So, whether you’re tired of spending too much for a tall iced pumpkin spice latte or cutting back on caffeine, we’ve got you covered with the perfect alternative: pumpkin-infused teas that you can make at home for a fraction of the cost. The deets? DAVIDsTEA recently released five pumpkin-infused tea products, ranging from chai to matcha, that are guaranteed to put you in le sweater weather mood with a single sip.
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Ahead, we delve into each one—and yes, they’re certainly fairy godmother-approved. Oh, and did I mention that you can cook with these pumpkin spice tea products too? Tea-infused vegan pumpkin squares coming right up!
5 pumpkin spice teas actually worth your money
1. Pumpkin Chai
A quintessential fall staple, DAVIDsTEA’s Pumpkin Chai is the epitome of autumn—you know, crackling fireplace and cozy plush socks—in a cup. Although this product isn’t exactly new, it’s the brand’s only spiced black tea that’s stood the test of time and has come back every season since debuting in their very first fall collection. And once you take the first sip, you’ll know exactly why it’s such a fan favorite.
Like most chais, this one’s made with a black tea base that’s packed with powerful antioxidants such as polyphenols, catechins, and flavonoids beneficial for overall health. Extra festive flavors in this seasonal spin also include: cinnamon, cloves, caramel and pumpkin candy. What’s more, their 1.7-ounce bag yields about 15 to 20 cups of hot tea (10 to 15 of cold tea) and retails just shy of $10. I’ll let you do the math, but something tells us you’ll be saving a lot by skipping your local coffee shop runs.
2. Organic Ashwagandha Pumpkin Powder
Adaptogens, meet pumpkin tea… we dig it. This Organic Ashwagandha Pumpkin Powder is new to DAVIDsTEA’s fall-themed lineup this year, and is the perfect caffeine-free and vegan drink to sip on a cool, crisp day. The all-organic ingredients are particularly noteworthy and packed with impressive benefits; the blend features anti-inflammatory spices like cardamom and clove, relaxing ashwagandha, and, of course, the star ingredient: vitamin-rich pumpkin. The best part? According to Nadia De La Vega, DAVIDsTEA’s tea sustainability and content director, you can use the powder in your baked goods—namely, to make her delicious vegan ashwagandha pumpkin squares (recipe below).
3. Pumpkin Earl Grey
A twist on a classic favorite, this Pumpkin Earl Grey has a warming and creamy vanilla base paired with a hint of pumpkin spice and bergamot for that iconic London Fog-esque richness. One sip of this tea and your pinky finger will immediately spring up. (Although the jury is still out on whether that’s proper tea-drinking etiquette or not.)
4. Pumpkin Sachet Wheel
Getting ready for a Halloween-themed par-tea? This Pumpkin Sachet Wheel will definitely be the main attraction. It comes with three sachets of 12 assorted flavors, including their super popular S’mores Chai and Hot Chocolate Tea, with 36 servings in total. Who needs booze when you can do a tea tasting instead? Now there’s an idea!
5. Organic Pumpkin Pie Matcha
Exciting news: On October 20, you’ll soon be able to get your hands on their new Organic Pumpkin Pie Matcha. (Excuse us while we squeal with excitement.) This matcha is a combination of their Matcha Matsu—a bright green matcha from the Aichi prefecture in Japan—and pumpkin spice.
Vegan ashwagandha pumpkin squares
Yields 9 servings
For the crust:
2 cups crushed graham crackers (about 100 grams)
3/4 cup coconut oil, room temperature
1/2 Tsp salt
For the filling:
2 ounces warm water
1 Tbsp Organic Ashwagandha Pumpkin Powder
1/4 cup pumpkin purée
1/2 cup condensed coconut milk
1/2 cup sugar
1/2 Tsp baking powder
1/2 Tsp fresh orange zest
1 cup flour
3/4 cup shredded coconut
1. In a medium bowl combine graham crackers, melted butter, coconut oil and salt. Mix until combined.
2. Pat onto a nine by nine-inch baking pan and bake at 350ºF for 10 to 15 minutes. Remove from the oven and let cool.
3. In a measuring cup whisk one tablespoon of Organic Ashwagandha Pumpkin Powder in two ounces of hot water (200ºF).
4. In a bowl mix sugar, condensed coconut milk, baking powder, pumpkin purée, orange zest, flour and add the ashwagandha pumpkin mixture.
5. Fold in shredded coconut to the bowl with the egg mixture and pour it over the crust.
6. Bake for 20 to 25 min or until lightly golden around the edges.
7. Let cool before cutting, and enjoy!
Can’t have enough pumpkin this time of the year? This gluten-free pumpkin bread recipe will do the trick: