Warm nights, yellow leaves and cloudy days mark the beginning of fall in the Bay Area — a time of windy nights, midterms and football games. What better way to wind down in the evening than with a cup of Eating Berkeley’s very own concoction?
Autumn Spike is a brew of cinnamon, anise and rooibos tea with a brilliant amber color. It’s easy to make, affordable, nearly caffeine-free, and its sweet, warm scent fills your kitchen as it brews. Regardless of whether you’re making it for a large gathering or just for yourself, it’s a soothing experience.
- 4 cups of water
- 3 sticks of cinnamon
- 3 stars of anise
- 4 tablespoons of rooibos tea, loose leaf
- 1 shot of Jagermeister (optional)
- Combine water, cinnamon, anise and rooibos tea in a medium-sized pot.
- Set the flame to high and maintain a lightly rolling simmer for 6 to 10 minutes with varying heat or time depending on how strong you want it.
Autumn Spike can be enjoyed just as tea or with a shot of Jagermeister for a smooth black-licorice finish.
Now that you have the basic formula for Autumn Spike, we encourage you to play around with the proportions and cooking time until you find what works best for you.
Contact Josh Escobar at [email protected].