6 Cosy Instant Coffee Recipes for Indian Winters

Winter in India brings a natural craving for warm, comforting drinks — and instant coffee becomes the quickest, most reliable companion. Whether you prefer spiced, nutty, chocolatey, or soothing flavours, instant coffee blends beautifully with Indian winter ingredients like cardamom, ginger, cinnamon, jaggery, and almond.

Below are six simple, repeatable Indian winter coffee recipes, explained so even a first-time maker can prepare them perfectly. 

Masala Instant Coffee (Spiced Winter Classic)

Why we recommend it: The spice-scented mornings feel like a warm blanket. This drink is a gentle bridge between chai and coffee — exactly what a mountain morning needs.

Best Soulistic flavour: Original — its clean coffee profile holds up well against spices.

Ingredients — 1 cup

• 200–240 ml milk (1 cup)
• 1 tsp Soulistic Original Instant Coffee (use 1.5 tsp for stronger)
• 2 cardamom pods (crushed) or 1/4 tsp cardamom powder
• 1 small stick of cinnamon or 1/4 tsp ground cinnamon
• 1/4 tsp dry ginger powder or 1 tsp fresh grated ginger (optional if you like a warm bite)
• 1–2 tsp jaggery or sugar (to taste)
• Optional: pinch of black pepper or a clove for extra warmth

Method — simple steps

1. Infuse the milk: In a small saucepan, add milk, crushed cardamom, cinnamon and ginger. Warm on low-medium heat until just before boiling (tiny bubbles at edges). Keep it 1–2 minutes on low so the flavours infuse.
2. Dissolve the coffee: In a mug, mix the Soulistic Original Instant Coffee with 1–2 tbsp hot water. Whisk until smooth and slightly frothy.
3. Sweeten: Add jaggery or sugar to the hot milk and stir until dissolved. Taste and adjust.
4. Combine: Pour the spiced milk through a small sieve into the mug to catch whole spices (if used). Stir gently.
5. Finish: Top with a tiny pinch of cinnamon or a light dusting of cocoa if you like.

Tips for repeat success

• If it tastes bitter, you’ve likely overcooked the milk or used too much coffee. Reduce coffee by ¼ tsp next time.
• To make a larger batch, infuse 500 ml of milk with spices, refrigerate, and warm per cup when needed.

Cardamom (Elaichi) Latte — Soft & Aromatic

Why we recommend it: Sometimes you want something delicate, an aromatic lift that’s not overly sweet. Cardamom does that.

Best Soulistic flavour: Original (or Hazelnut if you want a nutty twist)

Ingredients — 1 cup

• 200–240 ml milk
• 1 tsp Soulistic Original Instant Coffee (or Hazelnut for variant)
• 2 crushed cardamom pods or 1/4 tsp cardamom powder
• 1 tsp sugar or 1 tsp honey (optional)

Method

1. Warm milk with cardamom: Heat milk with crushed cardamom; remove from heat just before boiling.
2. Prepare coffee base: Dissolve Soulistic coffee in 2 tbsp hot water until smooth.
3. Froth (optional): Froth warmed milk using a whisk or Electric Frother until you get a light foam.
4. Assemble: Pour coffee into the cup, add milk, spoon foam on top, and gently stir. Sweeten if needed.

Variation: Use almond milk for extra nuttiness — pairs beautifully with Soulistic Hazelnut.

Sukku (Dry-Ginger) Coffee — Mountain Healer

Why we recommend it: Sukku coffee is a South-Indian winter favourite — warming, easy on the throat, and excellent when the weather takes a quick dip.

Best Soulistic flavour: Original — clean base complements the sharp, warm ginger.

Ingredients — 1 cup

• 100 ml water + 100–140 ml milk (or 1 cup milk if you prefer creamier)
• 1 tsp dry ginger powder (sukku) OR 1-inch fresh ginger crushed and boiled
• 1 tsp Soulistic Original Instant Coffee
• 1–2 tsp jaggery or honey
• Optional: pinch of black pepper

Method

1. Boil ginger: In a small pan, boil water with dry ginger (or crushed fresh ginger) for 4–6 minutes to extract warmth. Add a pinch of pepper if using.
2. Add milk: Add milk and bring to a gentle simmer for 1–2 minutes.
3. Dissolve coffee: In a mug, dissolve the Soulistic coffee in a couple of tablespoons of hot water.
4. Combine and sweeten: Strain the ginger-milk into the mug, add jaggery/honey, stir well, and serve hot.

Tip: If you prefer less bite, reduce dry ginger by half the first time—build up slowly.

Badam (Almond) Coffee — Luxurious Winter Cup

Why we recommend it: It's indulgent but surprisingly simple.

Best Soulistic flavour: Hazelnut — the hazelnut profile partners well with almonds; Original also works if you’re making fresh almond paste.

Ingredients — 1 cup

• 200–240 ml milk
• 1 tsp Soulistic Hazelnut Instant Coffee (or Original with almond paste)
• 6–8 soaked almonds, peeled and ground into a smooth paste (or 1–2 tsp almond paste)
• 1 tsp sugar or honey (adjust)
• Optional: pinch of saffron (kesar) or cardamom

Method

1. Make almond paste: Soak almonds for 2–3 hours (or overnight). Peel and grind with 1–2 tbsp warm milk into a smooth paste. (If short on time, use 1–2 tsp ready almond paste.)
2. Warm milk with paste: Add the almond paste to milk in a pan; heat until warm and well blended.
3. Dissolve coffee and combine: Mix Soulistic Hazelnut coffee in 2 tbsp hot water; pour in almond milk, stir, and sweeten.
4. Garnish: Sprinkle crushed almonds on top.

Tip for first-timers: If the paste seems too thick, thin it with a tablespoon of milk before mixing it into the pan.

Cinnamon Mocha (Instant Cocoa + Coffee) — Cocoa-Warmth

Why we recommend it: When the rain turns the road to a silver ribbon and the heater rattles, this chocolatey hot cup feels like a hug.

Best Soulistic flavour: Mocha — built-in chocolate notes make this effortless and rich.

Ingredients — 1 cup

• 200–240 ml milk
• 1 tsp Soulistic Mocha Instant Coffee
• 1 tbsp unsweetened cocoa powder (if you prefer a lighter mocha, skip cocoa OR add just ½ teaspoon for a gentle tone)
• 1–2 tsp sugar or jaggery (to taste)
• 1/4 tsp ground cinnamon (or small stick)
• Optional: whipped cream for a treat

Method

1. Make cocoa paste: In a small bowl, mix cocoa powder and sugar with 2 tbsp hot water to make a smooth paste (no lumps).
2. Dissolve coffee: Add Soulistic Mocha to the paste and stir.
3. Warm milk with cinnamon: Heat milk with cinnamon until nearly boiling.
4. Combine and serve: Pour warm milk into the cocoa-coffee mixture, stir well. Top with cream or a dusting of cinnamon.

Variation: Add a tiny pinch of chilli (0.1 g) for a Mexican-style warmth — use with caution if you’re new to spice+chocolate.

Honey-Cinnamon Instant Coffee — Soothing & Low-Sugar Option

Why we recommend it: For sore throats or mornings when you want something gentle, honey and cinnamon soothe without sacrificing flavour. It’s the simplest of the lot.

Best Soulistic flavour: Original or Hazelnut (if you want a gentle nutty sweetness)

Ingredients — 1 cup

• 200–240 ml milk (or warm water for a lighter cup)
• 1 tsp Soulistic Instant Coffee — Original or Hazelnut
• 1 tsp honey (add after milk cools slightly to preserve enzymes)
• 1/4 tsp cinnamon powder

Method

1. Warm milk: Heat milk until hot but not boiling.
2. Dissolve coffee: Mix Soulistic coffee in 2 tbsp hot water, then add milk.
3. Sweeten: When slightly cooled (not piping hot), stir in honey and sprinkle cinnamon on top. Stir and sip slowly.

Safety tip: Don’t add honey to boiling liquids — add when warm but under 60°C to retain its natural properties.

Soulistic Tips

• Too bitter? Reduce coffee slightly or add a splash more milk. Jaggery or a dash of milk balances bitterness better than extra sugar.
• Too weak? Dissolve coffee in less water and increase to 1.5–2 tsp.
• No frother? Use the jar-shake method: pour warm milk into a wide jar, screw the lid tight, shake for 20–30 seconds, then microwave 15–20 seconds to stabilise the foam.
• Spices too strong? Infuse spices in milk for less time next time — just 30–60 seconds works for ground spices.
• Batch prepping: Make spiced milk in a larger pot, refrigerate up to 3 days, warm a cup and add freshly dissolved coffee per serving.

A note on flavour pairings — which Soulistic for which mood

• Soulistic Original: Versatile — best for the Masala, Sukku, Cardamom, and Honey-Cinnamon. A clean base allows spices to shine.
• Soulistic Hazelnut: Great for Badam (almond) coffee and as a gentle twist on Cardamom Latte. Use with almond or oat milk.
• Soulistic Mocha: Naturally fits the Cinnamon Mocha and any chocolate-forward winter cup.