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.
A bar has opened that doesn’t serve alcohol, and it’s surprisingly successful.
Brillig Dry Bar in Ann Arbor, Michigan doesn’t serve alcohol, but owner Nic Sims is counting on customers not caring.
She hasn’t had a drink in 20 years, and she wanted to create a space where people—including, but not limited to, recovering alcoholics—could gather to have fun and socialize without worrying about drinking. In other words, she wants Brillig Dry Bar to have “a bar-like convivial atmosphere, with snacks and drinks and conversation, without it being a bar,” she told MLive.com.
Sims runs the bar as a pop-up out of her husband’s coffee shop, Mighty Good Coffee. She serves interesting non-alcoholic drinks, like Brooklyn Egg Creams, Pomegranate-Rosemary Sodas, and Vegan Pumpkin Chillers, as well as snack plates with meats, cheeses, and cookies.
Though some detractors have accused Sims of being anti-alcohol, the bar’s opening night last Friday was packed. According to BuzzFeed, “Brillig’s first customers included former drinkers, pregnant women, Muslims, teenagers, and college kids.”
Zynn's Exodus 