‘Rosemary wreaths & warm drinks for the upcoming
dark November days’
We are quickly reaching the end of October and with a flash, all the vibrant coloured leaves from the trees are slowly falling onto the ground. It’s Friday today and it’s raining outside and on Sunday our clocks are officially turned into winter time. I have switched most of my summer flowers into a more autumn and winter style, which meant I had to chop down my rosemary tree. I literally got so many rosemary branches from the tree, that I froze some, gave branches to my parents and made a few wreaths out of the remaining. I believe the wreaths will be quite cute during Christmas season and will bring a festive smell to the kitchen once I take them inside.
Since I was preparing for November, I wanted to accompany my autumnal spirit with some golden milk. I know there is nothing new about golden milk recipes, but the key is to add black pepper and bay leaves to add a little punch to the sweet drink. If you are interested in making a rosemary wreath, it is very simple. I have lots of wreath tutorials in my blog if you need more assistance, but basically you just wrap (with floral wire) long rosemary branches around your base (that is also thicker florist wire). Rosemary is extremely flexible so you can bend it and tie it with no difficulties. Stores are slowly but steady putting up Christmas decorations and soon it’s time to jump into the festive spirit.
Autumnal Golden milk
- 1 cup oat milk
- 1 pinch cinnamon
- 1 pinch black pepper
- 1-2 bay leaves
- A few slices of fresh ginger
- 1 pinch cardamom
- 1 pinch turmeric
- 1 teaspoon honey for sweetening (optional)
Mix all ingredients together in a small saucepan and gently heat over a stove for a good 15-20 minutes.
