Copper Hearth

01

What you’ll need

• 1 cup (250 mL) water
• 2 plain, unflavoured rooibos tea bags, certified alcohol-free
• 3 wide strips fresh orange peel, divided
• 4 green cardamom pods, lightly crushed
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg, plus a small pinch for garnish
• 1/3 cup (80 g) plain pumpkin purée
• 2 tablespoons pure maple syrup
• 1 teaspoon blackstrap molasses
• 1/8 teaspoon fine sea salt
• 1 cup (250 mL) unsweetened certified-vegan oat milk, divided

02

Mix the drink

1. Fill two heatproof footed glasses with hot tap water and set them aside to preheat.
2. Bring the 1 cup water just to a boil in a small saucepan. Remove from the heat and add the rooibos tea bags, 1 orange-peel strip, crushed cardamom, ginger and 1/8 teaspoon nutmeg.
3. Cover and steep for 6 minutes. Remove the tea bags, then strain the infusion through a fine sieve back into the saucepan; discard the spices and steeped peel.
4. Whisk the pumpkin purée, maple syrup, blackstrap molasses, sea salt and 1/2 cup oat milk into the infused rooibos until smooth.
5. Warm the mixture over medium-low heat for 2 to 3 minutes, whisking often, until steaming but not boiling. For the smoothest texture, blend for 10 seconds with an immersion blender while keeping the head below the surface.
6. Heat the remaining 1/2 cup oat milk in a separate small pan until steaming, about 60 to 65°C (140 to 150°F). Froth it with a handheld frother until the volume increases and a fine foam forms.
7. Empty the preheated glasses. Divide the hot pumpkin-rooibos mixture between them, then spoon and pour the frothed oat milk evenly over the top.