Bhutan

Suja (Butter Tea)


-4 C. water
-2 black tea bags
-1/2 tsp Pink Himalayan salt
-2 Tbsp unsalted butter, softened
-⅔ C. half and half (traditionally yak's milk)


1. Bring the water to a boil. Add the tea bags and allow to simmer for 5-10 minutes, depending on how strong you’d like your tea.
2. Remove the tea bags from the water and pour the water into a blender. Add the rest of the ingredients. Allow the butter to melt from the heat of the water before blending.
3. Blend the drink together for about 2-3 minutes. Pour into glasses and enjoy!

Source: https://foreignfork.com/butter-tea/

Panama

Chicheme


-1/2 lb of hominy (preferrably the broken one “trillado”)
-5 C. of water
-3 cinnamon sticks
-1.5 C. of evaporated milk
-1.5 C. of almond Milk
-1 tsp of vanilla extract
-1/2 - 1 C. of sugar (to taste)
-1/2 tsp of salt
-Fresh ground nutmeg for serving


1. Soak the hominy overnight in the fridge.
2. Cook the hominy with the water, cinnamon sticks, and salt, until the corn starts breaking apart, about 40 minutes to 1 hour. (add extra hot water if it dries up before the corn has softened up).
3. Let it cool off a bit, then add the sugar, milk and vanilla extract. Stir until sugar completely dissolves. Refrigerate for several hours.
4. Serve cold with fresh ground nutmeg, add more milk if you prefer a thinner drink.

Source: http://www.cocinerita.com/chicheme/

Chile

Pisco Sour

*a popular drink in Chile and Peru


-4 C. ice cubes
-1 C. pisco
-⅓ C. lemon juice
-⅓ C. white sugar
-1 egg white
-aromatic bitters


1. Place ice cubes, pisco, lemon juice, sugar, egg white, and bitters in the bowl of a blender. Blend on high speed until finely pureed. 

2. Pour into two glasses and garnish with an additional dash of bitters.

Egypt

Karakadey (Hisbiscus Tea)


-2 -3 C. dried hibiscus flowers (often called red sorrel or roselle)
-2 quarts cold water
-1 -2 C. sugar
-1 or 2 OF THE FOLLOWING OPTIONAL FLAVORINGS:
-sprig mint
-1⁄2 tsp vanilla extract
-1⁄2 tsp grated fresh ginger root
-1 tsp orange flower water
-1⁄2 C. lemon juice


1. Briefly rinse the dried flowers in cool water.
2. In a saucepan heat two quarts of cold water. As soon as the water begins to boil, add the dried hibiscus. Immediately remove from heat and let the flowers steep for ten minutes.
3. Pour the water from the pot into a pitcher using a cheesecloth-lined strainer to separate the flowers from the water. (Be sure not to pour any of the flower sediment into the pitcher.)
4. Stir in the sugar. Add any other flavorings (if desired).
5. Add ice and chill completely.

Source: https://www.food.com/recipe/hibiscus-tea-egypt-456615

Cayman Islands

 Toasted Coconut Mojito

-1.5 oz Toasted Coconut Rum
-10 sprigs of fresh mint
-1 oz fresh lime juice
-4 oz club soda

1. Lightly press on the mint leaves to release aromatics and add into rocks/lowball glass
2. Add rum, lime juice, and fill glass with ice
3. Stir well and top with club soda
4. Add mint sprig for garnish

Source: https://www.visitcaymanislands.com/en-us/culinary-capital/recipes#Toasted_Coconut_Mojito

Burkina Faso

Bissap (a hibiscus flower drink)

-2 quarts water

-2 C. dried hibiscus flowers
-1 1⁄2 C. sugar (more or less to taste)
-1 sprig mint
-1 tsp orange flower water

1) Briefly rinse the dried flowers in cool water.
2) In a saucepan heat the cold water. As soon as the water begins to boil, add the dried hibiscus leaves. Immediately remove from heat and let the flowers steep for ten minutes. 

3) Pour the water from the pot into a pitcher using a strainer to separate the flowers from the water.
4) Stir in the sugar. Add mint and orange water. Add ice and chill completely. May be served over ice.

Source: http://www.food.com/recipe/jus-de-bissap-hibiscus-tea-457270

Comoros

Coconut Milk Punch
*A refreshing adult beverage, traditionally made with rum in Comoros.

-1⁄3 C. Bourbon
-3 Tbsp. sugar
-1(14 oz.) can light coconut milk
-1⁄8 tsp nutmeg
-crushed ice

1) Combine first 3 ingredients in a small pitcher, stir until sugar dissolves.
2) Serve over crushed ice, sprinkle evenly with nutmeg. Enjoy!
(*Alternatively, can be blended with ice)

Source: http://www.food.com/recipe/coconut-milk-punch-147487

Solomon Islands

Homemade Coconut Milk

-4 C. water
-1.5-2 C. unsweetened shredded coconut

1) Heat water, but don't boil. It should be hot, but not scalding.
2) Put coconut in blender and add water. (If all water won't fit, you can add the water in two batches.) Blend on high for several minutes until thick and creamy.
3) Pour through a mesh colander first to get most of the coconut out, and then squeeze through a towel or several thicknesses of cheesecloth to get remaining pieces of coconut out. If you have to split the water, put all the coconut that you strained out back in the blender, add the remaining water, and repeat.
4) Flavor options- add in after all coconut has been strained out: ½ tsp vanilla extract, ½ cup fresh or frozen strawberries, 2 tsp cocoa powder + ½ tsp vanilla.
Drink immediately or store in the fridge. Should be used in 3-4 days after making for best flavor and texture. Since there are no preservatives or fillers, the "cream" of the coconut milk may separate on the top if stored in the fridge. Just shake or stir before using.

Source: http://wellnessmama.com/2447/homemade-coconut-milk/

Sudan

Hibiscus Tea  (popular in Sudan and Egypt)

-2 -3 C. dried hibiscus flowers (often called red sorrel or roselle)
-2 quarts cold water
-1 -2 C sugar

*Optional flavorings (add 1-2):
-1 sprig mint (optional)
-1/2 tsp vanilla extract 
-1/2 tsp grated fresh ginger
-1 tsp orange flower water
-1/2 C. lemon juice


1) Briefly rinse the dried flowers in cool water.
2) In a saucepan heat two quarts (approximately two litres) of cold water. As soon as the water begins to boil, add the dried hibiscus. Immediately remove from heat and let the flowers steep for ten minutes.
3) Pour through a cheesecloth-lined strainer into a pitcher.
4) Stir in sugar, then add other desired flavorings. Add ice and chill before serving.


Source: http://www.food.com/recipe/hibiscus-tea-egypt-456615

Saudi Arabia

Whole Stuffed Camel
just kidding, but maybe you'll get a kick out of this: http://www.food.com/recipe/whole-stuffed-camel-67495)


Cardamom Coffee
(*Note- this recipe actually comes from Bahrain)

-4 C water (900ml - 1L approx)
-3 Tbsp. gulf coffee
-1 tsp ground cardamom
-1/2 tsp saffron
-2 Tbsp. rose water

1) Bring water to boil. Add the coffee, cardamom, and saffron. Simmer uncovered on low heat for 3 minutes.
2) Strain mixture into another pot. Bring to boil again, then remove from heat. Add the rose water and pour into a coffee pot. 
3) Serve in demi tasse coffee cups with dates, mixed nuts or pastries.

Source: http://www.food.com/recipe/traditional-bahraini-cardamom-coffee-304029

Puerto Rico

Piña Colada
*"The beverage" of Puerto Rico (since 1978)! Rum is optional.

-2 C ice
-1 C pineapple Juice
-1 C white rum (optional)
-½ C cream of coconut
-4 pineapple wedges (for garnish)
-4 maraschino cherries (for garnish)

1) Add ice, pineapple juice, rum (if desired), and cream of coconut to blender. Blend on high speed until ice is crushed, ingredients are combined and drink is smooth, about 30 seconds.
2) Pour into 4 glasses. Serve with pineapple wedge and cherry, if desired.

Source: http://www.goya.com/english/recipes/pina-colada

Maldives

Masala Chai

-4 c water
-3 tsp loose tea (black)
-1 inch ginger
-½ C sugar
-3 cardamom pods, opened
-2 whole cloves
-3 inch cinnamon stick
-2 C milk
-3 Tbsp sweetened condensed milk


1) Boil the 4 cups of water. Add the loose tea, ginger, sugar, cardamom pods, cloves and the cinnamon stick. Simmer for 5 minutes.
2) Add the milk and sweetened condensed milk and let it heat, but do not boil, for about 3 minutes. 
3) Strain and serve.



Source: http://www.maldivesholidays.org/maldives-cuisine-popular-maldivian-food-drink-recipes

Pakistan

Mango Lassi


-1-1/2 to 2 C. mango pulp (probably 3 - 4 mangoes)
-1 C. yogurt (low fat/vanilla flavored also works)
-Honey/sugar (Opt., to taste)
-1/4 C. water (if/as needed for consistency- if you don't want it as thick)
-Pinch of cardamom powder (optional)
NOTE: Some recipes also add rose water.

1) Process mango until well blended. Add yogurt (and honey/sugar, water if using either) and blend just until combined.
2) Pour into glasses and serve. 
NOTE: Some top this beverage with some crushed pistachios or toasted almonds... up to personal preference. Can be chilled and served later.


Source: http://chefinyou.com/2010/04/mango-lassi-recipe/

Venezuela

Cocada Venezolana (Frozen Coconut Smoothie)

-1 14-oz. package frozen freshly shredded coconut
-1 C. milk
-1/4  C. coconut cream (cream, not milk)
-1 14-oz. can condensed milk (if you don't want it as sweet, you can sub some of this with milk or coconut milk)
-1 tsp vanilla
-Pinch of salt
-Ice
-Dash of cinnamon


1) Place the frozen coconut, milk, condensed milk, pinch of salt, and vanilla in a blender. Blend until as smooth as possible. You can serve the cocada as is, without ice, adding additional milk to achieve desired texture.
2) Serve immediately with a dash of powdered cinnamon on top of each glass.
NOTE: To make a frozen version, add ice and blend until desired texture is reached. (This method works well with more traditional blenders, which can't completely process the coconut. The ice helps to make a more consistent texture).


Source: http://southamericanfood.about.com/od/drinks/r/Frozen-Coconut-Smoothie-Cocada-Venezolana.htm

Chad

Jus de Fruit 

-1 1/2 C. papayas (other common fruits are mango, pineapple, guava, or orange)
-2 C. whole milk (or skim)
-3 Tbsp sugar
-3 pieces ice
-1/4 tsp cardamom, ground or powder (optional)
-1/8 tsp nutmeg (optional)


1) Crush the ice in a blender.
2) Peel and cut up fruit and put into the blender; blend lightly.
3) Add the milk, sugar and cardamom and blend well.
4) Serve immediately or chill in freezer for one hour, then
refrigerate. When ready to enjoy, shake again or re-mix in blender,
then serve.


Source: http://www.food.com/recipe/jus-de-fruit-456855

Somalia

Somali Spiced Tea  (Shaah)

-3 cloves
-1 cinnamon stick, broken in half
-3 whole black peppers
-10 cardamom pods
-2 black tea bags
-4 C. water
-sugar to taste

1) With a mortar and pestle, lightly crush all the spices.
2) In a saucepan, combine the water and sugar and bring to a boil over
medium heat.
3) Add the crushed spices and continue to boil for a few more minutes.
4) Add the tea bags and continue to boil for 1 or 2 more minutes.
5) Strain the tea before serving.

Western Sahara

Moroccan Mint Tea

-1 bunch fresh mint, and fresh mint leaves for garnish
-3 tsp Chinese green tea
-3 Tbs sugar

1) Boil water. Pour a small amount in a teapot, and swish around to warm pot.
2) Add the tea to the teapot, add a little boiled water, and swish to
rinse tea with boiling water. Discard the water from the tea.
3) Add the mint and sugar to the teapot, cover with boiling water, and
bring to boil again. Immediately lower heat for 1 minute, let tea
brew, stirring leaves once or twice. Cover pot; steep at least 5
minutes.
4) Pour small amount of tea into a tea glass. Pour it right back into
teapot. Repeat 3 times to blend flavors. Garnish each tea glass with
sprigs of mint. Serve tea hot.