Honduran Drinks – Non-alcoholic
Refresco – soda or fruit juice drink.
Licuado – a smoothie from fresh fruit or fruit juice, milk and/or ice and/or yogurt and sweetener. The smoothie options include granola, oatmeal, and wheat germ.
Malteada – a milkshake with ice cream.
Batido – type of a milkshake without ice cream and smoothie without fruit – usually made with milk and ice with few additions like oatmeal, granola or wheat germ. Blending the shake for at least a minute is very important because it breaks the ice apart and incorporates the oatmeal/ granola/ wheat germ so that the batido is almost as creamy and thick as a milkshake, although it doesn’t have any ice cream.
Horchata, a sweet, spiced beverage made from milk, sugar and rice and/or jicaro seeds. The recipe can vary by region and personal taste. Served cold.
Atol de Elote – a warm corn flavored “milk shake”
Pina Colada – drink made from fresh coconut and pineapple juices.
Jugo de Cana de Azucar – juice extracted from pressed sugarcane.
Pinol – traditional drink made with cocoa and corn.
Honduran Alcoholic Drinks
Popular Honduras beer brands are Port Royal, Salva Vida, Imperial and Barena.
Garifuna Giffity (Guifiti) – a knock-you-over blend of herbs and spices produced from medicinal herbs like chamomile, pericón, anise, allspice, cloves, garlic, jicaco negro or wheat and optional honey or liqueur of your choice. It is put in the sun to ferment for eight days until it gains the desired color. It is said to have healing and potency powers.
Ponche de Leche – milk punch made from milk, cinnamon, raisins and rum.
Honduran Ponche de Pina: punch made from pineapples, cinnamon, cloves, allspice, sugar, coconut milk and light rum.
Chicha – fermented drink made from derived either from from maize, manioc root (also known as cassava or yuca), grapes, apples or some other fruits. The Chicha is prepared mostly for the holidays like “Semanta Santa” (Easter) and other special occassions, a traditional event, shared with visiting friends and family. Chicha is rarely bought because it is considered a noble drink, an alcoholic brew prepared and celebrated by family members.
Coyol Wine – an alcoholic beverage made by fermenting the sap of coyol palms. To produce the coyol wine, after cutting the trees down the plant liquid is drained and put in the sun to ferment. The result is a pale yellow, cloudy, moderately alcoholic beverage. It is popularly claimed that one can become drunk at night, get sober by the next day, and then become intoxicated yet again in the morning without drinking any more, but simply by being in the sun.
Coffees grown in Honduras are generally full-bodied with a mild sweet taste. Much of the coffee grown in Honduras is quite unexceptional and often used as a base in coffee blends. However in recent years, Honduran coffees have received numerous international awards. Now the savory coffees of Honduras are being discovered by coffee drinkers all over the world.
The majority of coffee cultivated in Honduras is Arabica, the most comon strains grown that have been identified as the best for the geographic characteristics and climate conditions of Honduras, are the Catuari, Bourbon, Caturra, Pacas and Typica strains.
Honduran Coffee is known around the world for its rich taste, and the brands from Copan are usually the best. Many locals consider Welches to be the best. A less known, but very rich blend is Cloud Forest coffee brand, which is grown in the higher regions of the country. Coffee from Lepaera (department Lempira), was judged to be the best coffee in the world but it is quite difficult to find, even in Lepaera itself, since it is vastly demanded around the world and exported appropriately.
If you are looking for Honduran recipes, please follow the link below to check out my Honduran cookbook.