This rose-colored pumpkin chai layers familiar autumn warmth with something unexpected: floral softness, cardamom and a little ceremony in the making.
The pleasure is in the sensory details—the fragrance lifting from the saucepan, the weight of a favorite mug, the sound of milk changing texture and the first sip taken before anyone asks anything of you.
Lady O’s recipes
The “Rose-Colored Glasses” Pumpkin Chai
Steep 2 bags of strong black tea in ½ cup boiling water. Whisk in 2 tablespoons pumpkin purée, 1 teaspoon pumpkin pie spice, 1 teaspoon rose water and 1 tablespoon maple syrup. Pour over 1 cup frothed oat milk; finish with culinary rose petals and cinnamon.
A bright autumn tonic
The “Autumn Equinox” Gold Brew
Start with 1 cup of golden milk made with turmeric, ginger, black pepper and your milk of choice. Stir in a double espresso and a pinch of cayenne. Sweeten with raw honey to taste and garnish with star anise.
A deep, grounding mug
The “Velvet Cardamom Comfort”
Warm 1 cup cashew or whole milk with ½ teaspoon freshly ground green cardamom, a pinch of sea salt and a drop of vanilla bean paste. Sweeten with dark brown sugar or molasses. Froth until velvety and finish with a single star anise.
Find the illustrated recipe pages, more seasonal flavors and Fall’s Astrology Carnival in the complete issue.
Continue inside Issue 003
The rest of the story is waiting.
This online excerpt is intentionally brief. Read the complete feature, photography and companion stories in Into the Magic.
