Over-the-fire Pumpkin Chai
Evenings around the fire are getting colder and beginning to call for lots of blankets and a hot drink in hand. A cup of joe is an easy go-to, but we prefer a drink that won’t keep us up all night and will show off our hard-earned firemaster skills at the same time.
Just like the refreshment of iced cold lemonade on a hot summer day, the warmth and aromatic flavors of this pumpkin chai recipe will warm you from the inside out.
Next time you want to warm up around the smokeless fire, give this recipe a try.
WHAT YOU’LL NEED
2 quarts Milk
10 Chai Tea Bags
1 cup Pumpkin Puree
½ cup Brown Sugar
¼ cup Vanilla Extract
2 tsp. Ground Cinnamon
1 tsp. Ground Ginger
½ tsp. Ground Cloves
½ tsp. Ground Nutmeg
2. Once the Kettle is heated, add the pumpkin, cinnamon, ginger, cloves, and nutmeg. Mix those ingredients together.
3. Add the milk, brown sugar, and tea bags to the kettle. Stir carefully, making sure the puree is mixed with the milk.
4. Allow the mixture to heat up over the fire and simmer over low/medium heat for five minutes. The longer the tea bags steep, the stronger the chai and the more the flavors blend.
Live-Fire Cooking Pro Tip: Add your Outpost grill to the setup for an additional surface to place cooking tools, kettle lid, etc.
5. Take the Kettle off the fire or raise it to lower the temperature and add the vanilla extract. (Vanilla loses some flavor when you cook it over high heat so you want to add it last.)
6. Top it off with a dash of cinnamon, add maple syrup for extra sweetness, or froth to add some texture.
Give the drink a final stir, and it’s ready to serve. Now it's time to gather close and enjoy your Pumpkin Chai Latte with friends around a smokeless fire.