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OMG Pumpkin & Earl Grey Iced Latte with Cream Cheese Foam


  • Author: Cherise
  • Prep Time: 10 mins
  • Cook Time: 4 hours chill time
  • Total Time: 4 hours 10 mins
  • Yield: 2 servings 1x


A coffee-free brew swirling with pumpkin and spice, and the citrus tang of Earl Grey. PLUS topped with a foamy crown of sweet cream cheese…is there any better adornment for this gourd-gess iced latte?



  • 1 cup water
  • 2 Earl Grey tea bags
  • 1 cup unsweetened almond milk 
  • 6 heaped tbsp pumpkin purée (tinned; not pumpkin pie filling) 
  • 2 tbsp honey / maple syrup 
  • 2 tbsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg
  • A small pinch of sea salt
  • ice cubes, optional 
  • Frother (my favourite is this one)

For the cream cheese topping—

  • 1/2 cup double cream
  • 1/2 tub Philadelphia soft cheese/ full fat soft white cheese (around 90g)
  • Pinch salt
  • 8 tbsp milk
  • 2 tbsp condensed milk 

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  1. In a small saucepan, bring 1 cup water to a gentle boil. Remove from heat, drop in the tea bags, and let steep for 5 minutes. Take out tea bags.
  2. Add the almond milk, pumpkin purée, honey, vanilla, spices and salt to the pan. Whisk until well blended.
  3. Let cool and decant into tall glasses. Chill in the refrigerator for at least 4 hours, until cold. 
  4. Just before serving, whisk together the cream cheese foam ingredients. The consistency should be thin enough to drop easily off a spoon. Using the hand-frother, froth the mixture into a light but creamy foam.* 
  5. Add ice cubes to chilled lattes, if preferred.
  6. Spoon cream cheese foam over lattes. 
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TIP: If you’re a froth-newbie, try tilting the jug towards you and keeping the frother submerged in the mixture. Switch on.