Modern Mountain Retreat
Winter just got a lot hotter — and cozier, too
By Kara Cox
Every winter, the Tennessee mountains are my getaway of choice. With the Great Smoky Mountain National Park only a few hours away from the Triad, pack a bag and head out for a relaxing mountain weekend with all the luxuries of modern living.
What to Wear
This season’s trends are perfect for a glamping getaway. Pair modern lug sole boots with a warm faux shearling shacket for the chicest winter wardrobe. A faux fur scarf keeps you snuggled up on the coldest days.
What to Read
Where to Go
How to Decorate
Want to bring a little of that modern mountain style back home? These Malta Teak Lounge Chairs by Summer Classics pair perfectly with the sleek concrete rectangular fire pit from West Elm. Up the cozy factor with a modern take on a classic alpaca throw.
What to Drink
There is nothing better than a hot toddy by a warm fire on a winter night. This spiked version of Chai-Spiced Tea is the perfect evening elixir. Start with loose-leaf black tea ($11 for 35 servings) from Vida Pour Tea, 412 State St., (336) 609-4207.
Chai-Spiced Hot Toddy from Epicurious.com
Yield: 6 cocktails
8 cups water
2 teaspoons cardamom pods, crushed
2 teaspoons whole coriander seeds
1/4 teaspoon black peppercorns, whole
11 cinnamon sticks, divided
1 2-inch piece of ginger, unpeeled, thinly sliced
2 medium oranges
6 tablespoons honey
3 bags black tea
9 ounces dark rum
Toast cardamom, coriander, peppercorns and 5 cinnamon sticks in a large pot over medium high heat until fragrant, about 1 minute. Add ginger and 8 cups water.
Using a peeler, peel orange zest into long strips, about 3 inches each. Reserve 6 pieces for garnish, then add remaining zest to pot.
Bring to a boil, then reduce heat, cover and simmer 15 minutes. Remove from heat and stir in honey and tea. Let steep 5 minutes.
Strain through a fine mesh sieve into a large bowl or pot. Divide among mugs and top off with rum. Garnish with reserved orange peels and cinnamon sticks.
Tea mixture, without rum, can be made 1 week ahead; cover and chill until ready to use.