Dairy Free Pumpkin Spiced Tea
This pumpkin spice tea will be sure to make you feel cozy this fall and keep vata at bay!
Equipment
- 1 Small Sauce Pan
- 1 Immersion Blender (optional)
Ingredients
- ¾ Cup Non-Dairy Milk (cashew, oat, pea, etc) These three are the best non-dairy for vata season and the autumn.
- 2 Tbsp Pumpkin Purée
- ½ tsp Pumpkin Spice You can make your own with allspice, cinnamon, clove, ginger, and nutmeg, or just add as much of all these as you wish.
- 1 tap Vanilla Extract You may also choose to use almond extract instead.
- ¼ Cup Black Tea Caffeinated or decaf, your preference.
- Sweetener of Choice (optional) Maple syrup is a wonderful fall sweetener. If using honey, add after removing sauce pan from heat.
- Freshly Grated Nutmeg or Cinnamon (optional)
Instructions
- Prepare your tea according to instructions and let steep. Pour into a mug.
- In a small sauce pan over medium heat, whisk together milk, pumpkin, pumpkin pie spice, and vanilla. Steam while consistently whisking until mixture is warmed and before it begins to boil.
- To make it frothy, use an immersion blender to blend until desired froth texture is achieved. (optional)
- Add the milk mixture to the mug with the tea and sprinkle with freshly grated nutmeg.
Notes
If you have whole vanilla beans, you can replace the extract with a 2 inch piece split. Make sure to remove before drinking.
