Place the water in a microwave-safe 2-cup glass measure. Microwave on high for 1 minute or until steaming hot. Add the tea bags, ½ tsp. cinnamon, ginger and nutmeg. Steep for 10 minutes. Remove tea bags and strain mixture through a fine-mesh strainer or cheesecloth.
Wave goodbye to your morning cup joe and say hello to a cup full of autumn flavor. Our Hy-Vee chai tea gets a fall makeover with the addition of ground spices and pumpkin puree.
Servings and Ingredients
|¾ c. water|
|2 Hy-Vee chai black tea bags|
|½ tsp. Hy-Vee ground cinnamon, plus more for garnish|
|¼ tsp. Hy-Vee ground ginger|
|⅛ tsp. Hy-Vee ground nutmeg|
|2/3 c. Hy-Vee 2% reduced-fat milk|
|¼ c. plus 2 tbsp. Hy-Vee French vanilla coffee creamer, divided|
|1 tbsp. packed Hy-Vee brown sugar|
|2 tbsp. Hy-Vee canned pumpkin|
Things To Grab
- 2-cup glass measure
- Fine-mesh strainer or cheesecloth
- Small saucepan
- Glass jar with lid
Combine the milk, ¼ cup creamer and brown sugar in a small saucepan. Cook and stir over medium heat until steaming hot and the brown sugar is dissolved.
Place pumpkin in bottom of a 16 oz. mug. Slowly add tea, followed by milk mixture.
Hyvee Culinary Expert TipMake fresh pumpkin puree: Start with a 2- to 2½-lb. pumpkin, which will give you 2 cups puree. Split the pumpkin in half and scrape out the seeds and pulp. Place halves, cut sides down, in a baking dish. Add ½ in. of water. Bake in a 350°F. oven about 45 minutes or until a knife easily pierces the pumpkin, adding water as needed to maintain the water level. Cool the pumpkin. Scoop the flesh into a food processor or blender and puree until smooth. Freeze the puree for up to 3 months.
Place remaining 2 Tbsp. creamer in a glass jar with lid. Shake jar until frothy. Top drink with froth and sprinkle with cinnamon.
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 15mg
- Sodium: 85mg
- Total Carbohydrates: 55g
- Protein: 6g