What is winter if the kitchen is not filled with spicy aroma of mulled wine, if one is not tempted to curl up near the fireplace with a cuppa hot chocolate, and what use is the sharp nip in the air if it doesn’t inspire you to weave magic with your own liquid concoctions?
As Delhi braves, delights in and embraces the chill, mixologists and chefs across the capital are digging into their treasure trove, bringing an innovative blend of winter drinks to indulge in. While season essentials like egg nog and masala chai remain firmly placed on the menu, one also has the pleasure to choose from traditional Italian fare like Bicerin to new fusions of classics like hot toddy. The only message lying at the end of each cup is to let warmth envelope you in a delicious manner.
Chef Jeneva Talwar of The Artful Baker who has introduced Bicerin, gives some history lessons about this heavenly brew of coffee, chocolate and foamed milk that instantly transports one to the cobbled streets of Italy. “Bicerin is a traditional hot drink native to Torino, Italy. It has a journey of its own, going back centuries in time with a key distinctive fact that in this indulgent beverage, the three components are carefully layered in the glass rather than being mixed together.” She confesses to have a special fondness for the drink which goes back to her student days in France. “When I came to India and started with the bakery, I realised that not many people were aware of Bicerin’s aromatic taste. This is one reason we brought it on our menu,” adds Talwar.
Mixologist Anil Dahiya of The Bristol, Gurugram, on the other hand, believes in combining the goodness of Indian spices with fruit juices. Packed a punch with nutritious goodness of fruits and spices that internally keeps the body warm, he is serving Hot Spiced Cranberry Cider- apple cider, cranberry juice, guava juice/mango nectar topped with generous infusion of ground ginger, ground cinnamon, ground all spice and honey. Not the one to miss the urge to relish warm drinks on cold nights, Avinash, the mixologist at Zambar, Gurugram, offers his indigenous twist to the popular Hot Toddy, and tea expert Rishav Kanoi of The Tea Trove has brought together Indians’ two favourites — tea and whiskey to make Whiskey Chai — especially for those who love a tipple. Says Avinash, “Hot Toddy is an alcoholic drink with water, honey, herbs and spices, at its base. Served hot, the recipes vary and are best drunk before retiring for the night in cold weather. It is believed that the drink soothes symptoms of cold and flu. We have used lemon and honey for their health benefits and added coastal spices for a Zambar twist.”
Kanoi too shares the many benefits, apart from getting subtle high, of drinking Whiskey Chai, “We have created a rich black tea laced with flavours of finest Scotch whiskey, adding cinnamon in true Scottish spirit. With its warm, rounded flavours and malted sweetness, this tea is as good as any hot toddy, so won’t be needing any hip flask after all!”
NON-ALCOHOLIC APPLE PIE PUNCH
- 4 cups Apple Cider
- 1 cup Pear nectar (can substitute it with white grape juice too)
- 3 cups Ginger ale
- 1 Diced apple
Method
Combine the cider, nectar and ale in a pitcher or punch bowl. Add apple slice, and enjoy!
Courtesy: Chef Anil Dahiya
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