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Creamy Iced Pumpkin Cream Chai Recipe Easy Starbucks Dupe 2024

iced pumpkin cream chai - featured image
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A cozy, creamy iced pumpkin cream chai drink that combines bold chai spices with a luscious pumpkin cream topping, perfect for fall and easy to make at home.

Ingredients

Scale
  • 4 chai tea bags or 4 tablespoons loose chai tea (black tea with cinnamon, cardamom, ginger, cloves)
  • 2 cups (480 ml) hot water
  • 2–3 tablespoons maple syrup or honey (adjust to taste)
  • 1 cup (240 ml) milk of choice (whole, almond, oat, or coconut milk work well)
  • 1/4 cup (60 g) canned pumpkin puree (not pumpkin pie filling)
  • 3 ounces (85 g) cream cheese, softened (use dairy-free cream cheese if preferred)
  • 1/2 cup (120 ml) heavy cream or coconut cream, chilled
  • 1 tablespoon powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • Plenty of ice cubes for serving

Instructions

  1. Boil 2 cups (480 ml) of water and steep 4 chai tea bags or 4 tablespoons loose chai tea for 5-7 minutes. Remove tea bags or strain leaves and let cool to room temperature (about 15 minutes).
  2. Stir in 2-3 tablespoons maple syrup or honey while the tea is still warm to dissolve it well. Add 1 cup (240 ml) of your chosen milk and mix. Place the chai mixture in the fridge to chill for at least 30 minutes or prepare in advance and store overnight for deeper flavors.
  3. In a medium bowl, combine 1/4 cup (60 g) pumpkin puree and 3 ounces (85 g) softened cream cheese. Use an electric mixer or whisk until smooth.
  4. Slowly add 1/2 cup (120 ml) heavy cream (or coconut cream), powdered sugar, vanilla extract, and cinnamon. Whip the mixture until it thickens and holds soft peaks, about 2-3 minutes. If the topping is too thick, add a splash more cream to loosen slightly.
  5. Fill a glass with ice cubes. Pour the chilled chai mixture over the ice, leaving room for the pumpkin cream topping.
  6. Spoon or gently pour the pumpkin cream over the chai. The cream will float on top, creating a layered effect.
  7. Stir just before drinking to mix the creamy pumpkin layer with the chai for that perfect blend of spicy, sweet, and smooth.

Notes

For a frothier pumpkin cream topping, whip the cream separately and fold it gently into the pumpkin-cream cheese mixture. Chill the serving glass beforehand to keep the drink cold longer. Use dairy-free cream cheese and coconut cream for a vegan version. Store leftover chai base in the fridge up to 3 days and pumpkin cream topping up to 24 hours refrigerated in an airtight container. Stir before reuse.

Nutrition

Keywords: iced pumpkin cream chai, pumpkin chai, Starbucks dupe, fall drink, creamy chai, pumpkin cream topping, easy chai recipe, autumn beverage

Find it online: https://lemonydrinks.com/creamy-iced-pumpkin-cream-chai-recipe-easy-starbucks-dupe-2024/