This time of year, Fall, 80% of my Facebook feed is taken over by pumpkin recipes. Okay, maybe that was a gross exaggeration but I am not THAT far off. The month of August is still hanging on when I see posts such as this one: “when someone says ‘it’s too soon for pumpkin spice’ and you realize you do not need that kind of negativity” or “it’s pumpkin pie everything season.”
It’s true, people get giddy over Fall treats. Forget pumpkins; I get giddy over the fact that we no longer have temps in the three digits (now, that’s something to rejoice about!). By November, my A/C should be off until next summer, and I should be ready to put my flannel sheets on the bed! Furthermore, I am not a huge pumpkin fan (but I do love all the apple recipes and the smell of the pumpkin spices).
Nevertheless, I can be a good sport and this spiced pumpkin tea is my contribution to the pumpkin recipe craze.
This Fall tea is quite rich and is a wonderful treat (even for me). Obviously, it is a great tea recipe to serve during the Autumn season and into the Holiday season (which will be here before you know it).
I made my brew with a black tea. If you really want to jazz your tea up, you can use a pumpkin chai or a plain chai tea.
Chai – the word rhymes with “pie” – is actually a word that means tea in some parts of the world. Most commonly, in the United States, when you hear the word chai, it refers to a beverage which originated in India made with black tea, milk or cream, a sweetener, and a combination of various spices; most commonly: cardamom, cinnamon, ginger, and cloves.
Making Spiced Pumpkin Tea
Note: I really love to use Teeccino’s Caramel Dandelion tea in this recipe (caffeine free).
Add your hot tea to a blender. I always use my beloved and trusted Vitamix. Add 1 cup of HOT milk, cream, Half and Half, or a dairy free substitute (cashew milk works well and is my preferred choice).
Note: when making this for my family I will usually use coconut sugar or organic sugar. When making it for me, I usually opt for stevia.
Blend on high until all the ingredients are well combined.
Alternatively, you may serve this tea on ice. In which case, make it with cooled tea and cold milk. Only use 1 cup of tea (rather than two) and add 1 cup of ice.