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Spiced Pumpkin Tea with Maple Foam - photo 1
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Spiced Pumpkin Tea with Maple Foam

Drinks Desserts Vegetarian Dishes 25 min Easy 9 wyświetleń ~18.61 PLN - (0)
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Description

Here’s a drink that is the essence of autumn captured in a cup – Spiced Pumpkin Tea with Maple Foam. It’s the perfect option for anyone looking for a caffeine-free alternative to the popular pumpkin spice latte, but who doesn’t want to compromise on depth of flavor and warming aroma. The base is a strong black tea brewed with a bouquet of spices: a cinnamon stick, cloves, fresh ginger, and nutmeg. The addition of velvety pumpkin purée gives the drink a beautiful orange color and subtle sweetness. Topped with a fluffy, cloud-like milk foam, kissed with the sweetness of real maple syrup, this drink visually delights with its layers, and each sip is pure pleasure that wraps you in warmth and evokes the most beautiful autumn memories. Serve it in tall glass mugs to fully appreciate its beauty. It’s the perfect companion for an evening with a book, a gathering with friends, or simply a moment of relaxation just for yourself.

Składniki (11)

Servings:
2
  • Black tea 2 szt.
  • Water 500 ml
  • Pumpkin purée 60 g
  • Fresh ginger 5 g
  • Maple syrup 60 ml
  • Milk 3.2% 150 ml
  • 🌿 Przyprawy
  • Cinnamon stick 2.5 szt.
  • Cloves 2 g
  • Nutmeg 2 szczypty
  • ✨ Opcjonalne
  • Ground cinnamon 1 g
  • Star anise 1 szt.
💰 Szacowany koszt dania: ~18.61 PLN (9.30 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Tea Base

1

Prepare the spiced base. Pour 500 ml of water into a small saucepan with a capacity of about 1 liter. Add a cinnamon stick and whole cloves. Peel a piece of ginger (about 2 cm) and grate it directly into the saucepan using a fine grater. Finally, add a pinch of freshly grated nutmeg. Place the saucepan over medium heat.

Ingredients: Water, Cinnamon stick, Cloves, Fresh ginger, Nutmeg
Use a small saucepan with a thick bottom to prevent the spices from sticking. Freshly grated spices have a much more intense aroma than ground ones. If you don't have a grater, you can slice the ginger into very thin pieces.
2

Bring the water with the spices to a boil, then immediately reduce the heat to the minimum so that the liquid just gently 'flickers'. Cover the pot with a lid and simmer on low heat for about 5 minutes. This process will allow the full flavors of the spices to be released and create an essential, spicy broth.

Do not cook the broth over high heat, as the water will evaporate too quickly, and the flavor may become too intense and bitter. Gentle heating is the key to bringing out the depth of flavor.
3

Remove the saucepan from the heat. Place two bags of black tea into the hot broth. Cover again and let it steep for 3-4 minutes to allow the tea to brew. The steeping time depends on the desired strength – for a milder flavor, 3 minutes is sufficient, while for a stronger taste, 4 minutes is recommended.

Ingredients: Black tea
Do not steep the tea for too long (over 5 minutes), as it will release tannins that will give the drink an unpleasant bitterness. After brewing, remove the tea bags, gently pressing them with a teaspoon against the edge of the pot.
4

Prepare a clean bowl or pitcher. Place a fine mesh strainer on top and carefully strain the brewed tea through it to remove all the spices (cinnamon sticks, cloves, grated ginger). This will ensure the drink is perfectly smooth and clear.

Make sure the strainer is fine enough to catch even the smallest ginger particles. You can gently press the spices with a spoon against the strainer to extract the remaining aromatic liquid.
5

Pour the hot, strained tea back into the saucepan. Add 60 grams (about 4 tablespoons) of pumpkin puree and 40 ml of maple syrup. Place the saucepan over low heat and, constantly stirring with a whisk, heat for 1-2 minutes until the puree is completely combined with the tea and the drink is smooth and hot.

Ingredients: Pumpkin purée, Maple syrup
Use a whisk instead of a spoon – this will allow for even distribution of the purée and prevent lumps. Do not bring the drink to a boil, just heat it well. Stir vigorously in a figure-eight motion.

Maple Foam and Serving

6

In a separate small saucepan, heat 150 ml of milk with 20 ml of maple syrup. Heat over low heat, stirring, until the milk is hot but not boiling (the optimal temperature is 65-70°C). Small air bubbles should start to appear on the surface at the edges of the vessel.

Ingredients: Milk 3.2%, Maple syrup
Do not let the milk boil! Boiling milk loses the proteins responsible for creating a stable foam. If you don't have a thermometer, remove the milk from the heat as soon as it gets hot enough to burn your finger.
7

Pour the hot milk into a tall container and froth it. You can use an electric milk frother, frothing for about 30-40 seconds until the volume of the milk doubles and a thick foam forms. Alternatively, pour the milk into a French press and vigorously move the plunger up and down for about a minute until you achieve a thick foam.

Ingredients: Milk 3.2%
The best foam is achieved with well-chilled milk, which you then heat up. If you are using a handheld frother (battery-operated), keep it just below the surface of the milk to incorporate as much air as possible.
8

Prepare two tall, preferably transparent glasses or mugs. Pour the hot pumpkin tea evenly into both containers, filling them to about 3/4 of their height. Then, using a large spoon, gently layer the prepared maple foam on top of the tea, creating a thick, appetizing layer.

Hold the pitcher with the foam at an angle and first pour a little liquid milk, then use a spoon to add only the thick foam. This will help create distinct layers in the drink.
9

Decorate the drink just before serving. Sprinkle the top of the foam with a pinch of ground cinnamon. For an additional visual and aromatic effect, you can place one star anise in the center of the foam. Serve immediately while the tea is hot and the foam is fluffy.

Ingredients: Ground cinnamon, Star anise
You can use a small sieve to sprinkle cinnamon, which will allow for an even distribution of the spice. Serve with a long teaspoon so that the foam can be mixed with the tea.

Fun Fact

💡

Although pumpkin is mainly associated with the United States and Halloween, the spices used in the popular 'pumpkin spice' blend (cinnamon, ginger, cloves, nutmeg) come from Asia and the so-called Spice Islands. This blend was popularized in the USA only in the 1930s by McCormick & Company.

Best for

Jesienny wieczór z książką Spotkanie z przyjaciółmi Słodki podwieczorek Bezalkoholowy grzaniec na chłodne dni

Tips

🍽️ Serving

Serve the tea in tall, thick-walled glasses with a handle that beautifully showcase the layers of the drink. You can add a cinnamon stick to each glass to use as a stirrer. Perfect accompaniments would be buttery, crumbly cookies or a piece of pumpkin pie.

🥡 Storage

The drink tastes best when prepared fresh. The tea-pumpkin base (without milk) can be stored in the refrigerator in a closed container for up to 24 hours and reheated before serving. The milk foam should always be prepared just before serving, as it deflates over time and loses its fluffiness.

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