Maple Pumpkin Spice Tea Latte

 A warming autumn tea latte made with our Pumpkin Spice Botanical Tea, frothed milk, maple syrup and vanilla. Brewing the tea more strongly than you would for an ordinary cup lets the apple, pumpkin and warming spices come through the milk.

Shop the Pumpkin Spice Botanical Tea: https://www.hedgerowandmoor.co.uk/products/pumpkin-spice-botanical-tea-caffeine-free-50g
Hedgerow & Moor Pumpkin Spice Botanical Tea in a rose gold tin with autumn leaves and pumpkins

Ingredients

8 g Hedgerow & Moor Pumpkin Spice Botanical Tea
150 ml freshly boiled water
120–150 ml oat milk or whole milk
1–2 teaspoons maple syrup, to taste
¼ teaspoon vanilla extract
2–3 strands of saffron, optional
A little ground cinnamon or freshly grated nutmeg, to finish

Method

For the best flavour, put the Hedgerow & Moor Pumpkin Spice Botanical Tea and 150 ml water into a small saucepan. Bring gently to a simmer, then simmer very gently for 10 minutes to make a strong, concentrated infusion. Strain into a large mug.

Meanwhile, warm the milk gently with the maple syrup and vanilla, without letting it boil. If using, add 2–3 strands of saffron and leave them to infuse in the warm milk for a few minutes before removing them. The saffron is optional, but adds a subtle honeyed, floral note and a warmer golden colour to the milk, which works particularly well with the maple and autumn spices. Froth the milk until light and foamy.

Pour the hot frothed milk over the strained Pumpkin Spice Tea and spoon over the foam. Finish with a little cinnamon or freshly grated nutmeg and serve straight away.

You can find the Pumpkin Spice Botanical Tea in the Hedgerow & Moor shop.

Storage

Foraging & Safety Notes