my brother has been going on and on about using some of my pumpkin chai for the recipe in the october 2011 newsletter for Davids (http://www.davidstea.com/newsletter-archive ), so today we made it.
he put in two tablespoons of brown sugar instead of two teaspoons, reminding me of the overly sweetened pumpkin spice lattes at starbucks.
the milk brings out the creamy flavour of the caramel, and the pumpkin flavour stays quite nicely.
careful though, if you let it sit for a while it will develop a bit of a film. that surprised me when i took a sip without looking!
