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Champurrado is a chocolate-based atole, [1] a warm and thick Mexican beverage. It is prepared with either a masa (lime-treated corn dough), masa harina (a dried version of this dough), or corn flour (simply very finely ground dried corn, especially local varieties grown for atole); piloncillo; water or milk; and occasionally containing cinnamon, anise seed, or vanilla. [2]
Café con leche is considered a breakfast drink in many countries that serve it. Because of the milk, it is heavier and more filling than coffee drinks. [5] The drink is created by making espresso and then using a steam wand scalding milk to just below the boiling point. Often sugar is added to the milk as it is being heated.
Drink companies of Spain (3 C, 2 P) S. Spanish alcoholic drinks (3 C, 3 P) Pages in category "Spanish drinks" The following 5 pages are in this category, out of 5 total.
Hierbas de Mallorca has a medical origin. Produced in monasteries, it was used by pharmacists in the 16th century to fight diseases. [2] Herbal liquor, distilled with several herbs, seeds, roots and flowers already being used for medical purposes, was recognised for its digestive effects and was used particularly to help stomach ailments.
A carajillo (Spanish: [kaɾa'xiʝo,-ʎo]) is a coffee drink to which a liquor is added. [1] Similar to Irish coffee, it is traditionally served in Spain and several Hispanical American countries, such as Colombia and Venezuela, where it is usually made with brandy; Cuba, where it is usually made with rum; and in Mexico, where mezcal or a coffee liqueur such as Kahlúa or Tía María, or more ...
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Brandy is an English adaptation of the original Dutch word “brandewijn” (burnt wine) whilst the term holanda (name given to wine spirits of low alcoholic content used in the production of Brandy de Jerez) is derived from the name of the country to which most of the exports were destined: Holland.
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