Pumpkin Chai Spice Honeybush
beautiful Masala Chai spice and earthy pumpkin taste in a mildy sweet honeybush base
Pumpkin Chai Spice Honeybush 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, similar to rooibos in flavor and benefits, has made this tisane increasingly popular in recent years.
While the warm spices bring heat and flavor to this blend, it is well balance by the mild sweetness of the honeybush. The overall cup is beautiful and bright with a crisp, earthy sweet flavor.
Honeybush is closely related to rooibos. For more information on the amazing benefits of rooibos, please read our blog post Why You Should Drink Rooibos Everyday and a Note on Who Shouldn’t. (Yes, there are some folks, specifically those undergoing chemotherapy treatments, who should speak with their medical care provider before adding rooibos to their diet.)
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.
Honeybush, closely related to the rooibos bush and also indigenous to South Africa, is equally beneficial. Honeybush is naturally sweet and has honey-like aroma and notes—hence its name. The leaves, bark and stems of this bush contain a variety of minerals including calcium, iron and zinc as well as other plant compounds with antioxidant benefits that studies are revealing may reduce cellular damage caused by oxidative stress.
Ginger has a long been used in traditional medicine to aid digestion, reduce nausea and help fight symptoms of the flu and common colds. The most important compound in ginger is gingerol which has powerful anti-inflammatory and antioxidant effects.
Cardamom been is a complex spice with sweet fennel and citrus notes. It has been used in traditional medicine for centuries. Recent studies have shown cardamom to have positive effects on chronic diseases due to its antioxidant, anti-inflammatory and antibacterial properties.
Cinnamon bark is full of beneficial compounds that may help improve heart health and reduce inflammation and blood sugar levels and even alleviate menstrual cramps
Pumpkin Chai Spice Honeybush can be enjoyed hot or iced, sweetened with sugar, honey or other sweeteners. Milk may also be added.
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
¼ to 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 5-8 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.
Traditional Hot Tea
Measure one heaping teaspoon of tea leaves per one cup water into a tea filter or into an infuser of your choice. Keep in mind, the infuser you choose must be large enough to allow the tea leaves to swell and unfurl. This allows the tea leaves to release their full flavor. Place filter into teapot or mug. Bring filtered or freshly drawn water to a boil then pour into teapot or mug. Infuse 8-10 minutes. Remove the filter and discard or remove infuser and discard tea leaves. Garnish as desired with sugar, honey, sweetener and/or lemon slices.
Measure six heaping teaspoons of tea leaves into a tea filter and place into a teapot or heat resistant pitcher. Bring 2 cups of filtered or freshly drawn water to a boil. Immediately pour boiled water over filter into teapot or heat-resistant pitcher. Infuse 8-10 minutes. Remove filter and sweeten tea with ½ cup sugar if desired. Add 2 cups of filtered or freshly drawn water to a serving pitcher. Pour in prepared tea and mix well. Add 2 cups ice and stir. Serve immediately or refrigerate.
Measure four teaspoons of tea leaves into a tea filter and place inside a clean glass jar or small pitcher. Position filter so that the tea leaves will be submerged and the top hangs over the side of the jar or pitcher so that leaves do not spill out once water is added. Pour four cups of filtered or freshly drawn water over the filter. Cover with lid or plastic wrap. Refrigerate 8-12 hours (or overnight). To serve hot, simply pour the cold-infused tisane into a saucepan over medium heat and gently warm to desired temperature.
*Cold-infused tea has higher levels of antioxidants.
Store Pumpkin Chai Spice in a cool, dark place away from direct light. If stored properly, this tisane will stay fresh for up to two years.
Ingredients: honeybush, cinnamon, cardamom, ginger, cocoa nibs, safflowers