Copycat Starbucks Iced Chai Latte with Pumpkin Cream Cold Foam Recipe 

It's not only cheaper, it tastes better too! 

Our test kitchen experts love Starbucks' fall pumpkin chai, but after sampling this knockoff, they'll never go back! Tasters claimed this recipe had "lovely creamy texture that made Starbucks taste watery in comparison." It also reduces the original's sweetness to highlight fall flavours.

– 1 cup chai concentrate (such as Tazo Classic Chai Latte)  – 1 cup ice cube – 2/3 cup 2% reduced-fat milk – 1/4 cup heavy whipping cream – 2 tablespoon 2% reduced-fat milk – 2 tablespoons vanilla syrup – 1 tablespoon pumpkin puree (from 1 (15-oz.) can) – 1/8 teaspoon pumpkin pie spice, plus more for dusting


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Pumpkin Cream Cold Foam 

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Step 1

Gather all ingredients. 


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Step 2

Make the Iced Chai Latte: Boil chai concentrate in a small saucepan over medium-high. For 5 minutes, reduce by half without stirring. Refrigerate in a small heatproof bowl or measuring cup for 30 minutes until room temperature. 

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Step 3

Pour cooled concentrate into a 16 ounce glass and top with ice and milk, leaving 1-inch at the top of the glass. Stir together until combined. 

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Step 4

Prepare Pumpkin Cream Cold Foam: Fill a small measuring cup or jug with ingredients. Froth milk with a handheld frother for 1 minute until thick and creamy. 

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Step 5

Pour desired amount of Pumpkin Cream Cold Foam over the Iced Chai Latte and dust with additional pumpkin pie spice. Serve immediately. 

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