Iced Pumpkin Spice Chai Tea Latte
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.
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.
| 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% |