3 Must-Try Tea Infused Fall Drinks
Posted in Fava Tea
Pumpkin Spice Latte with Holiday Pumpkin Pie
Ingredients:
- 3-4 teaspoons of Holiday Pumpkin Pie black tea
- ½ cup plain, unsweetened almond milk or milk of choice
- 2 tablespoons real pumpkin purée (not pie filling)
- 1 tablespoon real maple syrup or honey
- ¼ teaspoon vanilla extract
- ⅛ teaspoon cinnamon
- ⅛ teaspoon ground ginger
- Dash nutmeg
- Dash cloves
- Tiny dash salt
- ½ teaspoon cornstarch (optional, makes the latte super creamy)
- Optional garnishes: 1 cinnamon stick, whipped cream
Directions:
- Combine the Holiday Pumpkin Pie black tea with 8 ounces of water (heated to 212 degrees – AKA a rolling boil) and steep via your preferred method for 3 minutes to create a concentrate.
- Add the tea concentrate, almond milk, pumpkin purée, maple syrup, vanilla, cinnamon, ginger, nutmeg, cloves and salt to a medium saucepan. Whisk in the optional arrowroot starch or cornstarch. Pour the mixture into a stand blender and blend for a minute or two, until the components are blended together and the drink is nice and creamy.
- Pour the mixture back into your pan and gently rewarm on the stove, then pour it into a mug. Top with optional whipped cream and/or garnish with cinnamon stick.
Hot Chocolate with Falling Leaves
Hot Chocolate with Falling Leaves
Ingredients:
- 3-4 teaspoons of Falling Leaves rooibos tea
- 2 packets of Hot Chocolate mix
- 1 cup of whole milk or milk of choice
- 2 cinnamon sticks, coarsely broken
- 1 teaspoon of ground cinnamon
- 2 tablespoons candied pecans
- 1 chocolate bar of choice
- 1 tablespoon of caramel sauce
Directions:
- Combine the milk and the broken cinnamon sticks in a saucepan and bring the milk to a simmer. Once simmering, remove the pan from the heat, cover it with a lid, and let it sit at room temperature for 30 minutes to infuse the milk with cinnamon flavor.
- While your milk infusion cools, roughly chop your chocolate bar and your candied pecans.
- Combine the Falling Leaves rooibos tea with 8 ounces of water (heated to 212 degrees – AKA a rolling boil) and steep via your preferred method for 5 minutes to create a concentrate.
- After 30 minutes, remove the cinnamon sticks and return the saucepan of milk to medium heat. Add half of your chopped chocolate, both packets of hot chocolate mix, and your tea concentrate. Whisk frequently, until thoroughly combined. Turn off the heat.
- Pour into two mugs to serve. Garnish with your choice of whipped cream, powdered cinnamon, candied pecans, remaining chopped chocolate, and/or a drizzle of caramel sauce. (Or all of the above!)
Apple Harvest Punch with Apple Walnut Crisp
Ingredients:
- 1 ounce of Apple Walnut Crisp Herbal Tea
- 32 ounces of Apple Juice
- 1 can of Frozen Berry Juice Concentrate
- 1 liter of Sparkling Soda
- 1 cup Orange Juice
- 1 Sliced Apple
Directions:
- Combine the Apple Walnut Crisp herbal tea with 16 ounces of water (heated to 212 degrees – AKA a rolling boil) and steep via your preferred method for 10 minutes to create a concentrate.
- Combine the apple juice, orange juice, and frozen concentrate to the tea concentrate. Mix well.
- Pour in the soda and add sliced apples on top for garnish, and enjoy!
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