Cuba
Chicha de Piña
An Ecuadorian fermented pineapple peel drink with cinnamon and panela, a coastal and home classic.
Global food category
Traditional Drinks
191 traditional foods, ingredients, and local specialties connected by one appetite.
Chicha de Piña
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Panama
Chicha de Tamarindo
A Panamanian fermented corn drink with tamarind, pineapple, banana, and anise, a traditional and festive classic
Oriente (Amazonian Ecuador), Ecuador
Chicha de Yuca
A fermented yuca drink prepared in Ecuador's Oriente and served at Amazonian community gatherings.
Peru
Chicha Morada
Non-alcoholic purple corn drink boiled with pineapple rind, cinnamon, cloves, and sugar. Pre-Hispanic, rich in antioxidants.
Guanacaste, Costa Rica
Chicheme
Fermented corn drink from Guanacaste, nutritious and popular at gatherings, traditional and rustic, a distinctive Costa Rican beverage.
Panama
Chicheme
A Panamanian thick corn drink with milk, cinnamon, nutmeg, and vanilla, a La Chorrera and daily classic
Mexico
Chilate
A Maya drink of cacao, corn, and spices, served hot or cold.
El Salvador
Chilate
A Salvadoran hot, unsweetened toasted corn drink with ginger and allspice, served with nuegados, a daily and street classic
Beni, Bolivia
Chivé
A traditional Beni beverage made by mixing cassava flour with water and sugarcane juice, a refreshing Amazonian staple.
South Korea
Cinnamon Punch
수정과
A cold, dark cinnamon-ginger punch with dried persimmons, sweetened with sugar or honey, served with pine nut garnish, a traditional dessert drink.
Seychelles
Coconut Water
Fresh coconut water from Seychelles' abundant coconut palms; drunk straight from the fruit; a refreshing beverage in the tropical climate; vendors offer ready-to-drink coconuts punctured with straws at markets; the coconut is the thread that binds Seychellois cuisine.
Ecuador
Colada Morada
A thick, purple Ecuadorian drink made from black corn flour, fruits and spices, served warm at Día de los Difuntos with guaguas de pan.
Costa Rica
Corn Drink
Atol de elote
A Guatemalan creamy, warm corn drink with milk, sugar, cinnamon, and vanilla
Costa Rica
Coyol Wine
Vino de coyol
Sap tapped from a felled coyol palm and left to ferment in the sun for hours into a cloudy, sweet-sour drink that keeps getting stronger.
Guatemala
Cusha
A Guatemalan traditional fermented corn drink, an indigenous and festive classic
Suriname
Dawet
Green rice-flour jelly noodles in sweetened coconut milk with palm sugar syrup, served over crushed ice.
Japan
Doburoku
どぶろく
Doburoku is the cloudy unfiltered farmhouse sake brewed under special licence at shrines and in designated districts.
Beijing, China
Douzhi (Fermented Mung-Bean Drink)
豆汁
A sour, grey-green liquid left over from making mung bean noodles, fermented and drunk warm with a salted vegetable shred and a fried dough ring.
Togo
Eau de Maïs
A mildly fermented maize-water drink popular in Togo, slightly sour and refreshing; often consumed in the morning as a light, thirst-quenching beverage.
United States
Egg Cream
A New York fountain drink of chocolate syrup, cold milk, and seltzer — no egg and no cream despite the name.
United States
Eggnog
A rich, spiced drink of milk, cream, sugar, and beaten eggs, often with brandy, rum, or bourbon — a holiday staple.
Niger
Eghajira
A thick, sweet Tuareg drink of pounded millet, dates, goat cheese, milk, and sugar, eaten with a ladle at festivals and special occasions in northern Niger; filling and celebratory.
United Arab Emirates
Fendal
فندل
Fendal is a UAE coconut drink with natural sweetness and a clear coconut flavor, usually served well chilled.
Finland
Finnish Mead
Sima
Sweet fermented drink similar to mead, traditional for May Day (Vappu), made with lemon, sugar, yeast, and raisins.
Andorra
Flamed Mulled Wine
Vi bullit i cremat
Flamed mulled wine, a traditional Andorran drink enjoyed at Christmas; red wine heated with spices, citrus, and sugar, then flamed; a warming winter drink shared across the Pyrenees; a TasteAtlas-listed drink; the drink that warms Andorran winters; found at Christmas markets and celebrations; the mulled wine of the Pyrenees.
Guyana
Fly
Rice or cassava lightly fermented with sugar and ginger into a cloudy, faintly alcoholic drink made at home over a few days.
El Salvador
Fresco de Tamarindo
A Salvadoran cold tamarind drink with sugar, a daily and summer classic
Sahel (North / Fulani), Burkina Faso
Gappal
A semi-solid paste of fine millet flour with curdled milk or yogurt and sugar; a Peulh (Fulani) traditional drink; consumed in the northern Sahel around Dori and Ouahigouya.
Indonesia
Ginger Drink
Wedang Jahe
Warm ginger drink with palm sugar, soothing and aromatic, popular during rainy season.
Indonesia
Ginger Rice Ball Drink
Wedang Ronde
Warm glutinous rice balls in ginger soup, a Javanese warming dessert drink for cool evenings.
Benin
Gowé
A traditional drink from malted sorghum or maize; a fermented paste mixed with water, sugar, and milk; nutritious and filling; a Beninese traditional beverage.
Niger
Groundnut Drink
Kunun Gyada
A creamy, refreshing Nigerien drink made from raw groundnuts, rice, ginger, and sugar, blended and strained until smooth; nutty, mildly sweet, and often sold cold in reused bottles.
Egypt
Halabessa
حلابة
Hot chickpeas served in a spiced broth with cumin, lemon and chilli, a winter street-cup snack in Egypt.
Marmara Region, Turkey
Hardaliye
Hardaliye, the lightly fermented Thracian grape drink flavoured with mustard seed, is a named regional beverage with commercial production.
Sudan
Helo-Mur
Sorghum fermented with spices, hibiscus and fenugreek, dried into brittle sheets, then soaked in water to make the drink that breaks the Ramadan fast.
Sri Lanka
Herbal Porridge
කොළ කැඳ
A thin green porridge of red rice, coconut milk and the juice of a medicinal leaf, drunk hot at dawn from roadside stalls.