Caribbean cocoa tea (hot chocolate) (St Lucia)

The so-called cocoa tea is actually a type of delicious hot chocolate, heavy infused with spices (even unusual ones like bay leaf). It hails from the island of St Lucia, and it's made from and served with fresh cocoa logs or at least cocoa nibs (as I had here).

Story here and recipe here.

Last year: nothing.

Two years ago: nothing.

Three years ago: nothing.

Four years ago: Spaghetti aglia e olio del Re (Italian).

Five years ago: Mini poppy seed croissants (savory).

Six years ago: Glazed duck with orange sauce and vegetables (French-style).

Seven years ago: North Croatian deer goulash.

Eight years ago: Scottish cardamom griddle scones with butter and honey. 

Chocolate a la taza venezolano (Venezuelan hot chocolate)

If Argentinians have their hot chocolate by dunking a chocolate spoon or a chunk of chocolate in their hot milk, Venezuelans take a more preparation-intensive approach to it. 
Not that there's anything wrong with the Argentinian version of hot chocolate, El Submarino, but this hot chocolate with rum from Venezuela is totally worth the extra little bit of effort. 
Main recipe sources: Saveur and EnrileMoine. 

Last year: nothing.

Two years ago: nothing.

Three years ago: nothing.

Four years ago: Shrimp cocktail in avocado cups.

Five years ago: Cypriot tomato salad (Greek).

Six years ago: Coconut corn salad.

Seven years ago: Goat cheese rounds in prosciutto.

Eight years ago: Baby making and no cooking :).

Café miel (Honey, milk and cinnamon coffee) (French)

The combination of coffee and honey may strike you as unusual. If you've had it before (I had), even then, it was probably simple and black. So the idea of adding foamed milk to it may seem like too much. But this classic French drink deserves all the extra effort (and calories) :). 

Last year: nothing.

Two years ago: nothing.

Three years ago: nothing.

Four years ago: Atol de Elote (Sweet corn and milk drink).

Five years ago: Cherry tomato and spinach bread.

Six years ago: Tiny German pancakes with strawberry filling.

Seven years ago: Strawberry, banana and flax seed muffins.

Eight years ago: Baby making and no cooking :).

Kalimotxo (Red wine and cola cocktail) (Basque-Spanish-Portuguese)

Apparently Sangria is out and this red wine and cola cocktail is very much 'in' when visiting Spain and the surroundings. At least that's what many gourmet guides say, Kalimoxto is all the rage.
Originally from the Spanish region of Basque country, it became more and more popular due to tourist demand, over the last 5 years.
To me this is very funny, because this combination is also something done in Romania but only in the very poor and uneducated areas, and widely frowned upon. It's considered something done in bad taste and a waste of wine. :)
Recipe sources and more info: Saveur and Huffpost. 

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Tirokafteri (Feta cheese spread) (Greek and Northern Macedonian).
Five years ago: Cherry brownie cake.
Six years ago: Obazda and Gouda pumpernickel party rounds (German-style).
Seven years ago: Turkey steaks in pink champagne sauce.
Eight years ago: Spicy shrimp and wild rice soup (Chinese).

Po cha (Butter tea) (Chinese, Nepali, Tibetan)

The mountains of Tibet and the neighboring regions (the high altitude areas of China and Nepal) are beautiful and harsh. The high altitude and the temperatures there are not easily withstood by most people. The local's secret? Among other things, the Po cha drink, made with a generous amount of yak butter. 

Mixing black tea with fat makes it less bitter and easy to digest, while the high amount of fats in the drink helps the human body cope with living at high altitudes. People drink several cups of this per day, and it's often a meal in itself - maybe just with some flatbread added. This is like Bulletproof coffee avant la lettre :). 

Since I couldn't find yak butter, I made it with the closest thing I could find - buffalo butter. It turned out surprisingly delicious. Keep an open mind though - the drink also contains a hefty dose of salt, so it's not the dessert-like tea or coffee you might be accustomed to. 

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Nutted cream cheese sandwich (American).
Five years ago: Whole wheat thin pizza crust (vegan).
Six years: Sauteed cod with pea cream (Italian).
Seven years ago: Pepitoritas (Mexican cajeta and pumpkin seed crescents).
Eight years ago: Straciatella cream pie (Italian).

Cardamom coffee (Arabic coffee) (vegan)

For all fans of coffee and of cardamom (as I am, of course) out there, this is a must try, if you haven't so far. The so-called Arabic coffee is a specialty coffee with an addition of cardamom. Methods of brewing vary, sometimes sugar is added while brewing or after, cardamom is sometimes mixed in the ground coffee before brewing or after and so on.... but the point that stands is that the combination of the two flavors is outstanding and after trying it you're not very likely to return to the plain coffee from before any time soon :). Enjoy!

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Pizza con tonno e cipole (Tuna and onion pizza) (Italian).
Five years ago: Strawberry summer cake.
Six years ago: Spring pasta with avocado and goat cheese.
Seven years ago: Turkey bites in Brie and walnut sauce with grapes.
Eight years ago: Frigănele (Romanian savory French toast), Rosemary marinated and fried potatoes with lemon (vegan) and Thyme, pepper and lemon spicy olive oil cookies.

Malagasy Chai (vegan)

A beautiful spicy chai latte recipe, coming from Madagascar. I served this as part of a themed dinner, and I was happy to discover how close it is to the current tastes of Western palates. Generally, when trying African drinks and dishes, I tend to brace myself for experiencing something radically different from what I have learned to like. For this one, for better or for worse, it wasn't necessary. It tastes just as delicious as the next chai latte from a coffeehouse. 
Recipe source: here.

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Walnut, coffee and mascarpone cupcakes.
Five years ago: Sweet potato spicy wedges with guacamole (Mexican and Tex-Mex).
Six years ago: Sticky banana and maple syrup cake bars.
Seven years ago: Cheddar and leek muffins.
Eight years ago: Asian white fish (pangasius) fillet with sesame noodles, Ruladă de pui cu spanac (Romanian chicken and spinach roulade) and Green pasta and pesto souffle (gratin).

Creole Café au Lait

Creole coffee with milk (café au lait) is a favorite in New Orleans and Louisiana; any self-respecting Creole restaurant has to include this on its menu. It's flavorful and rich tasting, due to the slow brewing method, using a French drip press. 

Then, the resulting coffee brew is mixed with a bit of steamed milk, and sweetened with dark molasses sugar. 
A good cup of Creole café au lait is not difficult to make, but it requires patience to do everything right. If you hurry and just mix regular coffee brew with any milk so you can throw it together faster, it simply won't taste the same.
Traditionally, Café au Lait was served together with Calas (New Orleans Creole rice fritters) or Beignets (the rice doughnut which evolved from the simpler cala). Try them together for the most authentic and yummy experience (apart from visiting a Creole restaurant in New Orleans, of course).
Recipe sources: NolaCulinary and Cooks.com.


Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Risotto de quinua y pimientos amarillos (Quinoa risotto with yellow peppers) (Chilean and Bolivian).
Five years ago: Leek, potato and bacon soup (British).
Six years ago: Halloumi and chickpea salad with mint and oranges.
Seven years ago: Bell pepper sticks with refried bean dip.
Eight years ago: Tikka Masala chicken cous cous (British-Indian) and Czech poppy seed cakes (kolaches).

Pistachio milk (home-made)

I'm a fan of milkshakes and smoothies and flavored milks of all sorts. And I am also a great fan of pistachios, thus this glorious drink was born :) It's sweet and very foamy and intensely flavored. It will be on repeat for a long while ahead.
Enjoy.

Last year: Kuvana Krtola (Potatoes with yogurt and fresh cheese) (Montenegrin).
Two years ago: nothing.
Three years ago: nothing.
Four years ago: nothing
Five years ago: Pizza Diavola (Italian-American).
Six years ago: Deep fried Brie with tamarillo relish.
Seven years ago: Sprinkle butter cookies (Italian).
Eight years ago: Mashed potatoes with caramelized shallots and Parmesan, Pork in spice crust and Banana bread with nuts (American).

Hot buttered rum (American)

The pirate alternative to mulled wine :). All joking aside, the hot buttered rum is a traditional winter drink in American pubs. Dilluted with water, the rum is then warmed and mixed with sugar and spices. A bit of butter added to the pot gives just the right amount of creaminess that is longed for. Enjoy it warm and in moderation ;).
Recipe source: Saveur.

Last year: nothing
Two years ago: nothing
Three years ago: nothing
Four years ago: French garlic soup with mint.
Five years ago: Pear salad with walnuts and Gorgonzola (American).
Six years ago: Kedgeree (Anglo-Indian or Scottish).
Seven years ago: Tapenade (olive paste) bread rolls.
Eight years ago: Tabbouleh (Lebanese and generally Middle Eastern bulgur wheat salad) (vegan) and Simple wellness salad with endives, feta, clementines and pumpkin seeds.

Cappuccino (Italian)

This is the main reason I got myself a milk foamer. :)
The Cappuccino is a coffee and milk drink with a very rich history and known variations; which I'll not reproduce here (follow the link if you're thirsty for details). Pretty easy to make if you have a milk foamer, this drink is the ideal canvas for personalizing with your favorite spices, syrups, decorations, details etc. :) And it's a lovely way to start the day. 

Last year: nothing
Two years ago: nothing
Three years ago: nothing
Four years ago: Baked aubergines with mozzarella and garlic-pomegranate-mint sauce.
Five years ago: Pasta Arabbiata (Angry penne) (Italian)(vegan).
Six years ago: Grilled turkey breast with avocado-feta salsa.
Seven years ago: Quesadillas with cheddar, bacon and cherry tomatoes (Mexican).
Eight years ago: Cheese-stuffed mushrooms and cheese fussili with herbs and aioli; and Swedish-style salmon with vegetables and white sauce.

Green Palmyra (cocktail)

Another variation on the mint-lime classic combination (just like Green Tree, Mojito and so on). Only that this time it uses vodka as its alcohol base. It's not one of those light cocktail (I'll admit it's quite a "heavy" one), but it's also still sweet enough to indulge more lady-like tastes. Anyway, like with all alcohol-based drinks (and sorry for being such a party-pooper), moderation is key :).

Source: another Friday cocktail pick from Saveur. 

Last year: Loubieh Wa Hommus Bi-Ziet (Green beans with chickpeas in olive oil) (Lebanese) (vegan).
Two years ago: Crisp rosemary flatbread (vegan).
Three years ago: Pork steaks with sage sauce and caramelized apples.
Four years ago: Winter tabbouleh with roasted eggplant and feta.

Yuanyang (Hong Kong-style Coffee with Sweetened Milk Tea) (Chinese)

This is what happens when you mix black tea with coffee. And condensed milk. And sugar. And it's strong and sweet and great. :)
Recipe source: About.com and Saveur.

Last year: Saganaki (Greek fried cheese).
Two years ago: Goat cheese, lemon scallions and walnut tart.
Three years ago: Banana American pancakes with agave syrup and almonds.
Four years ago: Baby making and no cooking :).

Atol de Elote (Sweet corn and milk drink)

This is the Mayan version of a warm milk drink, and though the combination with corn may sound weird, it's surprisingly good. 

It's a hugely popular drink everywhere where the Mayan legacy is still strong, but especially in Brazil, Honduras, Mexico, Guatemala and El Salvador.

I think it's very interesting to find hot sweet drinks that are cocoa-free, and I was willing to try this out just for this detail, but it was actually so yummy to make it worth it even beyond the whole "exploring world cuisine" value.
This drink is great to enjoy in the same context as any hot cocoa you normally have: at a social gathering, in chilly evenings and so on. Enjoy.
Recipe source: Saveur and 196flavors.

Last year: Cherry tomato and spinach bread.
Two years ago: Tiny German pancakes with strawberry filling.
Three years ago: Strawberry, banana and flax seed muffins.
Four years ago: Baby making and no cooking :).

Kopi Jahe (Indonesian coffee with ginger) (vegan)

The ginger coffee they serve in Indonesia is an interesting thing to try, especially if you've already tried ginger in tea and liked it. I usually accept spices in tea easier, but I enjoyed this coffee as well. Try it and decide for yourself. Anyway, if you plan on cooking some Indonesian meals, it would be a shame not to pair them with a drink that matches the cultural background :).
Recipe source: Saveur.

Last year: Chia oatmeal breakfast with fruit (no cook).
Two years ago: Căpșune cu smântână (Simple Strawberries and Cream) (Romanian).
Three years ago: Chicken, olive and preserved lemons tagine (Moroccan).
Four years ago: baby making and no cooking. :)

Thé à la menthe Tunisien (Tunisian mint tea) (vegan)

A tea just as important to the cultural background and daily life habits from Tunisia as its counterpart is in Morocco. It's sweeter than the teas you might be accustomed to, but it's deeply flavored and delicious. Delicious and refreshing both in the mid of winter or in summer. Enjoy.
Recipe source: here.

Last year: Ispanak Salatasi (Turkish baby spinach salad).
Two years ago: Papanași (Romanian ricotta-based sweet fritters).
Three years ago: Pizza with goat cheese, caramelized onions and raspberry sauce.
Four years ago: Spicy shrimp and wild rice soup (Chinese).

Buck's fizz (cocktail) (British) (vegan)

A Buck's Fizz is a champagne and orange juice combination used to drive away hangovers (supposedly), as an excuse to start drinking earlier in the morning, or just as a delicious way to start your day with a brunch in style :).
It was invented in 1921 at a London bar called "Buck's club", earlier than the French Mimosa, and containing more orange juice then its French counterpart (this one has only a third champagne, while a Mimosa is half champagne). It's now popular either as part of a brunch or at weddings, as a less alcoholic alternative to champagne for children. 
I personally like it more than "dry" champagne, as the latter tends to be too fizzy and sparkly for my taste (I don't even enjoy sparkling mineral water or any kind of carbonated juices). 
Anyway, you'll have it and whatever the occasion, you'll find a sweet, mild and pleasant drink. Enjoy.

Last year: Minestrone (Italian vegetable soup).
Two years ago: Raspberry and marshmallow cake.
Three years ago: Conchiglioni giganti con ricotta e limone (Italian).
Four years ago: Straciatella cream pie (Italian). 

Teh halia (ginger milk tea) (Singaporean and Malaysian)

This tea is the ideal midway between black tea, with milk and sugar, and ginger tea (a favorite of mine). To quote Saveur, this drink is yet another proof and statement on Singapore's propensity for fusion. 
Commonly consumed in Indonesia and Malaysia, the preparation is similar to making English tea, only for the addition of freshly grated ginger that gives the whole thing an unmistakable kick.

Among the reasons to make this - last but not least - is because it uses up any remaining sweetened condensed milk you might have. I hate it when you open up a can to use in a cake but a bit remains and you don't know what to do with it. This tea is a nice idea for such leftovers :).
Recipe source: Saveur.

Last year: Potatoes with za'atar (Middle Eastern) (vegan).
Two years ago: Puff pastry fast pea and dill quiche.
Three years ago: Carrot and feta rosti (fritters) with raita (Indian-style).
Four years ago: Karaage (Tatsutaage) (Japanese fried chicken), Horiatiki salata (Greek salad with tomatoes, feta, red onion and kalamata olives) and Beefsteak with spicy butter and wedges.

Saenggangcha (Korean ginger tea) (vegan)

Brew your own ginger tea out of fresh ginger. A valuable lesson from the Korean cuisine is that this tea can ward off colds, fatigues and general mood drops anytime. (Anyway, I, for one, didn't really need any excuses to enjoy a tea I already loved in its packaged form in the first place.)
Recipe source: here.

Last year: Pajeon (Korean green onion pancakes).
Two years ago: Eggplant, pomegranate and chickpea cous cous (vegan).
Three years ago: Mechouia salad (roast vegetables and tuna) (Tunisian).
Four years ago: Zucchini and coconut muffins, Melanzane alla parmigiana (Italian) and Pancetta and artichoke pizza.

Vodka lavender chai (vegan)

There's something really special about all chai drinks (spiced tea drinks), but when you also add alcohol, the result is better than any regular cocktail you might get. This specific combination here also features the delicate flavor of lavender flowers, for a hypnotic-like effect. Cheers to floral chai cups with a bit of alcoholic spice!

Last year: Spanakopita triangles (Greek-style).
Two years ago: Dill and cottage cheese bread.
Three years ago: Fondant pan potatoes (French style).
Four years ago: Pricomigdale (Romanian walnut biscuits), Salata z Boczkiem (Polish wilted lettuce salad with bacon vinaigrette) and Smoked salmon and cucumber starters.