The now-essential ingredient of sweetened condensed milk was first incorporated into this potent summer cooler in the mid-twentieth century, when the commissaries of American military bases in Thailand were selling the thick, concentrated treat. Locals quickly embraced it, adding the stuff to both iced coffee and tea, making them luxuriously sweet.

Cardamom gives this Indian drink a bright, piney sweetness tempered by a creamy base of evaporated milk and black tea. Get the recipe for Spiced Tea (Masala Chai) »

Native Dubliner Cathal Armstrong, chef of Restaurant Eve in Alexandria, Virginia, recommends using Red Breast or Paddy Irish whiskey in this pick-me-up that’s a classic, simple combination of coffee, whiskey, brown sugar, and soft-peaked whipped cream. Get the recipe for Irish Coffee »

A spiked iced coffee drink made with Manhattan Special espresso-flavored soda.

Hibiscus tea has a tart, floral flavor that pairs beautifully with spicy fresh ginger in this refreshing drink. Get the recipe for Iced Ginger Hibiscus Tea »

This recipe for homemade coffee liqueur was developed by longtime Café Grumpy employee Kira Birney, who makes the drink each year around the holidays to share with friends and family. Owner Caroline Bell recommends drizzling the liqueur over vanilla ice cream or using in a White Russian. Time will temper the intense sweetness, so be sure to allow to sit for a month or more.

Even lesser-quality coffee becomes something special when made with the unusual addition of a beaten egg.

This full-flavored chai has plenty of kick, thanks to the addition of black pepper, ginger, and cinnamon, and plenty of other warming spices.

Australians and New Zealanders are fond of pouring espresso over light, velvety milk foam, a drink they’ve prosaically dubbed the flat white. In its balanced perfection, it possesses the strength of a macchiato and the creaminess of a latte.

This Viennese kaffeehaus specialty, named in honor of a Hapsburg ruler, raises espresso to fragrant heights with the addition of orange in not one but two ways. The coffee gets a jigger of orange liqueur, while a fragrant finish of grated orange zest crowns the thick whipped cream topping.

In the hot, dry summers in Sicily, an icy slush of strong espresso and simple syrup is the perfect refresher. It’s often served as a parfait layered with rich, lightly sweetened whipped cream.

Java lovers in tea-obsessed Hong Kong can find the perfect compromise in this palate-teasing beverage: It combines robust drip coffee with milk tea, a long-steeped brew of Ceylon tea, milk, and sugar. The quirky fifty-fifty blend is soft yet tannic, with a mellow jolt of caffeine. Get the recipe for Hong Kong-style Coffee with Sweetened Tea (Yuanyanga) »

North African-style sweet tea braced with fresh mint is both soothing and stimulating. Get the recipe for Moroccan Mint Tea »

Our simplified version of the flaming coffee cocktail served at Arnaud’s in New Orleans uses strong black coffee spiced with whole cloves and citrus peels. Orange curaçao and brandy give it a sweet, boozy kick. Get the recipe for Arnaud’s Café Brûlot Diabolique »

Fresh-brewed iced tea gets a boost from gin and fresh fruit in this not-too-sweet cocktail.