- 6 bags – Chai https://amzn.to/48iVkfS
- 2 cups – filtered water
- 1/4 cup – granulated sugar
Pumpkin Sweet Cream:
- 3 tablespoons – Dairy-free heavy whipping cream, I used Silk see notes for substitutions
- 1 tablespoon – cold oat milk, I used Oatly (use any dairy-free milk that froths well)
- 1 tablespoon – Powdered sugar
- 1 tablespoon – pumpkin spice syrup, click here for the recipe
- 1/2 cup – Dairy-free milk, I used oatmilk
- 1/4 cup – Chai concentrate, from above
- Pumpkin pie spice for sprinkling
- Medium saucepan
- Jar for storage
- Cup/bowl for frothing
- Frother or an electric hand mixer
- Drinking glass for serving
- Bring the filtered water to a boil, and add the tea bags. Reduce the heat and simmer for 15 minutes.
- Remove from the heat and discard the tea bags.
- Add in the sugar and stir until completely dissolved.
- Let it cool to room temperature.
Pumpkin Sweet Cream:
- In a jar or cup, combine the dairy-free heaving whipping cream, cold oat milk, powdered sugar, and pumpkin spice syrup.
- With a frother, mix it all together until you get a smooth and creamy texture. If you find that it’s very thick add 1-2 tablespoons of oat milk until it reaches a thick but pourable consistency.
- In your favorite glass, fill it up with ice and add in the chai concentrate and your milk. Stir to combine.
- Top it off with the pumpkin sweet cream and sprinkle some extra pumpkin pie spice. Serve immediately! Enjoy!
- Can I buy chai concentrate? Yes, but be aware that most of them are already sweetened and most of them contain honey. So please double-check the ingredients!
- Can I make this sugar-free? I haven’t personally made this drink sugar-free before, so I can’t say how this recipe will turn out using sugar-free alternatives.
- Is this the same as Starbucks Iced Pumpkin Cream Chai Latte? This is definitely way better than the Starbucks version!
- Can I customize the ratios? Yes, customize this drink to your personal preference! This is just a guide to make this recipe.
- Where can I find dairy-free heavy whipping cream? I found mine at my local grocery store, and it should be widely available across the nation. I like to use the Silk brand!
- Substitutions for heavy whipping cream:
- Full-fat coconut milk or coconut cream: Will whip up nicely, but will give off a coconut taste. It must be full-fat, or else it won’t whip properly.
- How to whip coconut milk or coconut cream: Place the unopened can of coconut milk or cream in the fridge overnight. The next day, flip the can over so that the bottom is now at the top. Open the can, and you’ll notice that the milk solids and water have separated. Drain the excess water, scoop out the cream, and continue with the recipe above.