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Atole (Mexican Spanish, from Nahuatl atolli) is
a traditional masa-based Mexican and Central American (where it is known as
atol) hot drink. Chocolate atole is known as
Champurrado is a chocolate-based
atole, a warm and thick
Mexican drink, based on masa (hominy flour), piloncillo, water or milk and
occasionally containing cinnamon, anise seed and or vanilla bean (tasting
somewhat like a thick
Chicha a term used in some regions of Latin America for
several varieties of fermented beverages, particularly those derived from
maize, but which also describes similar non-alcoholic beverages. Chicha may
also be made from manioc root (also called yuca or cassava), or fruits, and
An egg cream is a classic beverage consisting of chocolate
syrup, milk, and seltzer, probably dating from the late 19th century, and is
especially associated with Brooklyn, home of its alleged inventor, candy store
owner Louis Auster. It contains neither eggs nor cream...
Eggnog, also known as egg nog, is a sweetened dairy-based
beverage made with milk and/or cream, sugar and beaten eggs (which gives it a
frothy texture), and flavoured with ground cinnamon and nutmeg. Various liquors,
such as brandy, rum, whisky,
advocaat and/or liqueurs, are often added...
Garapa (var. Guarapa) is the Brazilian Portuguese term for
the juice of raw sugar cane (in some Southern states garapa is better known as
"caldo de cana", cane juice)...
Ginger beer is a carbonated drink that is flavoured primarily
with ginger and sweetened with sugar or artificial sweeteners. Most ginger beer
produced commercially is a manufactured soft drink. The original version, rarely
produced commercially since the mid-twentieth century but often home brewed, is
a brewed alcoholic beverage...
The guarana fruit's color ranges from brown to red
and contains black seeds which are partly covered by white arils.
Guarana is used in sweetened or carbonated soft drinks and energy shots,
an ingredient of herbal tea, Perky Jerky, or contained in capsules...
Hibiscus tea is the infusion made from the calyces (sepals)
of the Hibiscus sabdariffa flower, a herbal tea drink consumed both hot and cold
by people around the world. It is also referred to as roselle (another common
name for the hibiscus flower), flor de Jamaica in Latin America, karkady
in the Middle East...
Inca Kola (also known as Inca Cola or "the
Golden Kola") is a
Peruvian soft drink with a sweet fruity flavor sometimes compared to
bubblegum. The maker is 50% owned by The Coca-Cola Company. Inca Kola is
exported to parts of South America, and while it has not enjoyed major success
elsewhere, it can be found in Latin American specialty shops worldwide...
Irn-bru (pronounced iron brew) is a
popular carbonated soft drink produced in Cumbernauld, Scotland where it
has been made by A.G. Barr of Glasgow since moving out of their original
Dennistoun factory in the mid 90s and at a second manufacturing site in
Kinnie is a soft drink that
originates from the Mediterranean island of Malta. It was first developed in
1952 by Simonds Farsons Cisk.
Kinnie has a bitter sweet flavour and looks and tastes like an Italian style
Kisiel or kisel (Russian: кисель)
is a popular dessert in Eastern and Northern Europe. It consists of sweetened
juice, thickened with arrowroot, cornstarch or potato starch, and sometimes red
wine or dried fruits are added...
Kompot is a traditional drink in Central and Eastern European
countries, especially Bulgaria, Poland, Lithuania, Ukraine, Russia and Bosnia
(where it has been a tradition since Ottoman times). It is a light, refreshing
drink most often made of dried fruit (raisins, prunes, apricots, etc.) boiled in
water with sugar and left to cool and infuse...
Kvass or kvas, sometimes called in English a
drink, is a fermented beverage made from black rye or rye bread (which
contributes to its light or dark colour). By the content of alcohol resulted
from fermentation, it is classified as non-alcoholic: up to 1.2% of alcohol,
according to the standard of Russia...
Lassi is a popular and traditional South Asian yogurt-based
drink. It is made by blending yogurt with water or milk and Indian spices.
Traditional lassi is sometimes flavored with ground roasted cumin...
Masala chai is the beverage from the Indian
subcontinent made by brewing tea with a mixture of aromatic Indian
spices and herbs. As with much of Indian cuisine, the exact mix of dry
spices varies greatly and is often handed down in families...
Mate, also known as chimarrão or
cimarrón, is a traditional South American infused drink. It is
prepared from steeping dried leaves of yerba mate (llex
paraguariensis, known in Portuguese as erva mate) in hot
water. It is the national drink in Argentina, though Paraguay and
Uruguay also happen to claim nationality over the beverage...
Matzoun (Matson or Matsoni) or
Caspian Sea yoghurt (Armenian:
մածուն, Georgian: მაწონი, Russian: мацони) is a
yoghurt-like dairy product. It is started with Lactococcus lactis subsp.
cremoris and Acetobacter orientalis species and has a viscous,
honey-like texture. It is milder in taste than other varieties of
yoghurts since it has less sour and alcohol...
Shirley Temple (also known as a Grenadine
Lemonade) is a non-alcoholic mixed drink made with either seltzer,
ginger ale, Sprite or 7 Up and mixed with
garnished with maraschino cherries and a slice of orange. Orange juice
is often added, especially in Canada. It is often served to children
dining with adults to let them share the experience of drinking a
In the Caribean
sorrel drink is made from calyces of the roselle (Hibiscus sabdariffa), a species of Hibiscus native to the Old World
tropics, also known as the Flower of Jamaica. In Jamaica and Trinidad & Tobago
the plant is called 'sorrel'. The sorrel drink is prepared by boiling
dried calyces of the Flower of Jamaica plant in water for 8 to 10
minutes, then adding sugar...
(literally pulled tea in
Mandarin) is a hot tea beverage which can be commonly found in
restaurants and outdoor stalls in Malaysia, Singapore and Brunei. Its
name is derived from the pouring process of "pulling" the drink during
Tejuino is a cold beverage made from fermented
corn popularly-drunk in the Mexican state of Jalisco. It is often served
with a scoop of shaved ice.
Tejuino is made from the same corn dough used for
tamales. The dough is mixed with
water and brown sugar (piloncillo) and boiled. Then the liquid is
allowed to ferment very slightly...
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