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Made this as an afternoon latte after getting back from a short hike earlier today. I’m glad we get such a long fall here – gives me enough time to enjoy all the pumpkin/sweet potato recipes I possibly can!

Steep notes: 3 tsp. leaf, 1 c. milk, 1 c. water, coconut nectar as a sweetener.

Strangely enough, with sweetener, the graham cracker crust is the strongest taste, followed by a ginger-type spicy note. I guess the ginger is part of the pumpkin pie spice? The caramel and other pie spices filter in behind the initial crust flavor.

This is as good as ever, and I’m enjoying it immensely, but I think it’s one of the rare cases where I won’t be wishing for more…well, not until next September anyway!

Preparation
Boiling 4 min, 30 sec

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A few of my favorite teas (in no particular order):

*Dessert flavored blacks
*Breakfast blends
*Virtually any black tea (but lapsang/keemun!)
*Dancong oolong
*Sencha
*Dragonwell

When it comes to tea, I feel like the 10th Doctor says it best:

“Tea! That’s all I needed! Good cup of tea! Super-heated infusion of free-radicals and tannin, just the thing for healing the synapses. "

Location

Atlanta, GA

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