The Best Iced Pumpkin Cream Chai Tea Latte

This is the best Iced Pumpkin Cream Chai Tea Latte, combining a rich chai tea concentrate, dairy-free cream, and pumpkin spice flavors. It's an irresistible fall drink that embodies all your favorite fall flavors and is much healthier than anything you can get from Starbucks' fall menu. Plus, it's so easy to make. Skip the coffee shop lines and make this at home for the ultimate fall vibes.

You know me. I always try to make an iconic drink healthier with better-for-you ingredients without compromising on flavors. And this pumpkin spice latte is another amazing drink you can now make in the comfort of your home, just like my Vegan Cinnamon Roll Latte or Iced Gingerbread Latte. This pumpkin cream chai latte is a delightful mix of an iced chai tea concentrate and a delicious sweet pumpkin cream that will delight all pumpkin spice lovers. It's everything you love about fall wrapped into a perfectly iced cup, and it's surprisingly easy to make with just a handful of ingredients.

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Ingredients To Make This New Fall Drink: 

There is nothing on this list you can't get from your local grocery store. So grab these ingredients on your next grocery shopping trip to make this Iced Pumpkin Cream Chai Latte this Holiday season.

• Chai Tea: The blend of warming spices like cardamom, cinnamon, ginger, and cloves creates a creative twist on traditional chai. It's the perfect base for this caffeine-free latte drink so that kids can enjoy it, too.
• Pure Maple Syrup: It adds natural sweetness to the chai tea and pumpkin cream cold foam and enhances the pumpkin spice flavor. Use my Pumpkin Spice Infused Maple Syrup for an even richer pumpkin spice flavor!
• Water: Used to steep the chai concentrate for a deep, rich flavor.
• Oat Milk: It adds creaminess to the chai without overpowering it and is a popular choice for fall drinks as it brings a neutral, smooth consistency. Plus, any extra milk can be used to make my High-Protein Gingerbread Overnight Oats or Cinnamon-Raisin Baked Oats, to name a few.
• Ice Cubes: To serve the iced chai latte chilled and keep it refreshing.
• Pumpkin Puree: This is the main component of the vegan pumpkin cream. Pumpkin puree adds that signature pumpkin flavor and gives the cream a rich texture. Use any extra to make my delicious Vegan Pumpkin Muffins.
• Vegan Heavy Whipping Cream: I recommend using the Califia Farms brand for the perfect cold foam consistency. This gives the pumpkin cream its velvety and fluffy texture.
• Pumpkin Pie Spice: The warm spices of pumpkin pie spice bring that classic pumpkin flavor, like in my Vegan Pumpkin Bread Pudding or  Vegan Carrot Cake Ice Cream-plenty of recipes to use up the rest of this spice.

See the recipe card for quantities.

How to Make It:

Here's how you make this tea-based drink.

1. Make the Chai Tea: Add the chai tea bags to hot water and steep them long enough to create a potent chai concentrate. Add maple syrup and stir to dissolve. Allow the tea to cool completely before removing the tea bags.
2. Prepare the Pumpkin Cream: In a bowl, whisk together the pumpkin puree, maple syrup, vegan heavy whipping cream, and pumpkin pie spice until smooth and creamy. 
3. Assemble the Latte: Fill glasses with ice cubes, then pour the cooled chai tea concentrate over the ice. Add the oat milk and mix until smooth. Spoon the pumpkin cream over the top of the drink and sprinkle a bit more pumpkin pie spice on top if desired.

Top Tips: 

Here are a few of my suggestions for creating the perfect balance of flavors that give this pumpkin drink its rich taste.

• Cool Tea Completely: Make sure the chai concentrate is completely cooled before assembling to avoid melting the ice and diluting the flavors.
• Fluffy Cream: An electric frother, like my Iced Vanilla Rose Latte, creates the perfect cold foam.
• Sweetness Adjustment: Adjust the maple syrup according to your liking. This recipe has less sugar than most Starbucks beverages and is only naturally sweetened, but you can increase or decrease it as desired.
• Get a Layered Look: To achieve the layered look in my pictures, gently spoon the pumpkin cream over the top of each glass, allowing it to mix slightly with the chai tea.

Variations and Substitutions: 

You can adjust and substitute ingredients in this iced pumpkin latte to make variations or use ingredients on hand. Here are a few examples.

• Milk of Choice: You can use almond milk, coconut milk, or even soy milk instead of oat milk, depending on your taste preferences and dietary needs. But oat milk does create a super creamy foam that's preferred here.
• Pumpkin Spice Cream: Try adding a shot of vanilla syrup or pumpkin spice syrup for a richer cream.
• Chai Tea Concentrate: If you prefer a more robust flavor, you can add more tea bags, make a double-strength concentrate, or add a blend of black tea for those who need a little caffeine.
• Vegan Heavy Cream: You can opt for coconut cream instead of my recommended Califia Farms brand, but it won't give this iced latte the same fluffy texture.

Equipment Needed:

• Small Pot: To make the chai concentrate.
• Electric Frother: To create a fluffy pumpkin cream.
• Mason Jar: Useful for storing any extra pumpkin cream in an airtight container.

Storage:

• Pumpkin Cream: Store any leftover pumpkin cream in an airtight container or mason jar with a lid in the refrigerator for up to 3 days. Shake or whisk before use.
• Chai Concentrate: The tea can be made ahead and stored in a mason jar for up to 5 days in the fridge. Just shake before using.

Recipe FAQs: 

More Pumpkin Flavored Recipes to Try Next:

Looking for other vegan pumpkin recipes like this Vegan Iced Pumpkin Cream Chai Tea Latte? Try these:

If you try this Vegan Iced Pumpkin Cream Chai Tea Latte recipe, I'd really love to hear your thoughts in the comments below. I'd also really appreciate a recipe card rating! Thank you for supporting The All Natural Vegan!

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Make sure to check out some of the other related drink recipes on my website!