This Vegan Iced Pumpkin Cream Chai Latte is cozy and is the perfect blend of spiced chai concentrate and sweet pumpkin cream. This is yet another take on a Starbucks fall-themed drink. If you prefer tea over coffee but still want to experience a delicious fall drink then this is for you! It's sweet and comforting, perfect for a crisp autumn day.
Ingredient notes:
- Chai concentrate - Using chai concentrate is just a simpler way to make this drink. Perfect for making a quick drink! It's brewed in small batches that’s stronger and much sweeter in flavor.
- Dairy-free heavy whipping cream - Cold foam is typically made with heavy whipping cream, so we'll be using the dairy-free version. My favorite brand to use is Silk, which can be found in almost all grocery stores!
- Pumpkin spice syrup - It won't be pumpkin without pumpkin spice! I have my own recipe for this syrup, you can check it out here.
- Oatmilk - The milk-based that I use is oatmilk, in general, it's my favorite milk to use in my coffee drinks. You can use whatever milk you prefer, but I like oat milk as it has a neutral taste that won't alter the flavor of this drink.
Why you'll love this vegan iced pumpkin cream chai latte
Fall is right around the corner, and it's not autumn without the comforting taste of pumpkin spice. So, this recipe will take you through the process of creating the perfect vegan iced pumpkin chai latte right in the comfort of your own home. Here are a few reasons 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 it ourselves we know that we'll be making it vegan and it'll be way more cost effective.
- Easily customizable – Like it sweet or creamier? Adjust this recipe to your personal liking!
What is chai?
Chai is a popular drink throughout South Asia, predominantly in India. Brewing black tea in milk and water, sweetened with sugar, and combined with various spices. In this recipe, we'll be using chai concentrate. Brewed in smaller batches, and it's very strong and also very sweet. So, you'll need to combine it with milk or water.
You can find chai concentrate in most grocery stores. However, most of them contain honey and are very overpriced. I hadn't found one that didn't contain honey, so instead I made my own. It's quite easy to make!
All you need is:
- 6 bags - Chai
- 2 cups - filtered water
- ¼ cup - sugar
Firstly, bring the filtered water to a boil, and add to the tea bags.
Then, 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.
Frequently Asked Questions:
- 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 the 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!
- 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!
If you enjoyed this vegan iced pumpkin cream chai latte, you might want to check these out:
- Pumpkin spice syrup
- Better Apple Crisp Shake Espresso
- Vegan pumpkin chai scones
If you tried this recipe let me know in the comments below! Don’t forget to follow me on Instagram @flouredframe for more delicious recipes. While you’re at it, don’t forget to tag me whenever you recreate my recipes!
📖 Recipe
Vegan Iced Pumpkin Cream Chai Latte
Ingredients
Chai Concentrate:
- 6 bags - Chai https://amzn.to/48iVkfS
- 2 cups - filtered water
- ¼ cup - granulated sugar
Pumpkin Sweet Cream:
- 3 tablespoons Dairy-free 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)
Main:
- ½ cup - Dairy-free milk (I used oatmilk)
- ¼ cup - Chai concentrate (from above)
- Ice
- Pumpkin pie spice for sprinkling
Equipment:
- Medium saucepan
- Jar for storage
- Cup/bowl for frothing
- Frother or an electric hand mixer
- Drinking glass for serving
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 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.
Assembly:
- 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!
Notes
- 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.
Bea says
Refreshing and cozy feeling
Bea says
Refreshing and cozy feeling all at the same time.