Caramel

October Under the Rooftops

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, surrounded by piles of dog-eared Folio books, fluorescent highlighters, and a Discman connected to small, crackling speakers. Their favorite song, Caramel by Suzanne Vega, played on a loop.

Exams were approaching, but time seemed to stretch out. They re-read their notes in low voices, 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 each other. Nothing extraordinary. Just the simple magic of an afternoon of studying together.

Whispers and dissertations

With each sip, memories awaken. The caramel evokes the soft candies they bought when leaving the university library, the impromptu snacks with bread and jam, and the evenings spent hand-copying their notes for lack of a printer. The deep, enveloping black tea recalls the silent hours spent side by side, between two dissertations 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 whisper of hot tea and the dreams of literature. No rush. Everything is there. The 20th century gently drawing to a close.

A Promise of Sweetness, Silently Passed On

Today, they still live in Paris. They are married, a little less bohemian, a little more organized, but in their kitchen, among the tea boxes lined up on the shelf, there is always the Caramel one. Every morning, they prepare a teapot of it, the same recipe, the same aroma, which their children now recognize as the taste of family breakfast.

Between toasted bread, preparing school bags, and styling hair, they share this gentle ritual, this legacy from their twenties. A sip, a knowing glance, and everything comes back: the dreams of literature, the pages read aloud, the timid beginnings and the blurry 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.