Iced Pumpkin Cream Chai Tea

Iced Pumpkin Cream Chai Tea became a sweet little ritual during the after-school rush—cool, spiced, and just indulgent enough to make everyone pause. As Emily, a mom of three, I pull chai concentrate from the fridge, pour milk over ice, and crown it with lush pumpkin cream—suddenly the kitchen feels calm and cozy. That silky foam with pumpkin puree, vanilla, and spice melts into the chai and turns a regular moment into a fall memory. Iced Pumpkin Cream Chai Tea is quick, simple, and the best way to sip into sweater weather

Why You’ll Love This :

• Iced Pumpkin Cream Chai Tea gives bold, spiced chai balanced by a cool, silky pumpkin cold foam for a cafe-level sip at home.
• It uses easy ingredients—chai concentrate or strong-brewed chai, milk, pumpkin purée, maple, and warm spices—and mixes up in minutes.
• The creamy foam slowly cascades into the tea, creating layered flavor and a smooth, indulgent texture without heavy syrups.
• Sweetness stays adjustable; use maple or brown sugar to taste, and control spice intensity for a personalized Iced Pumpkin Cream Chai Tea.
• It’s budget-friendly, scalable for a crowd, and perfect for meal prep with make-ahead pumpkin cream.

Ingredients :

Ingredient	Amount
Chai tea concentrate (or strong-brewed chai, cooled)	3/4 cup
Milk (whole, 2%, or oat)	1/2 cup
Ice	1 heaping cup
Pumpkin purée	2 tablespoons
Heavy cream (or half-and-half)	1/3 cup
Milk for foam (2% or oat)	2 tablespoons
Pure maple syrup (or brown sugar syrup)	1–2 tablespoons, to taste
Pumpkin pie spice (or cinnamon + ginger + nutmeg)	1/2–3/4 teaspoon
Vanilla extract	1/2 teaspoon
Pinch of fine sea salt	A small pinch

This formula mirrors popular Iced Pumpkin Cream Chai Tea methods: strong chai over ice, plus thick pumpkin cold foam sweetened with maple and scented with vanilla

Substitutions & Variations :

• Use oat milk for both base and foam for a dairy-free Iced Pumpkin Cream Chai Tea; whip longer for a stable foam.
• Swap maple with brown sugar syrup for deeper caramel notes in Iced Pumpkin Cream Chai Tea.
• Add 1–2 shots of espresso for a dirty chai version of Iced Pumpkin Cream Chai Tea.
• Intensify spice with extra cinnamon and a touch of cardamom for a bolder .
• Make it lighter: use half-and-half instead of heavy cream and reduce syrup for a lower-calorie .

Step-by-Step Instructions :

• Brew the base: Fill a tall glass with ice. Pour in chai concentrate and milk; stir until chilled and combined for Iced Pumpkin Cream Chai Tea.
• Make pumpkin cream: In a small bowl, whisk heavy cream, pumpkin purée, maple syrup, pumpkin spice, vanilla, and a pinch of salt until lightly thickened and silky. Aim for soft, pourable ribbons.
• Foam it: Use a handheld frother 10–20 seconds to aerate the pumpkin cream until it increases in volume by about one-third. Don’t over-whip.
• Assemble: Slowly pour the pumpkin cream over the iced chai so it cascades and marbles through the drink for Iced Pumpkin Cream Chai Tea.
• Finish: Dust with a pinch of pumpkin spice on top. Taste and adjust sweetness with more maple as needed.

Pro Tips for Success :

• Chill everything: cold concentrate, cold milk, and a chilled glass keep layers defined in Iced Pumpkin Cream Chai Tea.
• Thickness matters: use real pumpkin purée and thick cream for stable foam; watery substitutes collapse faster in Iced Pumpkin Cream Chai Tea.
• Balance strength: if using brewed chai, steep strong and slightly longer than usual so flavors don’t fade over ice in Iced Pumpkin Cream Chai Tea.
• Control sweetness: add syrup to the cream, not the base, for even sweetness in each sip of Iced Pumpkin Cream Chai Tea.
• Make-ahead: mix pumpkin cream up to 3 days ahead; shake before frothing for quick Iced Pumpkin Cream Chai Tea.

Storage & Reheating Tips :

• Store pumpkin cream in a sealed jar in the fridge up to 3 days; shake and froth before using for Iced Pumpkin Cream Chai Tea.
• Keep chai base refrigerated up to 5–7 days if homemade; store-bought concentrate follows the label.
• Avoid freezing; dairy and pumpkin separate after thawing and won’t foam well for Iced Pumpkin Cream Chai Tea.

What to Serve With :

• Cozy pairings: serve Iced Pumpkin Cream Chai Tea with pumpkin bread, apple scones, or cinnamon rolls to echo warm spices.
• Light bites: pair with yogurt parfaits, granola bars, or nutty biscotti for a balanced, not-too-sweet snack with Iced Pumpkin Cream Chai Tea.
• Afternoon treat board: add sharp cheddar, salted almonds, and sliced pears to contrast the creamy sweetness of Iced Pumpkin Cream Chai Tea.

FAQs for Iced Pumpkin Cream Chai Tea

• Can the foam be dairy-free? Yes—use full-fat oat milk creamer and whip a bit longer for stable pumpkin foam on Iced Pumpkin Cream Chai Tea.
• Is canned pumpkin required? Real pumpkin purée creates body and color; pumpkin syrup alone won’t thicken Iced Pumpkin Cream Chai Tea foam.
• How strong should the chai be? Use concentrate straight or brew double-strength so flavor holds over ice in Iced Pumpkin Cream Chai Tea.
• Can it be decaf? Choose decaf chai bags or concentrate to make a caffeine-friendly Iced Pumpkin Cream Chai Tea.
• How do I keep layers? Keep all components cold and pour the foam slowly over the iced chai for distinct layers in Iced Pumpkin Cream Chai Tea.

Nutrition Information (per serving)

Nutrient	Amount (1 drink)
Calories	180–260
Carbohydrates	22–35 g
Protein	3–6 g
Fat	7–14 g
Fiber	1–2 g

These ranges reflect common chai + pumpkin cream builds using concentrate, dairy, and maple or brown sugar. Print