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).
Here is the recipe for pumpkin spice chai. You will need…
- 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.)
(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!