Drinks

White, pink and red, three hearts wait on each saucer beside a cup of warm rooibos: Canasuc’s Tender Heart Sugar, hand-molded in France and individually wrapped, dissolves gracefully into an afternoon tea for two.

Frothy cinnamon milk on strong coffee is already a cozy ritual, and stirring in Hédène’s Buckwheat Honey, deep brown and creamy, with notes of undergrowth and warm hints of rich coffee, makes each sip rounder and longer.

Little hands stir and stir until the smiling face disappears into warm vanilla milk: Canasuc’s Smiley Sugar Small, made in France from white and brown cane sugar, brings a touch of good humor to a child’s cup.

Bowls of whipped cream, mini marshmallows and grated chocolate crowd the table around a steaming pot of cocoa: Canasuc’s Smiley Sugar Large, individually wrapped, lets each guest sweeten a mug with a grin or two.

Not a drop of coloring, yet the frothy hot chocolate blushes soft pink, thanks to the cacao alone: Comptoir du Cacao’s Plain Ruby Chocolate Bar, made from rare Ruby beans, brings a vivid, berry-like flavor and a fresh acidity to each cup.

Ice, a pour of cold almond milk swirling into the tea, a few rose petals if you have them: the black tea in Dammann Frères’ Tour Eiffel Candy Box N°675, flavored with almond, vanilla and rose, becomes a Parisian iced drink for warm days.

A clove-studded slice of lemon floating in a steaming mug, honey on the spoon, the evening winding down: Dammann Frères’ Tisane du Berger Herbal Tea N°423, caffeine-free verbena and linden blossom with peppermint and orange blossom, makes a soothing toddy, with or without whiskey.

Vanilla-scented foam spooned over two large espressos, and on the saucer a tiny pastry-shop window: Canasuc’s Ronde de Douceurs Sugar, macarons and religieuses crafted in France from white cane sugar, adds a playful nod to French pâtisserie.

Dark chocolate melting into spice-infused milk, whisked until frothy, a pinch of cinnamon on top: Tisane de Noël N°467 from Dammann Frères, with cinnamon, cocoa beans, licorice, ginger and cardamom, turns a winter night’s hot chocolate into dessert in a mug.

Autumn light, a saucepan of milk steaming gently, cinnamon dusted over the froth: Dammann Frères’ Thé des Mille Collines Tea N°364, strong Rwandan black tea with ginger, cinnamon, cardamom, pink peppercorn and clove, lends itself naturally to a chai.

Steam curls from four cups of oolong, and on each rim a small bird has landed as if on a branch: Canasuc’s Pause Ailée Sugar, hand-molded in France from white and unrefined brown cane sugar, gets the brunch conversation going.

Frothed milk sliding over a spiced infusion, a pinch of cinnamon on top, the whole family gathered by the fire: Dammann Frères’ Rooibos de Noël Tea Bags N°250, caffeine-free and rounded with orange and gingerbread, make a latte everyone can share.