I get genuinely sad when pumpkin season is over. Halloween is like Christmas for me, so when it comes time to use the last of my gourd stash, the melancholy is something akin to the crushingly bleak January come-down.
But I’ve always got the canned stuff, keeping me going and colouring my food that magic jack-o’-lantern hue I love so much. And because you can never have too much of a good thing, I’ve also found a way to blend pumpkin with my favourite morning beverage.
(If the rest of the year tastes like this, I can totally make it to next October.)
Earl Grey has an incredible flavour all on its own, a black tea blended with the oil of the Bergamot orange. But citrus happens to pair like perfection with pumpkin, so while an Earl Grey & Pumpkin latte might be unexpected, it tastes magic.
I’m not a fan of coffee, but I do like the creaminess of a latte. Adding pumpkin to a just-brewed tea helps to achieve that creamy depth, swirled into an aromatic inkiness that, for me, is way more pleasurable to the tastebuds than an espresso.Print
A freakin’ beautiful coffee-free latte that just happens to be orange. Earl Grey lovers beware: you may never go back to a normal cuppa again.
- 1 Earl Grey tea bag
- 1/2 cup unsweetened almond milk
- 3 heaped tablespoons pumpkin purée
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon, ¼ teaspoon
- Ground ginger, ¼ teaspoon nutmeg
- A small pinch of sea salt
- 1/4 cup double cream for the for the topping (optional)
- Frother (my favourite is this one)
- In a small saucepan, bring 1/2 cup water to a gentle boil. Remove from heat, drop in the tea bag, and let steep for 5 minutes. Take out tea bag.
- Add the almond milk, pumpkin purée, honey, vanilla, spices and salt to the pan. Whisk until well blended.
- Return the mixture back to a gentle heat. In a glass measuring jug, pour the almond milk. Heat on high in the microwave for two minutes. Pour in the double cream. Using the hand-frother, froth the milk mixture into a light but creamy foam*.
- Remove the pumpkin tea blend from the heat, and ladle into a mug (or two tea cups, if you’re sharing). Top with cream foam. Dust with cinnamon.
- Pumpkin bliss.
TIP: If you’re a froth-newbie, try tilting the jug towards you and angling the frother away from you, but keeping submerged in the mixture. Switch on. (If you get sprayed, know that this is a very common part of the frother initiation period. I still get doused from time to time!)