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 ABOUT WILD PLANTS, FORAGING, AND MAKING HERBAL REMEDIES:
I am not a medical professional and nothing written on this blog is medical advice. None of my statements have been evaluated by the FDA (I am legally required to give you this disclaimer).
It is important to do your due diligence before foraging, harvesting, and/or consuming any type of medicinal plant.
- If you are taking any medications, talk to your doctor about any potential drug interactions.
- If you are allergic to anything, make sure whatever you are foraging is not in the same family. Example: While dandelions are typically considered safe, those who are allergic to ragweed, latex, daisies, or any other plants in the same or similar families, may not be able to consume dandelion.
Always research potential side effects, dosage recommendations, and how to properly prepare and consume each medicinal plant.
Always make sure you are foraging what you believe to be. Fully prepare and study the anatomy before harvesting wild plants.
Always make sure your kitchen/work area is clean and that all materials are sterilized.
Do not forage plants from areas that have been sprayed within the past 2 years at the very least.
I am not legally or morally responsible for the health of any of my readers. Please do your own research!
