The Venezuelan beverages are much more than just refreshments or drinks, they are part of our identity, of those moments that remind us of the taste of home, the warmth of our people and the traditions we carry in our hearts.
If you live outside of VenezuelaThere are sure to be days when a simple scent or a sip of something familiar takes you back to your childhood, to a family reunion or to those hot afternoons when a good cup of coffee or a sip of something hot and cold lemon balm with lemon was the best solution to quench thirst.
From refreshing options such as the cane guarapoto more intense beverages such as cocuy or Angostura BittersEach of these preparations has a history and a special meaning in our culture.
And, of course, we can't forget the classic CREAM PUNCHwhich announces the arrival of the Christmas in all Venezuelan households.
We know that living away from home can make it difficult to find these flavors, but the good news is that many of these beverages are available in a variety of flavors. prepare with ingredients you probably have on hand or with some substitutions.
In this article, we share with you five traditional venezuelan drinks that you can't miss, with simple recipes that you can enjoy no matter where you are in the world.
Papelón with lemon, the quintessential refreshing drink
If there is one drink that represents Venezuela on hot days, it is the paperboard with lemon. Refreshing, sweet and with the perfect touch of citrus, this drink is the perfect Creole version of lemonadebut with a much more intense and authentic flavor.
You probably remember drinking it at grandma's house, at an empanada sale on the beach or after a run with friends on the street. It is a simple drink, but with an incredible power for moisturize and refresh. Best of all, you can prepare it anywhere in the world with only three ingredients.
Recipe of papelón with lemon
- 1 panela de papelón (or, failing that, brown sugar or molasses)
- 1 liter of water
- Juice of 2 large lemons
- Ice to taste
If you have the chunks of breadGrate or cut a piece and put it in a pot with a cup of water. Heat it over medium heat until it melts and forms a thick syrup. If you use brown sugar or molasses, simply dissolve it in warm water.
In a large pitcher, pour the paprika syrup and add the liter of cold water. Squeeze the lemons and mix them with the papelón. Stir well so that the flavors integrate. Then add plenty of ice and, if you like, a slice of lemon for garnish. And that's it!
Tips to prepare it outside Venezuela:
- If you do not get newsprintthe best option is the brown sugar or molasses, as they have a similar taste.
- You can add a touch of ginger or peppermint to give it a different twist.
- If you prefer a lighter version, use less paperón and more lemon.
This is how easy it is to enjoy a good lemon balm with lemon Come on, prepare it and share it with your family and friends!
Guarapo de caña, the sweet natural flavor
If you grew up in Venezuelayou've surely ever tasted a good glass of cane guarapo very cold.
This drink, made with the fresh sugar cane juiceis a classic in the country's markets and streets, where it is sold freshly squeezed, with ice and sometimes with a touch of lemon to make it even more refreshing.
The cane guarapo is one of those drinks that connect us with the natural and simple. It has no preservatives or artificial ingredients, only the sweet nectar of the cane, which provides instant energy.
In the towns and cities, it was common to see salesmen with their trapiche (a manual or electric machine that extracts the juice from the cane), serving fresh guarapo to those passing by.
Although outside of Venezuela it can be difficult to get fresh sugar cane, there are ways to get closer to its flavor and enjoy this delicacy anywhere in the world.
Recipe for homemade sugar cane guarapo
- 2 or 3 sugar cane stalks (or cane juice already extracted, if available)
- 1 liter of water
- Ice to taste
- Juice of half a lemon (optional)
If you have sugar cane, peel and cut into small pieces. Then, pass it through a juice extractor or a powerful blender with a little water. Strain the resulting liquid to remove residue.
If the cane juice is very concentrated, add cold water until it has the ideal sweetness. And, if you want to give it an extra point of freshness, add a few drops of lemon juice.
Tips for preparation outside Venezuela
- If you do not get fresh sugar cane, check out Latin stores (such as Send it to Market) or in Asia, where they sometimes sell already extracted sugarcane juice.
- Another option is to look for bottled sugar cane guarapoalthough the taste will never be the same as freshly squeezed.
The cane guarapo is more than just a drink: it is a tradition that reminds us of the streets of our childhood, the markets full of life, the heat and the Venezuelan beaches. If you have the opportunity, do not miss the opportunity to prepare it and to revive that authentic flavor We miss so much. Cheers!
Angostura bitters, the Venezuelan touch in cocktails
The Angostura bitters is one of those Venezuelan beverages that have conquered the world. Although many know it as an essential ingredient in cocktails, few know that its origin lies in Ciudad Bolivar (formerly Angostura)where it was created in the XIX by Dr. Johann Siegert.
It was originally designed as a digestive remedy, but his unique taste made it a star ingredient in bars around the world.
If you've ever tried a classic cocktail like the Old Fashioned or the Manhattanyou have most likely enjoyed the Angostura bitters without knowing it. Its mixture of herbs, spices and bark gives a special touch to any beverage, and although in the Venezuela not always used to prepare drinks, outdoors it is a must in the kitchen. mixology.
Getting it out of Venezuela is easier than others typical drinksbut many people do not know how to take advantage of it. Here is a simple recipe for you to enjoy its flavor without complications.
Easy Cocktail with Angostura Bitters
- 60 ml dark rum or whiskey
- 15 ml fresh lemon juice
- 15 ml sugar syrup (or honey diluted in water)
- 2 to 3 drops of Angostura Bitters
- Ice
- Slice of lemon or orange for decoration
In a cocktail shaker or mixing glass, combine the rum (or whiskey), lemon juice and sugar syrup, add the ice and mix well. Then, add the drops of Angostura bitters and stir gently. Serve in a glass with ice and garnish with a slice of lemon or orange.
Chicha, the creamy beverage that accompanied us in childhood
If you grew up in Venezuela, sure you've enjoyed a nice cold glass of chicha criolla, that thick, sweet drink which was always topped with condensed milk and cinnamon.
It was the perfect reward after school or a special treat when we went on outings with the family. His creamy taste and smooth texture make it one of the Venezuelans' most loved beverages.
But in our country, there is not only one version of the chicha. In addition to the traditional chicha criolla made with rice and milk, we also have the Andean chichaa completely different beverage, fermented and with a light touch of alcohol, which is prepared in the Andes with pineapple and spices.
Both are part of our culture and, although different, they share something in common: they remind us of the warmth of home and the venezuelan traditions.
If you want to know how to make this delicious drink and much more about its history, you can't miss our article about the Venezuelan chicha.
Ponche crema, the Christmas tradition that is never missing
If there is one beverage that immediately transports us to the Venezuelan Christmasis the cream punch.
No matter where you are, you surely remember that first sip at a family reunion, while the sounds of gaitas in the background and the hallacas were set up on the table.. Its sweet, creamy flavor with that touch of liqueur makes it one of the most popular Venezuelan Christmas traditions most important.
Unlike other punches around the world, the venezuelan cream punch has a silkier texture and a well-balanced flavor, thanks to its mixture of milk, eggs, sugar and rum. Although you can buy it bottled, nothing compares to what our grandmothers used to make, with their homemade recipe and that love that made it unique.
Recipe for homemade cream punch
- 1 can condensed milk
- 1 can evaporated milk
- 3 egg yolks
- 1 cup Venezuelan rum (or whatever you have on hand)
- 1 teaspoon vanilla essence
- 1 pinch of nutmeg (optional)
In a saucepan over low heat, whisk together the egg yolks with condensed milk and evaporated milkStir constantly to avoid cutting. Add the vanilla and, if you want, a pinch of nutmeg to give it a more aromatic touch.
Once the mixture is warm and well integrated, remove it from the heat and let it cool a little. Then add the rum and stir well. Then, transfer the punch to a bottle and put it in the refrigerator for at least 4 hours before serving.
From CuriaraWe hope that this tour of the Venezuelan beverages has brought you a little piece of home, no matter where you are in the world.
Every sip of lemon balm with lemoneach glass of chicha or every toast with CREAM PUNCH is a way to keep our traditions alive and feel a little closer to our land. So take the time to prepare them, share them with friends and family, and keep carrying the taste of Venezuela with you.
Curiara, uniting families.
