Hey everyone, and welcome to day 6 of Blogtober! Today I’ll be going over some fun autumn themed drinks to sip on while you read all of your favorite autumn books! I’ll be giving you the recipes as well as a book to pair with your drink! Let’s get into it!
If you know me or have followed me for a while, you know that I love a few things.
- Combining the two
So I was excited that I got to come up with a few of my favorite things to drink while you read! Below, you’ll find recipes and/or links for my favorite bookish teas, hot chocolate recipes, and a bonus cookie recipe to go with those drinks!
#1. Novel-Tea Tins Don Quixo-tea & Pride and Peppermint Tea
These are two different teas I got in my Uppercase Boxes a few years ago, in 2016-17 when I was an active subscriber. I have done tests with hot vs. iced teas, and both of these are (obviously) better as hot teas. (You’re probably wondering why I even bothered. It’s because I prefer iced tea to cold tea, and I wanted to see. Lesson learned. Though, if you added a bit of sugar to the Don Quixo-tea blend, it probably wouldn’t be that bad!)
The Don Quixo-tea blend contains Cinnamon, Cardamom, Black Tea, and Ginger Root. It is a tasty warm-feeling loose leaf tea to drink during the fall, and I love it!
The Pride & Peppermint blend contains Rooibos, Chamomile and Peppermint! This blend is caffeine free, and perfect for curling up with a good book.
- Book To Pair With Don Quixo-Tea: We Hunt The Flame by Hafsah Faizal
- Book To Pair With Pride & Peppermint: Truthwitch by Susan Dennard
#2. Peppermint White Hot Chocolate
Last year when I got a part time job gift-wrapping at a bookstore, my mom drove me in on her way to work but I wasn’t needed until an hour later. So I walked to Starbucks, ordered this drink, and changed my life. It is my absolute favorite thing. I don’t like regular hot chocolate or coffee so I normally don’t order from Starbucks during the cooler months, but when I tried this, everything changed. I loved it so much that when I got home I looked up a copycat recipe from Cincy Shopper. Enjoy!
- 2 cups milk
- 1/4 cup white chocolate chips/finely chopped white chocolate
- 1 teaspoon of Peppermint extract/1 crushed candy cane
- whipped cream (optional)
Pour the milk, chocolate and peppermint into a saucepan and turn on low. Let it simmer until the chocolate is melted, then pour into a mug and top with whipped cream. Enjoy!
Tip: Burned your mouth in your haste to drink this liquid gold up? take a small spoon and scoop up some white sugar, then put in your mouth and let it sit. It will help take the sting out of the burn. You can also suck on some ice cubes to help soothe the burned area.
Tip #2: You can replace the white chocolate with milk chocolate for regular peppermint hot chocolate! Or, if you don’t like peppermint, substitute the peppermint extract with vanilla extract.
- Book to Pair with Peppermint White Hot Chocolate: Truly Devious by Maureen Johnson
#3. Warm Vanilla Milk
This is a drink I grew up drinking while my sisters would have hot chocolate. I’ve never liked chocolate flavored things, so my mom would warm up some milk with a cap-full of vanilla and a few teaspoons of sugar, and that was the result! It was my favorite drink (until I discovered the peppermint version listed above 😉 )
- One microwave safe mug filled with milk
- 1/2 teaspoon of vanilla extract
- 2 teaspoons of white sugar
Microwave the milk and vanilla and still in the sugar when sufficiently warm. Enjoy!
- Book To Pair with Warm Vanilla Milk: My True Love Gave To Me anthology, Edited by Stephanie Perkins
#4. Classic Pumpkin Spice Latte
I figured I had to throw in a pumpkin spice drink, so I looked up a recipe for a Pumpkin Spice Latte! I took this recipe from Inspired Taste, so be sure to check them out if you liked it!
- 2 cups Milk
- 2 Tablespoons of pumpkin puree
- 1-3 tablespoons of sugar (depending on how sweet you like it)
- 1 tablespoon of vanilla extract
- 1/2 teaspoon of pumpkin pie spice
- 1/2 cup of strong, hot coffee
- Whipped cream + a pinch of PPS for serving
Add milk, pumpkin puree and sugar to a sauce pan and stir over medium heat. Let it get hot but do not boil it. Remove it from the heat and stir in the vanilla, pumpkin pie spice, and coffee. Pour into a mug and top with whipped cream and extra PPS. Enjoy!
- Book To Pair With Classic Pumpkin Spice Latte: Two Can Keep A Secret by Karen M. McManus
Pumpkin White Chocolate Chip Snicker-doodle Cookie Recipe!
And as promised, here is a fall cookie recipe! I found this late last year when I wanted to make cookies for the authors of a signing I was attending, and I stumbled across this recipe by my favorite cooking blog (seriously, my family gets all of our favorite recipes from here. We haven’t had a bad one yet.) Sally’s Baking Addiction. These things are ADDICTIVE. Don’t say I didn’t warn you…
- 1/2 cup butter
- 1/4 cup of packed brown sugar
- 1 teaspoon of vanilla extract
- 6 tablespoons of pumpkin puree
- 1 1/2 cups of all purpose flour
- 1/4 teaspoon of salt
- 1/4 teaspoon of baking powder
- 1/1 teaspoon of baking soda
- 2 teaspoons of ground cinnamon, divided in half
- 1 teaspoon of pumpkin pie spice
- 1/2 cup of white chocolate chips
- Melt the butter in the microwave. In a medium bowl, whisk the melted butter, brown sugar, and 1/2 cup granulated sugar together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.
- In a large bowl, toss together the flour, salt, baking powder, baking soda, 1 and 1/2 teaspoons cinnamon and pumpkin pie spice. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in white chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed in the dough. Cover the dough and chill for 30 minutes, or up to 3 days.* Chilling is mandatory.
- Take the dough out of the refrigerator. Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
- Roll the dough into balls, about 1.5 Tablespoons of dough each. Mix together the remaining 1/2 cup of granulated sugar and 1/2 teaspoon of cinnamon. Roll each of the dough balls generously in the cinnamon-sugar mixture and arrange on 2 baking sheets. Slightly flatten the dough balls because the cookies will only slightly spread in the oven. The photo above shows what the cookie dough balls should look like before baking.
- Bake the cookies for 10 minutes. The cookies will look very soft and underbaked. Keeping them in the oven for longer may dry them out. Remove from the oven and press a few more white chocolate chips onto the tops, if desired. If you find that your cookies didn’t spread much at all, flatten them out when you take them out of the oven.
- Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack. The longer the cookies cool, the chewier they will be. I let them sit out for at least 1 hour before enjoying. I find that their chewiness and pumpkin flavor is more prominent on day 2.
These cookies will pair with any drink on this list, so enjoy! When I made these for the first time, I was making them for Beth Revis and Katie Gardner while Beth was on tour for Give The Dark My Love, so that’s what I associate these with if you want a book recommendation for these cookies!
I had a lot of fun putting these recipes together and choosing books that have the same vibes as the drinks! (Yes, there was reasoning behind the choices lol)
Some honorary book choices that would pair well with any of these drinks:
- Sawkill Girls by Claire Legrand
- A Darker Shade of Magic by V. E. Schwab
- Hamilton & Peggy!: A Revolutionary Friendship by L.M. Elliot
- Cinder by Marissa Meyer
- Clockwork Angel by Cassandra Clare
- A Court of Thorns & Roses by Sarah J. Maas
- The Gentleman’s Guide to Vice & Virtue by Mackenzi Lee
I hope you enjoy these and if you try them, you’ll have to let me know your thoughts! You can tag me on Twitter (@ramblingbooks) or on Instagram (@somebooksandramblings)