Recipes Everyday Cooking More Meal Ideas Copycat Copycat Starbucks Iced Chai Latte with Pumpkin Cream Cold Foam 5.0 (1) Add your rating & review 1 Photo It's not only cheaper, it tastes better too! By Nicole Hopper Nicole Hopper Nicole Hopper is a recipe tester and developer located in Birmingham, Alabama. Allrecipes' editorial guidelines Updated on January 18, 2024 Tested by Julia Levy Tested by Julia Levy Julia Levy is an experienced cook with a demonstrated history of working in the publishing industry. She is skilled in catering, food & beverage, event planning, and menu development. She tests and develops recipes in the DotDash Meredith Test Kitchen for Southern Living. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo Active Time: 10 mins Total Time: 40 mins Servings: 1 serving Jump to recipe Our test kitchen experts love to get an annual fall drink from Starbucks, but after trying this copycat version of the pumpkin chai, they say they'll never go back! When tasted side by side with the Starbucks version tasters said this recipe has "lovely creamy texture that made Starbucks taste watery in comparison." Plus, it tones down the overwhelming sweetness from the original version to really let the fall flavors shine through. Tips for Making the Best Copycat Starbucks Iced Chai Latte with Pumpkin Cream Cold Foam Reduce the chai concentrate: The chai concentrates you buy at the store aren't quite as concentrated as the version Starbucks uses. So to really get that bold flavor, we boil the concentrate for 5 minutes to reduce it by half, concentrating the flavors even further. You can refrigerate the reduced concentrate in an airtight container for up to 1 week so you can have chai in a jiff at any time. Use a milk frother: If you don't already have a milk frother, you can make the cold foam in a mini blender, but the foam won't be quite as stable. Milk frothers produce ultra-small and stable air bubbles for perfect cold foam—so if you plan on making this drink often, it's worth picking up a frother. Prep the pumpkin cold foam ahead of time: If you've already got the chai concentrate ready to go in the fridge, you might as well prep the pumpkin cold foam ahead of time too for easy lattes in a snap! All you have to do is whisk the cold foam ingredients together and refrigerate in an air-tight container for up to 3 days. Froth the mixture just before serving. Editorial contributions by Devon O'Brien Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 1 serving servings Iced Chai Latte 1 cup chai concentrate (such as Tazo Classic Chai Latte) 1 cup ice cubes 2/3 cup 2% reduced-fat milk Pumpkin Cream Cold Foam 1/4 cup heavy whipping cream 2 tablespoon 2% reduced-fat milk 2 tablespoons vanilla syrup 1 tablespoon pumpkin puree (from 1 (15-oz.) can) 1/8 teaspoon pumpkin pie spice, plus more for dusting Directions Gather all ingredients. Dotdash Meredith Food Studios Prepare the Iced Chai Latte: Bring chai concentrate to a boil in a small saucepan over medium-high. Cook, undisturbed, until reduced by half, about 5 minutes. Pour into a small heatproof bowl or measuring cup and refrigerate until cooled to room temperature, about 30 minutes. Dotdash Meredith Food Studios Pour cooled concentrate into a 16 ounce glass and top with ice and milk, leaving 1-inch at the top of the glass. Stir together until combined. Dotdash Meredith Food Studios Prepare the Pumpkin Cream Cold Foam: Place all ingredients in a small measuring cup or jug. Using a handheld milk frother, froth until thick and creamy, about 1 minute. Dotdash Meredith Food Studios Pour desired amount of Pumpkin Cream Cold Foam over the Iced Chai Latte and dust with additional pumpkin pie spice. Serve immediately. Dotdash Meredith Food Studios I Made It Print