petermorwood:

justhere4coffee:

lilithenaltum:

gaslightgallows:

scifrey:

scifrey:

simonalkenmayer:

scifrey:

simonalkenmayer:

scifrey:

gaslightgallows:

not-rude-ginger:

lightrises:

jebiwonkenobi:

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.

Well now I need to try the Stuart version, too.

I can also give you older versions, if you like. Or you can google “posset”.

Posset! That’s why is it sounded familliar!

I do have a recipie I quite like.

Atlas Obscura featured another similar hot drink today on their food blog. Find it here.

Not sure if instant tea and Tang are my bag, but then I know my nostalgic regional cuisine isn’t for everyone as well.

I need both this drink in my mouth and this book on my shelf.

I’m about to try this at work. We have most of the stuff to do the easy recipe.

Not sure how much I’d enjoy the taste, but imaging the smell is fantastic. @petermorwood?

 I’ve never tried posset, but from the sound of it Posset is to sherry what Bailie’s is to whiskey, if Bailie’s was a sort of alcoholic custard…

Madge Lorwin’s book “Dining with Shakespeare” describes posset as “a form of warm eggnog, thick enough to be eaten not drunk”.

Something the recipe in the image post doesn’t specify is the kind of sherry – I’d think sweet or cream sherry would work better than a dry one like fino.