Pumpkin Gingerbread Chai Latte Pu’erh
Based on a joke in the Mandala sale thread, I made Pumpkin Gingerbread Chai Latte pu’erh tonight.
Cinnamon stick, green cardamon pods, whole cloves,and peppercorns lightly crushed with a mortar and pestle. Put crushed spices and fresh ginger slices in 1.5 cups of whole milk in a pot on the stove. Heat until almost boiling. I rinsed two teaspoons of Mandala Temple Stairs Ripe Loose Pu’erh, then let it steep for about a minute in 1/2 cup of boiling water. Added tea and leaves to the pot with the milk and spices – let it steep for another 5 ish minutes.
Added 1 tsp of Torani pumpkin pie syrup to a mug. Poured the tea through a strainer into the mug. Topped with foamed milk and a dusting of ground ginger. Yummy.
Prep:
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Spices in milk:
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Tea steeping:
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Strain:
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Enjoy:
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That sounds pretty delicious.
More of a winter thing but I grind up some Thai iced tea leaves and mix them into shortbread, which tastes amazing and is bright orange. I do the same with lavender flowers and I’m going to experiment with other teas as well (definitely Early Grey.)
Also tea eggs are one of my favourite things ever. My grandma used to make them all the time when I was growing up, and we ate them as street food a lot when visiting China.
Mmmm. Looks good. Thanks for posting! I wonder how it would taste with almond milk since I’m dairy sensitive…..
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