You can make this at home with some full cream milk and an instant chocolate powder. You can also use chocolate chips, melt them and gently mix with milk and cream to make a sinfully rich hot chocolate.
Combine it with an orange liquor, slices of oranges, cloves, cinnamon and star anise – this smells heavenly. You can sweeten it with a sweetener of your choice.
Kali gajar kanji needs no introduction in any desi household. Full of gut-friendly bacteria, this comes with a mustard kick. Lightly salted, best enjoyed on your rooftop while lazing around on a manji.
It’s easy to make and all you need are a few staple masalas from your kitchen. It needs some cola, rum and half a teaspoon of chaat masala. If you don’t have chaat masala, add some black salt and bhuna zeera. Best served cold.
Light, refreshing and digestive. Kehwa or kahwas are a delicate blend of whole spices brewed with tea leaves and sweetened using sugar. The best part are the chopped almonds settled at the end of the cup.
Saffron and turmeric are both warming and help create a deliciously rich, sweet beverage that is enjoyed as a remedy for cold, and when you want to indulge after a meal.
When bonfires and grills come out, so does the recipe for hot toddy. A relatively light, non-sweet whiskey-based drink that contains lemon, honey and warm water.
Everyone has a different ‘masala’ recipe but almost always includes ginger, cardamom, cinnamon, fennel and cloves. Some like it kadak, some milky, but always piping hot with a side of some crunchy biskut.