When we think of non-alcoholic drinks, we often imagine beers, wines, NA spirits, fruit juices, herbal teas or sparkling waters. But across the globe, cultures have developed some more bizarre (to those not of said culture), unexpected and maybe even eyebrow-raising non-alcoholic beverages. So let’s take a tour of some of the strange non-alcoholic drinks from around the world.
You might be surprised at some of the ingredients we encounter along the way – or you might just find your next favourite tipple.
1. Kumis – Central Asia
Kumis is a slightly fizzy, mildly sour drink made by fermenting mare’s milk. Traditionally consumed in Kazakhstan, Mongolia and other parts of Central Asia, it has a thin, yogurt-like texture with a tangy, slightly acidic taste. While kumis can develop a very low alcohol content through fermentation, it’s typically consumed before it reaches intoxicating levels. Some describe it as a mix between buttermilk and kefir. However, it definitely has an unmistakable grassy, barnyard-like flavour.
2. Birch sap – Scandinavia and Eastern Europe
Drinking tree sap may sound odd, but in parts of Scandinavia, Russia, and the Baltic states, birch sap is a popular seasonal beverage. Harvested in early spring by tapping birch trees, this clear, slightly sweet liquid is enjoyed fresh or fermented into a mildly tangy, probiotic-rich drink. It’s said to have a delicate, refreshing taste similar to coconut water, with subtle woody undertones. Some variations include added herbs or berries for extra flavour.
3. Togwa – Tanzania
Togwa is a thick, porridge-like drink made from fermented maize, millet or sorghum. It’s a staple in Tanzania and other East African countries, often consumed as a nutritious, refreshing alternative to beer. With a sour, slightly malty taste and a thick, smoothie-like texture, togwa is packed with probiotics and fibre. Though it’s traditionally non-alcoholic, it can become slightly alcoholic if left to ferment for longer periods of time.
4. Kvass – Russia and Eastern Europe
Made from fermented rye bread, kvass is a centuries-old drink enjoyed in Russia, Ukraine and other Eastern European countries. Despite its beer-like appearance and malty flavour, kvass is typically non-alcoholic or at least very low in alcohol. It has a sweet-sour taste with hints of caramel, raisins and sometimes added fruits or herbs. For those unfamiliar with fermented grain drinks, kvass can be an acquired taste; some liken it to a mix of beer and soda, while others say it tastes like slightly fizzy liquid bread.
5. Chicha Morada – Peru
Unlike its mildly alcoholic cousin, chicha de jora, chicha morada is a completely alcohol-free. It is a deep-purple beverage made from boiled purple corn, pineapple, cinnamon and cloves. It’s sweet, spiced and fruity, often compared to a mix of mulled wine and grape juice. This traditional Peruvian drink is known for its rich antioxidants and vibrant colour.
6. Salty lassi – India
While mango lassi is a popular sweet yogurt-based drink, salty lassi is a more traditional and unusual version. Made with yogurt, water, salt and sometimes cumin or black pepper, this savoury drink is a staple in India and Pakistan, particularly in hot climates where it helps with hydration. Its tangy, cooling effect can be surprising to those expecting a milkshake-like beverage. Some variations also include mint or garlic, adding to its complexity.
7. Sujeonggwa – Korea
This Korean cinnamon punch is made by boiling cinnamon sticks, dried persimmons and ginger, then sweetening it with sugar or honey. It’s typically served chilled with floating pine nuts for garnish. The result is a dark amber, slightly spicy, aromatic drink. Though unusual to those unfamiliar with Korean cuisine, sujeonggwa is a beloved traditional beverage with a warming-yet-refreshing balance of flavours.
8. Barley water – UK and Southeast Asia
Barley water is an ancient drink that has fallen out of favour in many parts of the world but remains popular in the UK and some Asian countries like Malaysia and Singapore. Made by boiling pearl barley and then straining the liquid, it has a mild, nutty taste with a slightly viscous texture. Often consumed for its supposed health benefits, it’s sometimes flavoured with lemon, honey or pandan leaves (not generally in the UK that one) for extra aroma.
9. Misugaru – Korea
Misugaru is a powdered grain drink made from a blend of roasted barley, black rice, black sesame and various other grains. When mixed with milk or water, it creates a creamy, slightly nutty, mildly sweet beverage. The texture is somewhere between a smoothie and a protein shake. Traditionally enjoyed as an energy-boosting breakfast drink, it has a wholesome, roasted-cereal taste that can be both comforting and unusual for first-time drinkers.
10. Jallab – Middle East
Jallab is a thick, syrupy Middle Eastern drink made from grape molasses, rose water and smoked dates. It is often topped with pine nuts. Jallab has a rich, caramel-like flavour with floral undertones, making it quite different from most Western soft drinks. Served over ice, it’s a refreshing yet intensely sweet beverage enjoyed in countries like Lebanon, Syria and Jordan.
Strange non-alcoholic drinks: Would you try them?
When it comes to strange non-alcoholic drinks, obviously “strange” is a relative concept. However, if you aren’t au fait with these tipples, they could certainly be a challenge – or an adventure! – for your tastebuds. Would you give fermented mare’s milk or a fermented millet drink a go? Or are you sticking with your classic non-alcoholic beers, wines and spirits?
Image credit: Subhash Nusetti