Pumpkin Spice Thai Tea

There’s nothing like enjoying a glass of the iconic orange hued Thai tea in the summertime. Now that summertime is gone, I’ve converted the classic drink into a fall drink. That’s right, I made pumpkin spice Thai tea.

Cha yen (iced tea) has become a staple drink in Southeast Asian restaurants and nowadays you can find it at bubble tea shops too. I drank my fair share over the years. I also love pumpkin spice and can’t believe it has taken this long to put the two together. The product is so good, I can’t stop making it.    

Notes:

• Thai Tea Mix or Powder – use whichever Thai tea powder brand that you have access to. I use the ChaTraMue Brand. Some brands call it powder and some call it a mix, but any brand will work. You may have to adjust steeping time for desired taste.

Buy Thai Tea mix on Amazon

• Pumpkin Spice Creamer – this is homemade pumpkin spice creamer. Save any unused amount for your morning coffee!
• Pumpkin puree – use cooked pumpkin puree (steamed, boiled or roasted.) I used canned pumpkin puree. To save time, you can combine the ingredients for the creamer without heating it up, but since I used a canned pumpkin puree and wanted to cook off the tin flavor.
• Sweetness – adjust the sugar to your taste. You can use any alternative sweetener as well. Keep in mind that if you use honey or flavored syrup, the flavor of the tea will change as well.
• Half & half – half & half is used in the recipe since it is typically used in Thai tea at local restaurants in the United States. Feel free to use alternative non-dairy products to suit your dietary needs.

Pumpkin Spice Cha (Thai Tea)

Serves: 4-5 servings
Time: 45 minutes

Thai tea:
2/3 cup (60g) Thai Tea Powder / Mix
½ cup (100g) granulated sugar or sweetener (adjust to taste)
4 cups (1 liter) water

Pumpkin Spice Creamer:
2 cups (273 ml) half & half
¼ cup pumpkin puree (60g)
2 tablespoons (25g) granulated sugar
1 teaspoon pumpkin pie spice, plus more for topping

Whipped cream (optional)
Ice
Fabric filter or nut milk bag or cheese cloth or fine mesh sieve

• Make the Thai tea, by bringing a pot of water to a rapid boil. Turn off and remove the pot from the heat.
• Add Thai tea powder. Stir well. Let the tea steep for 3-5 minutes.
• Pour the Thai tea over a fabric filter or fine mesh sieve to separate the tea powder from the liquid. Add the sugar and stir until the sugar has dissolved. Let the tea cool completely in the fridge.
• Make the pumpkin spice creamer, by adding the half & half, pumpkin puree, sugar, 1 teaspoon of pumpkin spice to a small pot. Mix well and heat until the sugar has dissolved and the mixture is steamy. Don’t let it mixture come to a boil.
• Turn off the heat. Transfer into a jar or container and cool completely in the fridge.
• To assemble the tea, add ice to the glass cup or mug. Pour about ¾ cup of Thai tea over the ice.
• For a frothy creamer, blend about 2 tablespoon – ¼ cup (or desired amount) of prepared pumpkin spice creamer for a minute. Pour over the Thai tea.
• Top with whipped cream (if desired). Sprinkle with a little bit more pumpkin spice.
• Enjoy!