Rainy season rituals: 7 comforting Asian drinks to warm your soul
The rainy season has arrived across many parts of Asia, bringing with it the familiar rhythm of droplets against windows and a drop in temperature that makes you reach for something warm. Whether you’re staying in to escape the rainfall or simply seeking comfort, this stretch of wet weather is an ideal time to slow down and savour drinks that have warmed hearts and hands across the region for generations.
From the chocolate-scented steam of Filipino sikwate to the ginger-spiked heat of Indonesian wedang jahe, these cosy beverages do more than just fight the chill—they elevate rainy days into rituals of comfort and care. While many of these drinks can be served chilled, they’re best enjoyed hot during the plum rain season. Whether you’re seeking warmth, wellness or a moment of calm, enjoying these Asian drinks is among the best activities during the rainy season.
Read more: Soul-warming Asian desserts to cure any rainy-day blues
Sikwate or tsokolate de batirol (hot chocolate)
The Philippines has been crafting sikwate or tsokolate (chocolate) de batirol since the Spanish colonial era. This tradition uses tablea or pure roasted cacao tablets that produce a rich hot chocolate. The preparation itself is theatre: a wooden batirol is used to whisk the chocolate into frothy, creamy indulgence.
Each region offers subtle variations, influenced by local cacao terroir: some earthier or fruitier, others with roasted notes reminiscent of coffee. Pair it with local snacks like ensaymada (a sweet pastry) or suman (sticky rice cake) and you’ll see why this isn’t just a hot chocolate—it’s a full sensory experience that’s perfect for cosy, rainy and cold weather.
Read more: Top 5 hot chocolates
Teh tarik (pulled tea)
Teh tarik’s theatrical pour—a metre-long arc of milky tea between containers—does more than dazzle onlookers. This pulling process, developed by Indian Muslim immigrants in the Malay Peninsula, aerates the drink, creates a creamy froth and cools it to optimal sipping temperature.
The result is a well-balanced beverage that tempers bold black tea with sweet condensed milk. When the skies darken and the air chills, a warm glass of teh tarik transforms the gloomy weather into something irresistibly cosy.
Read more: 5 teh tarik treats perfect for tea-time
Masala chai (spiced tea)
Masala chai’s blend of black tea, milk and spices is perfect for the rainy season.
Originating from the Indian subcontinent, masala chai is a deeply personal creation, with every household guarding its recipe like a family heirloom. At its heart are black tea, milk and a carefully chosen mix of spices such as cinnamon, cardamom, ginger, cloves, black pepper, star anise and fennel seeds.
The magic happens in the proportions and the simmering technique that allows spices to bloom in harmony with the tea. Roadside chaiwalas or tea stalls have built entire reputations on mastering this balance. Each sip reveals new layers of spice and depth that pair perfectly with the rhythm of monsoon rain.
Yujacha (yuja tea)
Despite its name, yujacha contains no actual tea leaves. This Korean favourite is made from yuja, a citrus fruit originally from China and now beloved across Korea and Japan, preserved in honey and/or sugar to create a fragrant marmalade.
Just a spoonful dissolved in hot water yields a sweet-tart infusion that’s bright, soothing and packed with vitamin C. Often whipped up during jangma season, yujacha makes staying indoors feel like self-care rather than surrendering to the elements.
Wedang jahe (hot ginger drink)
This Indonesian staple combines fresh ginger with palm sugar and aromatic additions like lemongrass, pandan leaves, cardamom and cloves. It’s commonly consumed during the rainy season to ward off masuk angin, which roughly translates to “wind entering the body”—a traditional belief used to explain sudden chills and colds.
The heat from the ginger warms you up, while the palm sugar and layered spices create a complex flavour profile. During the long rainy season, wedang jahe is a comforting, immune-boosting ritual that tastes far better than any pharmacy remedy.
Barley tea
Made from roasted barley grains, this tea proves that comfort doesn’t require caffeine or complex preparation. Barley tea offers a nutty, clean flavour that can be enjoyed hot during cold weather or stored cold for warmer moments between downpours.
In East Asian households, barley tea is served as often as water, loved for its digestive benefits, nutrients and light body that make it suitable for any time of the day.
Jujube tea (red date tea)
A staple in Chinese and other Asian households for thousands of years, jujube tea is made by simmering dried red dates (jujubes) in water to produce a naturally sweet, mildly fruity brew. Often enhanced with warming additions like ginger or cinnamon, this calming infusion is as nourishing as it is soothing.
Packed with antioxidants and vitamins, jujube tea supports digestion, boosts immunity and calms the nervous system, making it an ideal companion for grey, rainy season days.
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