Iced Pumpkin Chai Latte with Almond Milk and Pumpkin Cold Foam
The short version: a creamy iced pumpkin chai latte with almond milk, homemade pumpkin cold foam, and caramel drizzle. Ten minutes from first step to first sip, for about $1.50.
Equipment
- Small Saucepan or Electric Kettle
- Mug or Small Bowl
- Handheld Milk Frother or Mason Jar with Lid
- Tall 16-Ounce Glass
- Spoon
Ingredients
For the Pumpkin Spice Blend
- 1 batch homemade pumpkin spice blend (cinnamon, ginger, nutmeg, allspice, cloves)
For the Chai
- 2 bags black tea (Assam or English Breakfast)
- 1 cup just-boiled water
- 2 tablespoons maple syrup or brown sugar
- 1 handful large ice cubes
For the Pumpkin Cold Foam
- 1/2 cup barista-blend almond milk
- 2 tablespoons canned pumpkin puree (not pumpkin pie filling)
- 1/2 tablespoon maple syrup
- 1 pinch pumpkin spice blend
For the Assembly
- 1 cup barista-blend almond milk
- 1 tablespoon caramel drizzle, plus more for finishing
- 1 pinch pumpkin spice blend, for dusting
Instructions
- Brew the chai: steep 2 black tea bags in 1 cup of just-boiled water with a pinch of the pumpkin spice blend for 5 minutes. Squeeze the bags well when you pull them out so you do not leave flavor behind.
- Sweeten the chai while it is hot: stir in 2 tablespoons of maple syrup or brown sugar until it dissolves completely.
- Drizzle caramel in a zigzag down the inside of your empty glass before adding ice so you get caramel in every sip.
- Make the pumpkin cold foam: combine 1/2 cup almond milk, 2 tablespoons pumpkin puree, 1/2 tablespoon maple syrup, and a pinch of pumpkin spice in a deep cup. Froth for 20 to 30 seconds until doubled in volume and thick enough to hold a soft shape.
- Fill the glass loosely with large ice cubes. Do not pack them so tight that the milk cannot move through.
- Pour the hot chai over the ice and stir once to cool it evenly.
- Slowly pour the remaining 1 cup of almond milk over the chai so the layers stay visible.
- Spoon a generous mound of pumpkin cold foam over the top. It should sit on the surface like a cloud.
- Finish with a dusting of pumpkin spice and one more light drizzle of caramel. Taste and adjust before serving.
Notes
Use barista-blend almond milk for the cold foam; regular almond milk will not foam and will taste thin. Brew the chai double-strength because the ice dilutes it. The brewed chai concentrate keeps in a sealed jar in the fridge for up to 5 days, or freeze it in ice cube trays so the drink never waters down. If the foam sinks, it was over-frothed or the milk was too thin. Stop at 30 seconds next time. Make the pumpkin spice blend once a season and keep it in a jar.