Pumpkin Spice – Base

Allergens:

HACCP rules:

Prep Time:

Yield

1

Shelf Life

3
  1. 1

    Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.

  2. 2

    Combine pumpkin pie sauce and chai into a stainless steel bowl.

  3. 3

    Whisk together until thoroughly combined and smooth.

  4. 4

    Add pumpkin puree.

  5. 5

    Whisk together until thoroughly combined and smooth.

  6. 6

    Transfer to clean beverage storage containers. Cover, label, date and store refrigerated.

Description

1

Serving Size

Shelf Life

3