Caramel

October in the attic

It was October, in Paris, in a student room with yellowed wallpaper, somewhere in the 5th arrondissement. They were both studying modern literature, sitting on the floor on an old floral rug, between piles of dog-eared Folio books, fluorescent highlighters, and a Discman plugged into small, crackling speakers. Their favorite song, "Caramel »Suzanne Vega's music was playing on a loop.

Exams were approaching, but time seemed to stretch on. They reread their notes in hushed tones, exchanged knowing smiles, and shared a cup of black tea brewed in an old, chipped teapot. The scent of caramel hung in the air, soft and comforting, like an oversized sweater borrowed from the other. Nothing extraordinary. Just the simple magic of an afternoon of studying together.

Whispers and dissertations

With each sip, memories are awakened. The caramel evokes the soft candies we used to buy on our way out of the library, the impromptu snacks with sliced ​​bread and jam, and the evenings when we copied our notes by hand, for lack of a printer.Black teaDeep and enveloping, it evokes the silent hours spent side by side, between two essays on Racine or Barthes. And always, that music, in the background: Suzanne Vega, The Cranberries, a hint of Portishead. No Wi-Fi, no distractions, just the murmur of hot tea and dreams of literature. There's no rush. Everything is there. The 20th century drawing to a close, gently.

A promise of gentleness, conveyed without a sound

Today, they still live in Paris. They're married, a little less bohemian, a little more organized, but in their kitchen, among the tea tins lined up on the shelf, there's always the Caramel one. Every morning, they make a pot of it, the same recipe, the same flavor, which their children now recognize asTHEtaste of a family breakfast.

Between toast, packing school bags, and styling hair, they share this sweet ritual, this legacy from their twenties. A sip, a knowing glance, and it all comes flooding back: dreams of letters, pages read aloud, timid beginnings, and hazy tomorrows.

Tea and food pairings
Caramel tea pairs beautifully with the simplest of sweet treats, those that comfort and evoke childhood memories. A warm brioche with hazelnut pieces, a shortbread from the Boulevard Malesherbes shop, or a thin apple tart will echo its sweet roundness. It also enhances vanilla rice pudding, crème caramel, or even a chocolate fondant. These pairings amplify its sweetness and invite a slow, sensory, almost meditative tasting experience.

Tea-based recipes and cocktails
Transformed into a latte with whole or plant-based milk, it becomes a creamy and ultra-comforting drink. For an iced version, cold brew it, then add a splash of oat milk and a drizzle of maple syrup. In cocktails, it lends itself to bold combinations: a splash of amber rum, a few drops of vanilla extract, and a pinch of salt to reveal its rich, indulgent depth.