The end of the year is quite identic with the cold season, especially winter. Facing this weather, of course, requires special preparation. However, the good news is that the holidays are coming soon.
So, during this winter, try to make and taste some of the following warm drinks.
21. Ginger Beer
Ginger Beer is a sweet, carbonated drink that is quite warm because it is made from ginger.
Most Ginger Beer is non-alcoholic and produced from the natural fermentation of ginger, yeast, and sugar.
This drink was born from the spice trade, especially from trade with colonies in the Caribbean’s East and sugar-producing islands. Ginger Beer started its popularity in England and its colonies in the 18th century. Other spices are often added to add flavor, although the alcohol content is quite limited.
It is said that the emergence of Ginger Beer originated from Yorkshire in England in the mid-18th century and spread widely to the United States, Ireland, South Africa, and Canada. Ginger Beer that was brought to the Ionian Islands today is known as tsitsibira (τσιτσιμπίρα).
Today, Ginger Beer is more often produced than brewed independently. Also, many people add flavor and color additives. Even so, Ginger Beer is sometimes still made at home with a “ginger bug” yeast starter made with ginger, sugar, and water.
Brewed Ginger Beer originates in the UK but has been sold worldwide, and one of the most popular brands is Crabbie. It is usually labeled “alcoholic ginger beer” to distinguish it from carbonated ginger beer soft drinks such as the Stoney brand.
Suejonggwa is a traditional punch from South Korea which has a reddish-brown color. The warm drink is made from cinnamon, “gotgam,” or dried persimmon, and ginger. For finishing, usually decorated with pine nuts and added sugar or honey.
To make this South Korean-style punch, first, brew the cinnamon and ginger until it boils. Then strain and boil the liquid again with honey or brown sugar. Dried persimmons are only added when Sujeonggwa gets cold.
This is usually done a few hours before serving because soaking dried persimmons for too long can thicken the clear liquid to become cloudy. Sujeonggwa will be served cold or warm, according to taste; it tends to be sweet.
The earliest Sujeonggwa was recorded in 1849 in the book Dongguk Sesigi (동국 세시기), a book about drinking habits written by scholar Hong Seok Mo (홍석모) in the book Sujeonggwa’s recipe of dried persimmon with ginger and pine nuts.
The recipe also changes over time, and many new variants of the drink also appear. The original variant is called Geonsisujeonggwa, and there are other varieties such as Galyeonsujeonggwa made from lotus, Jabgwasujeonggwa with various fruits, and others.
Sbiten is a traditional hot drink from Russia that is usually enjoyed in winter. The drink has a deep purple color but sometimes differs depending on the recipe. The taste can also vary from being very spicy to very sweet.
Sbiten was first mentioned in the Slavic Chronicles in 1128 and became a favorite drink of all levels of East Slavic society until the late 19th century. After being replaced by coffee and tea, Sbiten became famous again in the 21st century.
The drink can be quite similar to Mead, and the base ingredient is honey mixed with water, spices, and jam. One of them is as written in Domostroi from the 16th century. All the ingredients are mixed and then boiled twice.
Apart from that, Sbiten can also be made alcoholic by replacing water with red wine. For finishing, Sbiten can also be decorated with mint leaves or cinnamon sticks.
One of the reasons for Sbiten’s popularity is thanks to Sbitenshchik. Sbiten sellers in the Russian Empire during Kievan Rus ‘and Muscovite Rus’ were referred to as Sbitenshchik. This tradition has been started since the 12th century. Even thanks to these sellers of Sbiten, the traditional Russian heating device, Samovar, was successfully developed.
Salep, which is also spelled sahlep or sahlab, is a warm drink from Turkey. The drink is made from the flour of the orchid genus Orchis, including the species Orchis mascula and Military Orchid. The tubers of these plants contain nutritious polysaccharides, namely glucomannan.
A drink that was popular in the Ottoman Empire was also well known by the Ancient Romans. They use the ground orchid tuber to make a drink, which goes by several names; most are Satyrion and Priapiscus.
For the ancient Romans, the orchid tuber made into a drink was useful as an aphrodisiac or stamina for men. On the other hand, Salep in Turkey has earned a reputation as a weight gainer for women, especially before getting married.
Salep also spread widely along with the coffee and tea trade to England and Germany. The British Empire knew Salep as Saloop, which was famous in the 17th and 18th centuries. To make it, they pour the Salep powder into the water.
Nowadays, Salep is often made with hot milk instead of water. One of Salep powder’s main producers in Turkey is the Kahramanmaraş region, which is well known as Salepi Maraş. Saleip is usually served hot, has a thick texture, and is decorated with nuts or cinnamon.
Uzvar is a traditional compote-like drink originating from Eastern Europe, especially in Ukraine.
Uzvar is made from dried fruit, sometimes berries, which are sweetened with honey or sugar. Uzvar is perfect for keeping warm in winter.
This drink can actually be served cold or hot according to the season. Sometimes some herbs and spices are also added to it, such as vanilla or cinnamon, especially in Kompot, which is made to be served hot.
Compote is part of the drinking tradition in many Central, Eastern, Southern European countries, and even from the Middle East. Such as Russia, Ukraine, Poland, Bosnia, Serbia, Austria, Greece, and Iran, Kazakhstan, Tajikistan, Turkey, and Syria.
Compote is recorded in an article in 1885 where a man named Lucyna Ćwierczakiewiczowa wrote in a recipe book that compote could preserve fruit very well. Dozens of compote recipes are also written in the book Kuchnia Polska.
Compote still survived until around the 1970s in many countries, but unfortunately, in the 1980s, consumption began to decline. Fruit juices and soft drinks are replacing compote. Nonetheless, compote can be an alternative winter drink.
Anijsmelk is a typical Dutch drink that is perfect for serving in winter. Anijsmelk is made from hot milk flavored with anise seeds and sweetened with sugar. One traditional consumption of this drink relates to ice skating activities.
Drinks that are said to have a relaxing and drowsy effect are also widely consumed outside the Netherlands, especially by expats in Michigan and South Africa. Anijsmelk used to be made using tablets known as Anijsblokjes.
The tablets were manufactured by the De Ruijter company and have been in existence since at least the 19th century. However, the emergence of ready-to-eat Anijsmelk tablets did not last long. Because the machine used to make anise and sugar tablets break down with age.
Therefore, now Anijsmelk is sold in powder sachets. Besides that, Anisjmelk can also be made manually. The ingredients needed to make it are quite simple: milk, anise seeds, and sugar or honey.
The way to make it is also fairly easy. First, mix the milk with the anise seeds. You can also add eggs or tea. After that, then simmer for about five minutes. Then pour the milk mixture through the sieve, and then serve with sugar or honey.
15. Kahwa Tea
Kahwa tea, also known as Kahwah, Qehwa, or Kehwa, is a traditional green tea drink from the West Ghats, Malabar, and Kashmir region of India. The drink is made by boiling green tea leaves together with Kashmiri’s special turmeric and spices.
These include cinnamon, cardamom, and the occasional rose to add to the scent. Kahwa tea is usually served with sugar or honey and ground nuts, such as almonds or walnuts. Sometimes Kahwa is made without green tea leaves.
Traditionally Kahwa is made in a copper kettle called Samavaar. The tool comes from the drinking tradition of the former Soviet Union, consisting of a fire vessel that serves as the center where the charcoal lives to keep tea hot.
There is a place to boil water and tea leaves around the fire container and other ingredients. Apart from using Samavaar, Kahwa tea can also be made in ordinary pots and vessels, especially for urban people who do not have Samavaar.
Although its origins are less clear, Kahwa tea has emerged in Kashmir via the spice route from China’s Xinjiang region. The Kashmiri Hindu community calls Kahwa Mughal chai, meaning the tea was introduced by India’s Mughal emperors.
Champurrado is an Atole-like drink made from chocolate. Like Atole, this hot Mexican drink is also made from Masa de maíz or cornflour. Other ingredients are piloncillo, water, or milk, and include spices. Such as cinnamon, anise, or vanilla.
Also, to thicken and enrich Champurrado’s taste, sometimes peanuts, orange peels, and eggs are added. The champurrado is then made using a traditional wooden whisk called a molinillo.
The whisk is rolled between the palms and then moved back and forth over the mixture until it becomes foamy. However, a blender can also be used instead. Traditionally, Champurrado is often served with churros, which are a typical Mexican snack.
Chocolate originally came from Mexico and was first cultivated by the Mayans and Aztecs. At that time, the Maya used cocoa beans in various traditional ceremonies, such as weddings. The chocolate drink itself comes from 450 BC from the Aztecs.
Since sugarcane originating from Southeast Asia arrived in the Americas via Europeans, chocolate drinks are made with a sweeter taste. As a result, Champurrado is a mix of traditions between local Americans and European explorers.
13. Irish Coffee
Irish Coffee is a cocktail drink from Ireland made from coffee, sugar, mixed with whiskey, and whipped cream on top. The drink is also sometimes referred to as Gaelic Coffee or Floater Coffee. Irish Coffee is an alternative to the winter menu.
Initially, Irish Coffee was created by a bartender from Shannon Airport in Ireland named Joe Sheridan in 1940. But one of the people who managed to popularize his name was Stanton Delaplane, a travel writer for the San Francisco Chronicle.
If we trace it further, there are actually variations of coffee cocktails that existed before Irish Coffee at least 100 years earlier. One of them is from the 19th century, namely Pharisäer and Fiaker, which originated from the Viennese coffee shop, also served with cream. In the 19th century in France, there was also a mixture of coffee and liquor called Gloria.
Apart from being related to Joe Sheridan, the Irish Coffee story is also thought to have been discovered by Joseph Jackson from the Jackson Hotel, who found the recipe from WWII.
Despite the long history of Irish Coffee, this drink is excellent when served in winter. To make it is also effortless. A mixture of whiskey, sugar, and coffee or Espresso is poured into a cup and stirred thoroughly. Then heavy cream is put on top.
12. Winter Pimm’s Cup Punch
Winter Pimm’s Cup Punch is a winter cocktail made with Pimm’s liqueur. James Pimm, the owner of an oyster bar in London, invented the drink in the 1840s. Pimm’s was first sold as a health tonic drink.
Due to its fairly rapid marketing, Pimm’s gained popularity, especially in the 19th century when alcohol was considered a drug. So Pimm’s began to be bottled and sold throughout the British Empire and colonies, including India, Canada, Australia, and also the Caribbean.
But what’s unique is that Pimm’s cocktail was first discovered in New Orleans in the 1940s. Pimm’s Cup is a classic cocktail recipe full of history and mysterious ingredients. Pimm’s Cup is made with mint ingredients, chopped fruit, lemonade, pimm’s, and gin.
The color is deep red, with spices such as herbs, spices, and secret caramel orange. Pimm’s Cup’s birth is a story in itself for New Orleans as a cocktail center in the world. A typical Pimm’s Cup contains about 25% alcohol.
Although Pimm’s Cup is related to summer, it turns out that the recipe can also be made for winter into a Winter Pimm’s Cup Punch. The warm British-style cocktail is made with apple juice, caramel orange, cinnamon, mixed with Pimm’s.
Mudslide is the drink that originated in the 1950s at Wreck Bar in Grand Cayman, Cayman Islands.
Mudslide is made from a combination of Vodka, Kahlua, and Irish Cream. This classic liqueur has a sweet, soft, and rich flavor.
Although this drink comes from an archipelago country, the cocktail looked more like a drink from a ski lodge. It is said that Mudslide was invented when a customer wanted a White Russian cocktail, and the bartender created it with an Irish Cream recipe.
There are two ways to serve Mudslide, and the first way is cold serving, which is more suitable for summer. The other way is “on the rock,” which is more suitable for cold weather or served after dinner.
To make the Mudslide “on the rock,” the only tools used are a cocktail shaker and a highball glass. Even though it’s served in winter, ice cubes are still used. After that, mix ingredients such as Irish Cream, Kahlua, Vodka, and milk and ice.
Shake vigorously with the cocktail shaker several times. Next, pour into a glass through the Mudslide mixture filter. Besides using Kahlua, Espresso can also be used as a substitute, and Vodka can also be replaced with Cognac.
10. Hot Buttered Rum
Hot Buttered Rum is a mixed drink containing rum, butter, hot water, apple cider, and various spices. Hot Buttered Rum is very popular during fall to winter, especially in the US.
This drink does have a history dating back to the colonial era of the United States. At that time, many families had their own recipes, and Americans believed that rum drinks were nutritious and able to strengthen the body.
There are two recipes for Hot Buttered Rum in Jerry Thomas’s book ‘How to Mix Drinks, The Bon-vivant’s Companion’ in the 19th century. The first recipe is called Hot Spiced Rum, which uses sugar, Jamaican Rum, cloves, allspice, butter, and hot water.
Meanwhile, the second recipe is called Hot Rum, where the recipe is almost the same as Hot Spiced Rum except that it doesn’t have any seasonings. Therefore, instead, a little shredded nutmeg is added on top. Apart from these two recipes, Hot Buttered Rum also has other variations.
The Tiki version of Hot Buttered Rum dates back to the 1940s where it is usually served in ceramic skull cups or modified into Coffee Grog. The taste varies greatly depending on the recipe and taste, and it can be softer, salty, or sweeter.
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9. Winter Whiskey Sour
Winter Whiskey Sour was a favorite winter drink of sailors in the 1700 – the 1800s. Apart from its great taste, Winter Whiskey Sour is considered to be the best drink for men. The original recipe appeared in 1862 in The Bartender’s Guide.
The book by Jerry Thomas tells of how acid mixed with liquor is very popular on naval ships. After being enjoyed on ships for decades, the Winter Whiskey Sour became famous on land.
The classic recipe is quite simple, and those are liquor, lemon, and syrup. Usually, in England, the drink is often made from brandy or gin. But nowadays, whiskey has become a favorite choice, especially in the United States, so it is named the Winter Whiskey Sour.
Over the years since then, the Winter Whiskey Sour has come a long way. Even being the forerunner of several well-known cocktail recipes, such as Boston Sour or New York Sour, whiskey is sometimes replaced with Amaretto in Amaretto Sour.
A good Winter Whiskey Sour is made with the perfect balance between sour and sweet ingredients and a strong whiskey character. Although tamarind is often related to summer, the addition of winter oranges makes it perfect for drinking when it’s cold.
Atole, also known as “atolli” and “atol de elote,” is a traditional warm drink made from corn flour or masa. The drink originated in Mesoamerica and was very popular during “Day of the Dead” and “Los Posadas,” which is the Christmas holiday season.
One of the countries that serve atole is Mexico, which usually includes masa or cornstarch, water, piloncillo or sugar cane, cinnamon, vanilla, chocolate, or fruit. The ingredients are then mixed and then heated.
The results can range from a pulp-like texture to a liquid consistency. Atole is also sometimes prepared with rice, wheat, or oatmeal to replace the masa. In northern Mexico, the Atole variety is also made from pinole or sweet corn flour.
Atole is often drunk on cold days. Apart from being a breakfast menu, Atole is also drunk after dinner. Other variations of the atole, such as the ‘blue corn atole’ in New Mexico, are made from ground corn flour with sugar or milk served warm.
Besides, in Guatemala, Honduras, and El Salvador, “atol de elote” or “corn atol” is a popular drink. One variant is the ‘atol de piña,’ which is in the country of El Salvador. This drink uses pineapple as an addition to it.
Wassail is a hot drink made from fruit juice with spices. Traditionally part of the ‘wassailing’ tradition, a Christmas drink ritual in the Middle Ages in England, meant to pray for a smooth apple harvest.
Its name comes from the old English ‘was hál,’ which is related to an Anglo-Saxon greeting ‘be you hale’ or means ‘be healthy.’ Wassail is served hot in a special bowl. The earliest version was made of mead mixed with crab apple slices.
The drink is known as the “lambswool,” which was often drunk on Lammas Day in Shakespeare’s day. Later the drink evolved into fruit juice made with sugar, cinnamon, ginger, and nutmeg, but served in a bowl.
Meanwhile, the modern recipe starts with grapes, fruit juice, or ale, and sometimes brandy or sherry is added. Some recipes also mix beaten eggs. A special large bowl that is used alone is made of wood, pottery, or silver.
At first glance, Wassail can be described as beer or wine in much of contemporary Western culture. Wassail has an aroma that comes from spiced apples, fresh pineapple, and zest orange, enriched with cinnamon and cloves.
Bombardino is a popular drink in Italy during winter and August, especially in ski resort areas. Bombardino is made by mixing ½ Advocaat or Eggnog and ½ Brandy. The drink is served hot with whipped cream on top.
There are several types of variations of Bombardino. First, Calimero, which is served with coffee. Then Pirata, Bombardino, which is made with rum and Scozzese mixed with whiskey. Another version is made from the brandy, Vov, mixed with Espresso.
The name Bombardino is thought to have come from one of the drink tasters who tasted the drink with hot temperatures and high alcohol. So the word Bombardino came out in Italian, which translates to “It’s like a bomb!”.
There is also another version of the legend from Bombardino. One of them was a young man from Genova’s port city, where the man decided to leave the coast and live in the Alps, Italy. He then opened a ski inn in Lombardy. One day a skier is hit by a storm.
Because of the cold, they asked for a warm drink to fight the cold. The Genova people then quickly stirred the whiskey, milk, and zabaglione with boiling water. Then one of the skiers shouted, “Accidenti! È una bomba! ” Or Bombardino.
Parampampoli is an alcoholic drink made with wine, coffee, honey, grappa or fruit brandy, and caramelized sugar. The drink was invented in the 1950s by Purin Giordano at Rifugio Crucolo, a mountain tavern around Valsugana.
The exact recipe for the Parampampoli drink is a closely guarded trade secret. But apart from the basic ingredients that have been mentioned earlier, the drink also contains spices. Parampampoli is served heated first and then seasoned.
The winter drink is mostly enjoyed at rural Christmas festival markets, bars, and around Italy’s Alpine cottage. Parampampoli is very popular among tourists during winter and has become an important product in Trentino’s tradition.
To taste good traditional Parampampoli, there are several recommended ways of serving it. First, shake the bottle and pour according to taste into the saucepan over the fire. Then boil it until the first bubbles appear, then turn on Parampampoli. Stir gently over the heat and serve in a cup.
Another variant of Parampampoli is Grampàmpel, which is made from wine and rum with a mixture of “criel col manigo” and sugar. Parampampoli has a low alcohol content but is somewhat rich in taste.
4. Salmiakki Koskenkorva
Salmiakki Koskenkorva or abbreviated as Salmiakkikossu or Salmari is popular mixed alcohol in Finland. The drink is made from Vodka Koskenkorva Viina with salmiakki extract dissolved in it.
Besides being mixed with salmiakki extract, it is sometimes replaced with Turkish Pepper, a licorice brand. Besides having a slightly thick liquid character, Salmiakki Koskenkorva also has a black or brownish-gray appearance depending on the consistency.
The origin of the Salmiakki Koskenkorva is based on various anecdotal references. But the concept of mixing vodka and licorice likely predates the 1990s, the two main ingredients predating Salmiakki Koskenkorva.
It was also the first “premixed cocktails” to be sold in Finland. Another anecdote says that the Finnish singer, Jari Sillanpää, invented the Salmiakki Koskenkorva cocktail while working as a bartender in the 1980’s.
Salmiakki Koskenkorva is one of the favorite winter drinks originating from Finland in the northern hemisphere. The taste is very similar to that of licorice and cough syrup, especially since the original Apteekki, Salmiakki mixture is used in the Salmiakki Koskenkorva.
3. Whiskey Mac
Whiskey Mac or Whiskey Macdonald is a cocktail drink consisting of whiskey and ginger wine.
The whiskey used is Scotch Whiskey with ginger wine in the form of ‘green ginger wine.’ The recipe is quite varied, generally with a ratio of 3 – 2 whiskey.
This cocktail is said to be related to Colonel Hector MacDonald, who made the drink when the King of England was in India. This cocktail is also known as “The Golfers” because it is in demand by golfers, especially to get rid of the cold in the body.
As a winter-warming drink, Whiskey Mac was first made as a cholera remedy in Indian colonies. So there is a theory that says that MacDonald’s name is not a person’s name but the name of the McCartney-MacDonald borderline.
One of the most common recipes for the drink is to mix 45 mL of Scotch Whiskey and 45 mL of green ginger wine. Then after being mixed, the two ingredients are poured into a wine glass without ice. The hot version is made using boiling water.
Meanwhile, the quality really depends on the type of Scotch used. It would be best not to use smoked Scotch as it doesn’t match ginger’s taste, and the flavors can clash.
Cappuccino is a popular Italian coffee drink and is made from Espresso coffee. The coffee is traditionally prepared by steaming together with foamed milk or ‘microfoam.’ Usually also added spices such as cinnamon or chocolate.
Another variation of Cappuccino is to use cream instead of milk or with other milk alternatives. Its name comes from the Capuchin Fraternities Order, mainly about their tradition of similar colors to coffee mixed milk.
The hot coffee drink that originated in the 1700s is also associated with the Viennese. It is said that the name ‘Kapuziner‘ was given to the coffee drink in the 18th century. Cappuccino actually became widely known outside of Italy in the 1930s.
One of the determining factors in serving Cappuccino is the texture and temperature of the milk. So it can be said that Cappuccino is made from one glass of Espresso, which is added with hot, foamy milk. It produces ¾ of condensed milk foam over Espresso coffee.
Another variation can be made by adding Espresso’s extra shot known as a “Double Cappuccino.” Milk and Espresso drinks that are similar to Cappuccino are like Caffè macchiato, Cortado in Spain, Flat White in Australia, Latte, and Babyccino.
1. Rooibos Tea
Rooibos, which means ‘red bush,’ is a member of the Fabaceae family’s shrub plant that grows in South Africa. Rooibos is mainly used to make herbal teas called ‘bush tea,’ ‘red tea,‘ or ‘redbush tea,’ especially in Great Britain.
The tea, which is often served warm during the winter, has a taste and color similar to “hibiscus tea,” but with a milder taste such as “yerba mate.” Rooibos tea is usually produced through an oxidation process known as fermentation.
However, Rooibos green tea is not oxidized, which is similar to green tea, making it more expensive than traditional Rooibos tea. Rooibos green tea also has a distinct taste, which is malty and slightly grassy in it.
The first records of the use of the Aspalathus species as tea date back to 1772. Simultaneously, the archaeological record of the Rooibos tea (Aspalathus linearis) species has been used thousands of years ago so that some date back to the pre-colonial era in Africa.
Rooibos tea is brewed in the same way as black tea, usually without or with a little milk and sugar or honey. Other methods include incorporating a lemon wedge. Besides being brewed warm, Rooibos tea is also served in Espresso, Latte, and Cappuccino.
Those are some lists of winter drinks that come from different parts of the world. Some are modern, and not a few are traditional.
But of course, both of them are equally useful to warm your body. So are you ready for winter?