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
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.
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CHIC SIPS: Chef Carla Hall’s Spiced Tea With Pumpkin Whipped Cream [RECIPE] was originally published on hellobeautiful.com
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