With the cold and rains not stopping in some areas of Mexico City, you’ve surely wondered When does autumn come?because there are a few days before the season arrives and gradually the leaves of the trees begin to fall, the days are usually shorter, the climate becomes colder in those want to enjoy hot, seasonal drinks.
During the fall it is common to find Pumpkin of Castile that we usually use to prepare delicious sweets, desserts, creams, but an easy way to prepare it is also in hot drinks ideal for the rainy season and the cold autumn. The Pumpkin of Castile It is a food rich in protein, fiber, contains omega 3 fatty acids, vitamins A and C, as well as having iron, potassium, magnesium and zinc.
The chai instead is a tea that is prepared with different species such as cinnamon, Gingernail, cardamomvanilla and nutmeg. The preparation of this tea is very simple and can be taken with milk, so this time we will share the recipe for a chai latte de calabaza, the mixture of all these ingredients will form one of the favorite drinks. Take note.
ingredients
The ingredients of this recipe can yield up to a liter of this drink, if you need to prepare less quantities it is advisable to check the quantities.
- 1 medium piece of Castile squash
- 1 cinnamon stick
- 4 pieces of ginger
- 5 cardamom pods
- 1 star of anise
- 5 cloves
- 1 tablespoon of ground nutmeg
- 1 tablespoon of black pepper
- 1 cup of vanilla essence
- 1/2 tsp ground ginger
- 3 grams of black tea
- Sal
- 500 ml of water
- milk to taste
- honey to sweeten
Preparation
- Put the pumpkin in a saucepan with water and cook for about 20 minutes. When the pumpkin is soft, remove it from the heat to extract the pulp with the help of a spoon.
- In the bowl add the pumpkin pulp and start mixing to obtain a puree.
- In a separate saucepan, the chai will be prepared, in the container add half a liter of water and add the spices, you have to remove the seeds from the cardamom pod, add the anise star, a stick of cinnamon, cloves, pepper black, ginger, boil over medium heat for a few minutes.
- When the tea has reached the first boil, lower the heat and add the black tea, let it heat for another 3 minutes and remove it from the heat. Filter and reserve.
- Put the puree in a blender, add a little salt, nutmeg powder, vanilla essence and ground ginger, you can add a little honey to sweeten. Pour in some of the previously prepared chai tea and blend perfectly so that the ingredients are integrated.
- Remove the water from the pan where the pumpkin was cooked and place the puree and the tea mixture, add the milk to taste and let it heat for a few minutes, continuing to stir.
- Serve in a cup, you can add some ground cinnamon for better presentation. Have a good time!
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