Pumpkin Spice Tea Latte
A caffeine free pumpkin spice latte on a soursop ginger tea base, simmered with real pumpkin and warm spices, topped with frothed milk.
A pumpkin spice latte, Coffee-free, on a soursop and ginger tea base. Real pumpkin puree is simmered into the tea with cinnamon, nutmeg, ginger and cardamom, so it has good body and proper spice, not just sweetness. Frothed milk goes on top, and it tastes as autumnal as anything from the coffee shop, with no caffeine at all.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Pumpkin Spice Tea Latte recipe. Canonical: https://teas.co.uk/recipes/cocktails/pumpkin spice tea latte/
A cosy one for an autumn evening, finished with a dust of cinnamon and a little maple syrup.
You'll need
- 2 Dalgety Soursop and Ginger tea bags
- 100ml freshly drawn water
- 1 tablespoon of fresh pumpkin puree (from a roasted pumpkin or tinned)
- 2 green cardamom pods, gently crushed
- Half a teaspoon of ground cinnamon
- Quarter teaspoon of ground nutmeg
- Quarter teaspoon of ground ginger
- 180ml whole milk (for the stretched foam top)
- An extra small pinch of ground cinnamon, for the dust
- 1 teaspoon of maple syrup, for the drizzle
- 1 warmed 350ml glass cup
- 1 small fine mesh tea strainer
- 1 small heavy based saucepan
- 1 separate small saucepan or milk frother jug
- 1 small handheld milk frother
Method
- Warm a glass with hot water, then pour it away.
- Put the water, pumpkin puree, crushed cardamom, cinnamon, nutmeg and ginger in a small saucepan and whisk to combine.
- Bring to a soft simmer, then drop in the soursop and ginger bags.
- Lower the heat and simmer gently for six minutes, stirring so the pumpkin does not settle.
- Meanwhile, warm the milk to around 65C and froth it with a handheld frother into a thick foam.
- Lift the bags out without pressing, then strain the spiced pumpkin concentrate into the warmed glass.
- Pour the frothed milk slowly over the back of a spoon, layering the foam on top.
- Dust with cinnamon and pull a thin zigzag of maple syrup across the foam.
- Tip: use plain pumpkin puree, not sweetened pie filling, which would make it too sweet.
Want the background, not just the brew?
Brewed with: Dalgety Soursop and Ginger, 18 Tea Bags 40g
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