Pumpkin Chai Tea
About EditThis is a great tea recipe for the Fall.
1 cup real pumpkin puree (not pie filling)
3/4 cup light brown sugar
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1 pinch of salt
2 tablespoons Pumpkin Spice Base (recipe above)
1 cup milk (whole, 2%, skim, almond, coconut, soy, what have you...)
1 chai tea bag
To Make the Pumpkin Spice Base:
Mix all of the base ingredients together until it is evenly coloured and darkened. Scrape it into a clean jar with a tight fitting lid. Store in the refrigerator for up to 2 weeks.
To Make a Pumpkin Spice Chai Latte:
Pour about 4 ounces of boiling water over the chai tea bag (unless you're using green or white chai, in which case you use under-boiling water!) Let it sit while you prepare the pumpkin milk.
Stir the Pumpkin Spice Base and the milk together in a microwave safe 2 cup container or a saucepan until smooth. If microwaving, heat on high until steamy and frothy. If heating in a saucepan, heat over medium high heat until steaming hot.
Pour the hot milk into the tea. You can leave the tea bag in if you'd like it very strong or remove it according to your own preference. Serve as is or top with a thick cap of whipped cream and a few scrapings of nutmeg.