My Starbucks order is an iced chai latte with pumpkin cold foam….in the fall. Starbucks, and most coffee shops, only carry pumpkin-flavored items in the fall months, so once pumpkin was out of season, I decided to try to make my own chai latte.

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For this recipe, I use Bigelow vanilla chai tea. I’ve tried multiple different brands, but this one is my favorite. However, this recipe is still delicious with any chai tea! If you don’t like pumpkin, or prefer your cold foam without, you can omit it, and it will just be vanilla cold foam, or you can add any flavor of Torani syrup to make endless flavors of your latte! I’ve tried vanilla, brown sugar cinnamon, and caramel, and they were all delicious.

Ingredients for the Chai Latte:

For the latte:

• 6 oz chai tea, cooled
• 1 tbsp gingerbread syrup
• 1/4 cup milk (you can add more or less depending on your preference)
• handful of ice

For the pumpkin cold foam:

• 1 tbsp+1 tsp heavy whipping cream, separated
• approx. 1 tsp milk
• 1 tsp granulated or powdered sugar
• 1 tbsp pumpkin purée
• sprinkle of cinnamon (optional)

Directions:

• Add all the ingredients for the latte into a cup and stir
• In a separate cup or bowl, add 1 tsp heavy whipping cream and the pumpkin purée
• Froth with a handheld frother until smooth
• Add the sugar, cinnamon, milk, and the rest of the heavy whipping cream to the pumpkin mixture and froth until reaches the desired consistency.
• Pour over the chai and enjoy!

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Lavender latte

Iced peach tea