbucks seems to nail, until now.
This homemade version captures the layered magic of the original, with a few pantry-friendly tricks and real pumpkin cream that floats and cascades just like the in-store version. Whether you’re sipping under orange leaves or just dreaming of sweater weather in August, this Iced Pumpkin Cream Chai recipe delivers that fall-coffee-shop comfort without the $7 price tag.
No espresso machine needed. No mystery syrups either. Just creamy chai, dreamy pumpkin foam, and a little cinnamon on top.
Table of Contents
How to Make Starbucks Iced Pumpkin Cream Chai
Start with a good-quality chai latte base, ideally TAZO Classic Chai Latte concentrate. Add cold milk and ice, then crown the drink with homemade pumpkin cream cold foam, whipped to soft peaks. A dusting of pumpkin spice topping (that’s just cinnamon, ginger, nutmeg, and clove) seals the deal.
Nutrition facts (per 16 oz serving)
- Calories: ~330
- Total Fat: 14 g
- Saturated Fat: 9 g
- Carbohydrates: 44 g
- Sugar: 37 g
- Protein: 4 g
- Caffeine: ~95 mg
Ingredients (1 Grande-style 16 oz serving)
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Servings: 1
For the Iced Chai Base:
- 4 oz (½ cup) chai concentrate (TAZO or similar)
- ½ cup 2% milk (or any milk of choice)
- 1 cup ice cubes
For the Pumpkin Cream Cold Foam:
- 3 tbsp heavy cream
- 1½ tbsp 2% milk
- 1 tbsp vanilla syrup
- 1 tbsp pumpkin spice sauce (see below)
For the Pumpkin Spice Sauce (small batch):
- 2 tbsp sweetened condensed milk
- 1 tbsp pumpkin purée
- ½ tsp vanilla extract
- ¼ tsp pumpkin pie spice
- Pinch of salt
Topping:
- Pinch of pumpkin spice topping (cinnamon, ginger, nutmeg, clove blend)
Tools You’ll Need
- Milk frother or handheld frother
- Measuring spoons and cups
- Blender (optional, for foam)
- 16 oz glass
- Spoon or shaker for dusting spice
- Straw
Instructions
1. Make the pumpkin spice sauce
In a small bowl, stir together sweetened condensed milk, pumpkin purée, vanilla extract, pumpkin pie spice, and a pinch of salt. Mix until smooth. Store leftovers in the fridge for up to 5 days.
2. Make the pumpkin cream cold foam
In a frother or small blender, combine heavy cream, milk, vanilla syrup, and 1 tablespoon of your pumpkin spice sauce. Froth for 20–30 seconds until the mixture thickens to a pourable, velvety texture. It should softly mound but still flow.
3. Build the iced chai
Fill a 16 oz glass with ice. Add 4 oz chai concentrate and top with ½ cup milk. Stir gently.
4. Top and finish
Spoon the pumpkin cream cold foam over the chai. It should sit beautifully on top before swirling down into the tea. Sprinkle a pinch of pumpkin spice topping. Serve with a straw and enjoy immediately.
Tips
- Cold tools = better foam. Chill your frother parts and glass if you want that foam to last longer in the sun.
- Use the right chai. TAZO Classic Chai Latte concentrate mimics the Starbucks blend best, sweet, spicy, and black-tea bold.
- Don’t over-froth. You want your foam pourable, not stiff like whipped cream.
- Make-ahead sauce. You can double the pumpkin sauce batch and store it in the fridge to save time on your next chai.
What to Serve With
Cozy & Sweet Pairings
- Pumpkin loaf slices or muffins – A natural match. The soft crumb and mellow spice echo the drink’s creamy warmth.
- Maple-glazed donuts – That extra maple sweetness enhances the vanilla and pumpkin notes beautifully.
- Brown sugar cinnamon Pop-Tarts – Yes, really. It’s nostalgic, sweet, and just trashy enough to feel fun next to such a luxe homemade drink.
Light & Crunchy Bites
- Cinnamon apple chips – Crisp, tart, and great for balancing the sweet drink with a bit of chew.
- Pecan granola bites – These bring nutty crunch and a little salt, grounding the sweetness in something earthy.
- Carrot sticks with maple-hummus dip – An unusual one, but the roasted maple flavors play surprisingly well with chai spice, and it keeps the snack lighter.
Savory Counterbalance
- Buttered bagel with cream cheese – The rich, salty smear is the perfect neutralizer for all that sweet pumpkin goodness.
- Breakfast sausage bites – Something about that maple-spice-savory mix just works.
- Smoky cheddar crackers – Adds a savory punch that cuts through the sweetness in a delicious, grown-up-snack kind of way.
Variations
Iced Pumpkin Dirty Chai
Add a single or double shot of espresso before topping with foam for an extra jolt. It’s the fall-latte cousin of the classic dirty chai.
Dairy-Free Version
Use oat milk or almond milk in both the chai and foam. For the foam, try coconut cream and maple syrup instead of dairy and condensed milk.
Pumpkin Vanilla Sweet Cream Cold Brew
Skip the chai. Pour cold brew coffee over ice, then top with your pumpkin cream cold foam. A less spicy, more coffee-forward take with the same topping.
Spiced White Chai
Use a white tea-based chai concentrate (they’re out there) for a lighter, floral twist on the classic blend.
Boozy Brunch Chai
Add 1 oz of bourbon or spiced rum to the chai before adding foam. Sip slowly with brunch guests.
Ingredient Substitutes
Chai Concentrate
Original: TAZO Classic Chai
Substitutes: Homemade chai concentrate, Oregon Chai, or strongly steeped black tea with added pumpkin pie spice and sugar
Milk
Original: 2% milk
Substitutes: Oat milk (for creaminess), almond milk (for nuttiness), coconut milk (for a tropical twist)
Heavy Cream
Original: Heavy whipping cream
Substitutes: Coconut cream, cashew cream, or evaporated milk for a slightly lighter option
Vanilla Syrup
Original: Classic vanilla coffee syrup
Substitutes: Maple syrup with a splash of vanilla extract, agave syrup, or honey
Sweetened Condensed Milk
Original: Dairy-based
Substitutes: Coconut condensed milk, thick oat creamer with sugar, or full-fat canned coconut milk reduced with sugar
Pumpkin Purée
Original: Canned pure pumpkin
Substitutes: Mashed roasted butternut squash, sweet potato purée, or baby food pumpkin (check labels)
Pumpkin Pie Spice
Original: Cinnamon, ginger, nutmeg, cloves
Substitutes: Mix your own in equal parts, or sub with apple pie spice in a pinch
Ingredients
- For the Iced Chai Base: 4 oz (½ cup) chai concentrate (TAZO or similar)
- ½ cup 2% milk (or any milk of choice)
- 1 cup ice cubes
- For the Pumpkin Cream Cold Foam: 3 tablespoons heavy cream
- 1½ tablespoons 2% milk
- 1 tablespoon vanilla syrup
- 1 tablespoon pumpkin spice sauce (see below)
- For the Pumpkin Spice Sauce (small batch): 2 tablespoons sweetened condensed milk
- 1 tablespoon pumpkin purée
- ½ teaspoon vanilla extract
- ¼ teaspoon pumpkin pie spice
- Pinch of salt
Instructions
1. Make the pumpkin spice sauce
In a small bowl, stir together sweetened condensed milk, pumpkin purée, vanilla extract, pumpkin pie spice, and a pinch of salt. Mix until smooth. Store leftovers in the fridge for up to 5 days.
2. Make the pumpkin cream cold foam
In a frother or small blender, combine heavy cream, milk, vanilla syrup, and 1 tablespoon of your pumpkin spice sauce. Froth for 20–30 seconds until the mixture thickens to a pourable, velvety texture. It should softly mound but still flow.
3. Build the iced chai
Fill a 16 oz glass with ice. Add 4 oz chai concentrate and top with ½ cup milk. Stir gently.
4. Top and finish
Spoon the pumpkin cream cold foam over the chai. It should sit beautifully on top before swirling down into the tea. Sprinkle a pinch of pumpkin spice topping. Serve with a straw and enjoy immediately.
Notes
Calories: ~330 Total Fat: 14 g Saturated Fat: 9 g Carbohydrates: 44 g Sugar: 37 g Protein: 4 g Caffeine: ~95 mg
