Mood-boosting, immunity-building Indian drinks that are perfect for winter.
Americans are leaning more deeply into Dry January, a public health campaign that has evolved into a popular cultural phenomenon for millions looking to recover from holiday indulgences and re-evaluate their relationship with alcohol.
The Rise of “Desi Dry January”
Capitalizing on this trend, Indian Americans are putting their own cultural stamp on the movement—by reviving ancient beverages that have always emphasized healing, warmth, and balance. These drinks aren’t mocktails trying to resemble alcohol; they’re heritage beverages rooted in Ayurveda, regional cooking traditions, and family home remedies passed down for generations.
Across the U.S., South Asian chefs, wellness influencers, grocery brands, and even Atlanta restaurants are embracing these nostalgic, functional drinks and presenting them as part of a more mindful lifestyle. The concept is not new. People have always wanted drinks that offer comfort, flavor, ritual, and health, especially in winter. The “Dry January” marketing campaign just raises awareness of them.
The good news for us is that we have long-standing Ayurvedic hydration rituals—warm tonics, digestive drinks, spiced milk, cooling or heating seasonal beverages, and herbal infusions—that can easily replace cravings for alcohol. Moreover, they offer digestive and medicinal benefits that may even help you have a fresh start in the new year.
Here are a few winter-friendly Indian-inspired drinks to start sipping on.
Turmeric–Saffron Moon Milk (Haldi Kesar Doodh)
This nighttime ritual is currently gaining popularity on Instagram and TikTok, but it is rooted in Ayurveda for centuries.
Growing up in India, my grandmother often served me this warming mix of milk, turmeric, saffron, nutmeg, and ghee when I had a winter cold and cough. The results were almost instantaneous.
Today, this “golden milk” has become mainstream in coffee and tea shops as well as grocery stores. You can find turmeric lattes or “superfood” smoothies, mixes, and powders practically everywhere. To enjoy this drink at home, simply warm any kind of dairy or non-dairy milk with ¼ tsp turmeric, a pinch of saffron, and honey.
Benefits: Anti-inflammatory, sleep-promoting, grounding.
Masala Barley Water (Jau Ka Pani)
You can purchase readymade barley mixes at Indian grocery stores, or invest some time in lightly roasting organic barley grains, boiling, and straining the water (though the grains can also be eaten), then adding ginger, black pepper, and lemon to it. Store for an entire week and drink it cold or warm as needed. Traditionally, barley water is served to cool and aid digestion in Punjab, Gujarat, and Tamil Nadu, but warm versions are now being used as winter detox drinks. Versions of barley drinks are found as far as Greece, Spain, and Latin America.
Masala Barley Water (Jau Ka Pani). Traditionally served to cool and aid digestion, its warm versions are now being used as winter detox drinks. (Photo source: Shutterstock)
Benefits: Hydrates deeply, supports kidney function, provides sustained fullness.
Ginger–Jaggery Herbal Brews (Chukku Kaapi / Adrak Gud Kadha)
Ayurveda physician Dr. Vasant Lad explains, “Ginger and jaggery together increase agni—the digestive fire—especially helpful in cold months.” It is no surprise then that every region across India has its own ginger-jaggery winter concoction. Most of these are made with dry ginger, tulsi (Holy Basil), spices (black pepper, cloves, cinnamon), and gud (jaggery or unprocessed brown sugar). Create your own “Kadha Tea” concoction and give yourself a caffeine-free immunity boost.
Benefits: Anti-inflammatory and antioxidant properties boost immunity, aid digestion, and relieve symptoms of colds and coughs.
Kokum Winter Tonic (Kokum Sherbet, Hot Version)
Most Americans know kokum as a summer cooler, but in the Konkan region of India, along the Arabian Sea, fruity, tart kokum water is a winter digestive. You can find dried kokum (mangosteen) fruit rinds in packs at Indian grocery stores and also online.
Steep it in hot water for about two hours, then blend, boil, and simmer to make a concentrated syrup. Add sweetener along with spices such as cumin and black salt to taste. Garnish with fresh mint and lemon before serving. The sherbet can be stored in the refrigerator for a few weeks.
Benefits: Gut-balancing, anti-inflammatory; used for post-heavy-meal relief.
Kashmiri Kehwa
When I was traveling in Kashmir, I was served Kashmiri Kehwa as a hospitality beverage whenever I entered a home, hotel, or shop. There was something magical about the warm, fragrant, golden tea that instantly refreshed my palate and made me happy. I later discovered that crocin, a bioactive compound found in saffron, boosts mood and acts as an antioxidant. Made with Kashmiri green tea leaves, saffron strands, and green cardamom, each person prepared the kehwa slightly differently. Some had more pieces of almond slivers, and others were sweetened with honey.
Kehwa has been consumed in Kashmiri households and by winter travelers crossing mountain passes for centuries.
Benefits: It is naturally warming in harsh winters and aids in digestion and stress reduction.
Dry January doesn’t have to mean giving something up. It can be about trying new beverages you haven’t tried before. It is an opportunity to reclaim deeply rooted traditions and wisdom with healing beverages that nourish the mind, warm the body, and bring back traditions our grandparents always knew. Winter feels different when you drink like your ancestors did.
Sucheta Rawal is an award-winning food and travel writer who has traveled to over 120 countries across seven continents, experiencing the world through her palate. She inspires people to travel more meaningfully and sustainably through her nonprofit, Go Eat Give, and her books, Beato Goes To. Find her on social @SuchetaRawal.