Blessed Samhain to my friends who celebrate! In this season of pumpkin spice, I sometimes find myself craving something a bit deeper, so I thought I’d share a little tea I blended up for myself today.
I’ve long had a complicated relationship with traditional “pumpkin spice” blends, as I’m not often fond of cinnamon, except in very specific contexts. More often than not, I prefer to focus on other spices, such as the cardamom and allspice in my Regency-inspired drinking chocolate recipe. And allspice, to me, is that certain je ne sais quoi that defines autumn spice. So my blend keeps allspice, but eschews the rest.
But what it lacks in spice, it makes up for in a deep, rich roasted quality that brings to mind cool forests and evening fires. Dark roast hojicha from Hojicha.Co gives that deep, smoky campfire note, while wild rooibos from The Rare Tea Company marries with the hojicha in a beautiful and inseparable way. I spoke yesterday about my previous dislike of rooibos, but this wild rooibos tastes of earth and wood and reminds me more of a good whisky than the insipid and artificial caffeine-free flavored blends I’d had previously. Combined with hojicha and allspice, this blend tastes like autumn in a cup.
I’ve left this recipe relatively unadorned, but I imagine it might be delicious with some additions. Add a splash of apple cider or maple syrup if you prefer something sweeter. A cinnamon stick wouldn’t go amiss, if you’re into that kind of thing. The most important thing is to experiment and have fun.
Dark Samhain Night Tea Blend
2.5g dark roast hojicha
2.5g wild rooibos
0.5g allspice berries
Add the ingredients to a teapot or infuser mug and pour 250ml of boiling water over them. Allow to steep for five minutes. Sweeten to taste, if desired, and enjoy. May be resteeped at least once with delightful results.
NB: All ingredients were purchased by me with no incentive to feature.