Twinings Pumpkin Spice Chai Tea Bags - 20/Box

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Introduce premium tea offerings to your beverage service with these Twinings pumpkin spice chai tea bags! Crafted from high-quality, pure black tea leaves mixed with the light taste of fresh autumn pumpkin, cinnamon, allspice, nutmeg, clove, and ginger, this tea is expertly blended to balance the sweet and savory fall spices for a flavorful chai tea. This pumpkin spice chai tea is a popular, holiday-inspired tea that has a warm, creamy flavor and an enticing aroma in a smooth brew. When steeped, this tea produces full-bodied, caffeinated black tea extract. Serve this tea on its own as a classic hot beverage or alongside sugar cubes and milk so guests can accent their tea with a touch more of sweet, creamy flavor. You can also chill your brewed tea for a refreshing iced tea beverage or make a specialty drink like a dirty pumpkin spice chai tea latte.

Perfect for creating on-the-go single serving teas, these convenient bags take the hassle and mess out of preparing hot beverages and offer a quicker solution than loose tea. Since the strong taste of coffee is not for everyone, these tea bags will enhance your beverage menu with new flavors. Plus these bags come in individually sealed packets to preserve freshness. Place these bags in your breakroom, hotel breakfast buffet, or other self-serve beverage station to offer tea at your guests' leisure. Or, stock these bags behind the counter of your cafe and coffee shop to deliver a simple, consistent brew. Either way, your customers will love the expanded options with these single serve bags of tea!

As one of the first tea companies in the U.K., Twinings tea has shaped the industry with its famous earl grey and English breakfast tea blends, as well as with its inventive new beverage lines. Originally founded as Tom's Coffee Shop in 1706 by Thomas Twining, the business began to shift its focus towards tea instead of coffee due to Thomas' extensive knowledge of tea. That business blossomed into a large, popular shop that began exporting its tea to America in 1749. Building on their classic, esteemed flavors, Twinings continues to create innovative blends, like their Wellness, Superblend, Probiotic, and Cold Infused tea lines. Add Twinings to your beverage menu for tea drinks customers are sure to love!

Steeping Instructions:
Bring 8 oz. of fresh cold water to a boil and place a tea bag in a cup. Pour heated water into the cup and over the tea bag and steep for about 5 minutes. If adding milk, pour milk into a cup and top with warm tea.

Suggested Recipe: Twinings Pumpkin Spice Chai Trifle
Custard Ingredients:
4 bags Twinings Pumpkin Spice Chai Tea
1 cup 35% Heavy Cream
1cup Milk
1/2 cup Packed Brown Sugar
1/2 cup Cornstarch
2 tbsp Granulated Sugar
4 egg yolks
1 cup Pumpkin Puree
2 tbsp Cold Butter, cubed
1 tsp Vanilla Extract
1 pinch Salt
Trifle Ingredients:
2 bags Pumpkin Spice Chai Tea
1 cup Boiling Water
1/3 cup Brandy
2 tbsp Granulated Sugar
1 cup 35% Heavy Cream
8 oz. Mascarpone Cheese
1/4 cup Icing Sugar, sifted
1 tsp Vanilla Extract
7 oz. Ladyfinger Cookies
1 cup Speculaas Cookies, crumbled

To make the Custard, in large saucepan set over medium heat, cook cream and milk until small bubbles form around side of saucepan. Add tea bags; let steep for 5 minutes. Remove tea bags. In heatproof bowl whisk together brown sugar, cornstarch and sugar; whisk in egg yolks until smooth paste forms. Gradually whisk in 1/4 of hot milk mixture into saucepan. Cook over medium low heat stirring for 8-10 minutes until thickened. Stir in pumpkin puree. Cook stirring for 3-5 minutes or until heated through.
Stir in cold butter, vanilla and salt. Immediately strain through sieve into bowl, discarding any lumps. Cover with plastic wrap directly over surface to prevent skin from forming. Let cool; refrigerate until chilled.
To Make Trifle, pour boiling water over tea bags and let steep for 5 minutes; remove tea bags. Stir in brandy and sugar; let cool completely. Meanwhile, using electric mixer, whip cream until stiff peaks start to form. In separate bowl, beat mascarpone, icing sugar and vanilla until smooth; fold in whipped cream. Cover and refrigerate until ready to use.
To assemble Trifle spread one-quarter of Pumpkin Spice Chai Custard into bottom of 12-16 cup trifle dish or bow. One at a time, dip one third of the ladyfingers into tea mixture and place on top of custard (halving ladyfingers to fit if necessary). Layer one-third of the whipped ream mixture over top; sprinkle with one-third crumbled Speculaas cookies. Repeat layers twice, ending with Pumpkin Spice Chai Custard. Cover and refrigerate for at least 2 hours or up to overnight.
Tip: Drizzle with caramel before serving if desired. For an alcohol free trifle, substitute orange juice and 1tsp orange zest for brandy.