Tuesday, November 22, 2011

Spiced Pumpkin {Chai} Tea + vegan-option


This recipe inspiration comes from my friend Andrea.  She brought her Pumpkin Spice Latte to our local Holistic Moms Network chapter meeting and everyone was raving about it.  
I've been making my own version of Chai tea for many years now (Chai tea has been a favorite of mine since high school).  My Chai blend version does not contain black tea and all of the common spices, but I still love it just as much.  I stopped drinking caffeinated beverages many years ago now, so I had to come up with my own Chai version that still tasted similar without the black tea.  

This Spiced Pumpkin Tea (Chai) has become my favorite hot drink in the morning and afternoon.  It's the perfect blend of creamy pumpkin and spice.

ENJOY!
Spiced Pumpkin Tea (Chai)
Creamy, Spicy and Simply Divine!

{Affiliate links included help support this blog}
Equipment: Medium-Size Saucepan w/ Lid, Microplane or Standing Grater, Small Bowl, Fine Mesh Strainer, Blender
  • 2 cups filtered water
  • 1 tablespoon fresh ginger (about 1 inch chunk) peeled, grated/finely minced
  • 2 tablespoons cinnamon chips or 1 stick
  • 2 teaspoons fennel seed
  • 1 teaspoon cloves
  • 2 black peppercorns
  • 3/4 cup pumpkin puree 
  • 3 tablespoons honey 
  • 3 cups raw milk* or organic whole milk (See Resources)
1. In a medium-size saucepan, add water and bring to a boil.  

2. Peel ginger and grate with a Microplane or standing grater.  


3. Combine cinnamon chips (broken pieces of cinnamon stick), fennel seed, cloves and peppercorns in a small bowl.   

Cinnamon Chips, Cloves, Fennel Seeds, Black Peppercorns

4. Add grated ginger and spices to the boiling water.  Remove from heat, COVER and let steep for 25-30 minutes (30 minutes = an infusion, meaning you will get full nutritional properties from the spices). 

5. When tea is almost done steeping, add pumpkin puree, honey and milk to the blender.  Pulse or puree to blend.


6. Strain tea into blender.  Carefully pulse to combine, the blender will be more than halfway full, so be very careful blending (otherwise the liquid will overflow).  



7. Pour back into the saucepan and heat over low heat to desired temperature.  

8. Serve hot.  NOTE: If you prefer a super smooth consistency (no pumpkin puree "pulp"), strain before drinking.  

Yield: Makes 4-6 servings.  
Vegan-Option: Replace milk with coconut milk and replace honey with maple syrup grade B.  

Storage: Store leftovers in an airtight glass jar (like a quart Mason jar) in the refrigerator up to 2 days.  When ready to drink, stir to combine, then reheat on the stovetop in a small saucepan.  

Note: I buy all of my spices and herbs in bulk from Mountain Rose Herbs {affiliate}. 
*For California residents, check out my favorite raw milk from Claravale Farm.  They sell to stores and co-ops all over CA.  

This post is part of Fresh Bites Friday @ Real Food Whole Health, Freaky Friday @ Real Food Freaks and Fight Back Friday @ Food Renegade.

7 comments:

  1. That drinks sounds amazing! I have extra pumpkin in my fridge right now so I think I will try to make it tomorrow. I also just bought some raw milk so I'm all stocked up! I've been craving coffee lately but really trying not to drink it so I think this will help me out...

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  2. I hope you enjoy it! It's so delicious.

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  3. okay, so I have since made it and it was really good! made me totally forget I ever liked coffee :) btw I really like your blog! I've find a few things I want to try to make...

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  4. That's wonderful! So happy you liked it so much, and thank you.

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  6. I'm loving making coconut chai right now (just returned from India where masala chai was everywhere), and so I'll have to try adding pumpkin puree soon!

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    1. What a fun adventure! I hope you enjoyed your time there. I love Chai, hope you love the pumpkin addition, it's so yummy.

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