Go Back
Indulge in the homemade Starbucks Pumpkin Cream Chai Latte copycat recipe featured in this image, showcasing a delicious and easy way to create the fall favorite at home.

Pumpkin Cream Chai Latte (Starbucks Copycat)

Enjoy the flavors of fall with this homemade Pumpkin Cream Chai Latte, a delicious and easy copycat recipe inspired by Starbucks. This creamy, spicy, and pumpkin-infused drink is perfect for a cozy autumn day or any time you crave a comforting treat.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 1
Course: Beverage, Drink
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup water
  • 4-6 chai tea bags or 2-3 tablespoons loose leaf tea
  • 2 tablespoons brown sugar or honey, maple syrup
  • 1/2 teaspoon vanilla extract
  • 1 cup heavy cream
  • 2 tablespoons pumpkin puree not pumpkin pie filling
  • 1 teaspoon pumpkin pie spice
  • 1 tablespoon powdered sugar
  • 1/2 cup milk dairy, almond, oat, etc.
  • Optional: Pumpkin pie spice for topping
  • Optional: Caramel sauce for topping
  • Optional: Whipped cream

Equipment

  • Saucepan
  • measuring cups and spoons
  • whisk
  • Electric mixer or whisk
  • Mug
  • Ice
  • Piping bag or ziplock bag (optional)
  • Strainer (if using loose leaf tea)

Method
 

  1. **Brew the Chai Concentrate:** In a saucepan, bring 1 cup of water to a boil. Add 4-6 chai tea bags (or 2-3 tablespoons of loose leaf tea).
  2. Reduce heat and simmer for 5-7 minutes, or until the tea is strong and fragrant. Remove tea bags or strain loose leaf tea.
  3. Stir in 2 tablespoons of brown sugar (or honey, maple syrup) and 1/2 teaspoon of vanilla extract until dissolved. Let cool completely.
  4. **Whip Up the Pumpkin Cream:** In a large bowl, combine 1 cup of heavy cream, 2 tablespoons of pumpkin puree, 1 teaspoon of pumpkin pie spice, 1 tablespoon of powdered sugar, and 1/2 teaspoon of vanilla extract.
  5. Using an electric mixer (or whisk), beat until stiff peaks form. Be careful not to overwhip.
  6. Transfer the pumpkin cream to a piping bag or ziplock bag (optional).
  7. **Assemble the Latte:** Fill a mug with ice.
  8. Pour in 1/2 cup of your favorite milk.
  9. Add 1/4 cup of the cooled chai concentrate. Adjust to taste.
  10. Stir well to combine.
  11. Top with a generous swirl of pumpkin cream.
  12. Sprinkle with extra pumpkin pie spice if desired. Enjoy immediately!

Notes

For a stronger chai flavor, steep the tea longer, but avoid over-steeping as it can become bitter. Make chai concentrate and pumpkin cream ahead of time. Adjust the sweetness to your preference. For a hot latte, heat milk and chai concentrate before combining, and skip the ice. Cold heavy cream whips up best. Try adding a pinch of cayenne to the chai for a spicy kick, or cocoa powder to the pumpkin cream for a chocolate pumpkin flavor. Store chai concentrate in the fridge for up to a week, and pumpkin cream for up to 2 days.