Ingredients
Equipment
Method
- Place each tea bag in a mug. Bring 1 1/4 cups of water to a boil. Pour 1/4 cup boiling water into each mug. Let steep for 5 minutes. Remove tea bags and pour 1 oz. whiskey into each mug.
- In a measuring cup or bowl with a spout, whisk together the milk, pumpkin puree, maple syrup, cardamom, and pumpkin pie spice until smooth.
- To use a frother: Microwave the pumpkin milk mixture in 20-second increments, stirring between each, until it reaches 140°F (about 2 minutes total). Pour the mixture into a frothing pitcher. Insert the frother about three-quarters of the way to the bottom and froth until foamy and thick. Pour into the mug, spooning any remaining foam on top. Sprinkle with pumpkin pie spice and garnish with whipped cream.
- To use an espresso machine: Pour the pumpkin milk into a frothing pitcher, tilt the pitcher slightly, and insert the steam nozzle just below the surface of the milk. Open the steam valve and heat the mixture, creating small foamy bubbles, until the pitcher is hot to the touch (20 to 30 seconds). Pour into the mug with the tea, spooning any remaining foam on top. Sprinkle with pumpkin pie spice and garnish with whipped cream.
Notes
This recipe can be easily scaled up to make a larger batch for bigger gatherings. Adjust the whiskey amount to your preference or omit it entirely for a non-alcoholic version.