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Drink recipe · from the recipe book

Iced Dirty Pumpkin Chai with Oat Cream

Bold espresso-spiked chai with ginger and black pepper, poured over ice under a thick, spoonable pumpkin-vanilla oat cream that slowly swirls into the glass.

Iced Dirty Pumpkin Chai with Oat Cream

Ingredients

  • ¾ cup (180 ml)180 gBrewed black teastrongly brewed
  • 2 shots60 gEspressofreshly brewed
  • 1½ tbsp grated8 gFresh gingerthinly sliced
  • ½ tsp1 gGround cinnamon
  • ½ tsp1 gGround cardamom
  • ⅛ tsp0.3 gGround cloves
  • ⅛ tsp0.3 gBlack pepper
  • 1 tbsp20 gMaple syrup
  • ⅓ cup30 gOld-fashioned rolled oats
  • ½ cup120 gWatercold
  • ½ cup120 gPumpkin puree, canned
  • 1 tsp4 gVanilla extract

Steps

  1. Pour the brewed black tea into a small pot and add the ginger, cinnamon, cardamom, cloves and black pepper.
  2. Bring to a gentle simmer over medium heat and simmer for 4 minutes, then turn off the heat and stir in the maple syrup and the espresso.
  3. Strain this dirty chai into a heatproof jar, discarding the ginger, and chill in the fridge for about 20 minutes until cold.
  4. While it chills, make the oat cream: blend the oats with the cold water on high for about 45 seconds until smooth.
  5. Add the pumpkin puree and the vanilla to the blender and blend until thick and creamy.
  6. Fill two glasses with ice and pour half of the chilled dirty chai into each glass.
  7. Spoon half of the pumpkin oat cream over the chai in each glass, let it swirl down, and stir before sipping.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Allergens: none in the ingredients as written. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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