Welcome to Salem, MA. Home of Maurin Kincaide, psychometric and all-around representative of the paranormal community; whether she wants to be or not. Restaurants in town offer the usual pub fare, unless you’ve accidentally wandered into Toil and Trouble. If so, whether or not the Blood Sausage is fresh is the least of your worries; because this local haunt isn’t on the tour.
You’ve heard of Starbuck’s secret menu? The ol’ double T has one of those too. Wine lists range from Merlot to O; positive or negative that is and the steak is served rare. There’s the occasional elixir and farm to table is more like herb garden to table. So far, the norms have remained blissfully unaware.
Maurin’s been known to solve more than one problem after a few lemon drop shooters artfully crafted by Toil and Troubles bartender, Mike. But her favorite brew isn’t from a cauldron or the local micro-brewery.
A witch may be the purveyor, but even the squarest of norms can feel magic in these beans. Daily Grind, home of Salem’s best Dirty Chai latte, has earned the Maurin seal of approval. Much like me, she has a love affair with coffee. In any form, hot, cold or beans covered in chocolate served from a candy dispenser, Maurin hasn’t met a coffee she hasn’t liked. And that includes the sludge they try to pass as coffee at Salem’s Preternatural Task Force.
While her tastes have progressed from coffee lighter than her porcelain complexion to a cup so strong and dark a spoon could stand up straight in the mug, Maurin’s go to comfort drink is usually a Dirty Chai. Part espresso, part Chai tea, this nectar of the Gods is combined with steamed milk to create the perfect Autumn drink.
Not convinced? Try this simple recipe at home. Or, order one off Starbuck’s secret menu.
Brew chai tea bag in boiling water. Remove tea bag.
Pour coffee over tea.
Put milk in a mason jar or plastic container with lid. Shake until frothy.
Remove lid and microwave for 30 seconds.
Top with a dash of cinnamon. Sweeten with sugar if desired.
Thanks for stopping by to share your food for thought, Rachel!
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