{"id":14946,"date":"2019-12-21T12:30:08","date_gmt":"2019-12-21T20:30:08","guid":{"rendered":"https:\/\/travelingboy.com\/travel\/?p=14946"},"modified":"2020-11-14T07:02:59","modified_gmt":"2020-11-14T15:02:59","slug":"nine-delicious-holiday-drinks-from-around-the-world","status":"publish","type":"post","link":"https:\/\/travelingboy.com\/travel\/nine-delicious-holiday-drinks-from-around-the-world\/","title":{"rendered":"Delicious Winter Drinks From Around the World"},"content":{"rendered":"

Bored of eggnog? Sick of cider? Here are nine scrumptious winter beverages to sip on from across the globe<\/h4>\n

Courtesy Lila Thulin, <\/a>smithsonianmag.com<\/span><\/em><\/p>\n

In the United States, the winter months might conjure the image of a crackling fire, wrapping paper, lit candles and the taste of warm cider, eggnog or piping-hot chocolate. These libations \u2014 iced, boozy or once-a-year delicacies \u2014 reflect the culinary traditions, weather, religion and agriculture of the places they originated. Here are nine beverages that will be served at special occasions around the globe this winter.<\/p>\n

Cola de Mono \u2014 Chile<\/h3>\n
\"Cola
Cola de mono, or colemono is a coffee-and-cinnamon-laced spiked refreshment Chileans drink for the winter season.<\/span><\/center><\/figcaption><\/figure>\n

Hailing from the northern stretches of Chile, this drink incorporates the flavors of cinnamon, cloves, vanilla, coffee and sometimes citrus into its milky base. A Chilean spirit called aguardiente made from grape residue (for those outside of South America, substitute pisco, brandy or rum) adds an alcoholic zip. The drink traditionally gets prepared the day before it\u2019s served, chilled, to ward off the December heat in the Southern hemisphere. The story behind the spiked coffee drink\u2019s name remains somewhat murky, but the most common version involves Pedro Montt, who served as president of Chile in the early 20th century. According to two variants of the origin story related by folklorist Oreste Plath<\/a>, cola de mono <\/em>\u2014 \u201ctail of the monkey\u201d in Spanish \u2014 comes from Montt\u2019s nickname among friends (\u201cEl Mono\u201d) and, depending on which tale you subscribe to, either an inventive ice cream shop owner whose concoction comforted Montt after an electoral defeat or a late-night party where Montt brought along his Colt revolver.<\/p>\n

Coquito \u2013 Puerto Rico<\/strong><\/h3>\n
\"Coquito
Rum-spiked Puerto Rican coquito.<\/span><\/figcaption><\/figure>\n

\u201cIf I go through a Christmas and I haven\u2019t tasted coquito, it\u2019s not Christmas,\u201d says Roberto Berdecia, co-founder of the San Juan bars La Factoria, JungleBird and Caneca<\/a>. Coquito<\/em>, a cold, coconutty cousin to eggnog, is a fridge staple throughout the island\u2019s long holiday season, which Berdecia explains starts essentially the day after Halloween and lasts until San Sebasti\u00e1n Street Festival<\/a> fills its namesake street with art and revelry in mid-January. Most families have a passed-through-the-generations recipe, but basic ingredients include coconut cream, three types of milk (evaporated, condensed, coconut), rum (Berdecia prefers gold rum, but the drink can be made with white rum or whatever\u2019s on hand), and cinnamon and nutmeg for flavor. At Puerto Rican holiday gatherings with family and friends, the \u201clittle coconut\u201d drink gets raised up for toasts \u2014 \u00a1Sal\u00fad! \u2014 <\/em>and served cold, either on the rocks or sans ice.<\/p>\n

Here\u2019s a recipe<\/a> published in the Washington Post <\/em>and developed by Alejandra Ramos, who runs a food blog called \u201cAlways Order Dessert<\/a>.”<\/p>\n

Kompot \u2013 Ukraine, Russia, Poland, other Slavic countries<\/strong><\/h3>\n

Think jam, but drinkable: kompot<\/em>, an Eastern European drink, comes from boiling fresh or dried fruits (depending on seasonal availability) with water and sugar until the fruits\u2019 flavor suffuses the drink. \u201cKompot is essentially a non-carbonated and non-alcoholic juice made with real fruit,\u201d explains Natasha Kravchuk, a Boise-based food blogger who immigrated to the U.S. at age four from Ukraine and shares recipes on her website, \u201cNatasha\u2019s Kitchen.\u201d<\/a> The exact taste, Kravchuk says, changes depending on the types of fruit used and how heavy-handed the cook is with the sugar, and the fruity beverage can be ladled up cold or warm, depending on whether the weather\u2019s frosty or scorching.<\/p>\n

Natasha\u2019s kompot recipe<\/a> strains the fruit out, but others, like this one<\/a> from Kachka: A Return to Russian Cooking<\/u><\/em><\/a> author Bonnie Frumkin Morales, keep the boiled fruit in. In Poland, kompot has a place<\/a> among the twelve dishes<\/a> traditionally served for Wigilia<\/em>, the Christmas Eve dinner.<\/p>\n

Sorrel \u2013 Jamaica<\/h2>\n
\"sorrel
Sorrel, a hibiscus-based Christmas staple in Jamaica, has other names in other regions.<\/span><\/figcaption><\/figure>\n

This deep-red drink comes in slightly different forms<\/a> \u2014\u00a0bissap<\/a>\u00a0<\/em>in Senegal (the drink\u2019s roots lie in West Africa), for instance, and agua de Jamaica<\/em> in Spanish-speaking countries in and near the Caribbean. In Jamaica, sorrel <\/em>punch became a Christmas drink because it was during the last months of the year when hibiscus, the signature ingredient of the drink, grew, as Andrea Y. Henderson reports for NPR<\/a>. Served cold, sorrel punch has notes of cinnamon, sometimes a kick from rum or wine, and other times hints of ginger or mint. One crucial ingredient for sorrel, however, is time; the flavor intensifies the longer it sits. NPR has sisters Suzanne and Michelle Rousseau\u2019s sorrel recipe<\/a>, excerpted from their cookbook Provisions: The Roots of Caribbean Cooking<\/u><\/em><\/a>.<\/p>\n

\"gold
The emperor Qianlong, who reigned over China the 18th century, drank tusu wine out of this gold chalice.<\/span> Photo courtesy of Larry Koester under CC BY 2.0<\/center><\/figcaption><\/figure>\n

Tusu Wine \u2013 China<\/strong><\/h3>\n

This medicinal rice wine has had a place in Chinese customs since at least the fourth and fifth centuries C.E., according to the National Palace Museum<\/a> in Taiwan. The name tusu<\/em> is said to reference the drink\u2019s ability to protect the drinker from ghosts. Traditionally, on New Year\u2019s Day in China (Chinese New Year, not January 1), a family will drink tusu, imbibing in order of age, youngest to oldest, as a way to jointly wish for their relatives\u2019 health in the coming year. This ritual departs from typical Chinese drinking customs, as a family\u2019s eldest members usually take the first sips of a beverage. Janet Wang, author of The Chinese Wine Renaissance: A Wine Lover\u2019s Companion<\/u><\/em><\/a>, tells Smithsonian<\/em> that the preparation of tusu wine is similar to mulled wine; the base rice wine is simmered with spices. The herbal blend for tusu varies regionally, Wang explains, but frequently includes pepper, cinnamon, atractylodes (a sunflower relative), Chinese bellflower, rhubarb and dried ginger. The tusu-maker would place the herbs in a red pouch for luck, soak them in a well overnight, cook the herbs with the wine and serve the resulting tusu still steaming. But you won\u2019t have much luck finding tusu wine at a market, even in China \u2014 it \u201cis really a historical tradition that is still preserved only in small local pockets.\u201d In Japan, the drink is called o-toso<\/u><\/em><\/a>, says Wang, adding that \u201ctusu wine\u201d is now a catch-all term for any old wine enjoyed for the Chinese New Year.<\/span><\/p>\n

Palm Wine \u2013 Nigeria, Western Africa and Other Regions<\/h3>\n

In Western Africa, being a palm tree tapper<\/a> is a full-time job. Palm wine, extracted from various species of palm trees by cutting into the tree and letting its sap drip and accumulate, has long been a celebratory drink of choice in Nigeria. The \u201cmilky and powerfully sweet\u201d beverage, as Atlas Obscura<\/u><\/em>\u2019s<\/em> Anne Ewbank describes it<\/a>, ferments quite rapidly thanks to naturally occurring yeast. Within hours of tapping, it reaches four percent alcohol content \u2014 the tipsy-making potential of a light beer. Soon after that, it\u2019s fermented to the point of becoming vinegar. Palm wine goes by many names, among them emu<\/em>, tombo<\/em> and palmy<\/em>, and often plays a role in Igbo and Yoruba weddings. \u201cSince Christmas is an adopted holiday,\u201d Nigerian chef Michael Ad\u00e9 El\u00e9gb\u00e8d\u00e9<\/a>, who trained at the Culinary Institute of America and runs a test kitchen called \u00ccT\u00c0N in Lagos, tells Smithsonian<\/em>, \u201cwe don\u2019t have specific food traditions affiliated to it other than the same dishes and drinks people would have generally for celebratory purposes.\u201d Palm wine, he offers up, is a year-round festive delicacy. Because of palm wine\u2019s blink-and-you\u2019ll-miss-it shelf life, in-store varieties<\/a> can be hard to come by on the other side of the Atlantic, but here\u2019s a recipe<\/a> for another popular Nigerian adult beverage, the sangria-esque Chapman.<\/p>\n

Sujeonggwa \u2013 Korea<\/strong><\/h3>\n

Another fruit-based beverage, sujeonggwa<\/em> gets a kick from the cinnamon, fresh ginger and dried persimmons with which it\u2019s brewed. The drink has been around for about a millennium, and for the last century or so, it\u2019s been linked to the New Year, according to the Encyclopedia of Korean Seasonal Customs<\/u><\/em><\/a>. Koreans serve this booze-free \u201ccinnamon punch\u201d at the end of a meal, sprinkled with pine nuts and sometimes other touches like citrus peel or lotus petals. Here\u2019s a recipe<\/a> from YouTube Korean cooking guru Maangchi.<\/p>\n

Salep \u2013 Turkey<\/strong><\/h3>\n
\"Salep
Powdered orchid tubers give salep its creamy consistency.<\/span> Photo courtesy of E4024, via Wikimedia Commons \/ CC BY-SA 4.0<\/a>.<\/figcaption><\/figure>\n

Over 100 species of orchid grow in Turkey, and a large portion of those flora can be transformed into the principle ingredient for salep<\/em>. When harvested, boiled and ground up, the flower turns into a flour that thickens a milk-and-spice (often cinnamon, rosewater and pistachios, per Atlas Obscura<\/u><\/em><\/a>) brew. You can buy the toasty drink from stands in the streets of Istanbul, at least for now \u2014 environmentalists warn<\/a> that orchid harvesting poses a major threat to wild orchid populations. Genuine salep powder might prove tricky to track down outside of Turkey, but glutinous rice flour or other starch can stand in while whipping up a batch. \u00d6zlem Warren, author of \u00d6zlem\u2019s Turkish Table<\/u><\/em><\/a>, shares her recipe here<\/a>.<\/p>\n

Poppy Seed Milk \u2013 Lithuania<\/h3>\n

In Lithuania, Christmas Eve steals the show. Families feast on 12 dishes \u2014 12 for the number of Jesus\u2019s apostles and the number of months in a year \u2014 that avoid using meat, dairy or alcohol. (The dietary restrictions stem from the bygone tradition of pre-Christmas fasting<\/a>, as Lithuania is majority Catholic.) Along with herring and mushrooms, aguon\u0173 pienas,<\/em> or poppy seed milk, has a place at that night-before-Christmas table, where empty dishes are set out for recently departed relatives. To make poppy seed milk, says Karile Vaitkute, who immigrated to the U.S. from Lithuania 25 years ago and now edits the Lithuanian Museum Review<\/u><\/em><\/a>, one first takes poppy seeds (a garden bounty in her home country) and scalds them in close-to-boiling water. Then the cook pulverizes the poppy seeds using a mortar and pestle, meat grinder or other tool. \u201cIt starts giving you this whitish water, and that\u2019s why it\u2019s called milk,\u201d Vaitkute explains. Sugar or honey lends the unstrained drink some sweetness. The lactose-free \u201cmilk\u201d often accompanies crispy Christmas poppy seed biscuits known as k\u016b\u010diukai. <\/em>Here are recipes<\/a> for both the milk and cookies from Draugas News.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Bored of eggnog? Sick of cider? 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