Pumpkin Pie Chai Tea Recipes

Steps:

• Heat oven to 400°F.
• Whisk brown sugar, cardamom, ginger, cinnamon, cloves, and salt in large bowl.
• Whisk in eggs and egg yolk.
• Stir in pumpkin and half-and-half until blended.
• Pour filling into crust.
• Bake 20 minutes. Reduce temperature to 325°F.
• Bake an additional 35-45 minutes or until edges are slightly puffed and center barely moves when side of pan is gently tapped.
• Cool on wire rack. serve warm or cold topped with whipped cream.
• Store in refrigerator.

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. Brew two chai tea bags in ¼ cup boiling hot water.
• 3. Place pie crust in a glass pie dish , crimp the edges and place in the freezer for 15 minutes.
• 4. Put pie crust in dish in the oven for 20 minutes.
• 5. Remove from the oven and cool.
• 6. While crust is cooling whisk sugar, eggs, salt cinnamon, ginger and cloves in a bowl, Add pumpkin, cream, coconut milk and chai tea and blend well until very smooth.
• 7. Pour filling into crust and bake pie for 45 minutes or until a knife can be inserted into the center and come out clean.
• 8. Remove from oven and cool before serving.

Steps:

• Place all of the solids into the bottom of a tea press.
• Fill the press with the boiling water.
• Press, and steep for around 5 to 15 minutes, depending on how strong you like your tea.
• Pour the tea into mugs, and add sugar and milk to taste. I personally do not add anything.
• For a refreshing chai, add in some Ice cubes.
• *If you do not have loose tea, try emptying some tea bags, to get enough tea to make a tablespoon. Use an "unflavored" tea - Earl Grey, Lipton, English Breakfast, etc., dont use an orange tea or berry tea for example.*.

Steps:

• In a small saucepan, bring water to a boil; remove from heat. Add tea bag; steep, covered, 5-10 minutes according to taste. Discard tea bag. Transfer tea to a blender; add remaining ingredients. Cover and pulse to combine.