Description
A light, refreshing iced coffee drink featuring a spiced chai base topped with a fluffy, creamy pumpkin cold foam. This easy 5-ingredient recipe requires no cooking and takes less than 10 minutes to prepare.
Ingredients
Scale
- 3–4 chai tea bags (15-20g)
- 2 cups strong brewed coffee (dark roast)
- 1 cup whole milk (or oat milk for dairy-free)
- 1 tablespoon pure maple syrup
- 1/2 cup heavy cream (ice-cold)
- 1 tablespoon 100% pumpkin puree
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- Ice cubes
Instructions
- Brew 2 cups of strong coffee. Steep 3-4 chai tea bags in the hot coffee for 5-7 minutes, then remove bags.
- Stir in 1 tablespoon of maple syrup while the coffee is still warm to dissolve it.
- Chill the chai coffee by pouring it over ice or refrigerating for at least 10 minutes until cold.
- In a mason jar or bowl, combine heavy cream, pumpkin puree, vanilla extract, and cinnamon.
- Whip the mixture using an electric frother for 30-45 seconds or a whisk for 2-3 minutes until stiff peaks form.
- Fill a tall glass with ice cubes.
- Pour the chilled chai coffee over the ice, leaving space at the top.
- Spoon the pumpkin cold foam generously over the top of the coffee.
- Serve immediately while the foam is fresh and fluffy.
Notes
Ensure heavy cream is ice-cold for best whipping results. Do not use pumpkin pie filling; use 100% pure pumpkin puree. The chai coffee base can be stored in the refrigerator for up to 5 days, but the foam must be made fresh. For a dairy-free version, use oat milk for the base and coconut cream for the foam.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Cuisine: American
Nutrition
- Serving Size: 1 large drink (appro
- Calories: 180
- Sugar: 10
- Sodium: 15
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 12
- Fiber: 1
- Protein: 2
Keywords: fall coffee, chai pumpkin latte, cold foam recipe, iced chai coffee, pumpkin cream foam, easy fall drinks, dairy-free coffee option