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kittygrrl · 10-08-2023, 07:55 PM

Pumpkin Chai Tea
(it sounds complicated but it's not & so worth it)
2 cups filtered water
1 tablespoon fresh ginger {about 1 inch chunk} peeled, grated/finely minced
2 tablespoons cinnamon chips or 1 stick cinnamon
2 teaspoons fennel seed
1 teaspoon cloves
2 black peppercorns
¾ cup homemade pumpkin puree or pumpkin puree
3 tablespoons honey
3 cups nutmilk or full fat coconut milk

In a medium-size saucepan, add water and bring to a boil.
Peel ginger and grate with a microplane or standing grater.
Combine cinnamon chips (broken pieces of cinnamon stick), fennel seed, cloves and peppercorns in a small bowl.
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).
When tea is almost done steeping, add pumpkin puree, honey and milk to the blender. Pulse or puree to blend.
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).
Pour back into the saucepan and heat over low heat to desired temperature.
Serve hot. NOTE: If you prefer a super smooth consistency (no pumpkin puree "pulp"), strain before drinking.

10-08-2023, 07:55 PM	#3
kittygrrl Infamous Member How Do You Identify?: witchy Preferred Pronoun?: Fae Relationship Status: just for fun Join Date: Nov 2009 Location: near the wild mushrooms Posts: 9,370 My Photo Gallery Thanks: 21,595 Thanked 21,954 Times in 7,077 Posts Rep Power: 21474861	Pumpkin Chai Tea (it sounds complicated but it's not & so worth it) 2 cups filtered water 1 tablespoon fresh ginger {about 1 inch chunk} peeled, grated/finely minced 2 tablespoons cinnamon chips or 1 stick cinnamon 2 teaspoons fennel seed 1 teaspoon cloves 2 black peppercorns ¾ cup homemade pumpkin puree or pumpkin puree 3 tablespoons honey 3 cups nutmilk or full fat coconut milk In a medium-size saucepan, add water and bring to a boil. Peel ginger and grate with a microplane or standing grater. Combine cinnamon chips (broken pieces of cinnamon stick), fennel seed, cloves and peppercorns in a small bowl. 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). When tea is almost done steeping, add pumpkin puree, honey and milk to the blender. Pulse or puree to blend. 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). Pour back into the saucepan and heat over low heat to desired temperature. Serve hot. NOTE: If you prefer a super smooth consistency (no pumpkin puree "pulp"), strain before drinking. __________________ "MAKE AMERICA THINK AGAIN"