The drinks from home
Before chai, there was milk. In many Pakistani homes, a glass of warm milk at bedtime is still routine for children, and a mug of haldi doodh is the first thing offered to anyone with a cough or a sore throat. These are quiet, simple drinks, but they’re worth making properly.
Haldi doodh and badam doodh
Turmeric milk is the household remedy: milk simmered with turmeric, a pinch of black pepper and a little sugar or honey. We’re careful not to call it medicine, but it’s soothing and warm, and generations swear by it. Badam doodh, almond milk made by simmering ground almonds with saffron and cardamom, is richer. It’s served hot in winter and chilled in summer, and often appears at weddings.
Hot chocolate, done properly
A good hot chocolate uses both cocoa powder for depth and real chocolate for richness. Whisk the cocoa with a little hot milk into a smooth paste first, so it doesn’t clump, then add the rest of the milk and the chocolate and heat gently until glossy.
Warming milk without scorching
All three drinks need the same care. Heat milk in a heavy pan over medium-low heat, stirring now and then, and pull it off as soon as it starts to rise. If a skin forms, whisk it back in or lift it off. A pinch of sugar added at the start helps stop milk catching on the bottom of the pan.