| Name | Image | Origin | Description |
|---|
| Aleberry | | | Made by boilingale withspice (such asnutmeg),sugar andbread-sops, the last commonly toasted. It is sweetened, strained, and drunk hot. |
| Anijsmelk | | | Dutch drink, consisting of hotmilk flavored withanise seed and sweetened with sugar |
| Apple cider |  | | Popular fall (autumn) and winter beverage[1]- Wassail – a hotmulled cider traditionally drunk as an integral part ofwassailing, an ancient southernEnglish drinking ritual intended to ensure a goodcider apple harvest the following year
- HeißerApfelwein – hot apfelwein mixed with spices used typical inGlühwein (mulled wine) like cinnamon, orange, clove, lemon peel and slowly heated up. Traditional winter drink in southHesse, Germany.
|
| Asiático |  | | Popular hot drink fromCartagena, Spain, consisting ofcoffee withcondensed milk andcognac.[2] |
| Atole |  | | Traditionalmasa-based hot corn based beverage ofMexican and Central American origin, where it is known asatol |
| Bajigur | | | Hot and sweet beverage native to theSundanese people ofWest Java,Indonesia. The main ingredients arecoconut milk andArenpalm sugar; usually to add taste, a small amount ofginger and a small pinch ofsalt. |
| Bandrek |  | West Java,Indonesia | Traditional hot, sweet and spicy beverage native to Sundanese people of West Java, Indonesia.[3] It's a mixture ofjahe (ginger) essence,gula merah (palm sugar) andkayu manis (cinnamon).[3] |
| Blackberry demitasse | | | Cocktail made fromblackberry brandy orliqueur,blackberry jelly,cognac, water and lemon juice. It is served hot in ademitasse with a slice of lemon.[4] |
| Blue Blazer |  | | Flaming cocktail made from Scotch or Irish Whiskey, honey, boiling water and lemon peel. It is served steaming hot for slow sipping.[4] |
| Bouillon |  | | Includes clam, tomato, oyster, chicken, asparagus bouillon and others, served atsoda fountains in the United States in the early 1900s.[5] Food extracts such as beef extract were also used to prepare beef-flavored drinks add flavoring to other drinks at U.S. soda fountains during this time.[5] The beef variety was sometimes referred to as "beef tea".[6] Olives were often used in these bouillon drinks and those that were salty.[5]- Consommé – A concentrated and clarified form of bouillon
|
| Butter tea |  | Tibet | Also known as po cha, a drink of Tibet, Nepal, Bhutan, and Buddhist minorities in India, made from tea leaves,yak butter, water, and salt. Drinking butter tea is a regular part of Tibetan life. Before work, a Tibetan will typically enjoy several bowlfuls of this beverage, and it is always served to guests. Nomads are said to often drink up to 40 cups of it a day. Since butter is the main ingredient, the drink provides plenty of caloric energy and is particularly suited to high altitudes. The butter may also help prevent chapped lips. |
| Cannabis tea |  | | Acannabis-infused drink prepared by steeping various parts of thecannabis plant in hot or cold water. |
| Caudle |  | | British thickened and sweetened alcoholic hot drink, somewhat like eggnog. It was popular in theMiddle Ages for its supposed medicinal properties. |
| Coffee |  | | There are several accounts of the historical origin of coffee. |
| Hotegg drinks[5] | | | Phosphate soda and beverages were made with fruit flavorings, egg,malt, or wine. They became popular among men in the 1870s in the United States, and in the 1900s, the beverages became popular with both men and women. Fruit-flavoured phosphate sodas were served at soda fountains, before losing popularity to ice cream beverages in the 1930s.[7] |
| Espresso |  | | Coffee brewed by forcing a small amount of nearly boiling water under pressure through finely groundcoffee beans. Angelo Moriondo's Italian patent for asteam-driven "instantaneous" coffee beverage making device, which was registered inTurin in 1884 (No. 33/256), is notable. Author Ian Bersten, whose history of coffee brewers is cited below, claims to have been the first to discover Moriondo's patent.[9] Bersten describes the device as "... almost certainly the first Italian bar machine that controlled the supply of steam and water separately through the coffee" and Moriondo as "... certainly one of the earliest discoverers of the expresso [sic] machine, if not the earliest." The termespresso, substitutings for mostx letters inLatin-root words, with the term deriving from the past participle of the Italian verbesprimere, itself derived from the Latinexprimere, means 'to express', and refers to the process by which hot water is forced under pressure through ground coffee.[10][11] Types of espresso drinks include:Bicerin Cuban espresso Lungo Mocaccino
|
| Hotginger cordial | | | Served at U.S. soda fountains in the early 1900s[5] |
| Greyanarakiya |  | | Boiled rakiya; a winteralcoholic beverage inBulgarian cuisine prepared with grape or plumbrandy and honey[12] |
| Grog |  | | Refers to a variety of alcoholic beverages. Modern versions are often made with hot or boiling water, and sometimes includelemon juice,lime juice, cinnamon or sugar to improve the taste.Rum with water, sugar, andnutmeg was known asbumbo and was more popular withpirates and merchantmen. |
| Herbal tea |  | | Any beverage made from theinfusion ordecoction ofherbs,spices, or other plant material in hot water, and usually does not containcaffeine.[13] These drinks are distinguished from true teas that are prepared from the cured leaves of the tea plant,Camellia sinensis. |
| Hot buttered rum |  | | Mixed drink containingrum,butter, hot water orcider, a sweetener, and various spices, usually cinnamon,nutmeg, andcloves |
| Hot chocolate[8][14] |  | | Also known as hot cocoa, it typically consists of shavedchocolate, melted chocolate orcocoa powder, heatedmilk or water, andsugar. Hot egg chocolate is a type of hot chocolate.[5][8] |
| Hot toddy |  | | Mixed drink made ofliquor and water with sugar and spices and served hot.[15] |
| Irish coffee |  | | Cocktail consisting of hot coffee, sugar and Irish whiskey, topped with thick cream |
| Hotlemonade[8] |  | | Claret lemonade is a type of hot lemonade[8] |
| Yulmu-cha | | | In Korea, a thick drink called yulmu cha (율무차, literally "Job's tears tea") is made from powderedJob's tears. |
| Malted milk[5][6][8] |  | | Powderedgruel made from a mixture ofmaltedbarley,wheat flour, andwhole milk, which isevaporated until it forms a powder. Brands of malted milk include:- Horlicks – the name of amalted milk hot drink and company. In 1883, U.S. patent 278,967 was granted toWilliam Horlick for the first malted milk drink mixing powder prepared with hot water
- Milo – a chocolate andmalt powder which is mixed with hot or cold water or milk to produce a beverage popular in many parts of the world
- Ovaltine – a brand of milk flavoring product usually made withmalt extract. It was developed inBerne, Switzerland, where it is known by its original name, Ovomaltine (fromovum, Latin for "egg", andmalt, which were originally its main ingredients).
|
| Mate cocido |  | | Infusion typical ofSouthern Cone cuisine (mostly consumed in Southern Brazil, Argentina, Paraguay and Uruguay). It is traditionally prepared by boilingyerba mate in water, then strained and served in cups. |
| Mulled wine |  | | Usually made withred wine along with variousmulling spices and raisins. Wine was first recorded as spiced and heated in 1st centuryRome.[citation needed]- Greyano Vino – a winter alcoholic beverage in Bulgarian cuisine
|
| Posset |  | | British hot drink of milk curdled with wine or ale, often spiced, which was popular from medieval times to the 19th century. It was typically prepared with milk that was heated to a boil, then mixed withwine orale, whichcurdled it, and the mixture was usually spiced.[16] |
| Postum |  | | Roasted grain beverage that was popular as acoffee substitute during World War II. |
| Rüdesheimer Kaffee |  | | Alcoholic coffee drink fromRüdesheim am Rhein inGermany invented in 1957 by the German television chef,Hans Karl Adam [de].[17] |
| Sake |  | | Traditional Japanese beverage which is produced from fermented rice and may be served hot |
| Salep |  | | Turkish beverage made of tubers of some Orchid species. Also known as sahlep. Served withcinnamon and sometimesmahlep. |
| Sassafras tea |  | | Tastes much like root beer but was traditionally drank hot or cold in the southern United States.[18] |
| Smoking bishop |  | | Type of mulled wine punch or wassail that was especially popular inVictorian England at Christmas time |
| Soda |  | | Historically, hot sodas were served atsoda fountains[5][6][8] |
| Spicedpunch[14] |  | | Spiced punch served hot |
| Tea[14] |  | | The exact inventor of tea is unknown, but Chinese legends attribute the invention of tea toShennong in 2737 BC.[19] Pictured is a cup ofEarl Grey black tea.Masala chai/masala tea Green tea leaves steeping in a gaiwan
|
| Wedang Jahe |  | Indonesia | An Indonesianginger tea |
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This article incorporates text from a publication now in thepublic domain: Ward, Artemas (1911). "The Grocer's Encyclopedia - Wikipedia".The Grocer's Encyclopedia.
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