This time of year I’m always looking for luscious warm drinks to take away the chill in the morning air. And I was very excited to stumble upon some recipes specifically for Halloween teas. After playing with them, I came up with this adaptation for a Chai Pumpkin Spice tea. I don’t love Chai flavored things, but with the addition of cream and maple syrup, this one is delicious.
For those of you new to this series, Sarah Munro, the heroine in ONE DARK WISH, the second book in the Deadly Force series, is an 18th century historian who inherited a collection of colonial-era herbal and homeopathic remedies. And, in this blog space, I’ve been sharing her recipes with you all. I’m adding this recipe to this collection because there is some “chatter” that Chai tea can aid with digestion and weight loss, and all of these ingredients have been used this time of year for centuries. Since Chai tea is a combination of black tea, ginger, and cinnamon (as well as cloves, black pepper, and a few other spices), it can also aid in lowering blood pressure, lowering blood sugar and insulin levels. It can even help with nausea, probably from the ginger. I hope you enjoy it!
Ingredients:
- 4 Tablespoons pumpkin puree
- ½ cup whole milk (or almond/oat milk)
- ½ teaspoon pumpkin pie spice
- 1 teaspoon pure maple syrup
- 1/4 teaspoon pure vanilla extract
- 1 rounded teaspoon loose Chai tea leaves or your favorite leaf black tea
- 1/4 cup boiling water
- 2 Tablespoons of heavy cream
- Whipped cream for topping (optional or use a non-dairy cream of your choice)
- Ground cinnamon for topping
- Spiders (plastic ones only) or star anise and cinnamon sticks for garnish.
Directions
- In a glass measuring cup, pour the boiling water over the tea leaves and steep the tea for 8 minutes (or longer/shorter depending on your preference).
- In a small saucepan, stir together pumpkin puree and pumpkin pie spice over a low heat.
- Once the pumpkin mixture is warm, stir in the milk, maple syrup, and vanilla extract. Raise the heat to medium-low and stir consistently for 10 minutes–but do not boil. Meanwhile, once the tea is steeped, strain it into another measuring cup and set aside.
- Lower the heat and stir in the heavy cream and strained tea. Stir over low heat for 1 minute and remove from heat.
- Using a small battery-operated hand blender, blend the tea until it’s frothy and pour into a mug. Top with a dollop of whipped cream (or a non-dairy equivalent) and sprinkle cinnamon on top.
- Serve with star anise or a plastic spider for a wonderfully spooky Halloween treat!
Important Disclaimer: Herbal Remedies, Wild Plants, and Foraging
The information shared in my Romance Herbalist posts is intended for educational, historical, and entertainment purposes only. I am not a physician, licensed herbalist, or other medical professional. Nothing on this website should be considered medical advice or a substitute for consultation with a qualified healthcare provider.
Herbs, flowers, spices, and other plants have been used for centuries in cooking, traditional remedies, and folk medicine. However, natural does not always mean safe. Some plants can be toxic, cause allergic reactions, interact with medications, or be unsuitable for certain medical conditions.
Before preparing, consuming, or using any herbal product, please keep the following precautions in mind:
- Medications and medical conditions: Consult a qualified healthcare professional before using herbs medicinally, particularly if you take prescription or over-the-counter medications, have an existing medical condition, are pregnant or breastfeeding, or are preparing something for children.
- Allergies: Research potential allergic reactions and cross-reactivity, especially if you have known allergies to plants, herbs, or spices.
- Plant identification: Never harvest or consume a wild plant unless you can positively identify it and confirm that it is safe for its intended use. Some poisonous plants closely resemble edible or medicinal varieties.
- Harvesting and foraging: Avoid collecting plants from roadsides, chemically treated areas, contaminated soil, or locations where pesticides, herbicides, or other pollutants may be present. Always follow local foraging laws and respect private property.
- Preparation and consumption: Research appropriate preparation methods, potential side effects, and safe quantities before using any plant. Certain plants may be safe in food but dangerous when concentrated or prepared incorrectly.
- Food safety: Use clean equipment, properly stored ingredients, and appropriate food-handling practices when preparing herbal teas, infusions, syrups, or other homemade products.
A note about traditional remedies: References to historical or folkloric uses of plants do not establish that those uses are medically effective or safe. Any discussion of potential health benefits is provided for general information and should not be interpreted as a recommendation to treat, cure, or prevent disease.
By choosing to forage, prepare, or consume any plant or herbal product discussed on this website, you accept responsibility for your own research, decisions, and safety. The author makes no guarantees regarding the safety, effectiveness, or suitability of any plant, recipe, or preparation described.
When in doubt, consult a qualified professional before using any herb or wild plant.
