Fresh Crafted Spiced Chai (Black Tea)
A fall staple with warming spices; cardamom, cinnamon, star anise, clove, ginger, built on a bold black-tea base. Great straight or as a latte. Try it hot on chilly mornings or iced with a splash of milk for midday pick-me-ups.
Orange Cinnamon Spice (Black Tea)
Bright citrus meets cozy cinnamon for a cup that tastes like sweater weather Pairs beautifully with a cinnamon stick garnish.
Ginger Peach (Black Tea)
Sweet stone-fruit notes with a ginger kick. It's ideal when you want “comforting but lively.” Enjoy hot, or brew strong and top with a little sparkling water for a crisp fall spritz.
Lemon Ginger Tonic (Caffeine-Free Herbal)
Zesty, gently spicy, and soothing. Blended on the foundation of lemongrass, ginger, turmeric, it offers a calm, caffeine-free daily sipper that’s especially nice in the evening with honey and lemon.
Sore Throat (Wellness Blend)
A layered blend you’ll appreciate when the weather turns and you want something soft, round, and comforting. Steep a touch longer for a fuller, coating sip.
How to Brew Fall Teas for Maximum Flavor
- Boost the body: Steep black teas 4–5 minutes; herbals 6–8. For lattes, brew 2× strength before adding milk.
- Mind the milk: Whole, oat, or almond work well in chai and spiced blends; heat milk to ~150–160°F for a silky mouthfeel.
- Sweetener, if you like: Maple syrup or honey complements spice notes better than white sugar.
- Garnish = aroma: Cinnamon stick, dried orange slice, or a thumb of fresh ginger amplifies the fall vibe.
- Batch ahead: Brew 2–3 servings and keep in the fridge; re-warm gently on the stove.
Simple Serving Ideas
- Maple Chai Latte: Strong chai + warm milk + 1–2 tsp maple syrup.
- Citrus-Spice Toddy (zero-proof): Orange Cinnamon Spice, lemon wheel, cinnamon stick.
- Ginger Peach Sparkler: Concentrated Ginger Peach over ice, topped with unflavored sparkling water.
