Ingredients
Equipment
Method
- Make the Pumpkin Spice Sauce: Combine condensed milk, pumpkin puree, pumpkin pie spice, and salt in a medium saucepan over medium-low heat. Stir and heat for about 5 minutes, until it starts to bubble. Remove from heat and stir in vanilla extract. Pour into a heat-proof container and refrigerate to cool.
- Make the Pumpkin Cream Cold Foam: In a mason jar, combine milk, heavy cream, pumpkin spice sauce, and vanilla syrup. Shake well or stir in a bowl. To turn it into cold foam, use an electric frother, hand mixer, or blender until foamy. Alternatively, shake vigorously in a mason jar until frothy.
- Assemble the Drink: Fill a glass with ice. Add chai tea concentrate, then pour in the milk.
- Top the drink with the pumpkin cream cold foam and sprinkle with pumpkin pie spice.
Notes
The pumpkin spice sauce recipe makes enough for about 8 lattes. Each batch of pumpkin cream cold foam is enough for 3 drinks. Store leftover cold cream in the refrigerator and whip into cold foam when ready to use.