Ingredients
Scale
- 1/2 cup Chai tea concentrate (liquid)
- 3/4 cup Oat milk (creamy variety works best)
- 1 cup Ice cubes
- 2 tablespoons Pumpkin puree (canned, not pumpkin pie filling)
- 1 tablespoon Maple syrup or simple syrup
- 1/4 teaspoon Pumpkin pie spice
- 1/2 teaspoon Vanilla extract
- Optional: Whipped cream or extra pumpkin spice for topping
Instructions
- Step 1: Prepare the Pumpkin Cream Cold Foam. In a small bowl or a milk frother, combine 1/4 cup of the oat milk, the pumpkin puree, maple syrup, vanilla extract, and pumpkin pie spice. Use a handheld milk frother to whisk the mixture until it becomes thick and foamy. If you do not have a frother, you can shake the ingredients vigorously in a small mason jar until bubbles form and the mixture thickens slightly.
- Step 2: Mix the Chai Base. Fill a tall glass with ice cubes. Pour the chai tea concentrate over the ice. Add the remaining 1/2 cup of oat milk to the glass. Stir gently with a long spoon to combine the tea and the milk. The liquid should have a beautiful, light tan color.
- Step 3: Assemble and Garnish. Slowly pour your prepared pumpkin cream cold foam over the top of the iced chai. The foam should sit on top initially and then slowly cascade down into the drink. Sprinkle a little extra pumpkin pie spice or a dash of cinnamon over the foam for a professional finish. Serve immediately with a straw.
- Cook Time: 7 minutes