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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 | halfbakedhavrest.com

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 | halfbakedhavrest.com

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 | halfbakedhavrest.com

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 | halfbakedhavrest.com

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 | halfbakedhavrest.com

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: 345 kcal

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

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Ingredients

Vanilla Chai Syrup

Pumpkin Cold Brew

Instructions

  • 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!

Vanilla Chai Pumpkin Cream Cold Brew | halfbakedhavrest.com

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Comments

  1. 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! 🥰☕️🎃

  2. 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.

  3. I love all of your recipes they are so yummy! With this drink I love everything about it I feel like I’m doing something wrong tho because both times I made it (with cold brew coffee) it just tastes watered down. Even when I only put one ice cube in it and I poured all the shaken pumpkin froth in it too

    1. Hi there! Thanks so much for trying out the recipe! I’m sorry that it didn’t turn out the way you hoped, is there anything you did differently? Let me know how I can help! xTieghan

  4. 5 stars
    Goodness holy pumpkin is that good or what?! We’ve been enjoying these iced coffee delights all week and they’ve been such a bright way to welcome in fall! My little boy was begging to try it so I put a touch of the syrup and the pumpkin cream into his milk and he was grinning ear-to-ear! Looking forward to trying out other drink recipes for the season!

  5. 5 stars
    I made this as cold brew over the weekend (with coconut instead of regular cream) and it was great. This week the mornings have been cold so i’ve been making it as a hot drink and it is so soothing! It is such a fun way to start my week vs regular plain coffee

  6. Do you put 1 tbsp vanilla in the syrup and the cream mixture? Ingredient says 1 tbsp only but the directions say vanilla in both the syrup and the cream.

    1. Hey there,
      You are going to use 1 tablespoon of vanilla in step 1 to make the syrup. Step 2 calls for the vanilla syrup, so you are going to use 1 tablespoon of the syrup that you made from step 1. I hope you love the recipe! xTieghan

  7. HELP! I was so excited to make this, but I don’t think my syrup thickened like it should?? So my “foam” turned out looking like pumpkin cottage cheese. 😂🥴

    It still tasted good, so we drank it. But it did not look appetizing.

    1. Hey Danielle,
      So sorry to hear this. Was there anything you adjusted in the recipe? Were your ingredients super cold for the foam? Let me know how I can help! xTieghan

    1. Hey there,
      Fantastic!! So great to hear that you enjoyed this recipe and thanks a lot for making it. Have a great week!🍂 xTieghan

    1. Hi Maura,
      Fantastic!! So great to hear that you enjoyed this recipe and thanks a lot for making it. Have a great week!🍂 xTieghan

  8. 5 stars
    I made this today as part of a Sunday breakfast treat to accompany my warm crossiants, however I made it as a hot brew instead of a cold one. Shaking the cream mix in a jar was hard work so I tipped everything into the mixer and it whisked up a treat. It tasted delicious and I have enough syrup so that I can make this again next weekend.
    Great recipe! 🙂

    1. Hey Colleen,
      Fantastic!! So great to hear that you enjoyed this recipe and thanks a lot for making it. Have a great week!🍂 xTieghan

  9. 5 stars
    I am so excited to try this! I just made the syrup and am going to use it in my cold brew in the morning. Can I premix the cold foam ingredients and just shake/froth before adding it to the coffee?

    1. Hey Whitney,
      Yes, that will work well for you. I hope you love this recipe, please let me know if you give it a try! xTieghan

  10. 3 stars
    Ok so this tasted great! But… This was kind of complicated to make — a lot of ingredients for a seasonal coffee drink. I had trouble getting the chunks out of the cream with both a hand frother and the jar methods. Love the fall vibes but it would be awesome if this could be made with fewer ingredients!

    1. Hey Yvonne,
      This is for 2 servings. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  11. 4 stars
    Loved making this however I would note to let the syrup cool completely before mixing it in the cold cream, because mine curdled and I had to strain that out. Tasted yummy though!

  12. I’m so excited to try this! How long in advance can I make the brown sugar syrup though? Will it stay in the fridge for a few days? Thanks in advance love all of your recipes!

    1. Hey Christina,
      You can keep the syrup in the fridge for up to 2 weeks. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan

    1. Hey Colleen,
      Yes, that would be correct. I hope you love this recipe, please let me know if you have any other questions! xTieghan

  13. 5 stars
    This was SO delicious! Love how quick and easy it is so make. I will definitely be going ro Starbucks less so thanks for saving me some money. 😀

    1. Hey Missy,
      Awesome! I am so glad to hear that this recipe was enjoyed, thanks for making it! Have the best weekend! xTieghan

      1. Hey Leah!

        Just throw it all together! “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.”

    1. Hey Leah,
      Sorry for any confusion, you are going to add the milk in step 2. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  14. Hi Tieghan,

    The recipe calls for milk, but it’s not listed in the instructions.

    Does it get shaken up with the cream?

    This looks delicious!

    1. Hey Natasha,
      Sorry for any confusion, you are going to add the milk in step 2. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  15. Hi! Do you have any experience making the pumpkin cream with coconut cream? Just wondering if it will work similarly or not. thanks!

    1. Hey Katie,
      Yes, coconut cream will also work well here! I hope you love this recipe, please let me know if you give it a try! xTieghan

  16. This is perfect. I am obsessed with a certain coffee chains pumpkin cold foam and this one is EVEN BETTER!

    I’m going to try Silks heavy cream for a diary free option. Thank you for this!

      1. Hey Diana,
        You could brew some tea and put the cream over the tea instead of coffee. I hope you love the recipe, please let me know if you give it a try! xTieghan

  17. Title is a little conflicting with the recipe. Did you mean to call it “Cold foam” and not “cold brew”?

    Cold brew is its own kind of coffee.

      1. Hey Maggie,
        You will want to use hot coffee and warm your cream. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Carly,
      Yes, that would be just fine to do. I hope you love the recipe, please let me know if you give it a try! xTieghan