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IN OUR PREVIOUS POST, we began an extraordinary journey, exploring six non-alcoholic drinks that embody the flavours and cultures of their homelands. But the adventure isn’t over yet! In this concluding part, we’ll travel six sips further, from the tart tamarind libations of Mexico to the hibiscus-scented elixirs of Jamaica. Let’s raise our glasses to discovery!
7. ES TELER (INDONESIA)
Essential Ingredients:
Es Teler is a sweet and indulgent Indonesian drink made with coconut milk, condensed milk, pandan-flavoured syrup, and a mix of tropical fruits like avocado, jackfruit, and young coconut. It’s served over crushed ice, creating a dessert-like treat.
Sociocultural Relevance:
Es Teler, which translates to “drunken ice” (though it contains no alcohol), is a popular dessert drink often enjoyed at street stalls, cafes, and during celebrations. It’s said to have originated in Java in the 1950s, created by a vendor whose unique recipe quickly became a national sensation.
Texture, Taste, Flavours, Appearance & Aromas:
This layered drink combines creamy, silky textures from the coconut milk and condensed milk with the vibrant chewiness of tropical fruits. The flavour is a harmonious blend of sweet, nutty, and fruity, with hints of pandan adding a floral note. Its pastel green hue from the pandan syrup is visually striking, topped with vibrant pieces of fruit.
Typical Serving Styles & Occasions:
Es Teler is served in large glasses or bowls, filled with shaved or crushed ice to keep it cool in Indonesia’s tropical climate. It’s a favourite at family gatherings and special occasions like Eid, where it doubles as both a drink and a dessert.
Trivia:
- Es Teler was officially recognised as a “national drink” of Indonesia in 1982 through a culinary competition.
- Each region of Indonesia tweaks the recipe slightly, adding local fruits or syrups.
- Despite its name, “drunken ice” only refers to the drink’s ability to make you feel euphoric, thanks to its deliciously rich flavours.
8. NOON CHAI (INDIA – KASHMIR)
Essential Ingredients:
Noon Chai, also known as Kashmiri pink tea, is brewed with green tea leaves, baking soda, milk, and salt. Its iconic pink colour comes from the reaction between the baking soda and tea tannins.
Sociocultural Relevance:
This tea is a symbol of Kashmiri culture, served during weddings, religious festivals, and family gatherings. Traditionally consumed with lavish spreads of breads and biscuits, it reflects the region’s love for rich, hearty flavours.
Texture, Taste, Flavours, Appearance & Aromas:
Thick and creamy, Noon Chai combines the savoury notes of salt with the floral, slightly bitter taste of green tea. Its pale pink colour is enchanting, while its nutty aroma is heightened by garnishes of crushed pistachios or almonds.
Typical Serving Styles & Occasions:
Served hot in small porcelain cups, Noon Chai is best enjoyed with Kashmiri bread like girda or baqerkhani. During winter, it’s a cherished comfort drink.
Trivia:
- Noon Chai’s preparation involves vigorous aeration, traditionally achieved by pouring the tea from one pot to another.
- The term “noon” means “salt” in Kashmiri, highlighting its savoury essence.
9. SORREL DRINK (JAMAICA)
Essential Ingredients:
This festive drink is made by steeping dried sorrel (hibiscus flowers) with ginger, cinnamon, and cloves. Sweeteners like brown sugar or honey are added, and it’s often mixed with rum for adult celebrations.
Sociocultural Relevance:
Sorrel drink is a quintessential part of Jamaican Christmas celebrations, embodying the warmth and vibrancy of the holiday season. Its crimson hue symbolises festivity and joy, and it’s enjoyed throughout the Caribbean with regional variations.
Texture, Taste, Flavours, Appearance & Aromas:
Sorrel is light and refreshing, with a slightly tangy, spicy flavour that lingers on the palate. Its deep red colour is striking, and its aroma is rich with ginger and cinnamon, reminiscent of mulled wine.
Typical Serving Styles & Occasions:
Served chilled in tall glasses, sorrel is often garnished with lime wedges or sprigs of fresh mint. During Christmas, it’s paired with Jamaican black cake or festive roasts.
Trivia:
- Sorrel drink’s popularity extends beyond Jamaica, featuring in celebrations across the Caribbean.
- Hibiscus, the star ingredient, is known for its health benefits, including blood pressure regulation.
10. SIKHYE (SOUTH KOREA)
Essential Ingredients:
Sikhye is a traditional rice punch made from malted barley, cooked rice, and water. The grains of rice floating in the drink are its hallmark.
Sociocultural Relevance:
Historically, Sikhye was a celebratory drink served at Korean royal courts and during family gatherings. It remains a staple at holidays like Chuseok (harvest festival), symbolising abundance and gratitude.
Texture, Taste, Flavours, Appearance & Aromas:
Sikhye is lightly sweet with a delicate malt flavour. Its pale yellow colour and floating rice grains make it visually unique, while its aroma is faintly nutty and soothing.
Typical Serving Styles & Occasions:
Served chilled, Sikhye is often presented in small bowls or glasses at dessert tables. Some variations include pine nuts or dried jujube slices for added texture and flavour.
Trivia:
- Sikhye is believed to aid digestion, often served after heavy meals.
- In modern Korea, Sikhye is sold in cans at convenience stores, making it a beloved snack-time treat.
11. TAMARIND AGUA FRESCA (MEXICO)
Essential Ingredients:
Tamarind pods are boiled and strained, then mixed with water and sweetened to taste. Some versions add lime juice for extra zing.
Sociocultural Relevance:
This agua fresca is a staple of Mexican street food culture, offering a tart refreshment to balance spicy dishes. It’s a common sight at food markets, served in giant glass jars.
Texture, Taste, Flavours, Appearance & Aromas:
Light and watery, tamarind agua fresca is tangy with earthy undertones. Its brownish-golden hue and citrusy aroma make it instantly recognisable.
Typical Serving Styles & Occasions:
Served chilled in clear cups, it’s a must-have at street festivals and family picnics.
Trivia:
- Tamarind’s origins in Mexican cuisine trace back to the colonial era, when it was introduced by Spanish settlers.
- In some regions, tamarind agua fresca is spiced with chilli powder for an unexpected kick.
12. QISHR (YEMEN)
Essential Ingredients:
Qishr is made from lightly roasted coffee husks, ginger, and a touch of sugar. Some variations include cardamom or cinnamon for added aroma and complexity.
Sociocultural Relevance:
Qishr is a traditional Yemeni drink, often consumed during social gatherings or as a lighter alternative to coffee. It’s deeply tied to Yemeni hospitality, symbolising warmth and generosity. Historically, it provided a cost-effective way for coffee farmers to utilise the entire coffee fruit.
Texture, Taste, Flavours, Appearance & Aromas:
Qishr is light-bodied, with a tea-like consistency. Its taste is a harmonious blend of mild coffee notes, the warmth of ginger, and subtle sweetness. The drink has a golden-brown hue, with an inviting aroma that combines the spiciness of ginger and the earthiness of coffee husks.
Typical Serving Styles & Occasions:
Qishr is traditionally served hot in small, handle-less cups, much like Arabic coffee. It’s often enjoyed after meals or during casual conversations, fostering a sense of community and relaxation.
Trivia:
- Qishr is sometimes referred to as "coffee tea" due to its lightness compared to brewed coffee.
- Yemen is regarded as the birthplace of coffee cultivation, and Qishr reflects the resourceful practices of its farmers.
- In rural Yemeni households, Qishr is believed to aid digestion, making it a popular post-meal drink.
With this second leg of our journey, we’ve crossed continents and discovered drinks that are as rich in story as they are in flavour. From the bright tang of tamarind to the sweet warmth of Sikhye, Dry January has never felt more vibrant. Which one will you try first?
