Winter can be long and cold. Today we will tell you about unusual warming drinks that are drunk in different parts of the world.
You won't have to freeze in the coming winter! Indeed, today we will tell you about 10 unusual warming drinks that are drunk in different countries. Of course, they are best consumed where they were born, although some can be tried at home.
Bolivia: api morado or blanco
When cold weather sets in in hot Bolivia, the locals bask in the strange purple api morado. It is brewed from special purple corn and pineapple, adding aromatic spices: cinnamon, cloves and orange peel. Api morado is very thick and can be drunk and eaten at the same time. It is usually served for breakfast with cookies. There is also a white version - api blanco, which is made from milk, sugar, cinnamon and white bread. They say that this is how the indigenous inhabitants of these lands, the Incas, warmed themselves in ancient times. Following them, you can try api morado if you suddenly find yourself on a cool morning somewhere in the Andes, in central or western Bolivia.
When traveling in Australia, be sure to try this drink! It is unknown anywhere in the world, except for the Green Continent, because it is brewed from Australian acacia, recognized as the national flower. When the seeds are ripe, they are harvested to make a delicious decaffeinated coffee substitute. It is brewed just like a cappuccino: first, they make an espresso in a coffee machine, then add milk or cream and sprinkle with cinnamon for decoration. It tastes like hazelnut coffee with chocolate.
You will surely meet peddlers of this drink on the Egyptian streets: they sell salab, pouring it from large brass "samovars". Salab is boiled from milk, adding special cassava starch and cinnamon. This hot drink is popular in other countries of the eastern Mediterranean and the Middle East. So, if you have been to Turkey in winter, you have undoubtedly already tasted this thick tasty drink, which is called salep there.
Take a closer look at the name, and the recipe will become obvious: the classic Dutch drink is made from milk. Anise grains are pre-soaked in it, then they are removed, sugar is added and brought to a boil. However, lately the Dutch have been doing it easier: instead of soaking the grains in milk, they simply dissolve the cubes of aniseed sugar in it, which you can easily find in local stores. Milk softens the sharp, spicy taste of the seasoning, although if you hate licorice, then this drink is unlikely to be to your liking.
India: masala chai
Those who have been to India will surely remember the spicy aromatic masala tea. Many even began to cook it at home, because it is so simple: they heat milk, add cardamom, cloves, cinnamon, ginger and pepper to it, and then, when the spices are well warmed up and give the drink their aromas, they add strongly brewed black tea. However, the range of spices is quite arbitrary: some people prefer to throw a pinch of nutmeg, vanilla and anise into the saucepan. You can taste masala tea everywhere in India: street vendors offer it on every corner. By the way, if you are invited to a masala tea, it is considered impolite to refuse!
If the Dutch drink milk with caraway seeds, then the Icelanders, who are faithful to coffee traditions, add cumin grains to their favorite drink. Especially popular on the island is the option when a little brennivin liqueur is poured into the finished coffee - a type of potato schnapps flavored with caraway seeds, which is also called "black death". This name explains a lot: the drink turns out to be incredibly tart and spicy.
Argentina, Bolivia, Ecuador, Peru: coca tea
A slightly bitter greenish yellow tea made from coca leaves will help you get used to the Andes. It is a miracle cure for altitude sickness, muscle aches, headaches, fatigue and many other ailments. Locals claim that coca tea is an excellent remedy for digestive disorders, intestinal problems, and also for longevity. The main thing is not to take this drink outside the home, because it is prohibited in many places.
Morocco: green mint tea
It is customary to drink this drink in Morocco around the clock: during, before and after meals, when you meet with friends and as a greeting for dear guests, green mint tea is part of the local culture. It is brewed at least three times. And each time the taste of tea will change: the first cup will be bitter, like life, the second - strong, like love, the third - tender, like death. Moreover, the guest should see the whole process of preparation and admire such a kind of "tea ceremony" in Moroccan.
China: hot soy milk
Five millennia ago, soybeans were recognized as one of the five sacred grains of the Chinese emperor and remain popular to this day. Hot soy milk is a must for a traditional Chinese breakfast. It can be sweetened with sugar, seasoned with ginger juice, or the leaves of the local pandanus bush. And sometimes you will be offered salted soy milk, and then you will hardly understand what was added to it: just salt or dried shrimp, vinegar or pickled mustard.