Pumpkin Chai Returns for Autumn


Pumpkin Chai Season has begun! Our Autumn staple is back on our shelves as we head into the cooler months; veteran eteaket fans will be very familiar with our Pumpkin Chai as it sells out every year.  We still cannot get enough of this tea…we use a base of black tea blended with real pumpkin pieces and pumpkin seeds spiced with cinnamon, cloves and ginger.  We’ve got whole line up of new recipes for you to try too, check them out below.

Pumpkin Chai White Hot Chocolate



  • eteaket Pumpkin Chai Loose Leaf Tea 
  • White Chocolate Buttons   
  • Milk of your Choice  
  • Cinnamon 
  • Whipped Cream 
  • (Transform into a boozy hot chocolate with 25ml of spiced rum added at the end!)   


  • Brew enough 1 tspn. of Pumpkin Chai to in 200ml of boiling water. You want it at 100 degrees and leave for 5 minutes for a strong flavour, then remove the leaves.  
  • Heat your milk and melt in your white chocolate. Use a whisk to gently move the chocolate around and allow it to fully combine,  
  • Grab your drinking cup and fill 2/3rd with your Pumpkin Chai brew. 
  • Fill the 1/3 remaining of your cup with the white chocolate milk. Slowly pouring and allowing both to mix together.
  • Top with whipped cream and ground cinnamon & enjoy straight away!

Pumpkin Chai Toffee Apples


  • eteaket Pumpkin Chai Loose Leaf Tea 
  • 400g Caster Sugar   
  • 2 tbsp. Honey  
  • 6 Apples 
  • 1 tsp. Vinegar  
  • Parchment Paper 
  • Lollipop Sticks 
  • Black piping icing to decorate (optional)  
  • Orange food colour (optional) 



  • Lay out parchment paper close to the area the area you are working on. 
  • Prepare the apples by blanching them in boiling water and drying thoroughly to remove the wax. Remove the stalks and insert a lollipop stick into the top of each apple.  
  • Brew 2 tspn. of Pumpkin Chai in 100ml of Boiling water for 5 minutes and remove the leaves.  
  • In a saucepan place the brewed tea, sugar and honey and heat on a med-high heat until it begins to caramelise. if you have a sugar thermometer you want the liquid to reach 150 degrees. If not once it has reached caramel consistency check if it’s ready by dropping a tiny amount in cold water. If it hardens instantly it is ready.  
  • Once you’ve reached desired temperature, carefully stir in the food colouring if using and a teaspoon of vinegar and remove from the heat. 
  • Then dip each apple into the caramel until its fully coated and place on the parchment paper to cool. the sugar will be very hot and drip so be sure to not touch it. 
  • Allow to fully cool and use the piping  icing to carve on pumpkin faces or get creative and decorate however you please!

 Pumpkin Chai Popcorn 


  • eteaket Pumpkin Chai Loose Leaf Tea 
  • 60g popcorn kernels 
  • 20g Unsalted Butter 
  • 75g Caster Sugar 
  • Parchment Paper  



  • Lay out parchment paper near the stove top to prep an area for the popcorn to cool. it should be large enough to spread it out in an even layer.  
  • Brew 2 tspn. of Pumpkin Chai in 125ml of Boiling water for 5-7 minutes then remove the leaves.  
  • Pop the kernels according to instruction, unflavoured microwave works fine or on a stovetop. once fully popped set aside whilst you make the flavouring. 
  • In a large, wide saucepan combine the brewed Pumpkin Chai, 20g of unsalted butter and 75g of caster sugar.  
  • Place on a med-high heat and let it boil and reduce for 5-7 minutes until it starts to froth and expand.    
  • Remove from the heat and carefully add the popcorn, stir to ensure each piece is coated and empty onto the parchment paper and separate so they don’t stick together whilst cooling. 
  • Once fully cooled it is ready to eat. Serve in a big sharing bowl in front of your favourite movie or decant into treat bags for perfect party favours! 


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