Ingredients
Method
- In a liquid measuring cup, combine the heavy cream, pumpkin spice sauce, and the 1 tablespoon of milk. Use a handheld frother for 30 to 60 seconds, until the mixture is thick and glossy. Alternatively, seal it in a mason jar and shake vigorously.
- Fill a tall glass with ice. Pour the chai tea concentrate and the 1/2 cup of 2% milk over the ice, then stir until well combined.
- Spoon the pumpkin cream cold foam generously over the iced chai latte, dust with pumpkin pie spice, and serve immediately.
Nutrition
Notes
Adjust the amount of pumpkin spice sauce to control the sweetness; start with 2 tablespoons for a milder flavor.
For a dairy-free version, use oat milk in the drink and coconut cream in place of heavy cream.
If you don't have a handheld frother, shake the foam ingredients in a tightly sealed mason jar for 30 to 45 seconds.
Chill the heavy cream and milk before frothing; cold ingredients whip into a much fluffier foam.
Store leftover pumpkin cold foam in an airtight container in the fridge for up to 2 days, then re-froth briefly before serving.
The chai base can be made ahead by stirring the concentrate and milk together in a covered pitcher and refrigerating for 24 hours.
Serve immediately over fresh ice and dust with pumpkin pie spice right before drinking for the best aroma.