brew

All right, first things first. Now that you’re here and settled in, it’s coffee time (or tea, if you must). However you take it, I suggest you get something steaming hot in your mug straight off. Exploring a place is always more enjoyable with a drink in hand.

 

Varieties abound, so in no wise is this meant as a full-fledged list. Just something to get you started, and wee though it is, I’d wager you’ll find some brew here of the like you never encountered before. A good many of you might even find yourselves foraging in the back yard by the end of it. Coffeehouse adventures! 

 

Wishing you all many mugs,

 

~ Serl

~ Classic Dark ~

 

All coffee is good and created by God. But my personal favorite is a darker roast blend with cream and a cinnamon stick. Utter simplicity, yes–making it a sublime classic.

 

One cinnamon stick will last you all day. Well, three or four mugs, anyway. Once in a great while I have a two cinnamon stick day. Those are the ones you live for.

~ Homemade Vanilla ~

 

There’s another garnish that’s nice in coffee sometimes. Best part is, you can make this yourself.

 

You’ll need an ounce of vanilla beans packed fresh. Cut them into thirds, and enjoy a strong whiff before submerging in a quarter of a gallon of spirits (vodka). Now comes the hard part–seal it up and wait 3 – 6 months.

 

Trick is, once your first batch is ready, start another right away. You need only add half a teaspoon to your mug, so a batch will last you many months.

~ Pine Needle Tea ~

 

Far be it from me to presume to impart what everyone knows–how to steep a cup of tea. Many folk here drink it (I said many, not lesser). And of course you can add honey and citrus wedges of your choice. It’s good stuff, honest.

 

But have you ever tried pine needle tea? Yes, simple as walking out the  back door and snatching a handful right off the tree for you lucky ones. Not as much flavor as those cute little bags the merchants sell, but it’s free and different and good for you. Earthy, though. Not for the faint of heart. But my, will you feel accomplished after harvesting, brewing, and downing it!

 

White pine is abundant and traditionally used, but red pine, cedar, spruces or fir trees can also be used. Positively identify your tree. As you well know, many plants are poisonous, including yew, ponderosa pine, and other look alikes. Get help from a forester or ranger if needed.

 

Collect a good handful of green needles right off the branch, no fallen brown ones. Give them a rinse, cut into shorter pieces, and steep like any herbal tea. Strain out the pine needles or not.

~ Shallow Mountain Cider ~

 

This one’s not truly coffee or tea, but a seasonal favorite no less. Autumn is everyone’s favorite season, right? Followed by winter, of course. And we drink cider when the leaves fall, so it made the cut.

 

Though far away and long in the past, we carry on the Shallow Mountain tradition of crushing a few cranberries in our cider and adding a cinnamon stick (daring folk use the same one from their morning coffee). Piping hot, of course. Popular with all ages.

 

Some cut it with herbal tea, known here as Gulveyn’s blend.

Any of your own recipes to share? Send them to [email protected] and yours might be posted on the blog.