Iced Pumpkin Cream Chai
An iced pumpkin cream chai made with chai tea concentrate and whole milk poured over ice and topped with a homemade pumpkin cream cold foam made from a quick pumpkin sauce, heavy whipping cream, milk, and vanilla frothed until thick and cloud-like. The pumpkin sauce uses the same recipe as the honey cinnamon cold brew so make a full batch once and use it in both drinks all week long. Spiced, creamy, and completely stunning in a glass.
Ingredients
- ½ cup chai tea concentrate
- ⅓ cup whole milk or whatever milk you prefer
- ½ cup pumpkin cream cold foam
For the Pumpkin Cream Cold Foam:
- 2 Tbs Pumpkin Sauce
- ⅓ cup heavy whipping cream
- 2 Tbs whole milk
- 1 tsp vanilla
For the Pumpkin Sauce:
- 1 14oz can sweetened condensed milk
- 1 cup pumpkin puree
- 1 Tbs cinnamon can also sub these spices for 1 Tbs pumpkin pie spice
- ¼ tsp nutmeg
- ¼ tsp allspice
- ¼ tsp ground cloves
- ¼ tsp salt
- 1 tsp vanilla
Instructions
Make the pumpkin sauce:
- In a sauce pan over medium heat, combine, all the ingredients stirring constantly until bubbly.
- Remove from heat and transfer to a jar or bowl and let cool completely in the fridge.
- In a small but tall measuring cup or bowl combine all the ingredients for the pumpkin cream cold foam. Use a hand frother to mix until combined and frothy. Mixture should be thick and creamy.
Assemble:
- Fill a glass half way with ice.
- Pour in the chai tea concentrate and then the milk.
- Top with Pumpkin Cream Cold Foam and enjoy!
- * Pumpkin Sauce can be kept and stored in the fridge to use throughout the month in your favorite drinks. Just drop a scoop into a tall glass with milk or heavy cream and blend with a hand frother for the yummiest pumpkin cream cold foam in seconds!