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This homemade Vanilla Chai Pumpkin Cream Cold Brew is the sweetest way to slowly welcome fall. Homemade vanilla chai and brown sugar syrup shaken with triple shots of espresso and a few dashes of pumpkin pie spice. Pour this chai sweetened coffee over ice and add sweet pumpkin cream. This iced coffee is creamy, warming, and just perfectly sweet. The best way to welcome the change of seasons.

Vanilla Chai Pumpkin Cream Cold Brew |

I know, I know, I KNOW. Pumpkin in the middle of September? Trust me, this was not my intention and it’s totally a last minute recipe. I wasn’t going to make this…

But then, something happened Sunday and I asked myself why I wasn’t developing this recipe when so many people have requested it?

I just have this thing about no pumpkin before October and I don’t love to break my holiday “rules”. But I’m making an exception…just for today!

The weather is still really hot most places, so this is the perfect iced drink to enjoy when you don’t want something hot, but still want to embrace the autumn season.

First off, I don’t know how Starbucks makes their pumpkin cream cold brew. Instead of doing a direct copy, I just created my own version of the icy latte.

It’s easy, it’s warming…but it’s also icy cold. And so perfectly sweet, creamy, and delicious.

Vanilla Chai Pumpkin Cream Cold Brew |

Start with the syrup

I made the same brown sugar syrup that I used in my brown sugar lattee. But I added chai tea bags to infuse the coffee with even more warming fall flavor.

You’ll need brown sugar, cinnamon sticks, vanilla, and chai tea bags. If you don’t have cinnamon sticks, ground cinnamon works too!

Simmer the syrup on the stove to dissolve the sugar. Remove from the heat and add a few chai bags. Steep the tea in the syrup to infuse. This will give you the warming flavors of chai, which is insanely delicious along with the pumpkin and pumpkin spice.

Vanilla Chai Pumpkin Cream Cold Brew |

Now the pumpkin cold cream

This is the key to the iced coffee. It’s what everyone gets excited about, and with good reason, it’s spoon worthy delicious.

You need cream, milk, pumpkin, and then some of the sweet brown sugar syrup. Add everything to a glass jar with a lid and shake, shake, shake, until the cream thickens and is foamy on top.

You don’t want whipped cream, this is why we didn’t just whip with a mixer. If you have a frother, that would work well!

Vanilla Chai Pumpkin Cream Cold Brew |

Finally, make the iced cold brew

Add a few shots of chilled espresso to a glass with ice, then add a little of the brown sugar syrup, and a few pinches of pumpkin pie spice. Next, pour over the pumpkin cream, then one more light drizzle of syrup, and a sprinkle of pumpkin pie spice.

Admire the beauty for just a second and then really give the coffee a good stir to incorporate the sweet pumpkin cream.

It’s similar to Starbucks, but made with more flavor, and it’s SO GOOD.

Just like my brown sugar latte, I love that we can control just how sweet we want this drink to be. It’s so customizable!

Tip – I’d make the chai brown sugar syrup this week to have on hand. Then when the feeling for something sweet and pumpkiny kicks in. Mix this up and enjoy a little bit of the early autumn season.

Vanilla Chai Pumpkin Cream Cold Brew |

Looking for other coffee and latte recipes, try these:

Spiced Pumpkin Maple Latte

Iced Brown Sugar Latte with Shaken Espresso

Salted Caramel Brûlée Latte

Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting

Lastly, if you make this Vanilla Chai Pumpkin Cream Cold Brew be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Vanilla Chai Pumpkin Cream Cold Brew.

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 2 with leftover syrup
Calories Per Serving: 389 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Vanilla Chai Syrup

Pumpkin Cold Brew


  • 1. Bring 1 cup water, the brown sugar, and cinnamon stick to a boil in a small pot. Simmer 2-3 minutes, until the sugar dissolves. Remove from the heat and add the vanilla and tea bags, cover, and steep 10 minutes. Keep in the fridge for up to 2 weeks.
    2. In a glass jar combine the cream, milk, pumpkin, and 1 tablespoon vanilla syrup. Vigorously shake for 1-2 minutes, until thickened and foamy on top. Alternately you can use a a frother as well.
    3. In a tall glass filled with ice, combine the espresso, 1-2 tablespoons syrup, and a couple dashes of pumpkin pie spice, stir. Pour over the sweet pumpkin cream and then drizzle over a little more syrup and a sprinkle of pumpkin pie spice. Stir well to combine. Enjoy!
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Vanilla Chai Pumpkin Cream Cold Brew |

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  1. 5 stars
    We were in the mood for something sweet and cozy and took the opportunity to try this out — hot — we were not disappointed. The syrup is SO good! (I used oat milk instead of cream and milk — clearly the texture was different, but the the taste did not disappoint!) I’m thinking this syrup would be yummy over oatmeal or greek yogurt — It will absolutely be made again.

  2. 5 stars
    So I am a purest and usually drink just plain black coffee, cold brew with vanilla, or espresso with a little sugar…but every now and then I’ll try Starbucks seasonal drinks and I got a pumpkin foam chai latte at Starbucks the other day with two shots of espresso was pretty darn good. Then I saw this recipe and decided to make it, SOOO MUCH tastier and cheaper! I was already planning on making your cinnamon pumpkin butter chocolate chip bread today so I knew I would have leftover pumpkin purée. Another knockout recipe, thank you so much!!!

  3. Looks yummy! Except this isn’t cold brew. If you’re using espresso, it’s more of a latte. Cold brew is never heated. It’s super easy to make at home, though…just soak coarse ground coffee in water (ratios can differ depending on desired strength) for 12-20 hours. Cold brew creates a much less acidic coffee option.

  4. 5 stars
    Yum! Just like my local coffee shop makes!! Now I can enjoy the goodness at home and it was really easy to make. I did use iced coffee instead of espresso because that is how the coffee shop serves it.

    1. Hey Brenda,
      Awesome!! I am thrilled to hear that this recipe was a winner, thanks so much for trying it out! Have a great weekend! 👻

  5. This recipe looks so inviting & I can’t wait to try it! Curious though, where did you purchase the glass measuring cup in the picture?

  6. 5 stars
    I recently purchased an espresso machine, so I am always looking for fun new drinks to try to recreate at home. This is the perfect fall coffee drink to keep you warm! I make the chai syrup weekly and add it to my morning coffee before work.

  7. 5 stars
    Tieghan, I’m an aspiring at-home barista who has yet to make many concoctions that I’m truly delighted with and don’t make me wish I’d gone to my local coffee shop instead lol. I’ve also struggled with my attempts to make a good dirty chai that checks all my boxes! But this… this cold brew was everything I hoped it’d be!! I had some pumpkin butter on hand (your recipe!) that I used in place of straight purée and whew ? that chai syrup is also ridiculous and I want to put it in everything!! Any cocktail recipes where you use it?! Thanks SO much for sharing, I’ll be making this one again and again! ?☕️?

  8. Tried this recipe with Silk’s almond milk heavy whipping cream since my stomach has been reactive towards heavier milk-based creams lately. The cream fluffed up, but maybe actual milk-based cream would make it fluff up more. Still delicious, and I was happy with my cream’s consistency.