Spiced Pumpkin Milk

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Pumpkin is certainly the queen of fall – whether it’s in Jack-O’-Lantern form on your front steps or in the classic Thanksgiving pie. In this tea-based stand-in for the ever-trendy pumpkin spice latte, pumpkin adds a touch of sweetness and a whole lot of seasonal comfort.



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Peel the pumpkin, remove the seeds, and cut into cubes. Cook in a pot of water for about 20 minutes, until the flesh is quite tender.

Drain off the water and add the milk, vanilla bean seeds, and maple syrups. Season with the spices to your tastes. Blend until the mixture is very smooth, then add the tea. Heat to a simmer, stirring well.

Pour the brew into mugs and top with whipped cream. Use a tea strainer to garnish with more spices, and serve.

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