An easy autumn-spiced black tea cocktail

Served hot or cold, this fall-inspired cocktail is equally delicious

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These days, the term "pumpkin spice" can get a bad rap. Poor cinnamon, nutmeg, cloves, etc...all so warming and wonderful and not deserving of being collectively pigeonholed.

We opt for the phrase "autumn spice" when referring to the spice blend that is used in, well, just about everything at this time of year. One way we especially love to use it is in a delicious tea cocktail that only requires a few simple ingredients and Cabot Trail Cream liqueur.

Fall in Canada can be equally peppered with hot and cold days. As such, this drink can be served hot or cold to suit whatever temperature it happens to be.

Autumn-spiced black tea cocktail

4 oz Irish Breakfast tea, steeped and cooled
4 oz homogenized milk, or nut milk alternative
1 1/2 oz Cabot Trail Cream liqueur
2 pinches pumpkin pie spice

Fill tall glass with ice. Add tea, milk and Cabot Trail Maple Cream liqueur and stir to combine.

Top with pinches of pumpkin pie spice and serve.

To serve hot

Place liquid ingredients in small pot on medium heat until near-simmering.

Pour into mug, top with pumpkin pie spice and serve.

1 cocktail
Prep Time:
15 minutes