This slightly sweet dessert is a staple in some Black American Muslim communities.

These Polish pre-Lent doughnuts have taken on a life (and an eating contest) of their own in the United States.

A sweet and nutty liqueur made with the fruit of the "elephant tree."

A Colonial cocktail brought to you by ale, rum, and a really hot poker.

When faced with less-than-optimal ingredients, Swedes and Norwegians once clarified their brews with eggs.

This bright green cocktail doubles as dessert.

Oklahoma City's signature cocktail calls for a frosty mug, a shot of amaretto, Coors Light, and orange juice.

A sweet, warm cocktail to chase away the chill of Andean nights.

Just so we’re clear, there is actually milk in this old English punch.

Soda mixed with milk creates this frosty, creamy drink.

Only two silent monks know all 130 plants that go into this herbal liqueur.

The hangover cure gets its oyster-like texture from a raw egg.

The Netherlands' most famous treat now comes in a bottle.

Developed by Spain's elite military unit in the 1920s, this cocktail is a favorite among Barcelona's college students.

Not even the 17th-century nuns behind this Mexican eggnog could resist drinking it.

Devoted fans pay thousands for bricks of this fermented tea.

In Thai lore, these fried hard-boiled eggs are a delicious warning for a misbehaving husband.

Every March, Central New York shelves are stocked with glass bottles of green dairy.

Slurp this sweet and savory summer treat from a tamarind-and-chili-paste-coated straw.

You can find authentic versions of this sour Slavic brew at street stalls and monasteries.

This modern adaptation of a 9,000-year-old brew combines elements of beer, wine, and mead.

Soften the chill of Northeastern winters with a spirit distilled from local maple sap.

Popular in colonial New England, this “apple molasses” is now made by only a handful of commercial producers.

You can have your syrup and drink it, too.