If October had a drink of its own, this might be it. There are some mornings when the garden is quiet, the air has a little chill to it, and a regular cup of tea feels like just the beginning. That’s when I love making this Pumpkin Spice Latte.
Instead of espresso, this cozy latte begins with a strong brew of our Organic Pumpkin Spice tea. The tea already brings together black tea, pumpkin pieces, fruits, edible flowers and warm autumn spices, so all it needs is some warm milk, a little sweetness and a soft swirl of whipped cream.
The result is warm, creamy and full of the familiar flavours of fall — without being complicated. It’s especially lovely on a slow October morning, after a walk through the garden, or as an afternoon treat with one of our Pumpkin Spice Cream Scones.
Pumpkin Spice Latte
Pumpkin Spice Latte
MAKES ONE LARGE PUMPKIN SPICE LATTE
INGREDIENTS
• 1 cup strongly brewed Pumpkin Spice Tea
• ½ cup milk of your choice
• 1–2 teaspoons maple syrup or sugar, to taste
• Whipped cream, for topping
• Ground cinnamon, for finishing
HOW TO
• Start by brewing your Pumpkin Spice tea a little stronger than you normally would. Use enough tea to give you a full, rich flavour that will hold up well when combined with the milk. (2 – 3 heaped teaspoons)
• Steep according to the tea’s usual instructions, about 3–5 minutes, then strain.
TO MAKE THE LATTE:
• Warm the milk – Gently warm the milk in a small saucepan over low to medium heat. You want it hot and steamy, but not boiling.
• Add a little sweetness – Stir the maple syrup or sugar into the warm milk. Start with 1 teaspoon and add more if you’d like a sweeter latte.
COMBINE:
• Pour the hot Pumpkin Spice tea into a large mug. Slowly add the warm milk and stir gently to combine.
• Add a generous swirl of whipped cream and finish with a light sprinkle of cinnamon.
• Enjoy while warm. Find a quiet spot, wrap your hands around the mug and enjoy a little taste of October.
PUMPKIN SPICE LATTE TIPS:
• Brew the tea strong.The milk will soften the flavour of the tea, so a slightly stronger brew makes a more balanced latte.
• Don’t boil the milk. Gentle heat gives you a smoother, creamier drink. If you have a milk frother you can also froth the warm milk before adding it to the tea.
• Adjust the sweetness.Maple syrup adds a lovely autumn note, but regular sugar works beautifully too. Start with a small amount and add more to taste.
• Try different milk. Whole milk will give you the richest, creamiest latte. Oat milk is another lovely choice if you prefer a softer, naturally sweet flavour.
• Make it your own. For an extra warming finish, add a tiny pinch of cinnamon to the warm milk before combining it with the tea. You can also add a little extra cinnamon on top of the whipped cream.
FOR A COZY OCTOBER AFTERNOON:
This latte is particularly nice served alongside something homemade from the oven. Try it with Pumpkin Spice Cream Scones, especially while they’re still warm.
There is something lovely about slowing down with a warm cup in your hands while October carries on outside — the garden changing, the leaves deepening in colour, and the kitchen beginning to smell like fall.
A little pumpkin spice, a little sweetness, and a quiet moment to enjoy it.
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