Saturday, November 13, 2010

Drinks @ Nepal

When in the mountains, I always order hot chocolate in the morning for breakfast.  It just taste so good and warm my body in the early cold morning.  In the afternoon, I like to order ginger with lemon and/or honey.  Another keep warm drink especially with lemon and honey, heavenly. Even a plain hot lemon was good!  All uses natural ingredients thus you see ginger slices at the bottom of the cup and mint leave floating for mint leave tea.  Better than having our daily processed tea bag drinks ah.

Left: Mint tea Right: Ginger tea
I stated to ditch coffee after I "discovered" the hot chocolate.  I don't quite like their coffee, bland but their masala tea is good especially with their khukri rum (see below on liquor).

Khukri Rum with Masala tea
Talking about Khukri rum, it's made in Nepal. After recommendations by one of the fellow trekkers, we bought our 1st bottle at Ghorepani (got our 2nd bottle at Chhomrong) and Kenn started mixing with all type of drinks the mountaion lodges can offer.  The verdict? Top votes goes to Masala tea (for hot drinks) and Soda (for cold drinks).

Khukri Rum with Soda

Kenn with Mustang coffee
Towards the end of the trek, Maila offered Kenn another of Nepal's daily liquor.. Mustang coffee.  Coffee with their Raksi.. guess he had witness how Kenn had been drinking during the trip because the Mustang coffee was very very strong....

I think all the heavenly drinks are only so when in the mountains because when I tried the 1 hot lemon tea in Pokhara, it taste yucky....

More on Nepalese's liquor:

Tibetan liquor - Tongba
An excerpt from Wikitravel on liquor

The finest alcohol is homemade stuff. Raksi is potent, exhilarating, and smooth as velvet; it's often mistranslated as "wine," but it's really grain alcohol. To test for good raksi, toss a small amount on a fire and see if it burns (braver or more drunken connoisseurs will dip their finger into their glass and set it aflame). Different grains produce different flavors: rice raksi is rich and smooth, kodo or millet is stronger and more fiery. Women of a household pride themselves on their liquor, and will put the most effort and time into making raksi for a big celebration like a wedding. At feasts and celebrations it's poured from the graceful spouted anti into tiny clay cups, an art which tests the grace and skill of the pourer.

Less potent is home-brewed beer of rice or millet, jand (Nepali) or chang (Tibetan), a whitish, thin drink with a refreshing sweet-sour taste. A variation served in mountain regions is tongba, fermented mash which is placed in a wooden container and mixed with hot water. Nepalis drink from a bamboo (or nowadays plastic) straw, sipping the liquid and avoiding the bits of millet; the hot water is refilled several times. Nursing a flask of tongba makes a pleasant pursuit for a cold evening.

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