When I think of autumn the top three things that come to my mind are the incessant rain in Seattle, crisp red and gold leaves that fall on the ground and this seasonal pumpkin chai latte that makes me fall in love with autumn more and more. Chai latte served in most of coffee shops in the States is pretty much the standard way of making tea in India. We Indians know only one way of making tea and that’s tea with milk. And being the land of spices, most of the times spices like ginger, cardamom and cloves are added to the tea and this is called “Masala tea”. This pumpkin chai has the right mix of all spices and the subtle flavor from pumpkin puree makes this the best beverage for a chilly autumn afternoon.
1 cup milk
2 teaspoons pumpkin puree
2 bags of tea
1 teaspoon sugar
1 cinnamon stick
1/2 inch piece ginger grated
Sweetened whipped cream( optional)
1/2 teaspoon cinnamon powder
1. In a saucepan combine milk, pumpkin puree and sugar.
2. Add whole spices and ginger to the above and mix well.
3. Place tea bags in the liquid and cook on medium heat stirring until steaming.
4. Strain the tea into cups and serve. Top with whipped cream and cinnamon powder ( optional).