21 Sep PUMPKIN SPICE TEA LATTE
True story: As much as I love coffee, I haven’t been able to drink a cup of it for 8 years now without getting the shakes. I end up feeling wonky and out of sorts the whole day. Sucks, I know. Since I haven’t had a cup of latte in forever, I decided to make one with tea. I am sensitive to milk so I used almond milk and maple syrup as a sweetener. I had orange pekoe tea bags handy so that is what I used.
What is fantastic about this recipe is that it is delicious as it is versatile. You can use the milk and sweetener of your choice and you can adjust the sweetness to your liking. Pumpkin Spice Tea Latte is served. On sip of this yummy latte and you will instantly be catapulted to your couch. Perfect cool weather ‘me time’ hot beverage. I do mean PERFECT.
If you are a warm spice lover like me, you use any opportunity to add a little bit in whatever you bake. There is nothing like the smell of warm spices during this time of year. A drink like this goes down the best when you are curled up on the couch, holding your favourite cup with your pinky up…it just tastes better that way. I enjoyed mine on my bar stool. One of the kiddies would have found some way of bumping me which would result in a big mess. To save my brain cells, I opted for the bar stool. The joys of parenting 4 kiddies.
So, more about this yummy tea latte. I made my own pumpkin spice. You will only need 1/2 tsp for this recipe so store the excess in a sealed container for more latte making or baking.
AuthorFrances MurrayCategoryBeveragePlace small saucepan on medium-low heat. Whisk together 2 1/2 cups milk and pumpkin puree.
Add tea bags and simmer for 5 mins on low heat.
Remove tea bags and whisk in 2 tbsp maple syrup and pumpkin spice. Set aside.
In a microwave safe mason jar, add remaining milk, cover with lid and shake rigorously for 60 seconds. You should notice froth on top of the milk.
Remove lid and place jar in the microwave for 30 seconds. This will stabilize the froth.
Pour pumpkin mixture into your favourite cup. Top with milk froth from mason jar and garnish with cinnamon.
Ingredients
Directions
Place small saucepan on medium-low heat. Whisk together 2 1/2 cups milk and pumpkin puree.
Add tea bags and simmer for 5 mins on low heat.
Remove tea bags and whisk in 2 tbsp maple syrup and pumpkin spice. Set aside.
In a microwave safe mason jar, add remaining milk, cover with lid and shake rigorously for 60 seconds. You should notice froth on top of the milk.
Remove lid and place jar in the microwave for 30 seconds. This will stabilize the froth.
Pour pumpkin mixture into your favourite cup. Top with milk froth from mason jar and garnish with cinnamon.
Enjoy! Pinky up of course!
Recipe Notes:
-Substitute milk for whichever you prefer
-Substitute maple syrup for your go to sweetener
-If you have a milk frother, go ahead and use it. Skip over the mason jar method
If you make this recipe, please remember to snap and share on Instagram with #franmurrayco so we can see your bougie looking and yummy results! Have questions or wanna chat? Leave a comment.
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