Here in my home state of Pennsylvania, the mercury is dropping rapidly, which means the freezing weather and snowy misery is upon us. But that doesn’t mean those of us in the snow belt are stuck shivering until the spring. To assuage your January blues, here are five weird beverages to keep you warm this winter.
And as usual, weird is relative–some of you might have been enjoying these cool globetrotting drinks for years, but there are still a few among us who have not yet acquired a taste for yak butter.
Sahlab
This Egyptian beverage is made with milk, sugar, and orchid root powder. Add a little cinnamon, and you’ve got an unforgettable creation. However, over the years, the orchid used to craft Sahlab has become increasingly endangered, so consequently, most modern concoctions use a combination of corn starch and rosewater. Not quite the same as ancient times, but certainly not a terrible substitute. And this refined version is so beloved that even Nestle has a recipe.
Yak Butter Tea
Hailing from Tibet and Nepal, this offbeat tea has enough calories to get you through the high altitudes and freezing weather of the mountains. Also known as Po Cha, the recipe consists of tea, milk, salt, and, of course, yak butter. Butter tea is a major staple in the Himalayan region of the world, and tradition dictates that when a guest is in someone’s house, the host will refill the glass after every drink. That means that like it or not, there’s more than enough yak butter to go around.
Hirezake
In Japan, one particular hot sake drink comes with a very special ingredient: the fin of a puffer fish. This beverage–and fin–is popular enough that there are even prepackaged fins that are already charred, which is the proper preparation for making hirezake. Obviously not ideal for vegetarians or those weary culinary souls, this drink is perfect for the more adventurous travelers among us. But come on: sake and puffer fish? That sounds like quite the winning combination for us weird wanderers.
Api Morado
The vibrant purple color alone should be eye-catching enough to capture your interest. This breakfast favorite in Bolivia is made from purple corn, pineapple, orange rind, and spices–primarily cinnamon and clove, though you could certainly switch up the flavor if you feel so inclined. Traditionally served with an empanada or another sweet side, api proves that despite its worldwide ubiquity, corn might not be such a bland staple after all.
Hot Toddy
This Irish beverage might be the most familiar name on the list, but how many among us have actually sampled it? Cinnamon and cloves return for this one, and they bring orange, honey, and whiskey with them. A cousin to the historic “grog”, the hot toddy is a great beverage to warm you up this winter–but after all the yak butter, would-be orchid, and purple corn, it might seem a bit prosaic. No matter. The whiskey will wait for spring.
Happy haunting!