Pumpkin Spice Drinks (hot & cold)
Skip cooking the spices and pumpkin puree by using our Honey instead! Try these fast and easy recipes.
Hot Pumpkin Spice Chai Latte/Coffee/Espresso
Ingredients:
2 cups milk of your choice
2 black tea bags (optional; try Darjeeling)/espresso/coffee
3/4 teaspoon ground cinnamon , or to taste
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
3 tablespoons Pumpkin Spiced Creamed Honey
Chai Latte: Heat up the milk in a saucepan over medium-high heat, until it begins to bubble around the edges of the pan. Turn off the heat, and add the 2 tea bags to the pot of hot milk. Wait 3 to 5 minutes for the tea to steep, then remove the bags and continue with the next step. If you're skipping the tea, add plain milk to a sauce pan.
Now that the milk is in the saucepan (with tea or not), add in the cinnamon, ginger, cloves, and Pumpkin Spiced Creamed Honey . Whisk to combine, stirring over medium heat, until the mixture is piping hot.
Espresso or coffee: Heat up the milk in a saucepan over medium-high heat, until it begins to bubble around the edges of the pan. Add in the cinnamon, ginger, cloves, and Pumpkin Spiced Creamed Honey . Whisk to combine, stirring over medium heat, until the mixture is piping hot. Add your coffee or espresso to the pan or serve separately.
You may also wish to whisk up extra milk for a foamy topper.
Adjust any seasoning to your taste and serve immediately. Leftovers can be stored in an airtight container for up to 4 days in the fridge. You can serve them chilled over ice, or reheat on the stove again.
Pumpkin Spice Milkshake:
Ingredients:
3 -5 Tablespoons of Pumpkin Spiced Creamed Honey (to taste)
1 cup milk
2 cups vanilla ice cream
Mix together and serve in a chilled glass.
Hot Pumpkin Spice Chai Latte/Coffee/Espresso
Ingredients:
2 cups milk of your choice
2 black tea bags (optional; try Darjeeling)/espresso/coffee
3/4 teaspoon ground cinnamon , or to taste
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
3 tablespoons Pumpkin Spiced Creamed Honey
Chai Latte: Heat up the milk in a saucepan over medium-high heat, until it begins to bubble around the edges of the pan. Turn off the heat, and add the 2 tea bags to the pot of hot milk. Wait 3 to 5 minutes for the tea to steep, then remove the bags and continue with the next step. If you're skipping the tea, add plain milk to a sauce pan.
Now that the milk is in the saucepan (with tea or not), add in the cinnamon, ginger, cloves, and Pumpkin Spiced Creamed Honey . Whisk to combine, stirring over medium heat, until the mixture is piping hot.
Espresso or coffee: Heat up the milk in a saucepan over medium-high heat, until it begins to bubble around the edges of the pan. Add in the cinnamon, ginger, cloves, and Pumpkin Spiced Creamed Honey . Whisk to combine, stirring over medium heat, until the mixture is piping hot. Add your coffee or espresso to the pan or serve separately.
You may also wish to whisk up extra milk for a foamy topper.
Adjust any seasoning to your taste and serve immediately. Leftovers can be stored in an airtight container for up to 4 days in the fridge. You can serve them chilled over ice, or reheat on the stove again.
Pumpkin Spice Milkshake:
Ingredients:
3 -5 Tablespoons of Pumpkin Spiced Creamed Honey (to taste)
1 cup milk
2 cups vanilla ice cream
Mix together and serve in a chilled glass.
