It snowed like crazy here yesterday! Our back yard looked like a winter wonderland, but I wasn’t feeling too wonderful about it. I’ve been ready for spring since the end of December, and I was feeling downright cranky that we had to deal with so much more snow. But I’m trying to remind myself to be thankful for every moment (and every season), so tonight I chose to embrace the weather and use it as an excuse to try out a new recipe.
Elsie featured a chai tea recipe on her site awhile back, and I decided to put my own spin on it by adding a little pumpkin. I love how it turned out – just the right mix of spice and sweet!
Pumpkin Spice Chai Tea (recipe adapted from A Beautiful Mess)
3 bags black tea, 4 tablespoons pumpkin puree, 1/2 teaspoon allspice, 1 teaspoon cinnamon, 1 teaspoon sugar, 1/2 teaspoon cloves, 1/2 teaspoon ground ginger, 1/2 teaspoon nutmeg and 8 tablespoons sweetened condensed milk.
Fill a pot with 6 cups of water. Bring the water to a boil and add the tea bags and spices. Simmer mixture over low heat for 3 to 5 minutes. Add 6 to 8 tablespoons of condensed milk (depending on your preference) and stir to dissolve. Serve with a little sprinkle of cinnamon on top.