Easy Winter Beverage Recipes You Can Whip Up In Five Minutes
Long hours of basking in the sun, the comforting feel of being wrapped in a cushy quilt, and gearing up in layers while going out clearly announces the onset of winters. And I am sure it’s not just me, but winters take everyone back to those times when having a bath early in the morning before going to school was the most dreaded thought ever.
While the thought of winter sends chills down some people’s spine, there are others who love the thought of snuggling up in the electric blanket with a hot cuppa – watching their favourite show on T.V. And relishing peanuts with mouth-watering chikki with family or friends is something we still love doing, don’t we?
The best part is that food tastes even better at this time of the year. With the market flooded with a variety of green veggies – it’s binge time for vegetarians.
And, when it comes to drinks, we have our own list of favourites. Want to know mine? Here’s a look at some mouth-watering winter beverages that are easy to prepare and great to taste. And, guess what? I will be sharing the recipe of these appetizing refreshments too. I know you’d want to thank me.
1- Green Pea Soup
Like I said, there is no dearth of winter vegetables in the market – they bring awesomeness in the kitchen, health on our platters, and finger-licking flavours in our lives. Now who does not love peas – whether in poha, paneer, mixed vegetable, or stir fried with a tempering of cumin. These playful green balls can also be used to make delicious kachori fillings and soup. Yes, you heard it right, soup! Is there a vegetable more versatile? We bet not. Let me give you a step-by-step quick recipe for making this hearty and filling beverage – perfect for those cold evenings. And the recipe is brought to you by the star of the culinary world – Manjula Jain.
Green Pea Soup Recipe
- 2 cup green peas
- 1 teaspoon ginger paste
- 1½ tablespoon oil
- 1 teaspoon salt
- 3 tablespoon heavy cream
- 2 cup water
- 1/2 tablespoon oil
- 1 teaspoon cumin seeds (jeera)
- 1/4 teaspoon fenugreek seeds (methi dana)
- 1/4 teaspoon turmeric (haldi)
- 1 teaspoon lemon juice
- 1/4 teaspoon garam masala, available in Indian grocery stores
- 1/8 teaspoon black pepper
For garnishing, 2 tablespoons of heavy cream is optional
- Blend the green peas into a coarse paste using little or no water.
- Heat 1 tablespoon of oil in a frying pan and add the peas, salt, and ginger paste. Stir fry the peas over medium heat by pressing and scraping from the sides for about 5 minutes. Set aside.
- Put 1 tablespoon of oil in a saucepan over medium flame. You can check if the oil is ready by adding one cumin seed to the oil; if seed cracks right away then you are good to go.
- Add the cumin seeds and as they crack, add fenugreek seeds and turmeric. Stir for a second and add water. Let it come to a boil.
- Mix in cooked green peas, and cream, blend well. As it comes to boil, lower the flame, cover the saucepan and let it cook for about 20 minutes. Turn off the heat.
- Sprinkle lemon juice, black pepper, garam masala mix and cover for few minutes.
- Garnish with cream. Serve warm or at room temperature.
Beverage courtesy - Manjula’s Kitchen
2- Masala Chai
I can see you smiling already, because this one brought a smile on my face too. And, who wouldn't be happy at the mere mention of this king of beverages? Be it winter, autumn, spring, monsoon, or summers – every season is chai season. So while we all relish this warm drink at home, there are times when we have it at a real good tea joint and say, “Wow! This is just the kind of tea I want to make at home.” It is ok, happens with most of us. So here is the perfect masala chai recipe for you as well as me, so that we can enjoy the ultimate cup of deliciousness. And we must thank the tea enthusiast Tanvi Hathi for this bang-on recipe.
Masala Chai Recipe
- 1/2 cup milk (not skim milk)
- 1/2 cup water
- 1 to 2 tsp sugar, or your favourite healthy sweetener
- 1 tsp loose tea leaves
- 1/8 to 1/4 tsp chai masala depending on your spice preference, see recipe below
Please refer to the additional notes given below before proceeding
The recipe was passed down in grams, I’ve tried to convert it into conventional measurements, but please be aware that the conventional measurements are of finely ground, not whole spices. You will get best results if you weigh the spices, it’s most accurate.
The masala recipe makes a LOT of masala. Feel free to make 1/5 of the recipe, that's the easiest number to divide if you have an accurate scale.
For those of you who find the recipe a bit too spicy, feel free to decrease the black pepper. If you are using whole spices, then weigh the appropriate amount. Place in spice grinder and grind into a fine powder. Mix all the spices together, store in an airtight jar in a cool, dry part of your kitchen. Do not expose to too much sunlight.
- 160 g whole black peppercorn (or finely ground, same weight. Volume: 1 cup + 7 tbsp)
- 125 g whole dried ginger or ginger powder (Volume: 1 cup + 8 tbsp)
- 50 g cinnamon sticks (or finely ground, same weight. Volume: 1/4 cup + 2 1/2 tbsp)
- 50 g whole cardamom seeds (or finely ground, same weight. Volume: 1/2 cup + 1/2 tbsp)
- 5 g whole cloves (or finely ground, same weight. Volume: 1 tbsp)
- 5 g nutmeg (or finely ground, same weight. Volume: 1 tbsp)
I suggest you go for this combo which takes care of three important ingredients mentioned above.
Directions for making tea:
Pour all ingredients into a (preferably spouted) saucepan. Place over medium flame. Allow to heat until small bubbles appear around the perimeter of the milk. Stir the chai, scraping the bottom to avoid scalding the milk. When it comes to a boil, turn off the heat and stir well. Allow to steep for a few minutes. Strain carefully into a cup and serve.
Beverage courtesy - The Hathi Cooks
3- Rich And Creamy Espresso
We all are familiar with that all-encompassing urge to get into bed – especially the night before an exam. And I am sure you remember what came to our rescue on such nights – yes our dear coffee! Some strongly brewed, some just plain dark, some rich and creamy – all those late-night cups alone or with friends had a special significance. And how can we forget the power shots we still take after a long and hectic day at work? Everyone loves sipping on a rich, frothy, well-beaten coffee over a chat with loved ones. So here is a quick and easy recipe – by Arundhuti Rama – for that perfect cup of milky coffee.
Indian Espresso Recipe
- Instant coffee powder - 1 tbsp
- Granulated sugar - 2 tbsp (alter according to your taste)
- Milk - 1 cup (240 ml)
- Water - 1 tsp
- Cocoa powder - to sprinkle on top (optional)
- In a coffee mug, put instant coffee powder and sugar. Add 1 tsp water and mix.
- With a spoon, start beating the mixture vigorously. You have to incorporate as much air as you can. That will give you the whipped frothy coffee-sugar mix. The more you beat, the concoction will become pale in colour. Make sure it is whipped and creamy enough.
- Heat a cup of milk and pour it over the whipped coffee-sugar paste. Stir. Sprinkle cocoa powder and serve immediately.
Beverage courtesy -Honest Cooking
4- Hot Chocolate
Admit it! You were waiting for me to talk about the ultimate delight – hot chocolate. Did you know the first ever chocolate beverage was made more than 2500 years ago? So it’s not just you and me who are crazy about chocolate drinks, centuries have been witness to this love. Prepared with few basic ingredients, it is not only easy to make but tastes great too. Enjoyed by chocolate lovers to the core – hot chocolate is a very popular drink around the world. And I bring to you the easiest possible recipe of this all-time-favourite by the expert chef Jeyashri Suresh.
Hot Chocolate Recipe
- Cocoa powder 1 tbsp
- Sugar 1 tbsp
- Hot water 1 tbsp
- Low fat milk 1 cup
- A pinch of salt
- Vanilla essence 1/4 tsp
- In a pan, add the cocoa powder, sugar, and salt along with hot water.
- Slowly add the milk and bring it to a boil. Keep the flame low.
- Remove from heat and add vanilla essence.
- Whisk the mixture to make it frothy.
- Dust with some chocolate powder if you want.
Beverage courtesy -Jeyashri’s Kitchen
5- Mulled Wine
Jingle bells jingle bells jingle all the way, give me some mulled wine, I will gulp it all away. This traditional winter drink – served warm – is a must-have during Christmas celebrations. The earliest mention of mulled wine was found in a cookery book from 1390. Just so you know, this popular drink has been enjoyed for its taste and warmth since ages. Making the perfect serving of mulled wine is not rocket science. The process has been made simpler for you with this easy recipe from Hari Ghotra. Enjoy the most soothing blend of sugar and spice in each sip of this exotic drink and let it keep you cosy even on the coldest of days.
Mulled Wine Recipe
- 2 bottles of red wine
- 200 g caster sugar
- 1 clementine
- 1 orange
- 1 lemon
- 6 whole cloves
- 1 stick cinnamon
- 2 bay leaves
- 1 whole nutmeg
- 2 star anise
- Put the sugar in a large saucepan and throw in the cloves, cinnamon, bay leaves, star anise, and about 10-12 gratings of nutmeg.
- Add clementine, orange, and lemon peels.
- Pour in enough wine to cover the sugar and leave it to simmer until all the sugar has completely dissolved.
- Bring the wine to a rolling boil for 4-5 minutes to infuse all the spice flavour. Wait till it turns into a rich dark syrup.
- Once it's thick, reduce the heat and pour in the remaining wine. Heat it for 5 minutes. Ladle into glasses and serve to your loved ones.
Beverage courtesy -Hari Ghotra
6- Tomato Rasam
Tomato soup is passe. Warm up this winter with a steaming bowl of tomato rasam. A true-blue south Indian would swear by the awesomeness of this drink. Made with tangy and juicy tomatoes along with other authentic ingredients, it is sumptuous, finger-lickingly delicious, and absolutely refreshing in taste. The tempering of red chillies and fresh coriander on top not only enhances its looks but adds to the taste as well. Kanan Patel shares his secret recipe for a mouth-watering serving of tomato rasam. Enjoy its tangy taste and wholesome goodness to the fullest. Also, you have a choice of either enjoying it standalone or with a serving of plain rice – it tastes amazing both ways.
Tomato Rasam Recipe
Ingredients for rasam
- 2 tomatoes pureed
- 1 tomato chopped
- 1/2 tsp grated ginger
- 2 tbsp finely chopped coriander
- 2 cloves of garlic (crushed)
- 2 cup water
- 1 tsp rasam powder
- Salt to taste
- 1/8 tsp turmeric powder
- 1/8 tsp black pepper powder
Ingredients for tempering
- 2 tsp ghee (clarified butter)
- 1/4 tsp mustard seeds
- 1 dried red chilli
- 7-8 curry leaves
- A pinch asafoetida
- Take all the ingredients except those needed for tempering in a pan. Mix well.
- Let the mixture come to a boil and simmer for 5-6 minutes.
- Heat the ghee in a small tempering pan on medium flame. Once hot, add mustard seeds and let them splutter.
- Now add dried red chilli, curry leaves, and asafoetida. Saute for few seconds and immediately add to rasam.
- Cover the pan right away and let it rest for 5 minutes.
- Serve it hot.
Beverage courtesy -Spice Up The Curry
7- Almond Milk
Do you know which is the most-loved dry fruit? It’s the almond. From sweets, beverages, to a regular dish, we have found means to include almonds in our daily diet in one way or the other. And why not? This nut is a storehouse of essential minerals and nutrients that are great for skin, mind, and body. Badam milk is a very common drink loved by children as well as grown ups. And if it is flavoured with saffron, then you can not ask for anything more, right? Soak in the goodness of warm milk and almonds with this recipe from Swasthi Shreekanth.
Badam Milk Recipe
- 20 - 24 almonds
- Milk - 500 ml
- Sugar - 2 tsp
- Saffron (optional)
- Green cardamom powder - 1/8 tsp
- Wash and soak almonds for at least 6 hours. Peel the skin.
- Crush saffron with your fingers.
- Bring two cups of milk to a boil. Add saffron, sugar, and cardamom powder
- While the milk boils, blend the almonds with little water to make a smooth paste.
- Add this to the boiling milk.
- Simmer for two minutes. Remove from heat.
- Let the temperature come down to warm. Serve.
Beverage courtesy -Swasthi’s Recipes
Pumped up to try your hands at these recipes? Well, I am. And, the right time is now – when the temperatures are reaching a new low everyday across the country. Comfort yourself, your friends, and family this winter with these hot beverages and win their hearts forever.
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