Summer-Fall Transition Drink: Pumpkin Spiced Thai Iced Tea

If you're anything like me, you are probably anxiously waiting fall's first crisp day, the sound of leaves crunching under your feet, and the release of the PSL.

Since it's still at least one hundred thousand degrees outside, a refreshing iced beverage is the only kind of morning drink I'll be sipping for a while. This sweet smoothness of the class Thai Iced tea, spiked with some hot spices and rounded out by real pumpkin, will make this crave-worthy drink your new go-to no matter the season.

Here's what you'll need:

1 Cup Thai Iced Tea Mix
1 Can Condensed Milk
1 1/2 Cup Half and Half
1/2 Cup Canned Puréed Pumpkin
4-6 Tablespoons Pumpkin Pie Spice (depending on taste -- I like mine spicy!!)

Prepare the Thai Iced Tea according to the instructions on the back, or -- my favorite way -- in a cold brew coffee maker. I like this one. I don't add sugar to this mix because there's plenty of sweetness in what comes next...!

Combine all other ingredients in a mason jar and stir/shake until completely combined. This will keep for a couple weeks in the fridge, but at the rate you'll be drinking it, it probably won't last that long. This creamer tastes good with everything!!

Fill a glass with ice and pour the Thai iced tea over until the glass is 90% full. Top with the Pumpkin Spice Creamer with a splash or a generous dose, the choice is yours!

Enjoy and let me know if you make it!


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