Iced Salted Maple Chai Latte with Vegan Cold Foam

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Spicy masala chai and vegan salted maple cold cream combine to create this deliciously cozy Iced Salted Maple Chai Latte.

I’ve always loved Starbucks cold foam drinks, but I’ve been struggling to find dairy-free alternatives that are equally delicious—so I got to work creating a recipe for vegan cold foam. After lots of recipe testing, I finally developed this Vegan Salted Maple Cream that is just as fluffy, creamy, and flavorful as Starbucks’ cold foam!

How to Make Vegan Cold Foam Cream

The secret to delicious vegan cold foam is refrigerating the can of coconut cream overnight. The coconut cream will separate into solid cream and water, and we’ll use the cream as the foundation of the cold foam.

Next, we’ll add a little bit of oat milk to thin out the cream, as well as maple syrup, vanilla, and salt to create a delicious salted maple flavor.

Blend everything up in a blender or hand mixer, then pour over coffee or tea.

Since this is a cold foam, it’s perfect for creating a frothed milk or whipped cream consistency in cold drinks—but it also tastes great in hot drinks, too!

Watch the Salted Maple Chai Latte video:

Iced Salted Maple Chai Latte with Vegan Salted Maple Cream

Makes one iced 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

• 2 tbsp maple syrup

• 1/2 tsp vanilla extract

• 1/8 tsp kosher salt
  

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 salted maple 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 maple syrup, vanilla, and salt 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 salted maple cream foam. Enjoy!

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