Café com cheirinho is a Portuguese coffee with added alcohol. Most varieties include a splash of fruit, wine, or pomace brandy (aguardente), while some include a dash of medronho (fruit brandy made from medronho fruit).
Occasionally, the spirit can be served on the side. This combination is especially favored during colder seasons, and it is best enjoyed as a digestif.
Caffè d'orzo or often shortened to just orzo, is a caffeine-free hot drink originating from Italy that started off as an affordable alternative to coffee which was expensive and hard to find at the time. By refining the process of roasting barley, which is difficult due to its delicate nature, the Italians have developed a beverage that is not too different from coffee in appearance or flavor.
Made with ground roasted barley, orzo has a light taste, with notes of dark chocolate and whiskey. It can be made in an espresso machine or in a specialized moka pot adapted for barley, called orziera.
Espressino is an Italian type of coffee which consists of an espresso shot, steamed milk, and cocoa powder. The drink is usually served in a small shot glass. It is assembled by putting cocoa powder at the bottom of the glass and then topping it with espresso.
The drink is finished with a layer of steamed milk and sometimes a dusting of remaining cocoa powder. Some variations use chocolate spreads instead of cocoa powder.
This classic Bordeaux drink combines fresh milk from Lot-et-Garonne, cocoa, and sugar. It was first created in 1952, and it is still produced following the original secret recipe. The drink was first sold from the back of the vans that were driving across the country and was originally exclusively sold in glass bottles.
In the following years, it became widely available in grocery stores and the company soon introduced can and carton packaging. Apart from the classic flavor, Cacolac also comes in hazelnut-praline and caramel variety. Nowadays, it is widely available throughout the country.
Italian caffè Americano is prepared by adding hot water to an already extracted espresso shot. The ratio of coffee and water can vary, but the process should partially dissipate the crema—a creamy foam on top of an espresso. The origins of caffè Americano are vague, though some suggest it was made popular during the Second World War by American soldiers in Europe.
Not accustomed to the intense flavor of espresso, this diluted, milder drink was more suited to their taste. Caffè Americano should not be confused with American coffee, a term that might refer to drip or filtered coffee.
Café con miel is a coffee variety that originated in Spain. The drink consists of honey (miel), a shot of espresso, and steamed milk. The ingredients are layered, and the frothy milk foam is sometimes dusted with cinnamon. Honey is used a sweetener, so sugar is usually avoided.
Sometimes, spices such as ginger, cinnamon, cardamom, or vanilla can also be added. The drink should be stirred until the honey is completely dissolved.
Orxata (horchata) is a refreshing Valencian drink prepared by blending soaked tiger nuts (chufas), water, and sugar. It often includes cinnamon and sometimes lemon zest. The drink is enjoyed in the entire Valencian Community, but it most likely originated in Alboraya.
Valencian horchata is creamy and smooth, with a milky, off-white color, subtle sweetness, and nutty flavor. It is usually enjoyed chilled from mid-March until the end of the summer. Despite their name, tiger nuts are not classified as nuts—they are edible tubers with a hard, wrinkly shell.
Lungo, an Italian word meaning "long," is a type of espresso coffee drink that is made by extracting the coffee shot for a longer period of time, resulting in a larger volume of coffee. Lungo coffee is prepared using an espresso machine, just like a traditional espresso.
However, the key difference lies in the extraction time and the amount of water used. While a typical espresso shot uses about 30 milliliters of water and takes around 25-30 seconds to extract, a lungo uses more water, typically around 60-90 milliliters, and takes a longer time, usually about 45-60 seconds.
Marocchino, which is occasionally known as vetrino, is an Italian coffee variety that originated in Piedmont. It consists of a shot of espresso that is sprinkled with cocoa and then topped with frothed milk. Usually, the milk is then also dusted with cocoa powder.
The origin of marocchino is associated with the Carpano Bar in Alessandria. It was invented during the first half of the twentieth century, and its inventors modeled it on bicerin—an espresso that is layered with hot chocolate and then topped with whipped cream.
Roughly translated as weather coffee, café del tiempo is a variety of Spanish ice coffee. It consists of a cup of coffee that is served with a glass that is filled with ice cubes and occasionally a slice of lemon. The guest then sweetness the coffee according to taste before pouring it over ice.
This coffee is mainly prepared with plain espresso or espresso that is topped with steamed milk—in Spain, this combination is usually referred to as cortado. However, varieties may include café con leche, carajillo (a combination of Licor 43 and coffee), or café bombón (made with equal proportions of condensed milk and coffee).
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “15 Worst Rated Western European Non-alcoholic Beverages” list until April 19, 2025, 2,790 ratings were recorded, of which 2,267 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.