This Vegan Iced Pumpkin Cream Chai Latte is cozy and the perfect blend of spiced chai concentrate and sweet pumpkin cream. It's yet another take on a Starbucks fall-themed drink. If you prefer tea over coffee but still want to experience a delicious fall drink, this is for you! It's sweet and comforting, perfect for a crisp autumn day.
Fall is right around the corner, and it's not autumn without the comforting taste of pumpkin spice. So, this recipe will help you create the perfect vegan iced pumpkin chai latte right in the comfort of your home. Pair it with chai latte cupcakes or even pumpkin chai scones!
✨Why You’ll Love This Recipe
- Starbucks at home – You can save a trip to the coffee shop by making this drink at home!
- You can make it vegan! Starbucks cold foam drinks always contain dairy, so by making them ourselves, we know that we'll be making them vegan and way more cost-effective.
- Easily customizable – Like it sweet or creamier? Adjust this recipe to your liking!
✏️Ingredient Notes
- Chai concentrate – Using chai concentrate is a more straightforward way to make this drink. It's perfect for creating a quick drink! It's brewed in small batches, stronger, and much sweeter in flavor. It's made with chai tea, granulated sugar, and water.
- Dairy-free heavy whipping cream – To make cold foam, we typically use heavy whipping cream, but in this case, we'll opt for the dairy-free version.My favorite brand is Silk, found in almost all grocery stores!
- Pumpkin spice syrup - It won't be pumpkin without pumpkin spice! I have my recipe for this syrup, which you can check out here.
- Dairy-free milk – I use oat milk as my milk base. It's my favorite milk for coffee drinks. You can use whatever milk you prefer, but I like oat milk because it has a neutral taste that won't alter the flavor of this drink.
See the recipe card below for a full list of ingredients and measurements.
🍴How to Make Vegan Iced Pumpkin Cream Chai Latte
Step 1: 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.
Step 2: In a jar or cup, combine the dairy-free heavy whipping cream, cold oat milk, powdered sugar, and pumpkin spice syrup. Mix it with a frother or mixer until it's smooth and creamy. If it's very thick, add 1-2 tablespoons of oat milk until it reaches a thick but pourable consistency.
Step 3: Fill your favorite glass with ice and add the chai concentrate and milk. Stir to combine.
Step 4: Top it off with the pumpkin sweet cream and sprinkle some extra pumpkin pie spice. Serve immediately! Enjoy!
⭐Expert Tips
- Make the chai concentrate in advance so you can continuously make this drink whenever you want!
💭Common Questions
Yes, but be aware that most are already sweetened and contain honey. So please double-check the ingredients!
I haven't made this drink sugar-free before, so I can't say how this recipe will turn out using sugar-free alternatives.
I found mine at my local grocery store, but it should be widely available nationwide. I like to use the Silk brand!
Yes! The recipe makes one serving. You can double it if you'd like. Please keep it in the fridge for no more than three days. Whip when ready to use.
Did you try this recipe? Please leave a 5-star ⭐️ rating and comment below! Tag @flouredframe on Instagram & Facebook!
📖 Recipe
Vegan Iced Pumpkin Cream Chai Latte
Equipment
- Medium saucepan
- Cup or bowl for whipping
- Electric hand mixer or frother
- Drinking glass for serving
Ingredients
Pumpkin Sweet Cream:
- 3 tablespoons Silk Dairy-free heavy whipping cream (I used Silk see notes for substitutions)
- 1 tablespoon Dairy-free milk
- 1 tablespoon Powdered sugar
- 1 tablespoon Pumpkin spice syrup (click here for the recipe)
Main:
- ½ cup Dairy-free milk (I used oatmilk)
- ¼ cup Chai concentrate (from above)
- Ice
- Pumpkin pie spice for sprinkling
Instructions
Chai Concentrate:
- 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 heavy whipping cream, cold oat milk, powdered sugar, and pumpkin spice syrup. Mix it with a frother or mixer until it's smooth and creamy. If it's very thick, add 1-2 tablespoons of oat milk until it reaches a thick but pourable consistency.
Assembly:
- Fill your favorite glass with ice and add the chai concentrate and milk. Stir to combine.
- Top it off with the pumpkin sweet cream and sprinkle some extra pumpkin pie spice. Serve immediately! Enjoy!
Notes
- Can I buy chai concentrate?
Yes, but be aware that most are already sweetened and contain honey. So please double-check the ingredients! - Can I make this sugar-free?
I haven't made this drink sugar-free before, so I can't say how this recipe will turn out using sugar-free alternatives. - Where can I find dairy-free heavy whipping cream?
I found mine at my local grocery store, but it should be widely available nationwide. I like to use the Silk brand! - Can the sweet cream be made in advance?
Yes! The recipe makes one serving. You can double it if you'd like. Please keep it in the fridge for no more than three days. Whip when ready to use.
Bea says
Refreshing and cozy feeling
Bea says
Refreshing and cozy feeling all at the same time.