September Flavors

The Harvest Pairing: Crisp mornings, warm spices & cozy rituals
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The Brew

Dirty Pumpkin Spice Chai Latte

Dirty Pumpkin Spice Chai Latte
Ingredients
  • 1 cup whole milk or oat milk
  • 1 Chai tea bag (or 2 oz concentrate)
  • 2 tbsp pumpkin puree
  • 1 tbsp pure maple syrup
  • 1/2 tsp pumpkin pie spice
  • 1 shot fresh espresso
  • Whipped cream & cinnamon for topping
Preparation
  1. Heat milk, pumpkin puree, maple syrup, and spices in a saucepan over medium heat; whisk until smooth.
  2. Steep chai tea directly in the warm milk mixture for 4 minutes, then remove tea bag.
  3. Pour into a tall mug, pull espresso shot over top, and finish with whipped cream and cinnamon.
The Bake

Maple Almond Pear Loaf

Maple Almond Pear Loaf
Ingredients
  • 2 cups all-purpose flour
  • 1 tsp baking soda & 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 cup unsalted butter, melted
  • 1/2 cup pure maple syrup
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 tsp pure almond extract
  • 1 1/2 cups diced ripe pears
  • 1/2 cup sliced toasted almonds
Preparation
  1. Whisk dry ingredients in a bowl. In a separate bowl, whisk melted butter, maple syrup, brown sugar, eggs, and almond extract.
  2. Fold wet into dry until just combined, then gently fold in diced pears and half the almonds.
  3. Pour into a greased 9×5 loaf pan, top with remaining almonds, and bake at 350°F (175°C) for 50–55 minutes.
The Sweet

Apple Cider Caramels with Brown Butter & Sea Salt

Apple Cider Caramels with Brown Butter and Sea Salt
Ingredients
  • 2 cups fresh apple cider (not from concentrate)
  • ½ cup unsalted butter
  • 1 cup granulated sugar
  • ½ cup packed brown sugar
  • ⅓ cup heavy cream
  • 1 tsp flaky sea salt (plus more for topping)
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
Preparation
  1. Reduce the cider: Pour apple cider into a medium saucepan and simmer over medium heat until reduced to ⅓ cup (about 20–25 minutes). Watch carefully toward the end to prevent scorching.
  2. Brown the butter: In a separate light-colored saucepan, melt butter over medium heat. Continue cooking, swirling occasionally, until butter turns golden brown and smells nutty (about 5 minutes). Remove from heat immediately.
  3. Make the caramel: Combine browned butter, reduced cider, granulated sugar, brown sugar, and heavy cream in a heavy-bottomed saucepan. Bring to a boil over medium-high heat, stirring constantly.
  4. Cook to soft-ball stage: Continue boiling without stirring until mixture reaches 245°F (118°C) on a candy thermometer (about 10–12 minutes).
  5. Finish: Remove from heat; stir in cinnamon, nutmeg, and flaky sea salt. Pour into a parchment-lined 8×8 pan. Cool completely (2–3 hours).
  6. Cut & serve: Lift caramel from pan, cut into 1-inch squares, and sprinkle with additional sea salt. Wrap individually in wax paper if storing.
The Pairing: These chewy, buttery caramels bridge your spiced chai latte and almond pear loaf perfectly—offering a sweet-savory bite that melts on the tongue while the sea salt cuts through the richness. Serve alongside the latte for an afternoon pick-me-up, or crumble over the pear loaf for added decadence.
Bake & Tag: Made this pairing? Snap a photo of your mug and slice, tag us on social media, or email your photos to stil.solas.mag@gmail.com to get featured in the October issue!