Pumpkin Chai Infused Autumn Recipes

Pumpkin Chai Infused Autumn Recipes…

Pumpkin Chai Porridge…

Gather:

• 50g oats
• 1 tsp pumpkin chai tea, brewed in 60ml of boiling water.
• 60ml milk
• Honey, to taste
• Apple slices, for topping
• Pecans, for topping
• A dusting of cinnamon

Method:

Brew the pumpkin chai tea and set it aside.

In a saucepan, combine the oats and milk. Add the brewed pumpkin chai tea to the mixture.

Cook the oats over medium heat, stirring occasionally, until thick and creamy.

Sweeten with a drizzle of honey, adjusting to taste.

Serve the porridge topped with apple slices, pecans, and a dusting of cinnamon.

Enjoy your warming pumpkin porridge!

Pumpkin Chai Cheesecake Muffins…

Gather

For the pumpkin muffins:

• 190 g self-raising flour
• 150g caster sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 350 g pumpkin puree
• 1 large egg (about 50 g)
• 60 g melted butter
• 5ml of vanilla extract
• 1 tablespoon of eteaket Pumpkin Chai

For the cream cheese filling:

• 115 g cream cheese, at room temperature
• 25 g granulated sugar
• 1 tablespoon of eteaket Pumpkin Chai

Method

Preheat the oven to gas mark 4 / 350°F.

Make a Pumpkin Chai syrup, in a pan mix 25g of normal sugar with a table spoon of pumpkin chai and 50ml of water. Heat and allow to simmer until reduced a thick syrup, strain and pop in the fridge to chill.

Make your muffin batter. Add the flour, granulated sugar, baking powder, baking soda salt to a large bowl. Mix until combined. Set aside.

Add the butter to a pan alongside a tablespoon of eteaket pumpkin chai. Heat until meted and allow to infuse and cool. Meanwhile whisk together pumpkin puree, egg, and vanilla extract until combined. Then strain in the cooled butter. Then, add these wet ingredients to the dry ingredients. Mix using a rubber spatula or a wooden spoon until just combined. Don’t over-mix the batter.

Grease the muffin tin with butter or parchment paper. Scoop the batter into the prepared muffin tin. Fill each section about ¾ full. Set aside.

Prepare the cream cheese filling. In a bowl, whisk together cream cheese with the syrup. Then, transfer the cream cheese filling to the piping bag. Fill each muffin with the cream cheese filling: dip the cut tip of the pastry bag into the centre of the batter and slowly add the filling and lift the pastry bag to the top of the muffin. You need to add about 1 tbsp of cream cheese filling to each pumpkin muffin.

Bake in the preheated oven for 20-35 minutes until ready. Check they’re fully baked using a toothpick inserted in the part without the filling, if it comes out clean, they’re ready.

Allow to cool and dollop on the leftover cream cheese filling and a few chopped pecans.