Discover 10 hot drinks from around the world, perfect for warming you up during the winter.
Index
Every part of the world has one or more traditional drinks useful to better overcome the winter cold. The charm of hot drinks, which can be alcoholic or non-alcoholic, can be felt in all those countries where temperatures drop below a certain threshold. Let’s discover 10 tasty and alternative ways to warm up when we are particularly cold.
Traditional hot drinks from all over the world are based on different ingredients which can be tea, milk, local herbs and spices, alcohol or other. However, there is a common purpose: to warm as well as delight the palate.
We now present 10 hot drinks that come from as many parts of the world and that you can enjoy this winter by having your guests try them.
Bombardino
Let’s start with an Italian drink loved especially by those who ski and frequent the high mountains. This is Bombardino which is generally prepared with coffee, egg liqueur, whiskey and whipped cream and in winter it is enjoyed in a hot version. The recipe can vary depending on the locations in which it is served, all in northern Italy and France. But do you know why it’s called that? The name derives from the fact that as soon as you drink this drink you feel a sort of hot flush due to the alcoholic drink (around 30°) but also to the high temperature at which it is served. To prepare the Bombardino, start by heating 250 ml of milk in a pan over low heat. Add 1-2 tablespoons of sugar and stir until dissolved. In a cup, beat 1 egg with 1 tablespoon of sugar and 30 ml of rum or brandy. When the milk is hot, slowly pour it over the egg and alcohol mixture, mixing well. Add 30 ml of egg liqueur (such as Vov) and mix. Serve the Bombardino hot, sprinkling with a little cinnamon or cocoa powder.
Glögg
Although non-alcoholic versions exist, the classic glögg is a red wine-based drink that is served in Scandinavian countries. Whiskey, brandy, rum or vodka are also added to the wine to give that extra touch. The alcohol is sweetened with sugar and heated, then cinnamon sticks, cardamom, cloves and other spices as well as fruit are added. The spices are macerated for at least an hour, and most recipes call for them to remain in the drink even when it is stored. Glögg is always reheated before serving. Here you will find the recipe to prepare it.
Indian Chai
Indian style chai is very well known internationally. This spicy, milky drink has become a popular alternative to the more classic coffee in the United States, for example. Chai (which is the word for tea in many South and Central Asian languages) is made using a number of different spices. Traditional recipes vary but almost always ingredients such as cardamom, cinnamon, nutmeg, star anise and cloves are added to strong black tea. The drink is then almost always sweetened.
Yerba mate
We have talked to you several times about Yerba mate for its characteristics. It is a common drink in Argentina, Paraguay, Uruguay, Chile, Bolivia and parts of inland Brazil. The dried plant leaves are placed in a dug container to which hot water is added. The mixture is not filtered but the drink is sipped through a metal straw. In addition to being warming, mate is highly energizing and is consumed instead of coffee. Here’s how to best prepare it.
Salep
Salep is a Turkish drink prepared from the roots of different species of orchids whose starchy tubers are transformed into a flour full of nutrients. Since around 1,000 flowers are needed to produce one kilogram of flour, the export of salep is strictly controlled. Instant powdered versions are available outside Turkey, although they generally contain little flour and many artificial flavors. Here it may therefore be difficult to find good Salep flour that can be replaced with glutinous rice flour available in Asian supermarkets.
Moroccan mint tea
Mint tea is the most popular drink in Morocco, an important part of people’s social life. It is usually prepared by pouring green tea into a glass filled with fresh mint leaves. Experts in preparing this drink know how to pour the tea in such a way that a thin layer of foam is created on the top of the cup.
To make Moroccan mint tea, start by boiling 1 liter of water in a teapot. Add 1-2 tablespoons of green tea and let steep for about 2 minutes, then drain the water. Refill the teapot with boiling water and add a handful of fresh mint leaves and 4-5 tablespoons of sugar (to taste). Leave to infuse for 5-7 minutes. Mix well, pour the tea into glasses and serve hot, decorated with a few sprigs of fresh mint.
Tibetan yak butter tea
Tea is an important drink in Himalayan communities. Loose black tea leaves are combined with other ingredients to increase the warming power of the drink. Butter (particularly yak butter, Tibetan ox butter) and salt are often used in Tibet, Nepal, Bhutan and Buddhist communities in northern India. Yak butter tea is served on almost every occasion: it is the morning drink and the drink commonly offered to guests. Tea leaves are often boiled for 12 hours before being paired with yak butter. To make Tibetan yak butter tea, start by brewing strong black tea, boiling 1 liter of water with 2 tablespoons of tea leaves black. Once ready, filter the tea and pour it into a pot. Add 2-3 tablespoons of yak butter (or salted butter if unavailable) and mix well until completely melted. Then, add 2 tablespoons of powdered milk and mix again. Continue mixing until you obtain a creamy consistency and serve hot.
Champurrado
Champurrado is very popular in Mexico, it is a drink with a thick and frothy consistency made with corn flour or corn paste that melts together with the chocolate in hot milk by mixing it with a whisk (in the United States there are also instant versions) . The drink is sipped for breakfast or as an afternoon snack and is traditionally sweetened with unrefined cane sugar. To prepare the Champurrado, start by mixing 500 ml of milk and 500 ml of water in a pan. Add 100 g of corn flour (masa harina) and mix well to avoid lumps. Over medium heat, add 1 cinnamon stick, 3 cloves, 2 tablespoons of sugar and 100 g of chopped dark chocolate. Continue stirring until the chocolate has completely melted and the drink is thick and creamy. Serve hot, perfect for warming up on cold days.
Glühwein
Glühwein is a type of mulled wine similar to glögg but in this case typical of Germany and Austria. Although sweet wines can be used, dry reds are usually the basis of this drink to which spices such as cinnamon and anise are added, as well as fruit and aromas such as vanilla. To prepare Glühwein, the typical German mulled wine, start heating 1 liter of red wine in a saucepan over low heat. Add 2 tablespoons of sugar, a cinnamon stick, 4-5 cloves, 1 slice of orange and a piece of fresh ginger. Mix well and let simmer for about 10-15 minutes, without boiling. Filter the wine and serve hot, decorated with a slice of orange.
Pumpkin Spice Latte
It is a hot drink, very caloric and sweet, particularly loved by Americans especially during the Halloween period but which can always be enjoyed as long as pumpkins are still available. To prepare it you need milk (including vegetable milk), coffee, pumpkin pulp and various spices. Here you can find a recipe.
