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–+ servings
Pumpkin Cream Chai Tea 1

Pumpkin Cream Chai Tea

This delicious Pumpkin Cream Chai Tea combines the warming spices of traditional chai with the seasonal comfort of pumpkin, topped with a silky pumpkin cream that transforms an ordinary tea into an extraordinary experience. Unlike many commercial versions that contain artificial flavors and excessive sugar, our homemade recipe lets you control the ingredients while still delivering that perfectly balanced flavor profile.
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Prep Time 5 minutes
Cook Time 10 minutes
Whipping Cream Time 3 minutes
Total Time 18 minutes
Course Beverage
Cuisine Fall
Servings 2 servings
Calories 215 kcal

Equipment

  • Medium Saucepan
  • Fine-mesh Sieve
  • Hand mixer or stand mixer
  • Whisk Attachment
  • Measuring Cups and Spoons

Ingredients
  

For the Chai Tea Base

  • 2 cups water
  • 2 chai tea bags or 2 tablespoons loose leaf chai tea
  • 1 cinnamon stick
  • 2 star anise pods
  • 3 cardamom pods lightly crushed
  • 1/4 tsp freshly grated nutmeg
  • 1 tbsp maple syrup or honey adjust to taste

For the Pumpkin Cream Topping

  • 1/2 cup heavy cream substitute with coconut cream for dairy-free option
  • 3 tbsp pumpkin puree not pumpkin pie filling
  • 1 tbsp maple syrup
  • 1/4 tsp pumpkin pie spice
  • 1/4 tsp vanilla extract
  • 1 pinch salt

Optional Garnishes

  • ground cinnamon for dusting
  • cinnamon stick for garnish
  • star anise for garnish
  • freshly grated nutmeg for garnish

Instructions
 

  • In a medium saucepan, combine water, cinnamon stick, star anise, cardamom pods, and freshly grated nutmeg. Bring the mixture to a gentle boil over medium heat. Once boiling, remove from heat, add the chai tea bags, and cover. Let steep for 5-7 minutes, depending on how strong you prefer your chai.
  • Remove the tea bags and strain the tea through a fine-mesh sieve to remove all spices. Return the tea to the saucepan and stir in your choice of sweetener. Start with less sweetener than you think you need—you can always add more later.
  • In a medium bowl, combine heavy cream, pumpkin puree, maple syrup, pumpkin pie spice, vanilla extract, and salt. Using a hand mixer or stand mixer with the whisk attachment, whip the mixture until soft peaks form (about 2-3 minutes).
  • Pour the hot chai tea into your favorite mugs, filling them about ¾ full to leave room for the cream. Using a spoon, gently float the pumpkin cream on top of the hot tea.
  • Finish your Pumpkin Cream Chai Tea with a light dusting of cinnamon or pumpkin pie spice. For an extra touch of elegance, add a cinnamon stick, star anise, or a light grating of fresh nutmeg on top. Serve immediately while the tea is hot and the cream is still cool.

Notes

The key to perfect pumpkin cream is stopping just before stiff peaks—this creates a luxurious topping that will slowly melt into your chai tea, releasing flavors with every sip.
For a quicker version, use 1 cup of chai concentrate mixed with 1 cup of hot water, but be mindful that some concentrates already contain sweeteners.
To make this iced, brew the chai tea double-strength, then cool completely. Serve over ice and top with the pumpkin cream.
For a vegan version, substitute the heavy cream with full-fat coconut cream and use maple syrup as your sweetener.

Nutrition

Calories: 215kcalCarbohydrates: 12gProtein: 1gFat: 18gSaturated Fat: 11gCholesterol: 65mgSodium: 45mgFiber: 1gSugar: 9gVitamin A: 70IUCalcium: 6mg
Keyword Pumpkin, Chai Tea, Fall Drinks, Pumpkin Cream, Seasonal Beverage
Tried this recipe?Let us know how it was!