From Vietnamese egg yolk coffee to Italian chocolate espresso, discover how people around the world like their cup o’ Joe.

From lattés to cappuccinos to the standard grocery store roast, there is great variation in how individuals enjoy their coffee. To really see what’s out there, however, you will need to look beyond sovereign borders to the great international coffee traditions, some of which combine unlikely flavors. For example, Vietnamese “Cà Phê Trứng” combines eggs and coffee, while Scandinavian “kaffeost” is a mix of coffee and cheese. Here is a list of 10 different ways of making coffee from different cultures, along with recipes so you can enjoy them yourself, without hopping on a plane.

Frappé—Greece

Originating in Thessaloniki, the Greek “frappé” is an iced coffee that is shaken to produce a foamy texture. The drink was created when Nestlé employee Dimitris Vakondios was unable to find hot water to make instant coffee during his break, so he decided to make it with cold water and shake it. Frappés are often consumed without extra flavorings, or “Skétos,” but can incorporate milk and sugar according to individual preferences. 

How to make a frappé:

1. Add 2 teaspoons of instant coffee and 2-3 cups of cold water to a shaker, blender or frother. If you are looking for a sweeter flavor, also add 2 teaspoons of sugar. If using a shaker, shake for 30 seconds. If using a blender or frother, mix for 15 seconds.

2. Add the blend to a glass with ice. You can stir in milk at this point if you would like to do so.

Yuanyang—China

Translating to “Lovebirds Tea,” this Chinese beverage is a mix of two common drinks: Coffee and milk tea. The exact origin of Yuanyang is unknown, but the beverage is believed to have been created by a street vendor in Hong Kong, and it continues to be a popular drink in that city today.

How to make Yuanyang:

1. Brew black tea in 4.5 cups of water. While your tea is steeping, brew 4.5 cups of coffee. There should be a one-to-one ratio between the coffee and tea.

2. When the tea and coffee are finished brewing, pour them in a large bowl or carafe.

3. Add ¾ cups of half and half milk to the mix, and add sugar if desired. Stir everything together.

4. Serve.

Buna Tetu—Ethiopia

Coffee is believed to have originated in Ethiopia, and it continues to play a large role in the country’s culture. Buna Tetu is a coffee ceremony to celebrate important events and milestones. To ensure the coffee is available to guests at all times, it is typically served in three rounds, Abol, Tona and Buna. The coffee is served the strongest in Abol, and it loses strength every serving after.

How to make Ethiopian coffee:

1. Wash ⅛ cups of unroasted green Ethiopian coffee beans. Put the beans in a pan and roast them over a source of fire, moving the pan left and right by the handle to avoid burning the beans. Let cool once roasted.

2. Use a grinder to grind the beans to a powder.

3. Pour 2 cups of water into an Ethiopian coffee pot, or “Jebena.” Add coffee to Jebena.

4. Let coffee cool, then enjoy with sugar, honey, salt or even butter.

Cà Phê Trứng—Vietnam

Cà Phê Trứng, or Egg Coffee, was created by bartender Nguyen Giang in 1947 during a milk shortage in Vietnam. In place of milk, Giang used whipped egg yolks to create an airy consistency to the coffee. The beverage continues to be a popular drink in Hanoi, the city of its creation.

How to make Cà Phê Trứng:

1. Put 2 egg yolks, ½ cup of sweetened condensed milk, and 1 teaspoon of vanilla extract into a mixing bowl. Whisk for 10 minutes to create a cake batter like consistency.

2. Brew 2 ounces of ground French roast coffee in your desired method.

3. Put half a cup of the coffee aside, and distribute the rest of the coffee into however many cups are served.

4. Put 1 to 2 tablespoons of the whipped egg into each cup.

5. Pour the remaining half cup of coffee into each of the cups. You can also add cocoa powder to the top of the beverage for extra flavor.

Café Touba—Senegal

Originating in the holy city of Touba, this way of making coffee was created as a peaceful protest against French rule, as the Senegalese declared that they would make more use of the drink that was claimed to energize the colonizer. This coffee combines spices such as ginger and nutmeg to create a unique flavor.

How to make Café Touba: 

1. Gather a mix of spices, such as selim pepper, nutmeg, ginger, coriander seeds, cardamom, and black pepper.

2. Coat the bottom of your pan with avocado oil and heat on medium. Lightly roast the selim pepper.

3. Add the roasted selim pepper to a bowl or food processor with the cardamom (removed from its pods). Add the coriander seeds, ginger, and nutmeg to mix and grind. 

4. Add more oil to your pan and toast ground spices.

5. Brew your coffee in your desired method and add ½ teaspoon of the ground spices. Stir and brew for 30 seconds.

Kaffeost—Scandinavia

Everyone knows about wine and cheese pairing, but have you ever thought about combining coffee with cheese? This recipe originated in northern Scandinavia, and is widely enjoyed in the Nordic countries today. This simple mix of ingredients creates a unique beverage that combines the bitterness of coffee and the saltiness of cheese.

How to make Kaffeost:

1. Cut pieces of Leipäjuusto cheese into cubes and place at the bottom of a cup.

2. Pour freshly brewed coffee into the cup immediately after.

Café de Olla—Mexico

This Mexican coffee recipe translates to “Coffee in a pot,” as it traditionally would be made in a clay or enamel pot. This beverage is often consumed in the winter, and combines coffee, cinnamon and raw, dark sugar.

How to make Café de Olla:

1. Place 4 cups of water, ⅓ cup of dark brown sugar (Piloncillo), and ½ a stick of cinnamon into a pot. Simmer until the sugar dissolves.

2. Add brewed coffee and stir. 

3. Cover the pot and let steep for 5 minutes.

Kopi Joss—Indonesia

Originating in Yogyakarta, this Indonesian beverage is made with charcoal to help balance the natural acidity of coffee. Some describe the charcoal’s effect as giving a burnt-sugar caramel flavor to the coffee.

How to make Kopi Joss:

1. Burn a piece of charcoal until it is red in color.

2. Put 2 tablespoons of ground coffee and 2 tablespoons of sugar into a glass.

3. Add hot water to the glass.

4. Add the piece of charcoal to the beverage.

Flat White—Australia and New Zealand

Now a popular drink in North America, the flat white was originally served in either Australia or New Zealand; some think it may have evolved in both. The beverage resembles a latté, however it lacks a foam layer on top to embolden the flavor.

How to make a flat white:

1. Brew 2 shots of espresso into a cup.

2. Steam milk in a pitcher at 131-154° F.

3. Swirl milk in pitcher to create smoother consistency.

4. Pour steamed milk into a cup of espresso in a circular motion.

Marocchino—Italy

Invented in Alessandria, Italy, Marocchino coffee combines the flavors of espresso and cocoa. It was influenced by a similar variety  called “bicerin coffee,” which was common in Turin. “Marocchino” means “Moroccan” in Italian, and this word is typically used to describe leather used to make fedoras, which are popular in Alessandria. The layer of cocoa in the coffee resembles this leather, giving the drink its name.

How to make marocchino coffee:

1. Brew a shot of espresso into a cup.

2. Froth 3-4 oz. of milk to create a light consistency.

3. Sprinkle a layer of cocoa over the espresso.

4. Spoon a layer of the frothed milk on top of the cocoa layer.

5. Sprinkle cocoa powder on top of the milk. 

6. This beverage is meant to be layered, but you can stir at the end to combine flavors.

Alexandra Copeland is a student at The College of New Jersey studying psychology and journalism. She is a lover of coffee, dancing, and visiting new places. Being raised with her Greek culture has inspired her interest in cultural customs around the world. She is a passionate writer and hopes that her work will make an impact in the future.