I know it is fall.
I unearthed my long pants to cycle to work last week. I now don full-fingered gloves as well as my cycling hat.
But, it isn’t fall until the winter squashes come out. And the apples.
I have been relishing in the end-of-summer produce for the past few weeks. Tomatoes. Green beans. Beets. I bought some squashes but have yet to cook with them. I also got some canned pumpkin and resisted the onslaught of all things pumpkin. Until now.
Maybe I can blame it on the equinox?
Now that I’ve started, I don’t think it will stop. Not only because I have to plow through the monster of a pumpkin can but because I have found a glorious way to enjoy pumpkin.
In my morning brew.
I love my tea and usually enjoy a nice cup in the morning. Technically, I enjoy tisanes because I prefer herbal-based blends. I like rooibos but have started to shun all things with black teas. My favourite tea remains a chai-based concoction and surprisingly, I have yet to create my own home-grown spice medley. No better time than to start today with this cup.
Savoury spices, including cinnamon, cloves, and cardamom mellow nicely with the pumpkin with the peppercorns and ginger offering a nice kick of spice. I used pumpkin butter (from Trader Joe’s) as my sweetener but I look forward to fiddling with this for a less sweetened version. In any case, this was so good I had to share the recipe immediately. 🙂
I am also excited to make this pumpkin chili with the leftover pumpkin puree! It was so good last year! 🙂
Pumpkin Masala Chai (Tea/Tisane)
Adapted from Club Dine In!
1 whole clove, ground
seeds from 1 green cardamom pod, ground
2 white peppercorns, ground
1/8 tsp ground cinnamon
1 tsp freshly grated ginger
2 tbsp canned pumpkin puree
1 tbsp pumpkin butter (I used this one from Trader Joe’s, but you could also make your own)
1/4 cup water
1 cup almond milk (I used sweetened original)
1. Combine spices, canned pumpkin, pumpkin butter and water in a small saucepan. Bring to a boil over medium-high heat, reduce heat and allow to simmer for 2 minutes. Add milk, bring to boil over medium heat. Reduce heat, cover and simmer for 5 minutes. Strain, if desired, to remove any ginger bits.