Hot Drinks From Around The World You Must Try This Fall/Winter
By Claudia Langella
When the weather outside is frightful, it’s time to break out a warm beverage. Instead of opting for a warm cider or another pumpkin spice latte, check out these international recipes. These drinks are perfect for toting on a chilly morning walk, or for an afternoon pick-me-up—they’re much more exciting than a cup of tea. Plus, the boozy recipes are perfect for after dinner or to bring to small get-togethers.
If you still prefer your coffee iced this time of year, keep in mind the benefits of a warmer drink: Warm beverages aid in digestion and improve the body’s circulation, according to Medical News Today. They also prevent colds and improve sinus health—a win for your tastebuds and well being!
While we can’t easily travel around the world this holiday season, take the exploring to your kitchen. From boozy libations to caffeinated refreshments, these drinks will soothe even on the coldest of nights. Settle under a blanket and cozy up with a warm mug.
Golden Milk Turmeric Tea
Serving Size: 2
Total Time: 20 Minutes
Ingredients:
1 cup unsweetened non-dairy milk, preferably coconut milk beverage or almond milk
1 (3-inch) cinnamon stick
1 (1-inch) piece turmeric, unpeeled, thinly sliced, or 1/2 teaspoon dried turmeric
1 (1/2-inch) piece ginger, unpeeled, thinly sliced
1 tablespoon honey
1 tablespoon virgin coconut oil
1/4 teaspoon whole black peppercorns
Ground cinnamon (for serving)
Instructions:
Whisk coconut milk, cinnamon, turmeric, ginger, honey, coconut oil, peppercorns, and 1 cup water in a small saucepan; bring to a low boil. Reduce heat and simmer until flavors have melded, about 10 minutes. Strain through a fine-mesh sieve into mugs and top with a dash of cinnamon.
Do Ahead
Golden milk can be made 5 days ahead. Store in an airtight container and chill. Warm before serving.
Mexican Hot Chocolate
Serving Size: 2
Prep Time: 8 Minutes
Ingredients:
2 cups milk (I used 2%)
2 tablespoonsunsweetened cocoa powder
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1/8 teaspoon chili powder
1/8 teaspoon ground cayenne (optional – you can omit this if you don’t want it too spicy)
1 ounce bittersweet chocolate
Optional toppings
marshmallows, chocolate shavings, cinnamon stick for stirring
Instructions:
In a medium saucepan over medium-high heat, add milk, cocoa powder, sugar, cinnamon, vanilla extract, chili powder, cayenne pepper (if desired).
Mix together with a whisk, add the bittersweet chocolate and heat until the chocolate has completely melted and the mixture is hot, but not boiling.
Divide hot chocolate into 2 mugs and serve with marshmallows, chocolate shavings and a cinnamon stick.
Hot Thai Tea Latte
Serving size: 2
Prep Time: 15 Mins
Ingredients:
Thai Tea Dry Mix
3 tbsp Assam Tea or Black Tea for a stronger flavour, use loose leaf tea
4 tbsp Lapsang souchong Tea
4 whole Cardamom Pods
3 whole Cloves
2 whole Star Anise
1 whole Cinnamon Stick optional
Thai Tea Liquid Portion
2 tbsp Sweetened Condensed Milk
2 tbsp Evaporated Milk
2 cups Water
1/2 cup milk optional
Instructions:
Combine all "Thai Tea Dry Mix" ingredients. Place the Thai tea mix into a french press.
Bring water to a boil and pour it over the dry tea leaves. Steep the tea leaves for the desired strength of the brew. Tea usually takes less time to steep in the French press than coffee, but since it's black tea, give it 3 to 5 minutes for a more bold flavour.
Fill a mug with equal parts sweetened condensed milk and evaporated milk and pour in 1 cup of the steeped Thai tea. For an 8 oz. mug, I like to use 2 tbsp of condensed milk and evaporated milk.
Optional: Warm-up 1/2 a cup of milk, froth it with a milk frother and top your Thai tea. Stir with a cinnamon stick and enjoy.
Pfefferminztee (Dutch Fresh Mint Tea)
Serving Size: 4
Prep Time: 5 mins
Ingredients:
4 cups hot water
4 bunches fresh mint
honey, (optional)
Instructions:
Heat water to just boiling.
Rinse the mint stocks and fill each cup with a couple stocks. You can always add more if you want a stronger mint flavor.
Pour hot water over mint leaves and steep for a couple minutes.
If you prefer sweetened tea, add honey. Enjoy!
London Fog Tea Latte (originates from Vancouver, BC)
Serving Size: 1
Prep Time: 10 mins
Ingredients:
1 cup (8 oz.) strongly-brewed earl grey tea, brewed with 1/2 teaspoon dried lavender
1/2 cup (4 oz.) steamed milk* (any kind)
1 Tbsp. granulated sugar**, or more or less to taste
1/4 tsp. vanilla extract, store-bought or homemade
Instructions:
Brew earl grey tea and lavender together, and steep for 3 minutes (or according to tea instructions). Remove tea bag and strain out the lavender. Stir in remaining ingredients until combined. Serve warm.
Irish Coffee
Serving Size: 1
Ingredients:
6 ounces hot, freshly brewed coffee
1 teaspoon granulated sugar
1 teaspoon packed brown sugar
1 1/2 ounces Irish whiskey
Freshly whipped cream (see Recipe Notes)
Instructions:
Preheat your mug, then fill with coffee. Pour hot water into a mug or heatproof glass to take the chill off. Pour out the water. This will also prevent your glass from cracking. Fill the mug about 3/4 full with the coffee.
Add sweetener. Add the granulated and brown sugars and stir until fully dissolved.
Add Irish whiskey. Add the whiskey and stir to incorporate.
Top with whipped cream. If using lightly whipped cream, pour it slowly over a warm spoon onto the coffee, being careful not to break the coffee's surface. This takes some practice. A more foolproof way to not break the surface is to whip the cream a bit more and dollop it gently on top. Drink while hot!
Vin Brulé (Italian mulled wine)
Serving Size: 4 to 6
Prep Time: 10 mins
Ingredients:
1/3 cup sugar or honey
2 tablespoons orange zest
4 tablespoons orange juice (juice of 1 orange–use a vegetable peeler to create the strips of zest, being careful to make them thin and avoiding the bitter white pith)
1 tablespoon lemon zest (zest of 1 lemon; same method as for the orange)
2 cinnamon sticks
4 whole cloves
1 pinch nutmeg (freshly grated)
1 bottle of full-bodied red wine
1/4-inch ginger (fresh, peeled and bruised with the back of a chef's knife)
1 whole star anise
1/2 vanilla pod
10 whole allspice berries
5 whole black peppercorns
1 to 2 bay leaves
Instructions:
In a non-reactive, heavy pot (an enamel-lined Dutch oven is ideal for this because it holds heat well to keep your mulled wine warm once it's ready), mix the sugar or honey, citrus zest, orange juice, and spices.
Heat the mixture over medium-high heat until the sugar or honey is dissolved and an aromatic syrup has formed about 4 to 5 minutes. Then lower the heat to low and add the wine. Bring to just a bare simmer and continue over low heat for about 15 minutes or until wine is flavorful. Be careful not to let the wine boil, which adversely affects the flavor.
Ladle through a fine-mesh strainer into mugs or heat-resistant glasses to serve. You can garnish each mug with an orange slice or stick of cinnamon if desired. Serve steaming hot.
Rooibos Tea
Serving size: 4
Prep time: 10 mins
Ingredients:
Tea 15 g, rooibos
Brown sugar cubes
Lemon juice
Instructions:
Put the Rooibos tea in a teapot. Pour boiling water over the tea and leave to stand for 5 minutes. Strain the tea through a sieve into a second teapot and serve.
Sweeten with sugar and flavour with a few drops of lemon juice.
Tips:
Rooibos tea is a caffeine free alternative to black tea. Rooibos only grows in the Cederberg mountains in the southwestern part of South Africa. In South Africa it is not only used as a drink, but is also used for cooking and baking and in some cosmetics as well as for colouring hair.
Yuanyang Tea (Hong Kong style tea and coffee)
Serving size: 10
Prep time: 20 mins
Ingredients:
1/4 cup black tea leavesto make 4 1/2 cups (about 1 L) black tea
4 1/2 cups brewed coffee (about 1 L)
5-8 tablespoons sugar (depends on your preference for sweetness)
3/4 cup half and half (180 ml)
Instructions:
First brew your black tea leaves in 4 1/2 cups of water. While the tea is steeping, brew your coffee with your preferred method. Make sure both the tea and coffee are fairly strong!
When the coffee and tea are ready, combine them in a large bowl or carafe. Stir the sugar into the coffee/tea mixture and add the half and half. Stir thoroughly and serve!
This makes 8-10 servings depending on mug size. You can also serve this tea chilled or with ice!
Warm Matcha Latte
Serving size: 1
Prep time: 5 mins
Ingredients:
LATTE
1 1/4 tsp matcha powder (see our Matcha Review!)
1 Tbsp maple syrup (or stevia to taste // more or less to preference + depending on sweetness of macadamia and coconut milk)
1 Tbsp hot water
3/4 cup light coconut milk (DIY coconut milk) (I prefer canned Whole Foods 365 organic)
3/4 cup macadamia nut milk (DIY macadamia milk) (I like this brand)
ADD-INS optional
1/4 tsp maca root powder
1/4 tsp ashwaganda
1 Tbsp (15 g) coconut butter
Instructions:
Add matcha powder to your serving mug along with sweetener of choice and hot water. (If adding add-ins like maca, ashwaganda, or coconut butter, add at this time.)
Whisk with a bamboo whisk or a metal whisk until completely dissolved. If you don’t have a bamboo whisk, you can use a spoon or a metal whisk or even blend the latte in a blender. Bamboo whisks are gentle on the matcha and also help it dissolve more completely. So if you like matcha, I recommend investing! Otherwise, use what you have.
Once the matcha is completely dissolved, heat* your coconut and macadamia milk (or other dairy-free milks). I added mine to a frothing pitcher and steamed on our espresso machine, but you could also heat in the microwave or on the stovetop until hot and steamy. To get more froth, you can whisk vigorously or use a handheld frother.
Pour dairy-free milk into your mug – latte art optional (mine was a little sad – lol). Taste and add more sweetener if needed. I found that, when I used the macadamia nut milk, I only needed a bit of maple syrup or stevia to sweeten. Enjoy immediately.