Pumpkin Chai Spice

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Pumpkin Chai Spice is full of our favorite fall flavors in a naturally caffeine-free honeybush tisane base. Warm spices like cinnamon, exotic cardamom and spicy ginger are artfully blended with the soft honey-like flavor of the honeybush. The naturally occurring mild sweetness of honeybush has made this tisane increasingly popular in recent years. The benefits of drinking honeybush are similar to drinking rooibos as they both are high in antioxidants making Pumpkin Chai Spice a delight for the senses, soul and body.

Pumpkin Chai Spice is excellent served both hot and iced. This tisane may be served with milk and sugar, however, because of the delicate sweet taste of the honeybush, traditionally it would not be recommended.

To prepare Pumpkin Chai Spice, measure 1-2 heaping teaspoons of tea leaves per one cup of filtered water. Infuse 8-10 minutes. Discard tea leaves. Due to the lack of true tea leaves (from the Camilla sinensis bush), Pumpkin Chai Spice should not be infused for a second steeping.

Serving suggestion: For a creamy dairy-free lattea, follow these easy steps.

Vegan Pumpkin Chai Spice Spiced Milk
This silky smooth spiced chai drink is made with more than double the typical amount of tea leaves to create a decadently sweet and spicy cup. Substitute traditional condensed milk if desired, although finished product will no longer be vegan or dairy-free.

2 tablespoons Pumpkin Chai Spice loose tea leaves
1 ½ cups filtered water
½ cup condensed sweetened coconut milk (found alongside traditional condensed milk)
ground ginger for garnish

This is best made in a small pot over medium high heat. Pour fresh, filtered water into pot. Place tea leaves in your preferred infuser (remember to use an infuser large enough to allow the tea leaves to unfurl when steeping). Bring water to a rapid boil and insert infuser; reduce heat to simmer. Allow tea to infuse for 5 minutes in the simmering water, making a very strong infusion. Remove infuser and remove pot from heat. Add the condensed milk and stir well. Pour mixture into cup or mug and garnish with sprinkling of ground ginger. For a gentler garnish with less bite, sprinkle with ground cinnamon. Serve immediately. May also be cooled and stored in the refrigerator for up to three days.

Store Pumpkin Chai Spice in a cool, dry place away from bright light for up to one year. This tea is a seasonal tea flavor and will only be available through the end of November.

Ingredients in Pumpkin Chai Spice: honeybush tea, cinnamon, cardamom, ginger, cocoa nibs, safflowers.