Tea Together Tuesday: Mug Shot

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Today on Tea Together Tuesday, a delightful community tea prompt hosted by Tea with Jann and Tea is a Wish, the prompt is to share your “mug shot” or your favorite tea in your favorite mug. Well, I don’t really play favorites with my tea, but my mugs are another thing. So this morning, I’m sharing the tea I drink most often in the mug that has been part of my tea journey for a long time.

Most mornings, especially since we started isolating at home in March, I make myself a pot of stovetop masala chai as my first breakfast. It’s light for my first-thing-in-the-morning stomach, but it provides a little hit of energy after a long fast since dinner and perhaps an early morning yoga practice. It’s warming and soothing, so even in summer, the mornings feel cool enough to want that bit of coziness. And after an invigorating yoga practice, when I’ve built some heat in my body, I don’t want to throw a bunch of cold water into my stomach right away.

So I generally rise with the sun (or before!) and do my yoga, perhaps a bit of meditation, maybe take some time to myself to check social media or read a book. And I make a pot of masala chai, which I often pour into what I call my Ithaca mug. I got it from a local potter’s stall at the farmers market when I was in college and first lived on my own in a one-bedroom apartment that teetered over the edge of Cascadilla Gorge. Back then, I made my morning coffee while looking out over the gorge in the morning and drank it out of this mug, or I would make a cup of peppermint tea in the evenings to sip after dinner from the mug.

To me, it symbolizes my first steps towards adulthood and self-sufficiency. It reminds me of meals that I planned and prepared myself, and of days in my solitary apartment, something I didn’t experience again until seven years later when I divorced my first husband. The Ithaca mug represents my time in Ithaca, where I started learning who I am and how to be comfortable alone with that person. I learned the value of solitude in my life. And I learned the value of a morning routine, no matter how small.

Of course, on a more utilitarian note, the mug is big. It can easily hold 12 oz. of tea with plenty of extra room if I carry it back to the bedroom to sit with Elliot while my spouse takes a shower. It’s a heavy, handmade mug, and it’s bottom-heavy, so it’s difficult to spill. I’ve dropped it more times than I remember and it has survived. And the top being slightly narrower than the base helps keep things hot longer.

Unlike most of my teaware, this mug gets washed in the dishwasher, or with soap. This is not a mug for tasting small amounts of a fine tea. It is a mug for a builder’s brew or a cup of strong coffee. It is a mug to comfort and sustain. So when I make my masala chai for it, I make it strong. I boil together Assam, my current favorite being from Calabash Tea and Tonic (of course if you like your tea and spices pre-blended, Calabash’s Love Potion #10 is also excellent when I’m not in the mood to prepare my own spices), lots of spices, some brown sugar, and some coconut milk, along with the water. I make sure it simmers for at least five minutes, usually more. It makes an eye-opening brew, and this mug is perfect for it.

What does your daily mug or cuppa look like?

NB: Nothing to declare. If you are interested in collaborating, please see my collaboration and contact information.

My Historically-Inspired Morning Routine

I’ve written before about my vintage-inspired routines, but lately, I’ve been finding myself going even further back in history for inspiration. Because the summer always makes me yearn for airy muslin dresses, I’ve been stuck in the Regency period lately. And because I never just limit myself to fashion or beauty, I’ve found the practices of the Regency period bleeding into my morning routine.

Since having a baby, the early morning is often the only time I get entirely to myself, and adding childcare to my morning routine has meant that I have to rise particularly early. While my hours may be more akin to that of a Regency servant, I’ve taken some inspiration from Regency middle and upper classes to carve out a few quiet moments to myself in the morning.

I rise between 5:30 and 6 a.m., and wash up. I shower every morning, although it is often a very quick shower to wash my body and face, while I keep my hair protected in a cap or turban. I spritz my clean skin with rosewater and apply a few drops of facial oil, put on a robe, and go into the kitchen.

One thing I’ve learned is that I no longer wake ravenous, so I don’t need to make a full breakfast immediately upon rising. In true historical fashion, I’ve started eating my breakfast around 10 a.m. in my office. But I need something to get me through my commute, so I’ve been making a cup of drinking chocolate. I’ll share more about my particular recipe a little further on, but while my chocolate boils, I usually have enough time to prepare the few things I need to bring to work for my breakfast and lunch: some sliced bread and cheese, a couple boiled eggs, some fruit, and a salad.

To make my chocolate, I bring water to a boil, add chopped chocolate, spices ground in my mortar and pestle, and sugar. I stir until the chocolate melts, and then bring it to a simmer. Then I remove it from the heat, add cream, and whip it to a froth. This is poured into a cup or mug and enjoyed with a chapter or two of a book. I’ve lately tried to keep myself from opening up my devices too early in the morning (although I often fail to resist temptation), and instead have been reading classic books. I recently finished Jane Eyre and enjoyed it immensely.

By the time I finish my chocolate, Elliot and Dan have usually woken up, so I sit and nurse Elliot while Dan takes his shower. Once both have finished, I can make the final touches to my skin care by applying sunscreen, and then dress my hair, dress my body, and put on a little makeup. Then, I can gather my things and leave for the train station, my little oasis of calm having thoroughly prepared me for the day.

Regency-Inspired Drinking Chocolate
(inspired by this post)

1 oz. unsweetened chocolate
2 cardamom pods
3 allspice berries
1 Tbsp. of sucanat (unrefined sugar)
1 cup of water
2-3 Tbsp. heavy cream

Bring the water to a boil in a small saucepan. Break open the cardamom pods and empty the seeds into a mortar. Add the allspice. Grind the spices to a powder with the pestle. Chop the chocolate. Add the chocolate, spices, and sucanat to the boiling water. Stir until the chocolate has melted and blended with the water, then bring back to a simmer. Remove from the heat and add cream. Whip to a froth and serve. Makes one generous cup.