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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.
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.
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.
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!
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.
Looking for other coffee and latte recipes, try these:
Iced Brown Sugar Latte with Shaken Espresso
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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!
Hey Molly,
Happy Monday! I love to hear that this recipe was a winner, thanks a lot for giving it a try! xTieghan
Excellent! Enough concentrated taste that it’s pretty similar to Starbucks!
Hey Vanessa,
Happy Monday! I love to hear that this recipe was a winner, thanks a lot for giving it a try! xTieghan
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!
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
If tripling the recipe, do I triple the water to 3 cups when making the vanilla syrup?
Sorry I just read it again and saw it in the recipe notes it keeps up to two weeks. Sorry!
Hey Colleen,
Yes, that would be correct. I hope you love this recipe, please let me know if you have any other questions! xTieghan
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. 😀
Hey Rebekah,
Happy Sunday! I am thrilled to hear that this recipe was enjoyed, thanks a lot for making it! xTieghan
I’m not a coffee drinker at all, but I made this anyway and it is delicious 🙂
Hey Missy,
Awesome! I am so glad to hear that this recipe was enjoyed, thanks for making it! Have the best weekend! xTieghan
I am probably missing this but where do I add the milk?
Sorry for the duplicate question…I didn’t notice Natasha’s
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.”
No worries!!
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
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!
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
Hi! Do you have any experience making the pumpkin cream with coconut cream? Just wondering if it will work similarly or not. thanks!
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
This drink feels like winter, adore it!!
Miki x
https://www.littletasteofbeauty.com/
Thanks so much!!
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!
Thanks so much Nicole! I hope you love the recipe:) xTieghan
I don’t drink coffee. What can I substitute for the espresso?
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
(Cold brew instead of espresso)
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.
Hey Brittany,
Nope, the recipe name is how I intended for it to be:) xTieghan
Can you make this with actual cold brew and not espresso?
That’s what I’m going to try
(Cold brew instead of espresso)
Hey Katie,
Sure, that would be great! Please let me know if you have any other questions! xTieghan
If you don’t have an espresso machine can this recipe be made with regular coffee and then iced?
Hi!
If I want to have this hot I’m guessing warming up pumpkin mixture? Or any suggestions? Thank you
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
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