Iced Pumpkin Spice Chai Tea Latte (Dairy Free)

Iced Pumpkin Spice Chai Tea Latte (Dairy Free)

This quick and easy homemade Iced Pumpkin Spice Chai Tea Latte is the perfect treat to enjoy during the peak of fall season. You’ll love the warm spices and my simple dairy-free pumpkin spice sweet cream. Step by step instructions with pictures below!

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Fall is the ideal time of year to indulge in your favorite pumpkin recipes. Starbucks is always the first to remind us of this cozy season with their fall inspired drinks and treats. This Iced Pumpkin Spice Chai Tea Latte was inspired by my husbands love for Chai tea lattes. I wanted to create a version at home that was easy to make, inexpensive, and controlled ingredients like sugar and cream.

Did you know that a Grande size iced pumpkin spice chai latte at Starbucks has 66 grams of sugar!? I was not aware of this! I’m mean it’s delicious but holy smokers! My recipe is slightly larger in size and with half the amount of sugar. I also use almond and oat milk for a lightened up version and yet it is still just as creamy and silky.

The great thing about chai tea lattes is you can really customize the flavors to your own liking. There are lots of great spices like cinnamon, nutmeg, pumpkin pie spice, and even apple pie spice that truly make this a specialty custom drink you can enjoy at home.

Ingredients:

For the tea-

  • Double spiced chai tea bags (I use Stash brand)
  • Hot water
  • Unsweetened silk almond milk or milk of choice
  • Brown sugar or sweetener of choice
  • Ice

For the pumpkin spice sweet cream-

  • Extra creamy oat milk or milk of choice
  • Pumpkin puree (not pumpkin pie mix)
  • Honey or sweetener of choice
  • Vanilla extract
  • Pumpkin pie spice
  • Cinnamon


Step By Step Instructions:

Step 1. Start by steeping 3-4 tea bags in hot water for 20-minutes.

Step 2. While the tea is steeping make the pumpkin spice sweet cream. Add oat milk or you can use a combination of heavy cream and milk to a tall glass. Use a hand held frother to whip the milk until it’s doubled in size and thickened.

Step 3. To the whipped cream add pumpkin puree, honey (or sweetener of choice) vanilla, pumpkin pie spice, and cinnamon. Give it another quick whisk to combine.

Step 4. Once tea is steeped and cooled, sweeten with brown sugar or sweetener of choice.

Step 5. Fill a tall glass with ice and add tea, almond milk (or milk of choice) and top with pumpkin spice sweet cream and extra pumpkin spice.

Pro tips:

  • If you don’t have a hand held mixer, frother, or blender to whip the sweet cream, you can add the milk to a mason jar and shake vigorously until frothy.
  • When making the sweet cream whisk milk first then add the rest of the ingredients. If you add all the sweet cream ingredients together it won’t froth and thickened properly.
  • Make sure to steep the tea for at least 20-minutes but the longer the better. This will lend the best chai spice flavor.
  • Allow the tea to cool before adding it to the ice so the flavor isn’t diluted.
  • Store extra brewed tea in the refrigerator for 2-3 days in an airtight container.
  • Measurements for this recipe are to our taste and liking. Adjust the sweetness of the tea and pumpkin spice sweet cream to your taste.
  • Any sweetener of your choice can be used for this recipe, however this may change the flavor. I use regular brown sugar and honey for this recipe.
  • This recipe is a dairy-free version but you can use any milk you like. Note: if using heavy cream for the pumpkin spice sweet cream, make sure to also add in regular milk. Heavy cream alone will create a thicker whipped topping and you want the consistency to be more frothy.

You’ll love how easy this Iced Pumpkin Spice Chai Tea Latte is to make so you can cozy up with autumn flavors anytime.


Iced Pumpkin Spice Chai Tea Latte

The Menu Maid
This quick and easy homemade Iced Pumpkin Spice Chai Tea Latte is the perfect treat to enjoy during the peak of fall season. You'll love the warm spices and my simple dairy-free pumpkin spice sweet cream.
Prep Time 5 minutes
resting time 20 minutes
Total Time 25 minutes
Course Drinks
Cuisine American
Servings 1 serving
Calories 235 kcal

Ingredients
  

Tea

  • 3-4 double spiced chai tea bags I use Stash brand
  • 2 cups boiling water
  • 1 cup unsweetened, plain silk almond milk or milk of choice
  • 2 tbsp brown sugar or to taste or sweetener of choice
  • Ice

Pumpkin Spice Sweet Cream

  • 1/2 cup extra creamy oat milk or milk of choice
  • 1 tbsp pumpkin puree not pumpkin pie mix
  • 1 tbsp honey or sweetener of choice
  • 1 tsp pure vanilla extract
  • 1/4 tsp pumpkin pie spice plus more for garnish
  • 1/4 tsp ground cinnamon

Instructions
 

For the tea

  • Place tea bags in a heat proof pourable cup and add boiling water. Let steep at least 20-minutes or until cooled. The longer the better.
  • Once tea is cooled add brown sugar or sweetener of choice. Stir until dissolved. Taste to adjust sweetness.
  • Fill a tall glass 1/2 way with ice and add 1 cup of the brewed and cooled tea. Add almond milk or milk of choice. You can stir at this point.

For the Pumpkin Spice Sweet Cream

  • Add oat milk or milk of choice to a tall glass. Use a hand held frother to whip the milk until it’s doubled in size and thickened. See recipe notes below for options to whip the cream.
  • To the whipped cream add pumpkin puree, honey (or sweetener of choice) vanilla, pumpkin pie spice, and cinnamon. Give it another quick whisk to combine.
  • Top the tea and almond milk mixture with pumpkin spice sweet cream and extra pumpkin spice.

Notes

Tips:
  • If you don’t have a hand held mixer, frother, or blender to whip the sweet cream, you can add the milk to a mason jar and shake vigorously until frothy.
  • When making the sweet cream whisk milk first then add the rest of the ingredients. If you add all the sweet cream ingredients together it won’t froth and thickened properly.
  • Make sure to steep the tea for at least 20-minutes but the longer the better. This will lend the best chai spice flavor.
  • Allow the tea to cool before adding it to the ice so the flavor isn’t diluted.
  • Store extra brewed tea in the refrigerator for 2-3 days in an airtight container.
  • Measurements for this recipe are to our taste and liking. Adjust the sweetness of the tea and pumpkin spice sweet cream to your taste.
  • Any sweetener of your choice can be used for this recipe, however this may change the flavor. I use regular brown sugar and honey for this recipe.
  • This recipe is a dairy-free version but you can use any milk you like. Note: if using heavy cream for the pumpkin spice sweet cream, make sure to also add in regular milk. Heavy cream alone will create a thicker whipped topping and you want the consistency to be more frothy.
 
Nutritional facts are based on dairy-free milk and regular brown sugar and honey. 
Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.
Nutrition Facts
Servings: 1
Amount per serving  
Calories 235
% Daily Value*
Total Fat 4.8g 6%
Saturated Fat 0.1g 0%
Cholesterol 0mg 0%
Sodium 212mg 9%
Total Carbohydrate 45.2g 16%
Dietary Fiber 2.5g 9%
Total Sugars 36.5g  
Protein 3.2g  
Vitamin D 1mcg 3%
Calcium 208mg 16%
Iron 2mg 10%
Potassium 475mg 10%
Keyword Black tea, Chai tea, Dairy-free, Drinks, Fall drinks, Latte, pumpkin, Pumpkin puree, Pumpkin spice, Pumpkin spice latte, Recipes with pumpkin

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