0 reads
Leave a comment



2 Earl Grey or Black Tea bags

3 cups Water

6 Pieces Whole Allspice

1/2 cinnamon stick

1-2 ginger slices

Pumpkin Whipped Cream

1 cup Heavy Cream

2 tablespoons Granulated Sugar

2 tablespoons Pumpkin Puree

Pinch Cinnamon

Pinch Nutmeg


Heat the Water over medium-high to a boil. Remove from heat and drop in the Tea bags with the ginger & spices. Allow the tea and spices to steep for 5 minutes. Meanwhile, whip the cream and sugar to medium-stiff peaks and fold in the pumpkin, and spices. Remove the spices and Tea Bags then divide among small tea cups. Top each with a large dollop of the Pumpkin Whipped Cream.



CHIC EATS: Chef Carla’s Sweet Potato Tarte Tatin [RECIPE]

CHIC EATS: Pumpkin Spice Cheesecake Enchiladas [RECIPE]

CHIC EATS: Pumpkin Butterscotch Fudge [RECIPE]

comments – Add Yours