We all know peak fall is pumpkin-flavoured everything. And our Pumpkin Chai is one of those staples that we loooove sipping to celebrate the start of the season. With its base of bold black tea, touch of pumpkin pie spices and adorable li’l pumpkin candies, it’s the coziest treat for a brisk day.
But what happens when you add a little cookie butter and a thick, indulgent cold foam top? This ridiculously tasty Pumpkin Cookie Butter Iced Latte. We’ve dropped this recipe for an iced bevvie, so if you get hyped for fall months before it starts, this one’s for you. But you can just as easily make a warm & cozy version by ditching the ice and serving it hot.
So really what we’re saying is, if you’re looking for fall vibes in a cup, they’re all right here. Keep reading.
ingredients:
2 Perfect Spoons Pumpkin Chai loose leaf tea
235 ml (8 oz) hot water
Cookie butter (to line cup)
Ice
For the cold foam:
60 ml (2 oz) heavy cream
1 tbsp cookie butter
1 tsp sugar
For the syrup:
1 tsp cookie butter
2 tsp water
recipe:
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Steep the tea for 4-5 mins, then strain and set aside to cool slightly.
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Whisk the cold foam ingredients together until thick. Set aside.
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Spread cookie butter around the inside of your cup.
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To make the syrup, whisk the cookie butter and water together, then add it to your cup.
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Fill the cup with ice.
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Pour in the steeped tea and stir to combine.
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Top with the cold foam.
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For that li’l extra touch, sprinkle on some cinnamon (bonus points if you have a pumpkin stencil)!