List of hot drinks. Part I.

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Name	Image	Origin	Description
Aleberry			Made by boiling ale with spice (such as nutmeg), sugar and bread-sops, the last commonly toasted. It is sweetened, strained, and drunk hot.
Anijsmelk			Dutch drink, consisting of hot milk flavored with anise seed and sweetened with sugar
Apple cider			Popular fall (autumn) and winter beverage[1] Wassail - a hot mulled cider traditionally drunk as an integral part of wassailing, an ancient southern English drinking ritual intended to ensure a good cider apple harvest the following year Wassail

Asiático			Popular hot drink from Cartagena, Spain, consisting of coffee with condensed milk and cognac.[2]
Atole			Traditional masa-based hot corn based beverage of Mexican and Central American origin, where it is known as atol Champurrado – a chocolate-based atole
Bajigur			Hot and sweet beverage native to the Sundanese people of West Java, Indonesia. The main ingredients are coconut milk and Aren palm sugar; usually to add taste, a small amount of ginger and a small pinch of salt.
Bandrek		West Java, Indonesia	Traditional hot, sweet and spicy beverage native to Sundanese people of West Java, Indonesia.[3] It's a mixture of jahe (ginger) essence, gula merah (palm sugar) and kayu manis (cinnamon).[3]
Blackberry demitasse			Cocktail made from blackberry brandy or liqueur, blackberry jelly, cognac, water and lemon juice. It is served hot in a demitasse with a slice of lemon.[4]
Blue Blazer			Flaming cocktail made from Scotch or Irish Whiskey, honey, boiling water and lemon peel. It is served steaming hot for slow sipping.[4]
Bouillon			Includes clam, tomato, oyster, chicken, asparagus bouillon and others, served at soda fountains in the United States in the early 1900s.[5] Food extracts such as beef extract were also used to prepare beef-flavored drinks add flavoring to other drinks at U.S. soda fountains during this time.[5] The beef variety was sometimes referred to as "beef tea".[6] Olives were often used in these bouillon drinks and those that were salty.[5] Consommé – A concentrated and clarified form of bouillon Poultry consommé
Butter tea		Tibet	Also known as po cha, a drink of Tibet, Nepal, Bhutan, and Buddhist minorities in India, made from tea leaves, yak butter, water, and salt. Drinking butter tea is a regular part of Tibetan life. Before work, a Tibetan will typically enjoy several bowlfuls of this beverage, and it is always served to guests. Nomads are said to often drink up to 40 cups of it a day. Since butter is the main ingredient, the drink provides plenty of caloric energy and is particularly suited to high altitudes. The butter may also help prevent chapped lips.
Caudle			British thickened and sweetened alcoholic hot drink, somewhat like eggnog. It was popular in the Middle Ages for its supposed medicinal properties.
Coffee			There are several accounts of the historical origin of coffee. For various types of coffee beverages, see List of coffee beverages
Hot eggdrinks[5]			Phosphate soda and beverages were made with fruit flavorings, egg, malt, or wine. They became popular among men in the 1870s in the United States, and in the 1900s, the beverages became popular with both genders. Fruit-flavoured phosphate sodas were served at soda fountains, before losing popularity to ice cream beverages in the 1930s.[7] Hot egg phosphate[8] Egg nog[8]

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