1. Can I make this Starbucks Iced Chai with Pumpkin Cream Cold Foam vegan?

Yes! To make this recipe vegan, simply substitute dairy milk with almond, oat, or coconut milk. Additionally, use a plant-based cream alternative, like coconut cream or a vegan whipped topping, to create the pumpkin foam.

2. How can I make the pumpkin cream foam thicker?

If you prefer a thicker foam, increase the amount of heavy cream or opt for full-fat coconut milk in the foam mixture. You can also try blending the foam longer to achieve the desired texture.

3. Can I make the chai concentrate from scratch?

Absolutely! To make your own chai concentrate, brew strong chai tea by steeping several chai tea bags in hot water for 10-15 minutes, then adding sugar and spices like cinnamon, ginger, and cardamom to taste. Store it in the fridge for future use.

4. Can I store leftover pumpkin foam?

Yes, you can store leftover pumpkin cream foam in the refrigerator for up to 24 hours. Simply blend it again before using, and enjoy it with your next drink.

Starbucks Iced Chai with Pumpkin Cream Cold Foam - Easy Recipe

Name: Starbucks Iced Chai with Pumpkin Cream Cold Foam
Prep time: 5 min
Total time: 5 min
Cuisine: American
Ingredients: 1/2 cup Chai tea concentrate; 1/2 cup Milk; 3 tbsp Heavy cream; 2 tbsp Pumpkin puree; Nutmeg (for garnish); Ice

Description

Starbucks Iced Chai with Pumpkin Cream Cold Foam is a perfect fall drink that combines the spicy flavors of chai tea with a smooth, velvety pumpkin cream foam. It’s an easy-to-make Starbucks copycat recipe that brings the cozy vibes of autumn into your home, offering a delightful drink without the coffee shop prices.

Ingredients

Scale

1/2 cup Chai tea concentrate
1/2 cup Milk
3 tbsp Heavy cream
2 tbsp Pumpkin puree
Nutmeg (for garnish)
Ice

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Instructions

In a glass, fill it about 2/3 full with ice.
Pour in 1/2 cup of chai tea concentrate and 1/2 cup of milk, then stir to combine.
In a blender or food processor, combine 3 tablespoons of heavy cream and 2 tablespoons of pumpkin puree, blending until it forms a thick foam.
Pour the pumpkin cream cold foam over the chai tea mixture.
Garnish with a light dusting of nutmeg and serve immediately.

Notes

Use non-dairy milk like almond, oat, or coconut milk for a vegan version.
To make the pumpkin cream foam thicker, add more heavy cream and blend again.
Sweeten to taste by adding maple syrup or honey to the chai tea.
For a less sweet option, reduce the pumpkin puree or use a sugar-free chai concentrate.

Prep Time: 5 minutes
Cook Time: 0 minutes
Category: Beverage
Method: Blending and Stirring
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 220
Sugar: 28g
Sodium: 60mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 2g
Cholesterol: 35mg