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At last it’s here. All my fellow pumpkin lovers rejoice! The season of spiced pumpkin tea lattes has finally arrived. My love for spiced pumpkin lattes goes way back and it has remained one of my favorite treats each fall season. Over the years I have developed my own technique on making a perfect spiced pumpkin tea latte which doesn’t involve hours of preparation (you know those recipes that take you longer to read than to actually make a cup), you know exactly what I’m talking about. So here is an easy, delicious and fun recipe for all of you to try. Let’s get started!

You’ll need:

¾ cup of pumpkin puree

2 cups of water

1 tbs fresh ginger

1 cinnamon stick

2 tbs of honey or Agave

3 cups of whole milk

2 tbs Rooibos Chai

Preparation:

To start, in a medium sized saucepan bring 1 cup of water to boil. Peel the ginger and grate it. Combine cinnamon stick(s) with grated ginger, add to the boiling water. Remove from heat, cover the pan and let it steep for 20 minutes. Boil another cup of water and steep the Rooibos Chai for 7 minutes. When the ginger and cinnamon infusion is done, add pumpkin puree, honey and milk. Put in a blender and pulse until the contents are homogenized. Add the steeped tea to the blended mass, pulse until the tea is completely dissolved into puree. If you wish you keep your tea hot, I suggest putting it back on the stove and heating it to the desired temperature. If you wish to make it iced, simply add ice cubes to the puree and shake in a cocktail shaker to achieve even temperature, refrigerate. Just a side-note, if you wish to make a tea latte, instead of adding milk into the blender, froth it until desired temperature (or heat on the stove) and simply add afterward. I also recommend adding some whipped cream on top and some cinnamon powder for extra sweetness (maybe even some melted caramel).

I hope you enjoy this recipe and I would love to hear about your own tea latte creations this fall!