Copycat Starbucks Iced Pumpkin Spice Masala Chai Latte Recipe

If autumn had a soundtrack, this drink would be the soft, spiced melody playing in the background. The Starbucks Iced Pumpkin Spice Masala Chai Latte isn’t just a seasonal sipper, it’s a full sensory hug: cold but warming, sweet but spiced, comforting yet a little thrilling, like catching the scent of clove on the first October breeze. This copycat version brings that café magic into your own kitchen, layering real pumpkin flavor, cozy masala chai spices, and that signature pumpkin cream cold foam into one unforgettable iced latte.

No drive-thru lines. No seasonal limits. Just bold tea, rich pumpkin sauce, and creamy cold foam that floats like autumn mist over a lake.

Whether you use bottled chai concentrate or go full masala with whole spices and loose-leaf tea, this recipe delivers the exact vibe Starbucks captured with their cult-favorite fall latte. And yes, you can make it dairy-free, extra spicy, or even boozy if the mood strikes.

How to Make Starbucks Iced Pumpkin Spice Masala Chai Latte

Start with a strong chai base, either store-bought or homemade. Blend it with cold milk and a generous swirl of homemade pumpkin spice sauce, then pour it over ice. Just before serving, whip up a quick pumpkin cream cold foam and spoon it on top. The drink should settle into dreamy layers: spiced tea on the bottom, frothy pumpkin on top, with little spice clouds rising as it sits.

Nutrition Facts (per 16 oz serving)

• Calories: 290
• Total Fat: 11 g
• Saturated Fat: 7 g
• Carbohydrates: 38 g
• Sugar: 31 g
• Protein: 5 g

Ingredients (1 serving, 16 oz)

Prep Time: 10 minutes
Cook Time: 10 minutes (for homemade chai)
Total Time: 15–20 minutes
Servings: 1

Pumpkin Spice Sauce (makes ¾ cup, stores for 2 weeks)

• ⅓ cup sweetened condensed milk
• 3 tablespoons pumpkin purée
• 1 teaspoon pumpkin pie spice
• Pinch of salt

Pumpkin Cream Cold Foam

• ¼ cup heavy cream
• 2 tablespoons 2% milk (or oat milk)
• 1 tablespoon vanilla syrup
• 1 tablespoon pumpkin spice sauce (from above)

Chai Base (choose one)

Quick Method:

• ¾ cup chai tea concentrate (like Tazo Classic Chai)
• ¾ cup 2% milk (or milk of choice)
• Ice

Masala Method:

• 2 cups water
• 2 tablespoons loose Assam or CTC black tea
• 1 cinnamon stick
• 6–8 green cardamom pods
• 4 whole cloves
• 1-inch fresh ginger, sliced
• 4 black peppercorns
• 2 tablespoons sugar (adjust to taste)
• 1 cup milk (or oat milk)
• Ice

Tools You’ll Need

• Saucepan (for chai or pumpkin sauce)
• Blender or milk frother
• Measuring cups and spoons
• Fine mesh strainer (for homemade chai)
• Whisk or handheld frother
• Tall glass (16 oz)
• Ice scoop
• Straw or spoon

Instructions

Make the Pumpkin Spice Sauce

1. In a small saucepan or bowl, whisk together sweetened condensed milk, pumpkin purée, pumpkin pie spice, and a pinch of salt.
2. Heat gently or microwave for 20 seconds to help it combine, then stir until smooth.
3. Let cool and refrigerate. Keeps for up to 2 weeks.

Make the Pumpkin Cream Cold Foam

1. In a small jar or measuring cup, combine heavy cream, 2% milk, vanilla syrup, and 1 tablespoon of pumpkin sauce.
2. Froth until thick but pourable, about 10–20 seconds with a milk frother or French press plunger.

Prepare the Chai Base

Quick Method:

1. Add ice to a tall glass.
2. Pour in ¾ cup chai concentrate and ¾ cup cold milk.
3. Stir in 2 tablespoons pumpkin sauce until well combined.

Masala Method:

1. In a saucepan, bring water, cinnamon, cardamom, cloves, ginger, and peppercorns to a boil. Simmer 5 minutes.
2. Add tea and steep for 3 minutes. Then add milk and sugar. Simmer another 3 minutes.
3. Strain into a jar and cool briefly.
4. In a tall glass filled with ice, combine ¾ cup cooled masala chai with ¾ cup milk and 2 tablespoons pumpkin sauce. Stir gently.

Assemble the Drink

1. Spoon the pumpkin cold foam over the top of the iced chai.
2. Dust lightly with pumpkin pie spice.
3. Serve immediately with a straw or long spoon.

Tips

• Don’t over-froth the foam, it should float, not sit like whipped cream.
• Use a strong black tea like Assam or Darjeeling for homemade chai.
• Chill your glass for longer-lasting coldness.
• Add extra spice to the sauce if you want more kick, try nutmeg or even a pinch of cayenne.
• Make the sauce ahead of time so the drink comes together fast.

What to Serve With

Light & Crisp Snacks

• Cinnamon pita chips or baked apple chips offer a toasty, crunchy contrast to the creamy drink.
• Ginger snaps or biscotti bring extra spice and are perfect for dunking between sips.
• Carrot sticks or celery with almond butter might sound odd, but they offer a clean, nutty crunch that complements the chai’s warmth surprisingly well.

Brunch Companions

• Pumpkin muffins or scones turn this into a full-on autumn morning meal. Add a drizzle of maple glaze to really tie in the drink.
• Savory egg bites or mini quiches cut the sweetness with a little protein-rich heft. Great for mornings when you need more than just a treat.
• French toast sticks with cinnamon sugar are pure indulgence and pair beautifully with the drink’s creamy-spice balance.

Desserty Bites

• Maple pecan bars or walnut blondies mirror the drink’s earthiness and cozy tone.
• Chai sugar cookies keep the theme going with soft spice that doesn’t overpower.
• Apple crisp with oat topping (warm or cold) feels like it was made to sip alongside this latte.

Variations

Dirty Pumpkin Chai
Add a single or double shot of espresso before topping with foam. The bitterness cuts through the sweet, making it more like a pumpkin-spice dirty chai.

Dairy-Free Delight
Use oat milk for both the chai and the cold foam. Sub canned coconut cream for the heavy cream if you want a thicker texture. Maple syrup makes a great swap for vanilla syrup.

Extra Spiced
Add ¼ teaspoon extra cinnamon and a dash of freshly ground black pepper to the pumpkin sauce. Gives it that real masala warmth.

Iced Pumpkin Chai Frappé
Blend everything (including the ice and pumpkin sauce) into a slushy chai frappé. Finish with cold foam or whipped topping.

Warm It Up
No ice, just steam the chai and milk together, stir in pumpkin sauce, then top with warm froth or whipped cream. Cold days solved.

Gingerbread Vibes
Add ½ teaspoon molasses to the pumpkin sauce and a dash of allspice. Tastes like a gingerbread cookie had a fall fling with a chai latte.

Ingredient Substitutes

Chai Concentrate
Original: Bottled chai concentrate
Subs: Homemade masala chai (see above), or brew strong black tea and add chai masala spice blend + sugar

Milk
Original: 2% milk
Subs: Oat milk (creamiest), almond milk, soy milk, or whole milk for richness

Pumpkin Purée
Original: Canned pumpkin
Subs: Homemade pumpkin purée (roast and mash), or mashed butternut squash for a sweeter edge

Sweetened Condensed Milk
Original: For pumpkin sauce
Subs: Coconut condensed milk for dairy-free, or use maple syrup + coconut milk for a thinner, more natural version

Pumpkin Pie Spice
Original: Blend of cinnamon, nutmeg, clove, and ginger
Subs: Make your own (2 tsp cinnamon, ½ tsp nutmeg, ¼ tsp cloves, ¼ tsp ginger), or use garam masala for a deeper, more complex twist

Vanilla Syrup
Original: Sweetener for foam
Subs: Maple syrup, honey, agave, or vanilla extract + simple syrup

Heavy Cream
Original: For cold foam
Subs: Canned coconut cream, barista oat milk, or skip and use just frothed milk for a lighter version