It’s been raining endlessly, it seems. We moved up to Sonoma County in November and it feels like that’s when the rains came. My familiar life seemed to rush down the storm drains with the buckets and buckets of water—not in a sad way, but in an expected way. An inevitability of change. The dreariness of the outdoors sometimes mirrored my emotions—a sort of enduring gray that was neither dark nor light. I hoped for sun, but also reveled in the quiet that the rain had gifted me.

Months passed. 2015 turned into 2016, January into February. The rain kept falling. I spent time curled up with library books, journals, my thoughts. I reflected on what had passed and what was ahead of me in my new home. I welcomed hibernation. I surrendered to the rain, to the melancholy, to the gray.

Last week the sun finally broke out of the clouds. The rain ceased. Birds sang. The hills turned green, bright green, a shade of green I thought only existed in a box of Crayolas. I spent time outside in the sunshine. I took drives with the windows rolled town and the radio turned up. I snapped pictures of the electric yellow flowers that had shot up between the vineyard vines seemingly overnight. I drank a cocktail with pineapple juice in it because it feels crazy not to when it’s 75 degrees in February.

But today, the rains fell again. I don’t think the gray is quite done with me yet. It feels like a faint signal to keep sinking into this adjustment period, to find my place amongst unfamiliar faces and foreign surroundings. To make this home. So I’m going to curl up next to the rain-washed window and let the quiet in again. For now, there is only me, and the gray, and the rain. There is time for sun yet.

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In light of the forthcoming storms, I created this Rose Tea Latte made with the most delicious tea and cashew milk. I got the idea from one of my favorite podcasters, Jess Lively, who mentioned it on her January favorite things episode. She had a rose tea latte when she was in Salt Lake City at The Rose Establishment, and I set out to recreate it.

It turned out so good. I have always long been a fan of tea lattes from The Coffee Bean & Tea Leaf, so I love that I now know how to recreate them easily at home. I also added a splash of fernet (an herbal liqueur) which was delicious but totally not necessary. This drink is a winner on its own.

I hope you take some time to cozy up with this drink and the quiet, and enjoy the gray until the sun comes again.

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Rose Tea Latte
makes 1 latte

• 8 oz cashew milk (you could also use almond, soy or regular)
• 2 oz water
• 1 tbsp rose tea (I used Earl’s Valentine by DAVIDsTEA—it has little bits of chocolate and is SO. GOOD.)
• .5 tsp vanilla extract
• 1 tsp agave
• .75 oz fernet (optional; I used Fernet Francisco)

Assembly

Combine milk and water in a small saucepan over medium heat. Bring to a simmer, then add tea—if you’re using tea in a bag, cut it open and add the leaves directly so that the liquid can really absorb the flavor.

Add vanilla and agave. Allow to simmer over low heat for about 2 minutes. Remove from heat and allow to steep for 5-7 minutes. Add fernet if desired. Strain into a mug and enjoy!

Barware notes: The mugs are from Heath Ceramics (scored at an estate sale!); towel (I think) is from Target; spoon is thrifted; milk bottle is from Beverly’s Crafts.