1 tea bag of Stash spiced chai (or decaf spiced chai)
1/2 cup plain Califia almond milk
2 tablespoons pumpkin purée
1 tablespoon maple syrup
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/3 teaspoon ground ginger
Optional garnishes: 1 cinnamon stick or star of anise, coconut whipped cream
Boil 1/2 cup water in a small saucepan, steep tea bag for 2-3 mins. Sqeeze out with spoon.
Add the almond milk, pumpkin purée, maple syrup, vanilla, cinnamon, ginger, nutmeg, cloves and salt to the pan. Pour the mixture into a blender and blend for a minute or two, until the components are blended together and the drink is nice and creamy.
Pour the mixture back into your pan and gently rewarm on the stove, then pour it into a mug. Top with totally optional whipped coconut cream and/or garnish with totally optional cinnamon stick or star of anise, coconut cream