Another sample treat from Scheherazade — I feel VERY privileged to have received some of her hoard of this particularly considering her recent notes for the tea! Thanks again Sarah :D
This one is absolutely delicious. I’m continuing on my milk + honey run for black flavoured teas and it’s just win, win, win all the way. Sweet and creamy and hints of chai spices make this a super cosy tea, perfect for the current Tasmanian weather as the autumn slide to winter continues on with full crisp force.
Speaking of Tasmania, as an Antipodean I wasn’t born and raised on pumpkin being a sweet flavour, but more of a savoury dish. With the boom of American-style dining down here I’ve learnt to embrace pumpkin pie and this tea is helping too… but it’s hard to change over 25yrs of “main course” pumpkin thoughts. Are we weirdos, or are you lot? ;)
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I grew up in a land where pumpkin pie has long been a delicious cold-weather treat, but for years I refused to try it because the whole idea was anathema to my conception of, like, both pumpkins and pie. Then when I finally did cave and try a slice out of I-need-sugar-in-my-body-NOW desperation, I was sold. It’s also really gorgeous in these moist little spiced muffins we like to make in the autumn.
We’re ALL weirdos, but I say embrace new uses for awesome ingredients! :3
Righto, adding moist little spiced muffins to my to-make list, and ASAP—being that I’m right in the middle of autumn!
I grew up in a land where pumpkin pie has long been a delicious cold-weather treat, but for years I refused to try it because the whole idea was anathema to my conception of, like, both pumpkins and pie. Then when I finally did cave and try a slice out of I-need-sugar-in-my-body-NOW desperation, I was sold. It’s also really gorgeous in these moist little spiced muffins we like to make in the autumn.
We’re ALL weirdos, but I say embrace new uses for awesome ingredients! :3
Righto, adding moist little spiced muffins to my to-make list, and ASAP—being that I’m right in the middle of autumn!