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Hi friends,
Fall in Oregon doesn’t always commit, and I’m loving this lingering summer sunshine. Mornings are crisp enough for a wool sweater, but by afternoon I’m in a tank top.
I’m still craving all those cozy fall spices, just in something a little more refreshing.
So I’ve been making our Pumpkin Spice iced. You should try it — it might become your new favorite way to drink it.
Here’s how:
Brew it strong. Steep 1–2 tablespoons of Pumpkin Spice in 1 cup of boiling water for 5 minutes. You’re making a concentrate, so it should taste bold.
Sweeten while it’s hot. Stir in a spoonful of honey or maple syrup while it dissolves easily.
Pour over ice. Fill a tall glass with ice and strain the tea over it.
Top with cold milk. Oat, whole, almond, whatever you love. Stir and watch it swirl.
Want to make it even easier? Brew a bigger batch of concentrate, keep it in the fridge, and enjoy iced lattes over the next few days. Or try cold brewing: steep the loose tea in cold water overnight in the fridge, then strain for a smoother cup.
The black tea version gives you a little afternoon lift. The caffeine-free rooibos version is creamy and naturally sweet, and my girls love it too.
All those wonderful fall spices — cinnamon, clove, ginger, allspice, peppercorn, and nutmeg — are still there, just in a cool, refreshing glass instead of a steaming mug.
Same comforting spices, same organic ingredients, just a different way to enjoy them. Because some fall days still feel a lot like summer.
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