Chal, also known as shubat, is a fermented beverage made from camel milk primarily consumed in Turkmenistan, Kazakhstan, and Uzbekistan. The item is characterized by its sparkling, acidic profile and a distinct white, frothy consistency that results from the natural fermentation of raw camel milk. Its usage developed among nomadic pastoralist groups in the Central Asian steppes as a means of preserving highly perishable camel milk in arid, high-temperature environments. Historically, the process relied on the specific microbial flora present in the wooden vessels used by these nomads, which facilitated a symbiotic fermentation of lactic acid bacteria and yeast. The drink is light, frothy, and refreshing, and it is beloved due to its low caloric content and the presence of iron, magnesium, calcium, and zinc. Preparation begins by inoculating fresh, raw camel milk with a portion of previously fermented chal, which acts as a starter culture. The mixture is kept in a leather or ceramic container at a temperature between 25°C and 30°C for approximately three to four hours to initiate the souring process. A specific technical requirement involves the regular addition of fresh milk to the fermenting batch over several days to maintain the vitality of the yeast and manage the acidity levels. During this period, the milk separates into a thick top layer known as agaran and a thinner liquid below; these are subsequently blended back together before consumption to ensure a uniform texture. A unique property of chal is its shelf life, as the increasing acidity creates a natural barrier against pathogenic bacteria, allowing it to remain potable for several days without refrigeration. The drink is served chilled and is typically poured into large ceramic bowls called pialas. It is consumed primarily during the summer months due to its physiological cooling effect and high concentration of vitamins and minerals. In Central Asian cuisine, it is eaten as a digestive aid alongside heavy, fat-rich dishes like mutton-based plov, shurpa, or boiled dough products like beshbarmak. Because it is a complete beverage, it is rarely paired with other drinks, although it is sometimes consumed with dried fruits or nuts to balance its sharp sourness.
Mate con leche is an infusion prepared with the leaves of the yerba mate plant and milk. Traditionally, mate is prepared with water, but this version entirely replaces water with milk. The drink is prepared by adding warm milk to dry mate leaves. It results in a creamier and less bitter version than the standard mate. Mate con leche can be enjoyed plain, but it is also commonly sweetened with sugar or honey, and it sometimes may include spices. This version is also prepared and served in a hollowed gourd, together with a bombilla—a specialized metal straw that also functions as a sieve.
Kumis is a fermented dairy product that originated in ancient Mongolia, but over time it has spread throughout Central Asia. The drink is similar to kefir, but is traditionally produced from mare’s raw milk, which contains more sugar than goat’s or cow’s milk, and it is also rich in proteins and vitamin C. Due to the amount of sugar in mare’s milk, kumis has a higher level of alcohol than kefir when fermented. If distilled into the spirit, kumis becomes araka or arkhi. This light-bodied dairy drink has a slightly sour flavor and an aftertaste reminiscent of almonds. In Kyrgyzstan and Mongolia, it is traditionally served chilled in small cups known as piyala. Kumis is typically sipped, like a medicine, which is the reputatition the beverage has gained through history due to its health benefits.
Lohusa şerbeti is a type of non-alcoholic beverage that hails from Turkey. It is made by boiling lohusa sugar, granulated sugar, water, cloves, and cinnamon. Lohusa sugar is a specific type of sugar that is sold in blocks. It has a distinctive pink-red color, and it helps the drink attain its unique red hue. The name translates as postpartum sherbet, and as it is evident, it is usually prepared for women after giving birth. Traditionally, it is also offered to guests who come to visit during the same period.
Pinol is the national drink of Ecuador, made with ground toasted barley flour, panela (unrefined sugar), mixed spices, and milk. It was invented by Rafael Emilio Madrid of Salcedo, Ecuador after seeing workers sucking on pieces of panela. This inspired him to grind panela and mix it with toasted barley flour and spices. The production of pinol began in the 1950s in the Madrid family’s factory located in San Rafael, Ecuador. To this day, the company still uses a millstone to manufacture its pinol mix.
Teh talua is a unique egg-based tea originating from West Sumatra, where it is an established part of Minangkabau food culture. The name comes from the Minangkabau and Indonesian words for tea (teh) and egg (telur, pronounced talua in the local dialect). It is made by combining brewed black tea with sugar and raw egg yolk, often enhanced with a small amount of lime juice or condensed milk. This beverage is commonly consumed in Padang eateries and rural cafes throughout the region, particularly by adults seeking a filling and energizing drink. The preparation of teh talua involves whipping raw egg yolk with sugar until it becomes thick, pale, and creamy. The key to the texture is incorporating enough air during this process to form a stable foam. Hot black tea, typically strong and slightly bitter, is then poured slowly into the mixture while stirring continuously to prevent the egg from curdling. The result is a layered drink with a frothy surface, rich mouthfeel, and subtle balance between the tannins of the tea and the richness of the egg. In some variations, a few drops of lime juice are added not only for flavor but also to neutralize the eggy aroma and help stabilize the foam. Teh talua is considered by many in West Sumatra to be a nourishing drink, often enjoyed in the morning or during breaks from work. It is sometimes served as an alternative to coffee, particularly among older generations or those who prefer a less acidic option. While it has gained attention from outside the region for its unusual combination of ingredients, it remains deeply rooted in the daily and social habits of local communities. The drink is commonly served in glass cups, and part of its appeal lies in the technique of preparation, which is often done in front of the customer. The visual contrast between the clear tea and the yellow foam, along with the effort put into whipping the egg mixture by hand, contributes to its place as a carefully prepared, yet accessible drink. Vendors take pride in achieving a stable froth and a clean, well-balanced taste.
Café com cheirinho is a Portuguese coffee with added alcohol. Most varieties include a splash of fruit, wine, or pomace brandy (aguardente), while some include a dash of medronho (fruit brandy made from medronho fruit). Occasionally, the spirit can be served on the side. This combination is especially favored during colder seasons, and it is best enjoyed as a digestif.
WARNING: It should be noted that bhang lassi is a potent beverage and that there are several claims that its consumption can lead to psychosis and hallucinations, or cause psychosis-like symptoms. It is highly recommended to purchase it only from licensed shops. Bhang lassi is a variety that is laced with cannabis. It is a traditional drink prepared by crushing cannabis plant into a paste (bhang) that is then combined with dahi and usually spices and nuts. Bhang lassi comes in many variations, and it became especially popular during the 1970s. It is traditionally associated with Rajasthan and Uttar Pradesh. Bhang (a paste made with leaves and sometimes the buds of the cannabis plant) is deeply rooted in Indian tradition, religion, and culture. It is usually associated with Hinduism, and it is mentioned in ancient Hindu texts. One of the best-known legends says that it saved Shiva after drinking poison. Monks and holy men mostly consume it during meditation, and it is commonly enjoyed during religious festivals such as Holi and Shivratri. Many people believe it has medicinal properties and often take it as a folk remedy. Although cannabis and its various forms are illegal, interestingly, bhang is excluded from this regulation, and many states permit the sale. However, it is stipulated that it is legal only if it is only made with the leaves of the cannabis plant, while the use of flowering tops or resin is not permitted.
Cebadina is a fizzy Mexican drink that is easily recognized for its vibrant pink color. There are different ways how to prepare it, but it typically involves a base of barley water or fermented pineapple (tepache), tamarind, and red hibiscus flowers (jamaica). The mixture is usually stored in oak barrels, and when poured in a glass, it is topped with a spoonful of baking soda—making the drink super bubbly. Cebadina is traditionally associated with León, a city in the state of Guanajuato in central Mexico. It is sold at specialized shops or from street carts, usually alongside guacamayas. It is sometimes enjoyed after a meal, and it is often praised as an excellent hangover cure.
This Vietnamese coffee is a slightly unusual combination of brewed black coffee—traditionally made using a phin filter—yogurt, condensed milk, and ice. The drink can also be served as a warm beverage, while some variations also may include lemon juice. The ingredients can be mixed together or blended until smooth, while sometimes milk and yogurt are combined with ice, and the coffee is then poured last. This coffee variety is usually enjoyed during hot and humid days as a tangy refreshment.
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