Pumpkin Pie Cold Foam Chai (Printable)

An autumn-inspired iced chai latte crowned with smooth pumpkin spice cold foam for a cozy, sweet touch.

# What You'll Need:

→ Chai Base

01 - 2 chai tea bags or 2 tsp loose-leaf chai
02 - 1 cup boiling water
03 - 1 cup cold milk or plant-based milk
04 - 2 tbsp maple syrup or honey
05 - Ice cubes as needed

→ Pumpkin Pie Cold Foam

06 - ½ cup cold heavy cream or non-dairy whipping cream
07 - 2 tbsp whole milk or plant-based milk
08 - 2 tbsp pumpkin puree
09 - 1 tbsp maple syrup
10 - ¼ tsp pumpkin pie spice blend (cinnamon, nutmeg, ginger, allspice, cloves)
11 - ¼ tsp vanilla extract

# How To:

01 - Steep chai tea bags in 1 cup boiling water for 4 to 5 minutes. Remove tea bags and allow to cool slightly. Stir in maple syrup or honey until dissolved.
02 - Distribute ice cubes into two glasses. Pour ½ cup of brewed chai and ½ cup cold milk into each glass.
03 - Combine cold heavy cream, milk, pumpkin puree, maple syrup, pumpkin pie spice, and vanilla extract in a mixing bowl or milk frother. Whisk or froth until mixture thickens and forms soft peaks.
04 - Spoon the pumpkin pie cold foam generously atop each glass of iced chai. Optionally, garnish with additional pumpkin pie spice or cinnamon. Serve immediately.

# Expert Tips:

01 -
  • Your iced chai will taste bakery-fresh with just a few pantry staples (and hardly any effort)
  • The cold foam is thick, creamy, and laced with just enough spice to brighten a cloudy day—it’s basically sweater weather in your cup
02 -
  • Never try to whip warm cream or you’ll be whisking forever—it just won’t thicken up.
  • If the chai is too hot when poured over ice, you’ll wind up with a watery drink (chill it slightly first and the flavor stays put).
03 -
  • If possible, use a metal bowl for whipping—the foam holds better when the bowl is cold.
  • A tiny pinch of salt in the foam deepens the pumpkin flavor and brings everything into balance.
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