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    You are in: Home / Cookbooks / Drink Me!
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    340 recipes in

    Drink Me!

    Beverages!
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    Under the pulsing sun, tea ladies line the streets of Sudan. They soak up what little shade they can find. Water simmers over charcoal stoves. They swirl ingredients through the steam, into the pot. Many patrons like to hold a sugar cube between the teeth while drinking to sweeten the brew. The most popular of the teas is cinnamon, with mint and ginger following close behind. Here's my version. Adapted from Global Table Adventure.

    Recipe #502745

    Drinking these without the rum will keep you from pain! From the British Virgin Islands. The cocktail was created by George and Marie Myrick of the Soggy Dollar Bar on Jost Van Dyke Island, British Virgin Islands, in 1971. It is served in almost every resturant and on every island in the British Virgin Islands. It is now considered the official dirnk of the BVI's.

    Recipe #502740

    This is like a rich, thick blanket of goodness… each sip is almost like dreaming underneath a giant bar of ooey-gooey warm chocolate, says Sasha Martin. Enjoy!

    Recipe #502736

    Every mug gently cradles steeped black tea and fresh grated ginger, topped off with creamy milk and sweet spoonfuls of sugar. Spicy and comforting. Served cold, this tea makes for an refreshing poolside sipper. Served hot, this tea will warm your spirit as well as your fingers. This recipe is inspired by the Swahili people of Africa, some of who live in the northern tip of Mozambique. You’ll find similar drinks all in many parts of Africa, where ginger grows easily. Typically, the drink is served hot. Recipe by Sasha Martin.

    Recipe #502676

    The Republic of Maldives is a sunbathed group of islands southwest of India, dotted along the Indian ocean. Lomi Lomi is sweet and tart, spicy and refreshing, yin and yang. Since it only contains three ingredients, the drink comes together very quickly. The method is easy and you can make as little or as much as you like. Enjoy! From Four Seasons Maldives.

    Recipe #502674

    Bissap is enjoyed in Mali and west Africa in general. Whether hot or cold, the flavor is bright, fruity, with a punch of ginger smoothed out by a velvety splash of vanilla. Be sure to serve the bissap with a few pieces of cubed mango. This recipe is by Sasha Martin.

    Recipe #502472

    They keep cool in Niger by drinking this hot tea, which makes them sweat, which cools them off. Pleasing on cool days too. From Sasha Martin.

    Recipe #502449

    In this drink, the pineapple skin and core simmers with the rice and water to extract maximum flavor. Then add extra pieces of pineapple goodness to amp up the flavor. Puree with a sprinkling of sugar and you’re done.

    Recipe #502447

    The neat thing about Ainar is the treat at the bottom of the cup, nuts. After cooking a bunch of warming, fragrant spices like cinnamon, caraway, anise, and nutmeg in a large pot of water, the hot tea is poured over assorted nuts with as much sugar or honey as you can stand. Walnut, almond, and pine nuts are the most common. Anise is said to help mamas recover from childbirth. Recipe from Penzy’s Spices’ 2012 early summer catalog.

    Recipe #502446

    This will put a smile on your face and happiness in your heart. I have used non dairy milk to make this vegan, but the Mexicans traditionally use dairy milk. The rice, almonds and cinnamon stick will have to sit in water overnight, so make it the night before you have it for breakfast. Gleaned and enjoyed from Global Table Adventure.

    Recipe #502328

    The refreshing, tropical drink is made with an easy, homemade lemongrass syrup, a swirl of coconut milk, and a splash of water (or ice, if making a slushie). Dawet originates from Asia, and is especially popular in Indonesia. The drink was brought to Suriname and popularized as a result of colonization and immigration. The slushie is popular among street vendors. The lemongrass syrup makes a nice gift given in a pretty bottle.

    Recipe #502287

    Adapted from Laura Kelly at Silk Road Gourmet, where she’s on a journey through the cuisines, histories and cultures of the more than thirty countries that traded goods along that great lifeline of the ancient world. Posted by Sasha Martin. Love how she describes things!

    Recipe #502286

    Jamaicans make this with fresh hibiscus, so common in the islands, but you can find it dried at your health food store, some supermarkets, or Whole Foods store. This is Jamaicas answer to iced tea and better for you too! Sometimes allspice berries are added, I have left them out here.

    Recipe #502079

    Each sip will take you to the middle east and Oman, where Rosewater Lemonade is a cherished treat. Each sip tastes like a thousand roses bathing in fresh squeezed sunlight. Recipe from Sasha Martin(Global Table Adventure).

    Recipe #502076

    Micronesia is a subregion of Oceania, comprising thousands of small islands in the western Pacific Ocean. It is distinct from Melanesia to the south, and Polynesia to the east. The Philippines lie to the west, and Indonesia to the southwest. Adding lime juice to a smoothie may sound strange, but Micronesians know – this is like adding a hint of key lime pie to your drink.

    Recipe #501961

    Intended to be drunk cool, but not cold. I have added the option of adding a sweetener. A favorite with Cape Verdean children. Cape Verde is a country in West Africa. It comprises a group of islands of the Atlantic Ocean, west of Senegal. It is part of the region of Islands collectively known as Macaronesia. The coconut is a common ingredient in the Cape Verde islands, in the 1600′s the coconut was already being transported to America via west Africa and Cape Verde. Recipe adapted from Sasha Martin.

    Recipe #501953

    The Gambia, officially the Republic of The Gambia, is the smallest country on mainland Africa. They love their lemon ginger tea, nice and spicy and sweet! They have good reason to love it, it's so good, like sunshine on a rainy day good! Warning, you must like ginger to enjoy this recipe. Adapted from Global Table Adventure.

    Recipe #501952

    Smooth Madagascar vanilla is added to rich Rooibos red tea to make a refreshing drink you will enjoy, and no caffeine! Rooibos tea has no tannins so will not get bitter. Adapted from the Nourishing Gourmet.

    Recipe #501901

    Local specialties in Doha, Qatar include pomegranate slushies and avocado milkshakes, succulent dates and tangy labneh, homemade yogurt cheese. So nice on a hot day in the Arab countries.

    Recipe #501899

    Rooibos tea is grown in the Western Cape and many coffee shops sell rooibos tea. Red Chai is a great rooibos chai recipe from The Tea Spot. It's also the winner of the October, 2010 About.com Monthly Tea Recipe Contest. Caffeine-free rooibos is a natural fit for masala chai spices and the spices are very clear, thanks to an overnight soaking, and the flavor of the tea to the spices is well balanced.

    Recipe #501900

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