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he stories of pumpkins, both in history and fables, make this fall fruit a staple in American diets. Their importance in American history began when the Native American Indians saved the Pilgrims from starvation by sharing this fall favorite. From fairies creating a pumpkin coach for Cinderella to Peter, Peter Pumpkin Eater to the endless faces of Jack-o'-lanterns, we have grown up with pumpkins as a part of our culture. Every Fall I watch with delight as the pumpkins reach maturity, anxiously awaiting the tastes of pumpkin soups, pumpkin breads, and, of course, pumpkin pie!This blend combines black teas with pumpkin and spice flavor to create a deep amber cup that is velvety smooth and aromatic. Its light, delicious taste is reminiscent of pumpkin custard. This tea, enjoyed year round, just adds another sensory delight to the mystique of the pumpkin!Ingredients: black teas, pumpkin pie flavor and marigold petals.Brew tea at 212º - steep for 3 minutes.Pumpkin Spice Tea Cocktail4 oz water1 tsp Pumpkin Spice black tea1.5 oz vodka.25 oz lemon juice1 tsp simple syrup (I used an Herbal Chai syrup that I had on hand – see recipe below)Boil water and pour over Pumpkin tea. Steep for 5 minutes, then strain and cool.Place vodka, lemon juice, brewed tea and syrup in a cocktail shaker with ice. Shake to chill, then pour into a chilled glass. Garnish with lemon and orange peels if desired.Apple Cinnamon Hot Toddy2 tsp Apple Cinnamon Coffeecake Black Tea (Also great with Pumpkin Spice Black Tea)1 cup boiling waterlemon slice studded with whole cloves1 Tbsp maple syrup1 oz whiskeyPour boiling water over tea leaves, steep for 3 minutes and strain. Slice a lemon wedge and place a whole clove in each section of the wedge. Place in the brewed tea with the maple syrup and whiskey. Sure to keep you warm on a chilly Fall night!Makes 1 serving.
Pumpkin Spice Tea Latte
Servings 1 latte Cook Time: 10 minutes
Ingredients:
8 oz milk (or dairy alternative) 1 heaping tsp of Simpson & Vail Pumpkin Spice Tea 1 tsp brown sugar (or sugar substitute) Whipped cream (optional) Ground Cinnamon
Directions:
Bring the milk and sugar to a light simmer in a small saucepan over medium heat. Remove the pan from the heat and add the tea leaves. Cover and let steep for 5 minutes.
Strain the tea leaves out through a fine mesh strainer. Add the milk back to the pan and return to a light simmer. Pour the milk into a mug and top with a dollop of whipped cream and a sprinkle of cinnamon. Enjoy!
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