Pumpkin Cream Chai Latte – Cozy, Creamy & Perfect for Fall Sipping
There’s something magical about the arrival of fall. The air gets crisper, the leaves turn golden, and cozy drinks start making their way into our mugs. Among the favorites, the Pumpkin Cream Chai Latte is a standout. It blends the spicy warmth of chai tea with the sweet richness of pumpkin and cream, creating the ultimate seasonal beverage that’s both comforting and indulgent.
Whether you’re craving a café-style drink without leaving your kitchen or looking for a cozy afternoon pick-me-up, this easy Pumpkin Cream Chai Latte recipe delivers all the flavors of autumn in one sip. It’s perfect for fall mornings, cozy evenings, or even a Halloween-themed brunch. Best of all? You only need a few simple ingredients and a blender or milk frother to recreate this Starbucks-style drink at home—no barista required.
If you love this recipe, don’t forget to try my Pumpkin Spice Cinnamon Rolls for the perfect cozy breakfast pairing.
Why You’ll Love This Pumpkin Cream Chai Latte
- Quick & easy: Just a few ingredients and 10 minutes.
- Better than Starbucks: Richer flavor, fully customizable, and cheaper.
- Warm & cozy: Perfect for chilly mornings and fall gatherings.
- Balanced sweetness: Not too sugary, just enough pumpkin spice goodness.
- Adaptable: Make it dairy-free, vegan, iced, or decaf.
Ingredients You’ll Need
Here’s everything you need to bring this cozy drink together:
For the Chai Latte
- 8 oz chai concentrate (like Tazo or homemade)
- 8 oz milk of choice (whole, oat, almond, etc.)
For the Pumpkin Cream Cold Foam (1–2 servings)
- 2 tablespoons non-fat milk
- 6 tablespoons heavy cream
- ½ teaspoon vanilla extract
- 2 tablespoons sweetened condensed milk
- 1 teaspoon pumpkin purée (not pie filling)
- ¼ teaspoon pumpkin pie spice (plus more for topping)
- Pinch of salt
Tip: Use pure pumpkin purée for the most natural flavor—avoid anything labeled “pumpkin pie mix.”
How to Make Pumpkin Cream Chai Latte
Step 1 – Warm the Chai
In a small saucepan, heat the chai concentrate and milk together over medium heat until steaming but not boiling. You can also microwave them together in a heat-safe mug.
Tip: For a stronger chai flavor, use a 2:1 ratio of concentrate to milk.
Step 2 – Make the Pumpkin Cold Foam
In a small bowl or cup, combine heavy cream, non-fat milk, vanilla, sweetened condensed milk, pumpkin purée, pumpkin pie spice, and a pinch of salt.
Use a handheld milk frother or immersion blender to whip until thick and foamy—about 30–60 seconds. It should have the consistency of soft whipped cream but still pourable.
Step 3 – Assemble and Serve
Pour the warm chai latte into a mug. Gently spoon or pour the pumpkin cream on top.
Sprinkle with extra pumpkin spice or cinnamon for garnish. Sip and enjoy immediately!
Tip: Want it iced? Just pour cold chai and milk over ice and top with cold foam!
Pro Tips for the Best Pumpkin Cream Chai Latte
- Use cold cream: Cold heavy cream whips up better and holds its texture longer.
- Don’t skip the salt: It balances the sweetness and enhances the spice flavor.
- Use quality chai: A strong chai concentrate or homemade chai base makes a big difference.
- Frother > whisk: A handheld frother creates a smoother, more stable cold foam.
- Adjust to taste: Like it stronger? Use more chai. Prefer it creamier? Add more milk or cream.
Variations & Substitutions
Want to switch it up? Here are a few ways to make this drink suit your preferences:
- Vegan version: Use dairy-free whipped cream (like coconut cream), oat milk, and maple syrup instead of condensed milk.
- Iced version: Serve it cold over ice for a refreshing twist.
- Sugar-free option: Use sugar-free condensed milk or a few drops of stevia instead.
- Extra strong chai: Steep chai tea bags in hot water instead of using concentrate.
- Decaf friendly: Use decaffeinated chai or herbal spiced tea blends.
What to Serve with Pumpkin Cream Chai Latte
Pair your latte with fall-inspired treats for the perfect seasonal spread:
- Pumpkin Spice Cinnamon Rolls – The ultimate cozy combo.
- Zucchini Muffins – Light and veggie-packed for balance.
- Apple Crisp or Apple Cider Donuts – A classic fall pairing.
- Cranberry Scones or Biscotti – For a crunchy, tart contrast.
- Oatmeal Cookies – Because cookies make everything better.
Whether you’re enjoying a quiet morning or hosting brunch, this latte fits right in.
Storage & Reheating
Make Ahead
You can prep the cold foam up to 24 hours in advance. Store in a sealed container in the fridge. Whip again briefly before using if it separates.
Storage
- Pumpkin Cream: Best used fresh, but stores in the fridge for 1 day.
- Chai Base: Mix chai concentrate and milk and store in the fridge for up to 3 days.
Reheating
Reheat chai mixture in a saucepan or microwave until warm. Re-whip cold foam as needed before topping.
Note: Pumpkin cream may lose some texture after refrigeration but still tastes great.
Frequently Asked Questions
Can I make this latte iced?
Absolutely! Pour chilled chai and milk over ice and top with pumpkin cream for a cool and creamy treat.
Is this recipe vegan-friendly?
Yes! Just swap out the dairy products for oat milk, coconut cream, and maple syrup or another plant-based sweetener.
Can I make it without a frother?
Yes, but a frother or immersion blender creates the best foam. You can also shake it vigorously in a jar or use a mini whisk.
Can I use homemade chai?
Definitely. Brew strong black tea with spices like cinnamon, cardamom, ginger, and cloves, then sweeten and use in place of concentrate.
Does it taste like Starbucks’ version?
It’s inspired by the Starbucks Pumpkin Cream Chai Latte—but richer, fresher, and more customizable.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 265 |
| Carbohydrates | 28g |
| Protein | 2g |
| Fat | 16g |
| Saturated Fat | 10g |
| Sugar | 25g |
| Fiber | 1g |
| Sodium | 60mg |
Nutrition values are estimates based on typical ingredients. Variations may apply depending on substitutions.
Conclusion
This Pumpkin Cream Chai Latte brings together everything you love about autumn: warming spices, creamy texture, and that unmistakable pumpkin flavor. It’s an easy, affordable way to treat yourself without the coffee shop price tag—and it’s so good you might not go back to buying it again!
Whether you prefer it warm on a rainy day or iced on a sunny afternoon, this chai latte is bound to become a seasonal favorite. Perfect for fall brunches, Thanksgiving gatherings, or cozy nights in.
Try this recipe once, and you’ll be hooked. If you loved it, don’t forget to leave a comment and check out my Pumpkin Spice Cinnamon Rolls for the ultimate pumpkin pairing!
Pumpkin Cream Chai Latte – Cozy, Creamy & Perfect for Fall Sipping
Ingredients
- For the Chai Latte:
- 8 oz chai concentrate
- 8 oz milk of choice dairy, almond, oat, etc.
- For the Pumpkin Cream Cold Foam 1–2 servings:
- 2 tablespoons non-fat milk
- 6 tablespoons heavy cream
- ½ teaspoon vanilla extract
- 2 tablespoons sweetened condensed milk
- 1 teaspoon pumpkin puree
- ¼ teaspoon pumpkin spice plus more for sprinkling
- Pinch of salt
Instructions
- Make the chai latte: Heat or chill the chai concentrate and milk depending on whether you want it hot or iced. Pour into your mug or glass.
- Prepare the pumpkin cold foam: In a milk frother or blender, combine non-fat milk, heavy cream, vanilla extract, sweetened condensed milk, pumpkin puree, pumpkin spice, and a pinch of salt. Froth or blend until thick and foamy.
- Top the latte: Spoon the pumpkin cold foam over your chai latte.
- Garnish: Sprinkle with extra pumpkin spice for a festive touch.
- Serve: Enjoy immediately—hot or iced!
Notes
- For a stronger chai flavor, use less milk or more concentrate.
- No frother? Shake the cold foam ingredients in a jar, then whisk or blend until thick.
- Substitute sweetened condensed milk with maple syrup for a lighter version.
- Try it iced for a refreshing fall drink or hot for a cozy, warm version.
