Description
A refreshing and flavorful iced pumpkin cream chai latte combining spiced pumpkin sauce, rich chai concentrate, and creamy milk topped with a luscious pumpkin cold foam and a sprinkle of pumpkin pie spice. Perfect for fall or any time you crave a cozy, chilled beverage.
Ingredients
Scale
For the Drink
- 2 tablespoons pumpkin spice sauce
- 4 ounces chai concentrate (Tazo brand recommended)
- 4 ounces milk (any choice)
- Ice (enough to fill glass about 2/3 full)
For the Topping
- 1 batch pumpkin cold foam
- Pumpkin pie spice (for garnish)
Instructions
- Prepare Pumpkin Spice Sauce: Make the pumpkin spice sauce at least 20 minutes before assembling the drink to allow flavors to blend well.
- Mix Base Ingredients: In a 14 to 16-ounce glass, combine 2 tablespoons of pumpkin spice sauce and 4 ounces of chai concentrate. Stir well using a spoon or a hand frother to integrate the flavors smoothly.
- Add Ice: Fill the glass about two-thirds full with ice to chill the drink without diluting the flavors rapidly.
- Pour Milk: Slowly pour 4 ounces of your preferred milk over the ice, allowing it to mingle with the chai and pumpkin sauce mixture.
- Top with Pumpkin Cold Foam: Prepare a batch of pumpkin cold foam (typically made by frothing milk mixed with pumpkin flavoring) and gently spoon it over the top of the drink for a creamy, velvety finish.
- Garnish and Serve: Lightly dust the pumpkin cold foam with pumpkin pie spice to add an aromatic touch. Serve immediately to enjoy the layered flavors and textures.
Notes
- Use full-fat milk or your preferred non-dairy alternative for a creamier texture in the latte and foam.
- The pumpkin cold foam can be made by blending cold milk with pumpkin spice syrup until frothy.
- Adjust the amount of pumpkin spice sauce and chai concentrate to taste for more or less sweetness and spice.
- The drink is best served fresh to enjoy the contrast between the cold foam and chilled chai latte.
- This recipe is perfect for fall but can be enjoyed year-round for a pumpkin-flavored treat.
