Now that we’re officially in the throes of summer, the impulse to reach out and grab a drink to cool down is higher than ever before, especially given the heatwave that parts of the country are currently experiencing. Summer is also the perfect time to make the most of nature’s bounty when it comes to fruits like mangoes, lychees, jamuns and watermelon, known for their refreshing and cooling properties.
We got noteworthy chefs and content creators to share their favourite summer drinks with us, along with the recipes, so you can whip these up in the comfort of your home. You can thank us later!
Mango Boba Milk
Recipe courtesy: Shivesh Bhatia, food blogger, author, content creator and self-taught baker
1 + 1/2 mango
2 tbsp sugar
3 tbsp water
1/4 + 3/4 cup tapioca flour
1/2 cup mango milk
1.Cut one mango into chunks, throw it into the blender with sugar and water and blend into a puree. You will need 1/4 cup mango puree.
2. Transfer this puree in a bowl and add 1/4 cup tapioca flour to it.
3. Once the tapioca flour is completely incorporated, heat this mixture in a microwave for 1 minute at 15 seconds intervals. You will see that the mixture will thicken. At this stage, if you want, you could add 1-2 drops of yellow food colour.
4. Add the rest of the tapioca flour and knead it well for a few minutes so that the whole thing comes together to form a smooth dough.
5. Roll the dough into long logs and cut them into small portions. Make small boba pearls from each portion by rolling the dough between your palms.
6. Now, boil them in boiling water till they become shiny and somewhat translucent. This will take around 15 mins.
7. Strain them and transfer into an ice bath. Let them sit in the ice bath for 5-10 mins. It helps to enhance the colour of the boba pearls.
8. Strain the boba pearls again and coat them with some honey so they don’t stick to each other.
9. In a glass, layer the boba pearls with some ice cubes, mango chunks from the remaining 1/2 mango, mango milk and milk froth.
Enjoy your mango boba milk chilled.
Recipe courtesy: Ayushi Gupta-Mehra, F&B consultant and curator, self-taught chef and founder of The Foodie Diaries®
2 cups water + handful of ice
1/3 - 1/2 cup condensed milk (depending on how sweet you’d like it)
1.Thoroughly wash your limes before slicing and de-seeding them.
2.Add the sliced limes to a high-speed blender along with water and ice. Pulse 5-6 times (no longer than 10 seconds) as over-blitzing will make it extra bitter.
3.Strain out the lemonade with the help of a cheese cloth or fine-mesh strainer, discarding the remaining skin. Add the liquid back into the blender, pouring in the condensed milk too.
4. Blend again until smooth and creamy, then taste and adjust (adding more condensed milk or even sugar if you like). Serve chilled.
You can cut off the lime’s top and bottom and also the white part at the centre before blending, to cut down the bitterness.
You can substitute some of the condensed milk with raw sugar if you'd like to make it healthier.
This is one of those drinks best had fresh as it can curdle if sitting out too long.
Mademoiselle – watermelon, mint and chilli cooler
Recipe courtesy: chef Megha Kohli, executive chef, Mademoiselle Goa, Café Mez and The Wine Company
1 kg watermelon (skin removed prior to weighing)
30 gm fresh mint
Lemon juice of 3 to 4 lemons
1 teaspoon sea salt flakes
2 green chilies
1.Cut the watermelon into small chunks and remove the seeds.
2. Put this into a blender along with the mint leaves, chilies, and lime. Blitz for 1-2 minutes.
3.Strain the liquid through a fine-meshed sieve, collecting all of the juice in a jug. Use the back of a metal spoon to press down on the pulp to extract as much liquid as possible.
4.Discard the pulp.
5.Put the liquid back into the blender, add the salt, and blitz again for 30 seconds.
6. Serve over ice and garnish with mint sprigs, lime wedges, and chunks of watermelon. You can also rim your glass with black salt.
Coconut Cold Coffee
Recipe courtesy: Dr. Chef Avin Thaliath, co-founder and director, Lavonne Academy India and Lavonne Café
3-4 ice cubes
1 cup of tender coconut water
1/4 cup black coffee
2 Tbsp of tender coconut malai
1. In a glass filled with ice cubes, mix the coconut water and black coffee. Give it a good stir.
2. Add in pieces of the tender coconut malai, per your liking. Garnish and serve chilled.
Lead image courtesy: Pexels
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