In The Cafe: Fall Drink Specials

Every fall we add a few things to the café menu that feel right for the season. This year it's three: a shaken latte built on tahini, a maple hojicha, and a caramel apple matcha. They're all café only and available while they last, so here's what to know before you come in.

Honey Tahini Shaken Latte

Tahini brings something to a shaken latte that most ingredients can't: a naturally thick, stable foam that forms just from the shaking itself. The sesame in tahini emulsifies with the espresso and milk, giving the whole drink a density and creaminess that holds together in a way that feels almost more like a dessert than a coffee. The flavor is earthy and nutty with honey rounding it out, and it works hot or iced depending on the kind of fall day you're having.

Maple Hojicha Latte

If you've never had hojicha, the short version is: it's a roasted Japanese green tea that tastes nothing like green tea. The roasting swaps out the grassy, vegetal character for something nutty and toasty with a naturally mellow, low-caffeine finish. SerendipiTea, whose teas you'll recognize from a few things we already make, sources theirs from Aichi Prefecture in Japan. We paired it with maple, which is a move that works for the same reason it works in the Maple Shay: it sweetens things without getting in the way. This one is hot only, we think it highlights the pairing best.

And this is just the start of what we're doing with SerendipiTea this fall. There's more coming, and we think you're going to like it.

Caramel Apple Matcha

This one leans into fall in the most satisfying way. The base is apple cider rather than water or milk, which adds a layer of acidity and depth that a simple matcha latte doesn't have. Caramel brings the sweetness. The matcha comes from Shokuya, an NYC-based importer who works directly with multi-generational Japanese producers. It tastes like fall in a cup, the kind of drink that makes you glad the season changed.

All three are at the café now, while the season lasts.