Ingredients
Method
Make the Chai
- Place the chai tea bags in a heatproof pitcher and pour the boiling water over them. Steep for 5 to 8 minutes, then remove the bags. Stir in the sugar until dissolved. Let the tea cool to room temperature, then cover and chill in the fridge for at least 30 minutes, or up to 1 hour.
Make the Cold Foam
- In a tall glass, combine the pumpkin pie filling, pumpkin pie spice, milk, heavy cream, and sugar. Use a handheld milk frother to blend for 1 to 2 minutes, until the mixture is thick and holds a soft peak.
Assemble the Latte
- Stir the 2 tablespoons of heavy cream into the chilled chai tea. Fill a serving glass with ice cubes and pour the tea over the ice. Gently spoon the pumpkin cold foam on top, letting some of it sink into the tea. Sprinkle with extra pumpkin pie spice if desired and serve right away.
Nutrition
Notes
Use whole milk for the richest cold foam, but oat or almond milk work too.
If you don't have pumpkin pie filling, mix 2 teaspoons of pumpkin puree with a pinch of pumpkin pie spice.
To make it dairy-free, substitute coconut cream for the heavy cream and use a plant-based milk.
The chai tea can be made up to 3 days ahead and stored in the fridge.
Don't over-froth the cold foam or it will become grainy; stop when it looks like whipped cream.
Adjust the sweetness by adding more or less sugar, or use maple syrup instead.