Just daily stuff

Once upon a time I worked in this little burger/coffee/ice cream shop and a lady came in one winter and asked if we had a caramel apple drink and we were like ‘well we have cider’ and she was like ‘no I don’t remember what it’s called but this place made a drink that was chai tea, apple cider, and caramel’ and Breezy offered to try and make something for her but she changed her mind and left so Breezy and I were like ‘alright let’s try this’ because we had chai tea, instant cider mix, a shit ton of caramel, instant hot water from the espresso and too much free time. 

And let me tell you it was delightful. It tastes like watching the leaves changing color and dancing in the wind. It tastes like picking out pumpkins and gourds and fresh apples at the farm up north. It tastes like witches and freedom.

I make it every year now and this year I walked in the house on the morning of October first with all the ingredients and shouted ‘FALL DRINK’ and my roommates were like ‘????’ so I made them Fall Drink and now every time they get home from work they’re like ‘Fall Drink pls?????’

Anyway I remember literally nothing else about that woman but I’m very grateful to her. 

for anyone wondering about proportions/etc here’s op’s answer from the repiles:

@gaslightgallows I feel this would be relevant to your interests. 

I don’t like caramel but I can vouch for hot chaider being amazing.

Deareat @simonalkenmayer I feel like this is relevant to your interests.

Also, I do something like this in the crock pot with the overly sweet Growers Pumpkin Apple Cider, chai spices, cloves, a bit of orange juice, and some super dry Pinot Grigio.

Mix, heat, and serve on a nippy night best spent cuddled under blankets with a book.

My friend, you have essentially backward engineered a wonderful winter drink from the Stuart period.

White sack wine, cider, spices (clove, cinnamon, nutmeg, mace, ginger) tea, sugar, and if you want it authentic, a bit of cream or whipped egg. All this is brought together in a low temperature and then stewed for a time. It can also be “pulled”, a process in which one “stirs” the concoction by using a ladle and pouring it repeatedly from high in the air. Makes it foamy and frothy. 

Serve warm.

On a cold night, this is a delightful thing. Believe it or not, we also used to make it with a stout beer instead of wine. For a darker richer flavor.

One Black Tea Bag, One Cup Apple Juice, 2tsp butter, 2tsp brown sugar, cloves, cinnamon, nutmeg, and ginger to taste will also accomplish something similar (just melt the butter and brown sugar together and whisk them around a pan a bit - don’t bother making proper caramel) Make your faux-caramel then you add the apple juice and then the rest; heat it up to a boil then turn off the heat, drop the tea bag in and let it steep for 3 minutes, serve with gingersnaps.

Nothing better than tumblr recipe posts

Started making something similar last year, old cider (Irish, alcoholic), chai tea bags and a mulled cider flavour sachet (sugar, cinnamon, cloves and nutmeg mainly). You don’t need caramel because it’s already pretty sweet and lightly boozy! Great with popcorn, banshee bones or Halloween picnmix

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