Festive Mocktails: 4 Non-Alcoholic Drinks to Complement Your Indian Feast
Indian feasts have earned a place in the global culinary roster for showcasing some of the most elaborate spreads of food, sweets and non-alcoholic beverages. These beverages range from Thandai or milk-based drinks, to sherbets and desserts, each complementing the food spread in some way or another.
However, it is imperative to make these only a day in advance, even when preparing in large batches, because these do not have preservatives and may go rancid if not kept in the refrigerator.
There is a plethora of mocktail drinks that seamlessly fit into any social gathering serving savouries and snacks from Indian cuisine.
Here are a few you may want to try out if you’re curating a menu for an upcoming feast.
Masala Lemonade
Popularly known as Nimbu Masala Soda, this iconic Indian drink combines the acidity of fresh lemons with a blend of roasted ground spices for a hit of umami.
To make this drink, crush ice in a blender, and to it, add a generous splash of lemon juice, a pinch of rock salt, Kashmiri red chilli powder, black pepper powder and a premixed chaat masala powder, before mixing everything together to get a tangy and spicy slushie.
You can serve this drink in kiln-dried, clay glasses. Clay is known to maintain the temperature of the drinks, and is also an eco-friendly alternative to plastic, disposable glasses.
Rose and Cardamom Lassi
Often prepared during festive gatherings, this Lassi is a creamy, buttermilk-based drink usually consumed plain, with a hint of salt, or sweet.
To make it even more festive, the drink can be infused with whole green cardamoms and rose petals, along with saffron and sometimes clove.
This drink can be made by blending homemade plain yoghurt with rose syrup and a sweetener like sugar or honey, and then adding cardamom pods that have been crushed slightly to release the essence.
To infuse it with even more creaminess, you can also add a spoonful of cashew or pistachio paste before giving everything a thorough blend in the food processor.
Coconut Water Cooler with Mint and Ginger
Often consumed on its own for its natural sweetness, coconut water is also a versatile base for many-a mocktail. Adding ginger and mint to it makes it a complex beverage that helps counterbalance any rich and heavy meal.
To prepare this, combine fresh coconut water with dried, grated ginger and a few mint leaves. Let them infuse into the drink for a few minutes, before straining it with a mesh sieve and serving over a glass of crushed ice.
Saffron and Almond Thandai
Traditionally made with milk, almonds, fennel seeds, poppy seeds and saffron, Thandai is a rich and indulgent beverage made in bulk during festivals. The addition of the almonds makes the drink as thick and creamy as it is.
This drink can easily be made by blending soaked almonds, sugar, fennel seeds, poppy seeds, saffron and cardamom in a glass of milk.
It can either be strained or consumed as is, as per personal preference. This nut-forward beverage pairs particularly well with mildly spicy dishes such as koftas, korma and pulao.
