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Creamy Iced Pumpkin Chai Latte Recipe with Easy Brown Sugar Cold Foam

creamy iced pumpkin chai latte - featured image
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A cozy and creamy iced pumpkin chai latte topped with a silky brown sugar cold foam, blending warm spices and sweet caramel notes for a perfect fall drink.

Ingredients

Scale
  • 1 cup (240 ml) strong brewed black chai tea
  • 2 tablespoons (30 g) pumpkin puree
  • ½ cup (120 ml) milk of choice (whole, almond, oat, or coconut milk)
  • 1 tablespoon (15 ml) pure maple syrup or honey
  • ½ teaspoon (2.5 ml) vanilla extract
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground ginger
  • ⅓ cup (80 ml) cold milk (same type as latte base)
  • 2 tablespoons (25 g) packed brown sugar (preferably dark brown)
  • ¼ teaspoon (1.25 ml) vanilla extract (for foam)
  • A pinch of salt
  • Optional garnishes: ground cinnamon or pumpkin pie spice for dusting, cinnamon stick for stirring

Instructions

  1. Brew 1 cup (240 ml) of strong black chai tea using loose leaves or chai tea bags. Steep for 5-7 minutes, then remove leaves or bags and let cool slightly.
  2. In a medium bowl, whisk together 2 tablespoons (30 g) pumpkin puree, ½ cup (120 ml) milk, 1 tablespoon (15 ml) maple syrup, ½ teaspoon (2.5 ml) vanilla extract, ¼ teaspoon ground cinnamon, and ⅛ teaspoon ground ginger until smooth.
  3. Pour in the brewed chai tea and whisk again until fully combined.
  4. Fill a tall glass with about 1 cup (240 ml) of ice cubes. Pour the pumpkin chai latte base over the ice, filling about ¾ of the glass.
  5. In a small bowl or frother cup, combine ⅓ cup (80 ml) cold milk, 2 tablespoons (25 g) brown sugar, ¼ teaspoon (1.25 ml) vanilla extract, and a pinch of salt.
  6. Froth the milk mixture using an electric milk frother or immersion blender until thick and airy, about 30-45 seconds.
  7. Spoon the brown sugar cold foam gently over the iced latte to form a creamy layer on top.
  8. Optionally, dust with ground cinnamon or pumpkin pie spice and add a cinnamon stick for stirring.
  9. Serve immediately and enjoy.

Notes

Use cold milk straight from the fridge for best foam texture. For a smoother pumpkin puree, blend before mixing. Avoid overheating chai tea to preserve spice brightness. Brown sugar syrup can be gently heated with water before adding to milk for deeper caramel notes. Store chai base and brown sugar syrup refrigerated up to 3 days; froth foam fresh before serving.

Nutrition

Keywords: pumpkin chai latte, iced chai latte, brown sugar cold foam, fall drink, pumpkin spice latte, creamy iced latte, chai tea recipe

Find it online: https://flurpchef.com/creamy-iced-pumpkin-chai-latte-recipe-with-easy-brown-sugar-cold-foam/