Tea

Mint tea is considered the national drink of Morocco, although tea was introduced there only as recently as the 1850s, brought from the Far East by British merchants. Fresh mint and sugar are always added, and the tea is served in small glasses.

This chai recipe—inspired by versions in India—combines black tea, spices, and milk. The savory notes from black pepper and cardamom in this version give it a wonderful aromatic complexity.

Nahm Takrai This lightly sweetened drink, served with both lunch and dinner in Thailand, is very cooling with spicy foods.

Here's a warming drink for a chilly day.

In Austria this is called Krambambuli.

Can be prepared in 45 minutes or less but requires additional unattended time.

This German drink, called Grossmutters Punsch (Grandmother's Punch), is usually enjoyed warm at midnight on Christmas Eve. It can also be served as a refreshing chilled drink. For a festive touch, add a cinnamon stick to each glass.

This bread gets even better if stored for a day. Enjoy it toasted and buttered for breakfast.

The tea adds an elegant complexity to the sauce for the pears, dried apricots, and cherries. Using dried tart cherries instead of Bing cherries helps balance the sweetness.