Hosting is an integral part of the festive season, and Nigerians are nothing if not fantastic hosts, and I’m not just saying this, even Cardi B can testify.

In the spirit of hosting, since we are throwing a lot of challenges your way in the way of being unpredictable or going the extra mile in the food area of these holidays, here’s another: outside of serving wine, boring old alcohol and the poison called soft drinks, how about we try new stuff? And no, I don’t mean cocktails or anything like that, I’m talking about serving your guests Nigerian-made drinks, but with a little twist.

I’ll start with the most obvious: 

Palm wine

I know I said no alcohol but we’ll make an exception because is palm wine really even alcohol? That’s right, palm wine can either be alcoholic or not. Either way, it is undefeated, elite and always worth it. And that’s a lot coming from a teetotaler. If you’re used to hosting with a snifter of cognac or a bottle of some nice white, surprise your guests this year and serve them palm wine.

Tsamiya

Tsamiya is a drink I was introduced to when I went to Kaduna. It’s a refreshing drink made from velvet tamarind fruit, you know, the one children call licky-licky. If you still call it licky-licky you’re not an adult, sorry I don’t make the rules.

Anyway, this drink is very refreshing and also has health benefits. The only downside to this is that it’s a seasonal fruit and might not be in season in time for this festive season. If you absolutely insist on alcohol, it can be mixed with bitters like Orijin, after research on each, to avoid poisoning your guests.

Zobo

Zobo is another drink we know and love. Made from the leaves of the hibiscus, zobo drink is made from boiling the maroon leaves which gives the drink its colour. It can either be used for fruit punch, by slicing fruits like pineapples and apples in it or can be used for chapman, spiked with a little vodka or gin if you want it alcoholic. 

Kunu Aya

Another drink that sort of became popular this year tiger nut and Coconut milk juice, also know as Kunu Aya infused with the flavour of ginger and the sweetness of dates. The only con to this is the stressful method of extracting these respective juices from the fruits but I assure you that it is worth it. Also, make sure that none of your guests is allergic before you send someone to the emergency room.

Kunu Zaki

Kunu Zaki is another drink that’s native to Northern Nigeria and because it’s pretty thick, it can be served after eating, to help with digestion. It has a lovely taste, with the flavour of ginger which enhances the sorghum and millet, which is used to make it.