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Starbucks Pumpkin Cream Chai

This copycat recipe delivers the spiced chai tea base layered with creamy pumpkin sweetness and a silky foam top that rivals the real thing. What makes it special is the balance between the bold chai spices and the subtle pumpkin undertones, all tied together with just enough cream to feel indulgent without being heavy.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1 drink
Course: Drinks and Beverages
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Chai Tea
  • 8 ounces water
  • 1 chai tea bag or 1 tablespoon loose chai tea
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
For the Pumpkin Cream
  • 1/4 cup heavy cream or half-and-half
  • 2 tablespoons pumpkin puree not pumpkin pie filling
  • 1 tablespoon sweetened condensed milk
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon ground cinnamon
  • Pinch of nutmeg
  • Pinch of ginger optional

Equipment

  • Small saucepan or kettle
  • Whisk or milk frother
  • Measuring spoons and cups
  • Tall mug or tea glass
  • Spoon for stirring
  • Fine mesh strainer

Method
 

  1. Pour 8 ounces of water into a small saucepan and bring it to a boil over medium-high heat.
  2. Once the water reaches a rolling boil, remove it from heat and add your chai tea bag (or loose tea in a strainer). Let it steep for 3 to 5 minutes, depending on how strong you like your chai flavor.
  3. While the tea steeps, combine 1/4 cup heavy cream, 2 tablespoons pumpkin puree, and 1 tablespoon sweetened condensed milk in a separate small bowl or cup. Whisk these ingredients together until they're well blended and no streaks of pumpkin remain.
  4. Stir in 1/4 teaspoon vanilla extract, 1/8 teaspoon ground cinnamon, a pinch of nutmeg, and a pinch of ginger if you're using it into the pumpkin cream mixture.
  5. After steeping, remove the tea bag from the hot water and gently squeeze it against the side of the saucepan with a spoon to extract every bit of flavor. Discard the tea bag.
  6. Stir 1/2 teaspoon vanilla extract and 1/4 teaspoon ground cinnamon directly into the hot chai tea.
  7. Using a milk frother or whisk, froth the pumpkin cream mixture for about 30 to 60 seconds until it becomes light, airy, and slightly foamy on top.
  8. Pour the hot spiced chai tea into your mug, filling it about three-quarters full. Slowly pour the pumpkin cream mixture over the back of a spoon held just above the tea surface, allowing it to gently layer on top.
  9. Spoon the remaining foam from the pumpkin cream onto the very top of your drink for that signature Starbucks look. Serve immediately.

Notes

Make a batch of pumpkin cream at the start of your week and store it in a jar in the fridge for up to 5 days, then simply froth and layer it each morning for a quick cafe-style drink. Use pure pumpkin puree, not pumpkin pie filling. If your pumpkin cream looks separated after a day in the fridge, simply whisk it again before frothing to recombine everything.