From Butter Tea To Rasam: 7

Warm And Savoury Beverages

Perfect For Sipping During The Rainy Season

Everyone talks about craving warm, comforting beverages during the rainy season, but most of these drinks lean on the sweeter side. But if you’re getting tired of all things sweet or need something new to break the routine, explore warm, savoury beverages! From the rich and frothy butter tea to the clear, light, and flavourful bone broth, here are seven beverages perfect for sipping during the monsoon evenings.

Butter tea goes by many names and regional variations, but is traditionally made by mixing tea leaves, yak butter, water, and salt. It’s called ‘po cha’ in Tibet and ‘gur gur cha’ in Ladakhi, and is incredibly popular across several Himalayan regions, including Nepal, Bhutan, India, and Pakistan. While it may have "tea" in its name, the texture is closer to a thin, creamy broth than to sweet tea. The flavour combines a strong, earthy bitterness from fermented tea leaves with the creamy, slightly funky taste of butter and salt. To make this at home, brew strong black tea, then churn it with butter, salt, and hot water until smooth, frothy, and creamy. Tsampa (roasted barley flour) may be mixed into the tea to make a porridge-like dish. 

Not all chai is sweet, pale brown, black, or milky white. Some are pink in colour, savoury in taste, and a must-try during the rainy evenings. Yes, this is about the Kashmiri Noon Chai, made by boiling special green tea leaves (like gunpowder tea) with baking soda and salt, then adding milk. The colour, a dusty pink, results from the tea's pigments interacting with baking soda. This warm beverage provides hydration and energy during the cold climate for the Kashmiri people.

Suutei Tsai is a traditional Mongolian beverage that’s a staple across households. Made by mixing tea (called tsai in Mongolia), milk (called suu), salt, and “yellow oil” (oil produced by whipping fresh milk), the beverage holds a special place in Mongolian cuisine and is consumed several times a day. Suutei Tsai is the lighter version; a richer version, made with lamb fat and millet, is called Hiitste Tsai. If you want to make this at home and don’t have yellow oil, just boil tea with water, stir in milk and salt, and simmer gently before serving hot with a small knob of butter or cream.

One of the more popular warm and savoury beverages in India, Milagu Rasam or pepper Rasam, has a bold, spicy, and tangy flavour. No surprise that black pepper dominates the soup's heat, with tamarind and tomato providing a sour punch. It is a light, watery broth made by simmering tamarind water with crushed black pepper, cumin, tomatoes, and spices, along with cooked dal. It is finished with a hot tempering of ghee, mustard seeds, and curry leaves. Meant for easy sipping, rasam is usually consumed after a meal, though it is also served before a meal as an appetiser.

Probably one of the most nutrient-dense dishes on the list, bone broth is a savoury liquid made by simmering animal bones and connective tissues for 12 to 24 hours. You can also add vegetables and herbs to the mix. Once you’re done simmering, strain the broth and season lightly with salt before serving. Packed with protein, collagen, and minerals such as calcium and magnesium, this is an excellent choice for evenings when your body craves warmth and energy. You can also use it as a base for soups, stews, and sauces, and store it in the fridge for up to 5 days. 

For those of you who want to experiment with low-caffeine, savoury alternatives to traditional teas, meet Genmaicha. It’s a traditional Japanese blend that combines green tea leaves with roasted, popped brown rice. Also known as "popcorn tea," it is pale yellow in colour and has a smooth, nutty flavour. Much like the rasam, it’s commonly consumed after meals or in the evening. You can buy Genmaicha tea from online channels or specialised stores. Simply steep Genmaicha tea leaves in hot (not boiling) water for 1–2 minutes, strain, and enjoy its delicate roasted flavour at home. 

Can’t decide between tea and coffee? Then try Yuanyang, a warm beverage from Hong Kong made by mixing milk tea with coffee. Also popular in Malaysia as kopi cham, the drink usually involves sugar because it combines two strong, caffeinated drinks - tea and brewed coffee. However, you can skip the sugar for a more potent serve, or add a pinch of salt - it balances the bitterness and rounds up the sweetness. Brew strong coffee and Hong Kong-style milk tea separately, then combine them with milk and sugar to taste before serving hot.

When you’re craving something warm, comforting, and savoury, you don’t have to resort to creamy soups or rich stews. You can also try these beverages that limit the sugar or, in most cases, skip it entirely. Not only do they offer a break from the usual sweet beverages, but they also let you experiment with different flavour combinations and techniques. It’s time to get salty, in the best way, with your evening cuppa!