Indulge in a perfectly-balanced Pumpkin Spice tea latte, carefully crafted using premium black tea and spices for a cup worth sipping all harvest season. Low in calories, Tablespoon Pumpkin Spice tea concentrate delivers a balance of sweetness and spice without feeling overindulgent — skip the syrups and bring a barista-quality tea latte straight to your teacup instead.

Our concentrate also takes only seconds to make. Simply blend a serving of our Tablespoon Pumpkin Spice into 7.5 oz of milk or milk alternative, and it's ready to drink on-the-go or sip in the comfort of your home. This pumpkin spice latte is perfect to sip on a cool autumn day, served hot or over ice as a sublime fall treat.

Makes 16 servings

Check out these recipes below that you can make with the pumpkin spice concentrate:

PUMPKIN SPICE LASSI

Ingredients:

1/2 cup plain yogurt
1/2 cup milk or milk alternative
1-1/2 Tbsp Tablespoon Pumpkin Spice

Instructions:

Combine ingredients and blend on high for 1 minute, or until mixture is smooth and creamy.

DIRTY PUMPKIN SPICE LATTE

Add 1 Tbsp Tablespoon Pumpkin Spice to one shot of espresso and 7 oz of steamed milk or milk alternative.

PUMPKIN SPICE MERINGUE COOKIES

Prep time: 15 minutes

Cook time: 1 hour 20 minutes

Additional time: 4 hours

Total time: 5 hours 35 minutes

Servings: 50-60 small cookies

Ingredients:

4 large egg whites, room temperature
1 Tbsp white vinegar
1 tsp cornstarch
1-1/2 Tbsp Tablespoon Pumpkin Spice
1 cup granulated sugar

Instructions:

1. Preheat oven to 200°F. Line baking sheets with parchment paper and set aside.

2. Using an electric mixer, whisk egg whites in a clean and dry mixing bowl, for 30 seconds until frothy.

3. Add in vinegar, cornstarch, and Tablespoon Pumpkin Spice. Beat on high while slowly adding in the sugar. Continue beating for 4-6 minutes until still peaks form.

4. Spoon meringue into a large pastry bag with a tip of your choice. Pipe onto parchment lined baking sheets.
(The meringues will not spread, so they can be placed close together1/2” apart on the baking sheet.

5. Bake in 200°F oven for 80 minutes. Turn oven off and allow meringues to set at least 4 hours. (DO NOT
OPEN OVEN DOOR.)

6. Once set, remove from parchment paper and enjoy. Store at room temperature in an airtight container.

PUMPKIN SPICE BURNT BASQUE CHEESECAKE

Prep time: 10 minutes
Cook time: 65 minutes
Total time: 90 minutes (plus cooling time)
Servings: 8-10 servings

Ingredients:

8 oz cream cheese, room temperature
3/4 cup sugar
3 large eggs
5 Tbsp heavy cream
3 Tbsp Tablespoon Pumpkin Spice
1/4 tsp salt
3 Tbsp all-purpose flour

Instructions:

1. With baking rack in the middle of oven, preheat to 400°F. Line a round 6” pan with 2 overlapping sheets of
parchment paper, making sure parchment comes at least 2” above top of pan on all sides. (You’ll need to
scrunch and pleat the parchment which creates the signature rustic sides.)

2. Using an electric mixer, beat the cream cheese and sugar in a large bowl with the paddle attachment on
medium-low speed. Scrape down sides of the bowl with a spatula, and beat until very smooth for about 2
minutes or until sugar has fully dissolved.

3. Increase speed to medium and add in one egg one at a time, beating for about 15 seconds, until each egg is
incorporated.

4. Scrape down sides of bowl. Add in the heavy cream, salt and Tablespoon Pumpkin Spice. Beat on mediumlow until combined, about 30 seconds.

5. Turn off mixer. Using a fine-mesh sieve, sift the all-purpose flour evenly over cream cheese mixture. Beat on
low speed for about 15 seconds, until incorporated. Scrape down sides of the bowl again and continue to
beat until batter is very smooth and silky, about 10 seconds.

6. Pour batter into prepared pan. Bake for 60–65 minutes until cheesecake is a dark golden brown on top.

7. Let cool slightly, then unmold and let cool. (It is normal for the cake to collapse as it cools). Carefully peel
away parchment and serve at room temperature. Store leftovers in a airtight container in the refrigerator.

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