Name: Pumpkin Spice Ginger Latte
Total time: 10 min
Yield: Serves 1
Cuisine: British
Ingredients: 2 tea bags of Dilmah Ginger and Honey (for concentrate); 100ml freshly drawn water at 100C, just off the boil; 200ml whole milk; 2 tablespoons canned pumpkin puree; 1 teaspoon light brown sugar; 1/2 teaspoon pumpkin spice mix (cinnamon, nutmeg, cloves, ginger); 1 generous swirl of squirty cream; A fine pinch of pumpkin spice mix, for the dust; 1 300ml mug, warmed; 1 small saucepan and a saucer for covering; 1 small balloon whisk or milk frother

A pumpkin spice latte does not need a Coffee machine, or even coffee. Ginger tea makes a surprisingly good base, because ginger is already in the spice blend, so the warmth runs right through. Pumpkin puree is what separates a homemade one from the syrup pump version: whisked into the milk with a little brown sugar and warm spices, it gives the drink body and a proper autumn flavour, not just sweetness.

Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Pumpkin Spice Ginger Latte recipe. Canonical: https://teas.co.uk/recipes/ginger tea/pumpkin spice ginger latte/

Push the spiced milk through a sieve so it pours smooth, then finish with a swirl of cream and a final dusting of spice. One mug, about ten minutes.

⏱ 10 min 🍽 Serves 1 📊 Easy 📚 Ginger Tea Recipes

You'll need

2 tea bags of Dilmah Ginger and Honey (for concentrate)
100ml freshly drawn water at 100C, just off the boil
200ml whole milk
2 tablespoons canned pumpkin puree
1 teaspoon light brown sugar
1/2 teaspoon pumpkin spice mix (cinnamon, nutmeg, cloves, ginger)
1 generous swirl of squirty cream
A fine pinch of pumpkin spice mix, for the dust
1 300ml mug, warmed
1 small saucepan and a saucer for covering
1 small balloon whisk or milk frother

Method

Warm your mug. Steep 2 tea bags in 100ml of just boiled water for 5 minutes, covered.
Lift out the bags and press them to release a strong concentrate.
In a small saucepan, whisk together the milk, pumpkin puree, brown sugar and pumpkin spice.
Heat gently to about 65C, whisking until the puree has fully blended into the milk.
Pour the spiced milk through a fine sieve into the mug, then stir in the concentrate.
Top with a swirl of cream and a fine dusting of pumpkin spice.
No tinned pumpkin? A spoon of smooth, well mashed butternut squash stands in nicely.

What you'll end up with: A creamy, coffee free pumpkin spice latte, warm with ginger and autumn spice.

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🛒 Made with this tea

Dilmah Ginger and Honey, 20 Tea Bags 30g£6.75