I suspect it may be impossible to walk into any type of coffee shop and NOT see a pumpkin beverage on the menu. Even the supermarkets carry pumpkin coffee creamer. This gourd is everywhere!
My problem is while I am a huge pumpkin fan, I am not the biggest coffee fan. I do enjoy tea, though. And during these warmer autumn days, it's nice to have something cool to drink. So as part of my list of 25 things to do this fall, I decided to take the original Thai Iced Tea recipe I make during the summer months, and swap out some ingredients so it would be perfect for the season.
Iced Pumpkin Chai Latte
A Country Cooking Original Recipe
- 2 1/2 cups
- 2 tablespoons sugar
- 1 whole star anise pods
- 1 cinnamon stick
- 1 chai tea bags (I use Celestial Seasonings decaf India Spice)
- 3 pumpkin tea bags (I use Celestial Seasonings Sweet Harvest Pumpkin)
- 6 tablespoons sweetened condensed milk
- whipped cream to your heart's content
- a sprinkle of cinnamon, if desired
- In a saucepan over medium heat bring water, sugar, star anise pods, and cinnamon stick to a boil. Remove pan from heat and add tea bags. Allow to steep for 1 hour.
- Discard anise, cinnamon, and tea bags. Whisk in sweetened condensed milk. Pour into container and chill for at least one hour.
- Top with whipped cream before serving, if desired.
Just some notes:
- I like to make this the night before and let it chill overnight in the fridge.
- The original recipe called for 1/4 cup sugar, but I cut that in half because I found it to be too sweet.
- In the summer, I use 4 chai tea bags, omit the cinnamon, and when I add the tea bags I also add fresh mint to steep. Better than any Starbucks drink!