Iced Pumpkin Chai Latte with Vegan Pumpkin Cream

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This creamy, autumnal iced chai is my spin on the popular Starbucks pumpkin cream cold brew--with a delicious vegan pumpkin cream foam and spiced masala chai instead of coffee.

Made with coconut milk, pumpkin, and autumnal spices, the delicious pumpkin cream is super fluffy and light in texture, yet rich and flavorful in taste. Although it pairs perfectly with masala chai, feel free to use cold brew coffee or a rich herbal tea (such as rooibos) instead!

How to Make Vegan Pumpkin Cream (Vegan Pumpkin Cold Foam)

Starbucks’ famous Pumpkin Cream Cold Brew is topped with a creamy, fluffy pumpkin cold foam and is dairy-based. Although this version is vegan, gluten-free, and sweetened with maple syrup instead of sugar, it’s every bit as creamy, rich, and delicious.

The secret to delicious vegan pumpkin cream cold foam is to make sure you chill the coconut milk in the fridge overnight. Coconut milk is similar to heavy cream in that it needs to be very cold in order to reach a fluffy, whipped consistency.

Don’t shake the can of coconut milk when you take it out of the fridge (the coconut cream and water will be separated). Scoop out only the solid coconut cream for this recipe.

Then, blend the coconut cream and oat milk together until foamy. Then, add the pumpkin, maple syrup, vanilla, cinnamon, pumpkin spice, and cinnamon and blend until light and fluffy.

Watch the Pumpkin chai Latte recipe video:

Iced Pumpkin Chai Latte with Vegan Pumpkin Cream

Makes one chai latte

Ingredients:

• 8 oz spiced masala chai concentrate, chilled (store-bought or homemade both work great, instructions for homemade chai concentrate below)

• 1 can coconut milk, chilled in the fridge overnight

• 1 tbsp oat milk, chilled

• 1 tbsp pumpkin puree, chilled

• 1 tbsp maple syrup

• 1/2 tsp vanilla

• 1/2 tsp cinnamon

• 1/4 tsp pumpkin spice

• Cinnamon, for sprinkling (optional)

To make:

1. Make the masala chai concentrate (optional). Bring 8 oz filtered water to a boil. Pour over 2 spiced masala chai tea bags and steep for 5 minutes. Sweeten with honey or maple syrup if desired. Refrigerate.

2. Remove the can of coconut milk from the fridge. Don’t shake it—we want the solid coconut cream and water to stay separated! Use a spoon to scoop out 1/4 cup of the coconut cream. You can use the leftover coconut milk for soups, smoothies, and other recipes.

3. Make the pumpkin cream. To a blender, add the 1/4 cup chilled coconut cream and oat milk and blend until it reaches a foamy, aerated consistency. Note: Similarly to whipped cream, using very cold coconut milk and oat milk will help the mixture whip up into a fluffy texture.

4. Add the pumpkin puree, maple syrup, vanilla, cinnamon, and pumpkin spice and blend on low until light and fluffy. Be careful to not over-blend, or it will lose its foamy texture.

5. Fill a glass with ice. Add the chai concentrate, then top with the pumpkin cream foam. Sprinkle with cinnamon. Enjoy!

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