Fall is nearly as fleeting a season as summer for those of us who love to be outside. But it's also the perfect time to savor life’s small rituals — back-to-school photo sessions, Friday night lights, apple and pumpkin picking, leaf playing, s’mores, bonfires and more. 

In our family, we add the busy farming harvest and several birthdays to that lineup. And birthdays? We celebrate in a big way. This year, our five-year-old daughter settled on a Tinkerbell tea party theme, so I dove into the fun of planning the menu, décor and drinks for both kids and adults. That led me to Springfield’s own Whimsey Tea, where the passion for tea and homemade treats shines in every detail, thanks to owners Gordon and Laura Davis. 

Gordon kindly suggested adding edible mica powder to their watermelon refresher for a shimmering, pixie-dust-inspired “tea” that delighted the little birthday fairies. I also picked up their Andean Chai to do some tinkering of my own. 

The Andean Chai is a blend of yerba mate and traditional chai spices — cinnamon, cardamom, ginger, cloves and aniseed. Whimsey Tea’s website describes it as, “a super traditional spice chai blend meets invigorating toasted yerba maté.” 

That description is spot on. The aroma alone feels like baking a spice cake in a cabin. Toasting the yerba mate smooths out its grassy notes, giving it a robust, almost coffee-like flavor. And best of all? It’s just caffeinated enough to get you through the day — without the hard crash coffee can bring. Think of it as fairy dust fuel. 

As a little experiment (and a nod to my brother’s upcoming birthday), I crafted a fun twist on the old fashioned using this Andean Chai. It’s warming, complex and just the right kind of whimsical. 

Finally, because I just cannot enjoy a sweater-weather cocktail without some tasty treats to go with it, here are some quick snack recommendations to pair perfectly with the chai old fashioned. 

Aged manchego or pecorino with quince paste (membrillo) – The savory, salty sharpness of aged cheese balances the sweet-spice cocktail, while the fruity quince paste echoes the caramelized grapefruit. Serve on crostini drizzled with olive oil and lightly toasted. 

Candied bacon – Have time to spare? Coat bacon with honey and dip in brown sugar. Throw it on a low temperature smoker for 2-3 hours, or until great flavor comes through. 

Roasted squash crostini with goat cheese and honey – The goat cheese adds tang, squash brings in earthiness and honey ties it to the caramel notes of the brûléed grapefruit. 

If you are looking to end the meal, consider anything with dark chocolate and orange! 

Fall may be brief, but when you pause to celebrate its flavors, rituals and little surprises — like shimmering tea, toasted yerba mate and brûléed citrus (with a good dose of bourbon) — it feels timeless. Whimsey Tea has a new fall menu mid-September, so stop in to gather up the makings of a great fall memory. Whether you're sipping tea with fairies or crafting cocktails with your crew, here's to a season full of wonder and warmth. 

Chai Old Fashioned 

Chai simple syrup – prep work 

Step 1

• 3 grams Andean Chai tea flakes
• 8 oz. water 

Bring 8 oz. water to a rolling boil. Turn off heat, and pour water over tea. Let steep for 5 minutes to yield a double strength tea. Set aside. 

Step 2

• 6 oz. sugar
• 4 oz. water 

Combine in small saucepan. Bring to simmer, and stir until sugar dissolves. When cool, add the prepared strong tea to the simple syrup. 

Step 3 

• 2 oz. brown sugar
• 1 grapefruit, peeled and divided into segments (usually 14 sections) 

Coat a silicone baking sheet with non-stick spray. Arrange segments on a pan, and distribute brown sugar evenly on top of the grapefruit sections. Place under a broiler until sugar is caramelized. Then set aside to cool.

Final assembly 

In a lowball glass, muddle 2 sections of brûléed grapefruit. Add 1-oz. chai simple syrup and 2-oz. bourbon of choice. In this instance, I used Larceny and very much enjoyed the flavors.

About

Lincoln Land Community College offers credit programs in Culinary Arts, Hospitality Management and Baking/Pastry, and non-credit cooking and food classes through LLCC Community Education.

Cooking or food questions? Email epicuriosity101@llcc.edu.