Pumpkin Spice Chai Recipe

It’s finally starting to feel like fall in California!  Now that the weather is cooling down, I love to stay warm and cozy by enjoying this pumpkin spice chai.  It’s perfect for a lazy Sunday morning, and goes especially well with pumpkin muffins (the ones pictured are made with Trader Joes pumpkin bread and muffin mix).

Pumpkin Spice Chai recipe ~ found at themangobungalow.com

Here is the recipe for pumpkin spice chai.  You will need…

INGREDIENTS:

  • 1 tablespoon loose leaf black tea, such as Assam or Darjeeling
  • 3/4 cup water
  • 3/4 cup milk
  • 1 tablespoon pumpkin butter (I used Trader Joes pumpkin butter, but other grocery stores also sell this seasonal item.)

Pumpkin Spice Chai recipe ~ found at themangobungalow.com

DIRECTIONS:

(Makes 1 serving)

1-  Add the water and tea to a small saucepan.  Bring water to a boil.  Once it starts boiling, turn off the heat.

2-  Whisk in the pumpkin butter.  Let the tea steep for about 5-7 minutes, depending on how strong you want it.

Note:  I add the pumpkin butter before straining the tea because it tends to have a grainy texture, and straining it leaves the pumpkin flavor without the graininess. 

3-  Use a tea strainer to strain the tea into a mug.  Discard the tea leaves.

4-  Return the pot to the stove.  Warm the milk, but do not let it boil.

5-  Add the milk to the tea.   You can add sweetener if desired, but I think the pumpkin butter provides enough sweetness.  Enjoy!

For another holiday treat, check out my recipe for peppermint mocha chai!

Pumpkin Spice Chai recipe ~ found at themangobungalow.comPumpkin Spice Chai recipe ~ found at themangobungalow.com

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This entry was posted in Recipes.