Pumpkin Spice Ginger Latte

teas.co.uk · 10 min · Serves 1

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

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

Recipe: https://teas.co.uk/recipes/ginger tea/pumpkin spice ginger latte/