It's Chai season. It's pumpkin-spice-everything season. And yet, for those of us living in the South -- it's very much Need-an-Iced-Beverage season.
Our Pumpkin Chai Spiced Iced Latte is the answer to both your fall cravings and your need for something chilly! Not only will we provide you with a great Pumpkin Spice recipe but we will also provide you with a simple yet delightful Chai-Spiced cream recipe that will leave you wondering how you've done without it.
CHAI SPICED CREAM
This Chai-Spiced cream can be used as the base for your favorite whipped cream recipe or can be used as-is as a stir-in for tea or coffee.
INGREDIENTS
2 cups heavy whipping cream
2 heaping tsp Jackson Avenue Tea Chai Spices herbal blend (or whatever Jackson Avenue Chai tea you have on hand)
SPECIAL TOOLS
1 pint-sized canning jar with lid
1 disposable single-serve tea bag (like these )
INSTRUCTIONS
- Fill a tea bag with 2 heaping tsp of Chai spices herbal blend (or Chai tea of choice)
- Add 2 cups heavy whipping cream to a 1 pint canning jar then place the bag of Chai spices down in the cream (you may need to gently push it under with a spoon).
- Cover the jar tightly with the lid, making sure to snag the tea bag string in the lid for easy removal then allow the Chai to steep for 24-48 hours (or 8 hours minimum).
- Remove the bag of spices then replace the lid; store the cream for up to 10 days or until the expiration date printed on the heavy cream container, whichever comes first.
Add the Chai cream to your favorite unflavored tea; use it as a creamer in your coffee, or -- my personal favorite -- whip it up!
To make whipped cream pour 1 cup of Chai cream into a mixing bowl (or the bowl of a stand mixer); stir in 1/4 - 1/2 cup powdered sugar (according to preference) and mix on medium-high until fluffy (soft peaks). Chill until ready to use. Use within 3 days.
PUMPKIN SPICED CHAI ICED LATTE
INGREDIENTS for TWO large drinks
Jackson Avenue Tea's Pumpkin Spice Chai black tea
up to 1 tsp sugar
Heavy cream or heavy whipping cream: Use plain or use the Chai-spiced recipe above
Ice cubes
Whipped cream (can be store-bought or homemade from Chai-spiced cream) -optional garnish
Ground nutmeg - optional
SPECIAL EQUIPMENT
brewing device such as IngenuiTea , a fine-mesh filter/strainer, or a disposable tea bag
INSTRUCTIONS
- Using the brewing device/method of your choice, brew 1 heaping Tbsp Pumpkin Spice Chai black tea in 8 oz water, 200° F for 4 minutes. Add sugar to taste. This makes a tea concentrate, which you'll dilute in the next step.
- Pour half the tea into a tall glass filled with ice and stir until cold (about half the ice will melt, which dilutes the tea to about 8 oz strongly-flavored tea
- Add 2 oz of heavy cream and stir.
- Repeat steps 2 - 3 in a second glass.
- (optional) Top with whipped cream and garnish with ground nutmeg
