India
Aam Panna
आम पanna
A cooling summer drink made from raw mangoes, sugar, and spices. It is green, tangy, and refreshing.
Global food category
Traditional Drinks
191 traditional foods, ingredients, and local specialties connected by one appetite.
Aam Panna
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Benin
Adoyo
A sweet drink from fermented corn water (ogui) with lemon and lemongrass; low alcohol (1-2%); a refreshing Beninese beverage; served cold.
Dominican Republic
Agua de Pana
A Dominican drink of breadfruit (pana) boiled and blended with milk, sugar, and cinnamon, served cold. A rich, tropical, starchy beverage, especially in the Cibao.
Colombia
Agua de Panela
A Colombian drink of panela dissolved in water, served hot with cheese and bread for breakfast in the highlands. The everyday Andean beverage.
Limón, Costa Rica
Agua de Sapo
Caribbean drink with panela (unrefined sugar), ginger, and lime, called 'toad water' for its color, refreshing and spicy.
Benin
Akpan
A fermented maize drink with a yogurt-like consistency; white and slightly acidic; a ceremonial drink; sometimes called 'Beninese yogurt'; sold in bags at markets.
Argentina
Aloja
A fermented drink from Santiago del Estero and the Chaco, made from carob (algarroba) pods and water. A pre-Hispanic, mildly alcoholic drink of the dry northwest.
Brazil
Aluá
A fermented Brazilian drink made from pineapple peel, water, sugar, and cloves, lightly effervescent and mildly sour.
Japan
Amazake
甘酒
A sweet, low-alcohol drink made from fermented rice kōji, drunk warm in winter, often at shrines.
Bolivia
Api
A Bolivian warm purple or white corn drink with cinnamon, cloves, and sugar, an Altiplano and winter classic.
Bolivia
Api Blanco
A Bolivian warm white corn drink with cinnamon, cloves, and sugar, an Altiplano and winter classic.
Bolivia
Api Morado
A Bolivian warm purple corn drink with cinnamon, cloves, and sugar, an Altiplano and winter classic.
Ghana
Asaana
Fermented corn drink darkened and sweetened with caramelised sugar, served cold with ice.
Ethiopia
Atmit
አጥሚት
A warm Ethiopian drink-porridge made from barley or oat flour cooked in water and flavored with niter kibbeh and a touch of sugar. Comforting, nourishing, and traditionally served to nursing mothers and the sick.
Honduras
Atol Chuco
A thick Honduran corn drink made from fermented nixtamal, blended with cacao, cinnamon, and sugar, served warm.
El Salvador
Atol de Semilla de Marañón
A Salvadoran drink of toasted, ground cashew seeds blended with corn, milk, and sugar into a thick, nutty atole.
Guatemala
Atol Shuco
El Salvador's oldest drink: a hot, savory, fermented corn drink with beans, aguashte, and chili, a daily and street classic
Mexico
Atole
A warm, thick corn drink of masa, water or milk, and sugar, flavored with vanilla, chocolate, or fruit.
Turkey
Ayran
Ajran
Ayran is a cold drink of yogurt, water and salt, whisked until lightly foamy. In Bulgaria it is a summer fountain and meal drink, never a sweet yogurt.
Chennai, India
Badam pisin
బాదం పిసిన్
Almond gum is soaked until jelly-like, mixed with milk and sugar, and chilled as a Hyderabadi drink-dessert.
Mexico
Balché
A Maya ceremonial drink of fermented honey and balché tree bark, mildly sweet and gently alcoholic.
West Java, Indonesia
Bandrek
Warm Sundanese ginger and palm sugar drink with milk, aromatic and comforting.
Madagascar
Betsabetsa
Sugarcane juice fermented a few days into a cloudy, sour, low-alcohol drink of the east coast.
Estonia
Birch Sap
Kasemahl
Fresh birch sap collected in spring, sometimes fermented into sour beverage, a traditional Seto region drink.
Ethiopia
Birz
ብርዝ
A sweet non-alcoholic Ethiopian drink of honey blended into water. Sometimes lightly fermented for a day or two — but stopped well before any alcohol develops. The kid-friendly cousin of tej.
Botswana
Botswana Ginger Beer
Ginger beer
Homemade non-alcoholic ginger drink — ginger powder boiled in water with sugar, tartaric acid, and cream of tartar, then fermented for one day; a favourite at weddings and parties.
Prizren, Albania
Boza
Боза
A thick, tangy, and slightly sweet fermented drink made from millet, wheat, or bulgur. With ancient roots in Central Asia, boza is traditionally consumed in winter, sold by street vendors whose calls echo through neighborhoods at night. It is topped with cinnamon and roasted chickpeas (leblebi) and has a low alcohol content of about one percent.
Romania
Braga
A thick, faintly sour fermented drink of millet or maize flour, sold from carts and a handful of surviving shops.
Mexico
Champurrado
A warm, thick masa-based chocolate drink sweetened with piloncillo and scented with cinnamon and sometimes anise.
Cali, Colombia
Champús
A Valle del Cauca cold drink of panela, lulo, pineapple, cooked corn, cinnamon, and cloves, served ice-cold. A refreshing, spiced Cali specialty.
Costa Rica
Chan Seed Drink
Fresco de chan
Drink made from chan seeds that become gelatinous in water, sweetened with sugar, a distinctive Costa Rican refreshing beverage.
Colombia
Chicha de Arroz
A Caribbean-coast drink of rice, pineapple skins, and panela, fermented slightly. A sweet, refreshing coastal beverage, served ice-cold.
Ecuador
Chicha de Chonta
An Ecuadorian Amazonian fermented drink from chonta (peach palm) fruit, a Shuar and festive classic.
Colombia
Chicha de Corozo
A Caribbean-coast drink of corozo palm fruit, water, and panela, fermented slightly. A sweet-tart, refreshing coastal beverage, served ice-cold.
Arequipa, Peru
Chicha de Guinapo
Arequipa's dark corn chicha made from guinapo maize and served in picanterías.
Cochabamba, Bolivia
Chicha de Maíz
A Bolivian fermented corn drink, especially associated with Cochabamba and eastern lowland celebrations.