Global tea brand Ahmad Tea is sharing its Chai Pumpkin Spiced Mocktail recipe to help consumers create the ultimate night in, combining aromatic tea, pumpkin, maple syrup and milk in an iced drink finished with a cinnamon-sugar rim.

Made with Ahmad Tea’s Chai Spice blend, the alcohol-free recipe puts tea at the heart of Halloween entertaining. Whether welcoming friends for pumpkin carving or settling down for a scary-film marathon, it brings a seasonal twist to the drinks menu.

The recipe taps into the appetite for recreating out-of-home treats at home, offering an accessible way to bring café-inspired flavours into the kitchen. With a frothy texture and a decorated glass, it gives hosts a signature drink to serve alongside their Halloween spread.

Ahmad Tea’s Chai Spice provides the foundation, pairing a malty Assam base with chai flavouring and ginger, cinnamon, clove, star anise, cardamom and pepper. The blend brings depth to the creamy pumpkin mixture, allowing the character of the tea to shine through alongside the sweeter ingredients.

Dominic Marriott, tea taster at Ahmad Tea, comments: “Pumpkin has a mellow sweetness that works beautifully with the aromatic spices in chai. Cinnamon and clove complement its autumnal flavour, ginger brings a little warmth, and cardamom adds a fragrant lift. The black tea base gives the drink depth and balances the milk and maple syrup.

For the perfect Halloween mocktail, let your tea cool completely before shaking it with the other ingredients and ice. Adjust the maple syrup to your taste, then finish with the cinnamon-sugar rim for a little extra theatre.”

Ahmad Tea’s Pumpkin Spice Chai Latte

Makes two drinks

Ingredients

• 2 Ahmad Tea Chai Spice teabags
• 350ml boiling water
• 2 tablespoons canned pumpkin purée
• 1½ tablespoons maple syrup, adjusted to taste
• 150ml dairy milk or a milk alternative
• ½ teaspoon ground cinnamon
• Ice cubes

For the rim

• 1 tablespoon brown sugar
• ½ teaspoon ground cinnamon
• A little water or maple syrup, to moisten the glasses

Method

1. Infuse the teabags in the boiling water for five minutes. Remove them and leave the tea to cool completely.
2. Combine the brown sugar and cinnamon on a plate. Wet the rims of two rocks glasses with water or maple syrup, then dip them into the mixture.
3. Put the cooled tea, pumpkin purée, maple syrup, milk and cinnamon into a cocktail shaker or securely lidded jar. Add ice and shake until frothy.
4. Strain into the rimmed glasses over fresh ice and serve.

Ahmad Tea Chai Spice is available at £3.30 for 20 teabags from uk.ahmadtea.com.