Caramel Pumpkin Pie Tea Cocktail

by Kalah Garcia

Why You’ll Love It

Yum Cha Tea Company teas create a smooth, warm, and indulgent fall cocktail, blending pumpkin spice, vanilla, and caramel flavors.

An easy caramel and graham cracker rim adds dessert vibes, and a splash of cream makes it lux without being heavy. Works with bourbon or rum (plus a zero-proof swap below).

Make a Quick Tea Concentrate (enough for 3–4 drinks)

Steep 6–7 minutes covered, strain, and cool to room temp (or chill).

Tip: For a warm toddy cocktail, keep it warm in a small pot on low.

Caramel Pumpkin Pie Tea Cocktail 

Rim:

  • 1 tbsp caramel sauce
  • 1–2 tbsp crushed graham crackers + pinch cinnamon + tiny pinch flaky salt

Ingredients:

  • 2 oz tea concentrate (recipe above)
  • 1½–2 oz bourbon or rum
  • ½ oz caramel syrup
  • ½–1 oz half-and-half or light cream
  • Ice

Directions:

  1. Rim the glass: Paint the rim with caramel, then dip into the graham-cinnamon-salt mix.
  2. Shake: In a shaker with ice, add tea concentrate, alcohol of choice and caramel syrup. Shake 10–12 seconds.
  3. Finish: Strain into an ice-filled rocks glass. Gently float or stir in the cream.
  4. Garnish: Grate a little cinnamon over the top.

Warm Version

Warm 4 oz tea concentrate with 1–1½ oz alcohol of choice and ½ oz caramel syrup in a small pot (do not boil). Pour into a mug, top with 1 oz lightly whipped cream, and finish with nutmeg.

Zero-Proof Mocktail

Replace the spirit with 2 oz apple cider or sparkling apple juice. Keep the rest the same (it’s fantastic).

Make-Ahead & Batch

  • Tea concentrate keeps 3–4 days refrigerated.
  • For 8 drinks: 2 cups tea concentrate, 1½–2 cups bourbon/rum, ½–¾ cup caramel syrup. Rim glasses ahead; add cream per glass when serving.
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