Tea Together Tuesday: Pumpkin-ish

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Today on Tea Together Tuesday, a delightful community tea prompt hosted by Tea with Jann and Tea is a Wish, the prompt is to share your favorite “pumpkin or pumpkin-spiced tea.” Well, “pumpkin spice” can be a pretty broad category, and even the PSL progeniteur, Starbucks, has pointed out that “pumpkin spice” merely refers to the spices in pumpkin products, not the pumpkin itself, so I am going to interpret that to include any tea that blends that particular combination of spices so characteristic of my favorite pumpkin treat: pumpkin pie.

And it just so happens that I’ve been enjoying a cup of a delicious spiced beverage each morning for the last week or so. And it even looks a bit like a pumpkin-y potion. Kind of.

Yella, by Ivy’s Tea Co., is a spiced turmeric blend that you can steep in water or milk (or milk alternative). I’ve been preparing it similarly to how I make a dairy-free masala chai, by steeping it in a mixture of coconut milk and water, simmering it on the stove for five minutes, and sweetening with jaggery or honey (although it is also delicious simply steeped in hot oat milk). The bright color is from the turmeric that is the base for the blend, but it also contains cinnamon, clove, ginger, and cardamom, among other ingredients.

It also happens to be blended by an herbalist who chose a lot of the blend for both the flavor and the anti-inflammatory benefits. While I’m not an herbalist or medical doctor, I find that when I wake up feeling creaky and a little delicate of tummy, I can make up a cup of that as my first breakfast and it soothes my stomach, warms my body, and nourishes me gently. As the mornings get cooler and cooler, it’s what I keep reaching for as my first cup of the day. So I decided to go and buy a whole bunch of it to keep in a lovely jar in my cupboard so it’s always accessible.

And I’m excited to not only be supporting a Black-woman-owned-and-run business, but also a local business. In fact, Ivy’s Tea Co., until recently, used honey from the same local apiary that I buy from as the base for their infused honeys. Perhaps when we’re able to see people in, well, person, I’ll have to get together to chat herbs and hot beverages with the owners. Until then, I’ll just content myself with their lovely tea blends.

So if you’re not a PSL person and still want that burst of spicy goodness and a cheery, pumpkin-y color to welcome the autumn, perhaps it’s time to give Ivy’s Tea Co. a try. And they’re dropping a new batch of their customized teacups on November 1st!

NB: Nothing to disclose. If you are interested in collaborating with me, please read my collaboration information for more details.

An Autumn Recipe: Pumpkin Loaf

I’m not a pumpkin-spice latte kind of person, but one spiced offering I do love is pumpkin bread. When I was in college, my favorite afternoon snack was a thick slice of pumpkin bread with a little pot of cream cheese to spread on it from the cafe in the library. During the years I lived alone, I would often make a trip up to the library for a cup of tea and a slice of pumpkin bread during exams, simply because I would otherwise not interact with another person for days on end.

So with the turning of the seasons, I felt it was time to bake a pumpkin bread to enjoy with my tea. I like mine with cream cheese. This is a very lightly-sweet bread, so if you prefer a sweeter snack, perhaps pair it with a sweetened cream cheese (beat a few tablespoons of maple syrup or honey into eight ounces of cream cheese for a sweeter spread). But I like it barely sweet, made with hearty whole-grain flours, and studded with pumpkin seeds instead of nuts.

Pumpkin Loaf:

(based on this recipe from Cookie and Kate)

1 cup of sprouted spelt flour (or whole-wheat white flour)
3/4 cup all-purpose einkorn flour (or regular all-purpose flour)
1/2 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. allspice
1/4-1/2 tsp. freshly grated nutmeg
2 eggs
1/2 cup dark maple syrup
1/3 cup ghee, melted
1 cup canned pumpkin puree
1/4 cup water
1/2 cup pumpkin seeds (I use soaked, salted, and dehydrated pumpkin seeds)

  1. Preheat oven to 325 degrees and grease a loaf pan and line with parchment (I used an 8.5″x4.5″ pan).
  2. Whisk together the dry ingredients: flours, spices, baking soda, and salt.
  3. Whisk together the eggs and maple syrup until well-mixed, then add the pumpkin puree and mix well. Drizzle in the melted ghee while whisking to emulsify.
  4. Add the wet mixture to the dry mixture, along with a 1/4 cup of water, and stir together. Fold in the pumpkin seeds.
  5. Spread the mixture in the prepared pan and bake for 60-75 minutes, until a tester comes out with only moist crumbs (or until it reaches 190 degrees internally).
  6. Allow to cool for a half an hour or so in the pan, and then turn out. It slices better when it’s cool because it’s a very tender quick bread. Slice into thick slices and serve with softened cream cheese or butter. I got eight thick slices out of my loaf.
  7. If you don’t eat it immediately, slice it and freeze it with parchment between each slice. Then, you can microwave a frozen slice for about 45-60 seconds to defrost and heat.