🍁 You’re “Autumn Fruit & Spice Teas”

Apple Chai Hot Toddy

A hug-in-a-mug for chilly evenings, this apple chai hot toddy blends spiced chai with warm apple, a squeeze of citrus, and a touch of honey for soothing sweetness. Serve it steaming with a cinnamon stick and slice of apple; add a splash of whisky if you fancy, or keep it tea-forward for a gentle nightcap. Perfect for cosy fall nights and simple to make!

Mabon Tea With Apple and Autumn Spices

Celebrate the harvest with a cozy Mabon tea that tastes like apple orchards and golden leaves. Serve steaming for the ultimate autumn fruit & spice tea, an uplifting, gently spiced apple and orange peel tea that’s perfect for this time of year. For gatherings, keep it warm like a simple mulled tea; for evenings, add a slice of pear or a few cranberries for extra autumn brightness.

Bright, tangy and a little effervescent, this elderberry kombucha whisky sour shakes whisky with lemon and berry richness, then tops it with fizzy elderberry kombucha for a lifted finish. Think classic sour meets modern tea bar, balanced, layered, and party-ready. Garnish with a lemon twist and a few berries for colour.

All the cosy bakery notes in one bake, a moist chai-spiced carrot cake scented with cinnamon, ginger and cardamom, finished with a bright orange frosting that cuts through the warmth. It slices beautifully for afternoon tea and keeps tender for days, lovely with a cup of Earl Grey or a latte. Sprinkle with orange zest and chopped nuts to serve.

FAQs About Autumn Fruit & Spice Teas

1. What counts as an autumn fruit & spice tea?

A cosy fall blend featuring orchard fruits (apple, pear, cranberry, elderberry) with warming spices (cinnamon, ginger, clove, cardamom), brewed as black tea, rooibos, or herbal.

2. Which tea base works best?

For body, use Assam or Ceylon; for caffeine-free, rooibos; for a bright herbal, try hibiscus or apple-peel blends. Oolong gives a smooth, rounded cup.

3. Fresh fruit or dried; what’s better?

Dried fruit is consistent and sweet; fresh gives aroma and a softer acidity. Use dried for blends in jars; add fresh slices when brewing a pot.

4. How hot and how long should I brew?

Black/rooibos 95°C for 3-5 mins; hibiscus/herbal 95°C for 5–7 mins. If using lots of clove, cinnamon, or other strong flavours, steep on the shorter side, taste, then extend.

5. Can I make a mulled tea for gatherings?

Yes, simmer 4 cups of water with 6 masala chai tea bags for 5 minutes and strain. Add slices of apple, slices of pear, and orange peel and simmer for a further 15 minutes. Sweeten to taste with honey, maple syrup, or sugar.

6. How do I sweeten without overpowering?

Start with 1–2 tsp honey or maple syrup per mug. For a clean finish, use spiced simple syrup (equal parts sugar & water with cinnamon/ginger, simmered for 5 minutes and strained).

7. Any caffeine-free fall options for evenings?

Try rooibos apple-cinnamon, pear & ginger, or cranberry hibiscus. They’re naturally caffeine-free and lovely with a slice of orange.

8. Can I serve it iced or as a cold brew?

Absolutely. Cold brew 8–12 hours (double the tea, chilled water), then finish with spiced syrup and citrus. For quick iced tea, brew hot and flash-chill over ice.

9. How can I make the flavour pop?

Add citrus peel (orange or lemon), a pinch of salt to round sweetness, or finish with a few drops of vanilla. Lightly muddle fruit in the pot before steeping.

10. How should I store homemade blends?

Keep dried blends in an airtight jar away from light/heat for up to 6 months. Avoid storing with whole cloves in high amount, they can dominate over time.