Peru: Chicha Morada Recipe


Chicha morada is a sweet Peruvian beverage made from purple corn, a variant of Zea mays native to the Peruvian Andes, and spices. Non-alcoholic, it is a type of chicha usually made by boiling the corn with pineapple, cinnamon, clove, and sugar.

Its use and consumption date back to the pre-colonial era of Peru, even prior to the creation of the Inca empire. The traditional preparation of the drink involves boiling the corn in water with pineapple and, after the juices have gotten into the water, letting it cool. Sugar, cinnamon, and clove are often added for extra spice and flavor.

See Recipe

Thailand: Thai Iced Tea Recipe

thai tea

My first introduction to the rich flavor of Thai Iced Tea comes from ordering from a Thai Restaurant.  In Los Angeles, big signs for Thai Iced tea are plastered on many Thai restaurant windows and donut shops. Believe me it was love at first taste but how could it not be? Check out the ingredients. –Crystal A. Johnson, MCCN Editor


  • According to a tea website, Thai Tea is is made from strongly-brewed black tea, often spiced with ingredients such as star anise, crushed tamarind, cardamom, and occasionally others as well.
  • Then we come to the really decadent good part, the brew is then sweetened with sugar and condensed milk, and served over iced.
  • In Thailand it is then topped with evaporated milk.

According to Wikepedia other variations on Thai tea include:

* Dark Thai iced tea (Thai: ชาดำเย็น, cha-dam-yen): Thai tea served chilled with no milk content and sweetened with sugar only. The concept is based on traditional Indian tea, which is used as the main ingredient.
* Lime Thai tea (Thai: ชามะนาว, cha-ma-now): Similar to Dark Thai iced tea, but flavoured with lime as well as sweetened with sugar. Mint may also be added.


*A tip from the Thai Food & Travel Blog about striking the balance in the tea so that the condensed milk stays on top is to stir the tea while you pour the condensed milk in.


Bandung Recipe, Malaysia and Singapore fave

Wikipedia-Bandung, sirap bandung, or air bandung is the name of a drink popular in Malaysia and Singapore. It consists of milk flavoured withBandung rose cordial syrup, giving a pink colour. The drink is an adaptation of rose milk served in India.

It is especially popular in the Malay communities, usually served during wedding receptions with foods such as nasi beriani or rendang. Modern innovations include adding grass jelly or soda water.

Street vendors began the custom of adding pink food colouring to help buyers avoid confusing the drink with teh tarik. As a result, bandung now only comes in pink.

Serving: Average Pitcher



  • 3 C water
  • 2 C sugar

Rest of Recipe

  • 1 Can of Evaporated Milk
  • 6 Cups of Water
  • 1 Cup Teaspoons Rose Water Syrup

Boil the 3 cups of water and 2 cups sugar until the sugar dissolved and thicken about 10 minutes using low heat. Remove from heat.  Add Evaporated Milk, Water and Rose Water Syrup. Stir, serve over ice  and enjoy.


Stir and Enjoy

Recipe from Even Vela

The Mimosa- The Perfect Daytime Event Drink

Invented in France, the Mimosa is a cocktail-like drink composed of one part dry champagne (or other sparkling wine) and one partmimosa thoroughly chilled orange juice. It is traditionally served in a tall champagne flute with a morning brunch, wedding and would be great for garden parties.

MCCN thought we would explore idea of a Virgin Mimosa. Check out this great cocktail recipe from

1. Champagne + Orange Juice | Orange peel garnish 2. Muddled Peaches and Brown Sugar + Orange Juice + Champagne | Peach and Orange spiral garnish 3. Muddled Blueberries and Organic Sugar + Lemonade + Champagne | Organic sugar rim and additional blueberries 4. Champagne + Splash of Lime Juice + Grapefruit Juice | Grapefruit wedge and Lime splice for garnish

Coquito (Puerto Rican Egg Nog) Recipe

coquito (1)

Coquito is a popular Christmas beverage in Puerto Rico. It has similarities to American eggnog, but the use of creme de coco or coconut milk gives it a unique island flavor. A version with eggs, known as ponche crema, is a favorite in Venezuela.

4 to 6 servings


  • Cinnamon sticks — 2 to 3 each
  • Water — 2 cups
  • Sweetened, condensed milk — 1 (14-ounce) can
  • Evaporated milk — 1 (12-ounce) can
  • Crème de coco (for example, Coco Lopez) — 1 (12-ounce) can
  • Rum — 1 to 2 cups
  • Ground cinnamon — for garnish


See Ideas for packaging as a gift       

coquito gift    

Check out our Fun Cooking/Food Apparel

Chile: Receta de Mote con huesillo

Mote con huesillo is a traditional Chilean summer-time non-alcoholic drink made from wheat and peaches and often sold in street stands or vendor carts. It is a Chilean mote 2non-alcoholic beverage consisting of a sweet clear nectar like liquid made with dried peaches (huesillo) cooked in sugar, water and cinnamon, and then once cooled mixed with fresh cooked husked wheat (mote).[1] The sweet clear nectar is usually made with sugar, but can also be supplemented or replaced with honey.

When the drink is served without the dried peaches, it is called a “descarozados”

The huesillos, or dried peaches, are washed and soaked the night prior to preparation in order to rehydrate them. Once hydrated, they are cooked for thirty minutes or more in a sugar and water mixture, optionally with some natural cinnamon sticks. To give the drink its honey hue, sugar is heated in a sauce pan in order to caramelize it and bring it to a rich orange ruby color, which is added to the syrup mixture although this method is not always used. While the huesillos are cooking, the mote, or husked wheat, is cooked in water until tender. Once the mote are cooked, they are drained and added to the sweet huesillos drink, and left to cool. This combination is served chilled, in a tall glass with a tall dessert spoon for easy serving.