Iced Pumpkin Cream Chai Latte has totally hijacked my brain every September, and I’m guessing if you’re here, you’re right in that same boat. Like, you roll up to the drive-thru, and your entire wallet starts to whimper. Trust me, that caffeine splurge hits hard, all for a drink you could easily make better at home. Once I figured out how easy it was (swear this isn’t a trick), I kicked the whole Starbucks thing to the curb. If you’re into lattes that taste like cozy sweaters, or just want a shortcut to fall in a cup, you have to check out my take – it tastes just like this amazing iced pumpkin cream chai tea latte recipe I found over here.

Deconstructing the Perfect Drink: Three Easy Components

So, you know when you sip something and you’re like wow, how do they do that? Turns out, this better than Starbucks iced pumpkin cream chai latte only needs three parts. Three! It’s kind of wild how fancy it seems, compared to how simple it actually turns out.
You start with a rich, spicy chai base. Layer on this pumpkin cream situation that’s basically dessert. THEN swirl them over clinky ice and—well, sip as much as you want because hey, no barista is judging your extra pumpkin.
I get questions all the time from friends (and random internet pals) about why to make this thing at home, so let me just spill: it’s cheaper, creamier, totally customizable, and you can make it as extra as you want. And probably less sugar, if you care about that, which I don’t…but still, nice option?

“Honestly, I’ve tried copycat recipes before but THIS is the first homemade iced pumpkin cream chai latte that’s just as good as Starbucks, maybe even better. My husband almost licked his cup.”

Part 1: Rich & Spicy Chai Concentrate

Okay, first off, you do have to make (or buy) a chai concentrate. Hear me out. It’s what brings the whole iced pumpkin cream chai latte together, and honestly? It’s pretty foolproof.
I like to use lots of black tea bags—usually four or five because I like it strong. Plop them in hot water and toss in some cinnamon sticks, cloves, those little green cardamom pods (if you can find them), and honestly, a few black peppercorns make it fun. If you’re feeling lazy, toss in some ground spices instead.
Let the whole thing steep for ten minutes or so. Sweeten to taste (I go a little wild with brown sugar, because I can). Let it cool. Honestly, just set it in the fridge while you keep going with the rest.
You WILL be tempted to taste it alone, but hang tight. The magic is coming in the next part.

Part 2: Luscious Pumpkin Cream Cold Foam

Alright, hands up if you’ve ever felt personally victimized by Starbucks pumpkin cream foam upcharge. Same, honestly. This stuff is so easy, you’ll feel a little silly for ever paying extra.
In a small bowl or jar, dump in heavy cream (or half-and-half if you want it lighter). Add a big spoonful of canned pumpkin, a splash of vanilla extract, a tiny squeeze of maple syrup or honey, and a little pumpkin spice. You don’t gotta get too precious with the measurements.
Whip it up until it’s thick, but still pourable. Sometimes I just use a little handheld frother thing, but a whisk works too (your arms get a workout, bonus). Pro tip: taste it. If you want more sweet, hey, pour some more syrup. If it’s toooo pumpkiny for your taste, add more cream. This is your iced pumpkin cream chai latte, after all.

Part 3: Assembling Your Masterpiece

This is my favorite part—mainly because there’s nothing left to clean after and I can finally stop drooling.
First, fill up your glass (mason jar, plastic tumbler, any container you can grab) with ice. Pour in your chilly chai concentrate, like two-thirds full. Slowly spoon your dreamy, golden pumpkin cream right over the top.
You can let it float, or stir it a bit for those swirly vibes you see in coffee shop ads. Sprinkle a little more pumpkin spice if you’re feeling ~extra~. Sip. Seriously. That first sip hits like a five-star restaurant fall dessert in a cup.
Look, if you want this more creamy or more spicy, that’s the thing—Iced Pumpkin Cream Chai Latte is ALL about tweaks. Make a bigger batch for friends, or not share at all. Up to you. Want to see more cool latte-inspired drinks? My favorite lately is this deliciously creamy vanilla chai oatmilk latte recipe (totally different vibe, but so good).

Component	Ingredients	Preparation Tips
Chai Concentrate	4-5 black tea bags, cinnamon sticks, cloves, cardamom pods, black peppercorns, brown sugar	Steep for 10 minutes; sweeten to taste; chill before use.
Pumpkin Cream Cold Foam	Heavy cream, canned pumpkin, vanilla extract, maple syrup, pumpkin spice	Whip until thick but pourable; adjust sweetness to taste.
Assembly	Ice, chilled chai concentrate, pumpkin cream foam, extra pumpkin spice for garnish	Layer ice, pour chai, add cream foam, stir or float.

Tips & FAQ

Here are a few quick tips for pulling this iced pumpkin cream chai latte off, even if mornings make you grumpy:

Make the chai concentrate ahead to save time. It keeps in the fridge for up to a week.
Don’t have pumpkin spice? Mix cinnamon, ginger, nutmeg, and a pinch of cloves instead.
Frother is handy for the cream, but it’s not essential. Whisking with a fork works, trust me.

The drink’s not just for fall. Try it with oat, coconut, or almond milk for something different.
If you’re looking for more cozy inspiration, check out these homemade holiday lattes.

Common Questions

What’s the best tea for this iced pumpkin cream chai latte?
Stick with bold black tea bags for the strongest flavor, but honestly, use what you’ve got.

Can I make it dairy free?
Heck yes. Oat milk and coconut cream are my favorites. Works almost too well.

How do I keep the layers looking pretty?
Pour slow! And use plenty of ice. But if it blends too much, it still tastes fantastic.

Can I make it less sweet?
Of course! Just dial down the sweetener in both the chai and the pumpkin cream.

Do I need a fancy blender?
Nope. Even a whisk or jar with a tight lid (shake like crazy) will do the job.

This Fall Drink Actually Outshines Starbucks

Alright, so the bottom line here? You don’t have to be a pro to whip up a ridiculously good iced pumpkin cream chai latte at home. All you need is a couple easy parts, five minutes, and that same fall-weather craving we all get. It’s cozy, way more affordable, and—hot take—it actually tastes better than what you’ll get at a Starbucks drive-thru (yeah, I said it).
Honestly, don’t just take my word for it. Redditors share so many genius tweaks in this thread: How do you guys make the Iced Pumpkin Cream Chai Latte? or you can peek at this stellar Iced Pumpkin Cream Chai Tea Latte {Starbucks Copycat Recipe} for more inspo before you dive in.
Promise, once you taste how good this is—and how much money you’ll save—you won’t go back. Give it a try and let me know how wild you get with your iced pumpkin cream chai latte this season!

Iced Pumpkin Cream Chai Latte

Print Recipe

A delicious and creamy homemade version of the iconic iced pumpkin cream chai latte, perfect for cozy fall days.

Author: Alexandra Roa

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Yield: 2 servings 1x
Category: Beverages
Method: Beveraging

Cuisine: American
Diet: Vegetarian

Instructions

Steep black tea bags, cinnamon sticks, cloves, cardamom pods, and black peppercorns in hot water for 10 minutes. Sweeten with brown sugar and chill.
In a small bowl, whip together heavy cream, canned pumpkin, vanilla extract, maple syrup, and pumpkin spice until thick but pourable.
Fill a glass with ice, pour in the chilled chai concentrate until two-thirds full, and layer the pumpkin cream on top.

Stir or let the cream float and garnish with extra pumpkin spice.

Notes

Make the chai concentrate ahead to save time; it keeps in the fridge for up to a week. For a dairy-free option, use oat or coconut milk.

Nutrition

Serving Size: 1 serving

Calories: 250
Sugar: 15g
Sodium: 120mg

Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 3g

Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g

Protein: 4g
Cholesterol: 60mg

Keywords: pumpkin, chai latte, fall drinks, iced beverages, homemade coffee