Masala chai to Cioccolata Calda: Indian chefs add new flavours to basic milk

With monsoons setting in, warm beverages become more frequent in the kitchen. Indian chefs are experimenting with milk-based drinks that pack immunity-boosting nutrition along with flavours. The rainy season brings with it health woes like joint pain, inflammation and viral infections. "Diseases such as malaria, dengue fever and throat infection become common as the air turns moist, attracting a host of bacteria, viruses, microorganisms, and dirt in the environment. Thus individuals fall sick and get affected with various ailments," Dr Manjusha Agarwal, senior consultant - internal medicine, Gleneagles Hospital, Parel Mumbai tells Mid-day.com.

To combat the health risks posed by the monsoon season, Midday.com consulted Mumbai chefs who shared their favorite spice-infused, milk-based recipes perfect for your weekend indulgence. Discover them below:

Ginger cardamom masala milk

Or simply masala chai, this popular Indian beverage combines the richness of milk with the warmth of spices. Not just in kitchens, you will find this power-packed drink at every ‘nukkad' on the Indian streets. The following is an immunity-boosting natural blend of cinnamon, ginger, cardamom and other aromatic spices.

Ingredients:
Milk, 2 cups
Grated ginger, 1-inch piece
Crushed cardamom, 5 Pods
Cinnamon stick, 1 no.
Crushed black peppercorns, 3
Cloves, 2
Honey, 2 tbsp
Ground nutmeg, ½ tsp
Vanilla extract, ½ tsp
Chopped pistachios, for garnish
A pinch of saffron strands

Method:
Grind the black peppercorns and cardamom pods very finely.
Combine the milk, grated ginger, crushed cardamom pods, cinnamon sticks, black peppercorns, cloves, and saffron threads in a medium pot. The milk should be heated to a steaming point over medium heat. Keep it from boiling.
Lower the heat to low and simmer the milk for 5 to 7 minutes to enable the spices to absorb their flavours into the milk. Stir occasionally to avoid the surface developing a skin.
Mix thoroughly after adding the honey. Simmer for a further 2 to 3 minutes.
Mix in the ground nutmeg and vanilla extract for even more flavour depth.
After turning off the stove, filter the milk to get rid of the spices. Fill mugs with the hot masala milk.
Garnish with chopped pistachios for added crunch and visual appeal.

Recipe shared by Chef Ruffy Shaikh, Sr. Sous Chef, ITC Grand Central

Golden turmeric milk

Golden milk is a warm and soothing beverage with roots in traditional Ayurvedic medicine. It contains contains antioxidant and anti-inflammatory compounds that offer health benefits. This refreshing recipe is perfect to boost your immunity in the monsoon that comes with a risk of cold and fever.

Ingredients:
Milk (cow, almond, or coconut), 2 cups
Turmeric powder, 1 tsp
Cinnamon powder, ¼ tsp
Ginger powder, ¼ tsp
Honey or Maple syrup, 1 tbsp
A pinch of black pepper
Coconut oil (optional), 1 tsp

Method:
In a saucepan, combine the milk, turmeric, cinnamon, ginger and black pepper.
Heat over medium heat, stirring occasionally until the mixture is warm but not boiling.
Add honey or maple syrup and coconut oil, if using, and whisk until well combined.
Pour into mugs and enjoy hot.

Recipe by Chef Amandeep Singh, Executive Sous Chef, The Westin Mumbai Garden City

Punjabi besan wala doodh

Besan wala doodh is a comforting and nutritious traditional hot drink from Punjab, perfect for cold weather or as a soothing nightcap drink. Enriched with gram flour (besan), milk, almonds, saffron and turmeric, this is not only delicious but also known for its health benefits, particularly for soothing sore throats and boosting immunity.

Ingredients:
Full-fat milk, 4 cups
Besan (gram flour), 2 tbsp
Almonds, blanched and sliced, ¼ cup
Sugar (adjust to taste), 3-4 tbsp
Cardamom powder, ½ tsp
Ghee, 1 tsp
Saffron, 10-12 strands
Turmeric powder, ½ tsp
Chopped pistachios (optional, for garnish), 1 tbsp

Method:
Blanch the almonds by soaking them in hot water for 10-15 minutes. Peel off the skin and slice them thinly.
Warm 2 tablespoons of milk in a small bowl and add the saffron strands. Let it soak for 10 minutes to release its colour and flavour.
In a heavy-bottomed pan, heat the ghee over medium heat.
Add the besan to the ghee and roast it on low heat until it turns golden brown and emits a nutty aroma. Stir continuously to avoid burning.
Gradually add the milk to the roasted besan, whisking continuously to prevent lumps from forming.
Once the milk is well incorporated with the besan, add the blanched and sliced almonds, sugar, cardamom powder, turmeric powder, and saffron-infused milk. Stir well to ensure the sugar dissolves completely and all the ingredients are well combined.
Let the milk simmer for 10-15 minutes on low heat, stirring occasionally. This allows the flavours to meld together and the milk to thicken slightly.
Pour the hot Besan Wala Doodh into mugs or cups. Garnish with chopped pistachios and a few extra strands of saffron on top.

Chef Amandeep Singh, Executive Sous Chef, The Westin Mumbai Garden City

Italian Cioccolata Calda

Cioccolata calda is an Italian thick hot chocolate that is almost like a dessert. If you want a special hot chocolate that feels fancy and just a little bit indulgent, this recipe is for you. This recipe uses good dark chocolate, a little bit of sugar, and cream. This Italian cioccolata calda recipe is perfect for a rainy day, offering a rich, velvety texture that is both indulgent and comforting.

Ingredients:
Milk, 2 cups
Heavy cream, ½ cup
Chopped dark chocolate, ½ cup
Sugar, 2 tbsp
Cornstarch, 1 tbsp
Vanilla extract, 1 tsp

Method:
In a saucepan, heat milk and heavy cream until warm.
Add the chopped chocolate and sugar, stirring continuously until the chocolate melts completely.
Dissolve cornstarch in a little cold milk and add to the mixture. Cook, stirring continuously, until the hot chocolate thickens.
Stir in the vanilla extract and serve immediately.

Recipe by Chef Amandeep Singh, Executive Sous Chef, The Westin Mumbai Garden City

Monsoon Toddy

The Monsoon Toddy is a sophisticated, non-alcoholic reinterpretation of the classic hot toddy. This soothing beverage blends the comforting richness of whole milk with the aromatic infusion of star anise and black cardamom, making it an ideal drink for the monsoon season.

Ingredients:
Whole milk, 2 cups
Star anise, 2 whole pieces
Black cardamom, 2 pods
Honey, 1-2 tbsp
Cinnamon stick, 1 small piece (approximately ½ inch)
A pinch of ground nutmeg
Vanilla essence, ½ teaspoon

Method
Pour the whole milk into a saucepan. Add the star anise, black cardamom pods and cinnamon stick.
Place the saucepan over medium heat. Allow the milk to heat slowly, stirring occasionally to prevent sticking. Once the milk is hot, reduce the heat to low and let it simmer for about 5-7 minutes to infuse the flavours of the spices.
Once the milk is infused, remove the saucepan from the heat. Strain the milk to remove the star anise, black cardamom, and cinnamon stick.
Return the strained milk to the saucepan and place it back over low heat. Add the honey, stirring until fully dissolved. Adjust sweetness to taste.
Add the vanilla essence and stir well to combine.
Pour the Monsoon Toddy into mugs. Sprinkle a pinch of ground nutmeg on top.
Serve immediately and relish the warm, aromatic, and slightly spicy flavours of this non-alcoholic toddy during the monsoon season.

Recipe by chef Ishijyot Surri, Executive Chef and Founder, Mulk, Miniyaturk & SJI Gourmet