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I still have a generous half-bag of Sweater Weather left from last season, and I’m glad, because it’s providing exactly the level of cozy I need right now. There’s not really much new anyone can do with chai (What has been is what will be,and what has been done is what will be done; there is nothing new under the sun; Ecclesiastes 1:9) … but Savoy has definitely given it a lovely minty twist that beats the cardamom into submission. Nice solid Assam base, too.

I’ll always have a soft spot in my heart for Ginger Snappish. Over the years, it has warmed and soothed me through some rough patches, but as the cliche advises, familiarity breeds contempt and I’m getting a little bored with it. To remedy that, we milked it up this evening and added a dollop of honey. Makes it taste more like a cookie and less like straight-up lemon and ginger.

First 24-hour stretch of weather that could accurately be labeled “cold.” Lightweight, twinkly herbal blends just wouldn’t chase the chill last night, so I rummaged around and found a leftover bag of French Roast. I love it when the weather is raw. It would not fool a real coffee drinker, but as I am a fake coffee drinker, in it just for the scent, this was perfect. With milk.

For tonight’s round of “Dare Ya to Dairy,” a sample of a custom Adagio blend that is nearly identical in nature to Foxtrot, minus the mint, plus a little lavender. Contains both honeybush and rooibos, although I couldn’t distinguish between them, even before adding milk. If you like your herbals a little more floral, this might be for you.

Last night’s installment of the Milky Goodness series.

This wasn’t a new experiment for me, according to my previous tasting notes. However, it just underscores the steeping tip: this is a medium quality (drinkable, but not stellar) blend that is improved with dairy. If you’re looking for chocolate notes—white chocolate or otherwise—you won’t find them, but it does have a nice creme de menthe quality.

Night 2 of “Will This Go With Milk?” … the game show where you make something new and tasty out of rapidly aging half-and-half and way-past-its-prime Celestial Seasonings that’s never been stored in anything but its box and waxed paper liner.

…and we have a winner again! A little creaminess boosts the apple flavor and tones down the cinnamon that was getting a little bit woody. Hmm…what shall we dump milk in tomorrow? Suggestions?

Inspired by one of you fine friends who mentioned unflavored chamomile with milk, I scrabbled around and found what appears to be the last bag of straight-up chamomile in the house to try it. If I’ve tried chamomile with dairy before, I have long since forgotten, but I think it needs to work itself into my evening routine much more often. Ooh…maybe with a dollop of honey next time.

Another seasonal friend I can finally invite to my cup! The first of the nicely balanced flavors I noticed this morning was raisin, then a nice rush of cinnamon and cream. The only change I’d make if I were in charge of the world would be to add a base that is a little more bready—the base is pretty mild. All the same, it made for a lovely breakfast.

NO-vember is right. I am in denial that the year is slipping down the drain, particularly since we were cheated out of proper October weather. One should not have to wear short sleeves and flip flops at Trunk or Treat! Furthermore, what colorful foliage we did have (not a lot because it’s been so dry) blew away in a three-day gust fest. It’s all on the ground now.

Grump, grump, grump.

On the bright side, the weather has indeed shifted, we are looking forward to a cool, rainy, weekend, and I am able to enjoy a warm cuppa in the evenings. Case in point, this simple little mishmash from TeaMaze. Chamomile, apple, cinnamon. Nicely balanced, nothing else needed.

The only quirky thing about it is the crazy-long recommended steep time. Twenty minutes, seriously. I just started the cup well in advance of rocking chair time, nearly an hour, and heated it back up. Still mild and gently fruity.

I might be romanticizing it a little, but you know when you break out a seasonal tea that you haven’t enjoyed in months, and you think, “Well, hello, friend?” Enjoying a long-overdue catch up with this semi-sweet caramel treat, smiling with every sip. It’s not sticky sweet or sloppy buttery. More like a very light coating on a bowl of caramel popcorn.