A cup of hot Pumpkin Spice Tea between your hands will warm up your cold bones.
Comfort guaranteed with this 5-minute homemade spiced pumpkin spice chai tea recipe!
Autumn is one of my favorite seasons of the year and that is for a good reason.
I enjoy all the bounty of the year to the fullest, while the air is getting crisp and I get inspired by the landscape turning into a colorful world around us.
The best part is to finally have a good excuse to enjoy a hot cup of pumpkin spice tea!
📕 What's pumpkin spice tea?
Pumpkin pie spice is a popular spice blend in North America that has taken over the world by storm.
I created the pumpkin spice tea as I was intending to make a cup of Indian masala chai.
Instead, I got inspired and came up with the pumpkin spice tea.
Besides spices, the hot fall beverage also includes black tea leaves, milk, and sugar.
So, the pumpkin spice tea is essentially a chai variation.
By the way, did you know that chai means tea?
Hence writing pumpkin spice chai tea would mean pumpkin spice tea tea. 😄
🔪 How to make it?
You will need at most 5 minutes to prepare the pumpkin spice tea if you use the pumpkin pie spice blend.
The spice blend is cooked with the tea leaves milk and water so that the milk tea takes in the aromatic flavors. Full recipe in the recipe card further below!
Heat up milk with water. Add tea powder and the pumpkin spice blend.
Bring to a boil. Take from heat but leave to infuse.
Strain tea. Serve with sugar in a cup.
To prepare the chai pumpkin spice tea I used a spice blend, the pumpkin pie spice.
Eventually, you can also use the pumpkin pie spice ingredients individually to prepare the milk tea.
Using the pumpkin spice blend is quicker.
I use whole milk but you can use something else too.
Whole milk works great because the fat amounts in the milk help to extract the spices faster.
That way the tea is more intense.
Besides that chai is always stretched with water.
The same goes with this pumpkin spice tea.
The tea leaves are very important as well.
Pick something like loose CTC Black Assam tea leaves or Darjeeling tea leaves.
CTC means Crush, tear, and curl.
These CTC granules are suitable to prepare milk tea.
Not all tea leaves are meant to be used for milk tea.
That's why I suggest organic Assam tea leaves for the best result.
Please don't use black tea bags!
If you must, and you don't have loose tea, open up the tea leaves and add the black tea contents to the cooking pumpkin spice tea.
The teabags from those well-known commercial cheap tea brands sell low-quality tea.
That's why I suggest if you really want to enjoy a quality cup of chai pumpkin spice tea, use only quality tea leaves and pumpkin spice blend.
These ingredients will make a huge difference!
💚 Sustainable Black Tea
Besides that, look out for USDA-certified organic, fairtrade tea leaves.
I recommend this Premium Assam Black tea from Vahdam.
It has all the certifications, is high in quality and taste and it's suitable for milk teas.
The fair trade aspect is very important.
These women and men in India's North East work for almost nothing.
Tea leave plantations are owned by huge corporations and the people there barely get paid enough to live a dignified life.
Things haven't really improved after the British left.
However, as a consumer, you can make the right choice by buying only fair trade products.
These products have a visible international well-known certification on them.
Fairtrade products improve social and environmental standards.
They cost a bit more but you can actively choose to work towards a more sustainable world.
Read more -> 10 Principles of Fair Trade
👁️ Fall Recipes
Dear Reader, what time of the day are you planning to enjoy your chai pumpkin spice tea?
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with Spices and Herbs
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Chai Pumpkin Spice Tea Recipe
- 1 ½ cup Milk
- 2 cups Water
- 1 ½ Tablespoons Pumpkin Spice
- 2 Tablespoon Black Tea Leaves loose
- Sugar to taste
- In a pot pour in the Milk and Water. Heat up.
- Add the pumpkin spice and loose tea leaves (see post for tea leaf choice). Stir everything well.
- Bring to a boil. Keep an eye on it because it can overboil very quickly.
- Strain through a sieve and press the tea leaves through the fine mesh sieve so that all the tea comes out.
- Add sugar to taste and stir.
- Heat up again if it has cooled down and serve hot for breakfast, brunch or afternoon tea.