Refreshing island drinks to try in Trinidad and Tobago.

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Top local drinks to try on your summer trip to Trinidad and Tobago

Trinidad and Tobago is a melting pot of cultures, cuisines and tropical flavours, and its beverages are no exception. For travellers looking to immerse themselves in the islands’ rich culinary traditions, sampling local drinks is an essential part of the experience.

From refreshing fruit punches to spicy rum-infused creations, Trinidad and Tobago’s drink culture offers a variety of options for every palate. This guide highlights the top local drinks to try on your summer trip, complete with recipes so you can recreate the taste of the islands wherever you are.

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Mauby: A bitter-sweet Caribbean classic

Mauby is a quintessentially Caribbean beverage made from the bark of the mauby tree, often mixed with spices like cinnamon, star anise, and cloves. In Trinidad and Tobago, mauby is known for its slightly bitter aftertaste and is often sweetened generously to balance the flavours.

Mauby recipe

Ingredients:

1 cup dried mauby bark (available in local markets)
2 cinnamon sticks
3–5 cloves
1 star anise
1 bay leaf
6 cups water
1 ½ cups brown sugar (adjust to taste)
1 tsp vanilla essence

Method:

Boil the mauby bark, cinnamon, cloves, star anise and bay leaf in water for 30 minutes.
Let it cool completely.
Strain the mixture into a jug and add sugar and vanilla essence.
Chill before serving.

Mauby is often seen as an acquired taste, but its unique flavour profile makes it one of the most authentic drinks to try in Trinidad and Tobago.

Sorrel: Festive and floral

Although traditionally associated with Christmas, sorrel is enjoyed year-round, particularly when dried sorrel petals are available. The drink is vibrant red, floral, and slightly tangy, made from the sepals of the Roselle plant, a variety of hibiscus.

Sorrel Drink recipe

Ingredients:

2 cups dried sorrel petals
1-inch piece of fresh ginger (sliced)
3 cloves
1 cinnamon stick
8 cups water
1 ½ cups sugar (to taste)

Method:

Bring water to a boil with ginger, cloves and cinnamon.
Add sorrel petals and remove from heat.
Cover and steep for at least 4 hours or overnight.
Strain, sweeten with sugar, and refrigerate.

Sorrel is served cold and is known for its antioxidant properties. It’s also often used as a base for festive cocktails when mixed with rum or wine.

Soursop Punch: Creamy and cooling

Soursop punch is a sweet, thick beverage made from the creamy white pulp of the soursop fruit. It’s perfect for the hot summer months as it is naturally cooling and refreshing.

Soursop Punch recipe

Ingredients:

1 ripe soursop (peeled and de-seeded)
2 cups cold water
½ cup sweetened condensed milk
½ tsp grated nutmeg
1 tsp vanilla essence
Crushed ice

Method:

Blend the soursop pulp with water until smooth.
Strain the mixture to remove fibres.
Stir in condensed milk, nutmeg and vanilla essence.
Pour over ice and serve chilled.

The thick consistency and creamy flavour make this punch ideal as a dessert beverage.

Peanut Punch: Protein-rich and satisfying

For something more filling, peanut punch is a go-to drink among locals. It’s high in protein, slightly sweet, and energising great for breakfast or a mid-afternoon pick-me-up.

Peanut Punch recipe

Ingredients:

1 cup roasted peanuts (unsalted)
2 cups whole milk or evaporated milk
¼ cup condensed milk
1 tsp ground cinnamon
½ tsp nutmeg
1 tsp vanilla essence
Crushed ice

Method:

Blend peanuts until finely ground.
Add milk, condensed milk, cinnamon, nutmeg and vanilla. Blend until smooth.
Serve over ice.

You can also spike this drink with a dash of rum to turn it into a punch for adults.

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Coconut Water: Nature’s electrolyte

No list of Caribbean drinks is complete without coconut water. Available fresh from roadside vendors, it’s one of the healthiest drinks you can have while exploring the islands.

Fresh coconut water is loaded with potassium, magnesium and electrolytes. For a refreshing twist, locals sometimes add a splash of lime juice or even rum to spice it up.

Pro Tip: Ask for coconut jelly the soft, young coconut flesh which is scooped out and served after you finish the water.

Seamoss Drink: Nutrient-dense and restorative

Also known as Irish moss, seamoss is a popular health drink made from a type of seaweed boiled and blended into a gel. It is often sweetened and flavoured with spices.

Seamoss Drink recipe

Ingredients:

½ cup dried seamoss (soaked overnight and rinsed)
4 cups water
1 cup evaporated milk
½ cup condensed milk
1 tsp ground cinnamon
1 tsp grated nutmeg
1 tsp vanilla essence
Crushed ice

Method:

Boil the soaked seamoss for 20–30 minutes until it becomes gelatinous.
Cool, then blend with the rest of the ingredients until smooth.
Serve cold.

Seamoss is celebrated for its immune-boosting properties and is a favourite among health-conscious Trinbagonians.

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Lime Juice: The ultimate tropical cooler

Simple yet incredibly refreshing, lime juice is a household staple in Trinidad and Tobago. It’s tart, tangy, and the perfect remedy for a hot day.

Lime Juice recipe

Ingredients:

Juice of 6 limes
4 cups cold water
½ cup sugar (to taste)
1 tsp grated zest (optional)
Crushed ice

Method:

Mix lime juice with water and sugar.
Add zest for extra aroma.
Stir until sugar dissolves and serve over ice.

This drink can easily be transformed into a cocktail with the addition of white rum or bitters.

Ponche de Crème: Caribbean eggnog

Though typically served at Christmas, ponche de crème is a beloved creamy cocktail enjoyed throughout the year at parties and gatherings.

Ponche de Crème recipe

Ingredients:

4 eggs (beaten)
1 tin condensed milk
1 tin evaporated milk
1 cup dark rum
1 tsp grated nutmeg
1 tsp lime zest
1 tsp vanilla essence

Method:

Whisk eggs and lime zest.
Mix in condensed milk and evaporated milk.
Stir in rum, nutmeg and vanilla.
Chill before serving.

Ponche de crème is rich and potent a perfect dessert drink for festive occasions.

Ginger Beer: Spicy and homemade

Unlike its carbonated namesake, Trini ginger beer is a non-alcoholic, home-brewed beverage with a bold and spicy kick. It’s often served during holidays but is just as enjoyable year-round.

Ginger Beer recipe

Ingredients:

2 cups grated fresh ginger
6 cups boiling water
Juice of 2 limes
1 ½ cups sugar
1 tsp cloves
1 cinnamon stick

Method:

Steep ginger, cloves and cinnamon in boiling water overnight.
Strain and add lime juice and sugar.
Chill before serving.

Its zesty spice profile makes it a refreshing, invigorating option in hot weather.

Tropical Fruit Punch: Island bliss in a glass

A staple at family gatherings and beach outings, fruit punch in Trinidad and Tobago is a vibrant medley of local fruits like mango, pineapple, orange, and guava.

Fruit Punch recipe

Ingredients:

1 cup mango juice
1 cup pineapple juice
1 cup orange juice
1 cup guava nectar
1 tbsp lime juice
Grenadine (for colour)
Ice and fresh fruit slices to garnish

Method:

Combine all juices in a jug.
Add grenadine to taste for colour and sweetness.
Stir well and serve over ice with fruit slices.

It’s a non-alcoholic crowd-pleaser, and you can add rum for an adult version.

Exploring the culinary landscape of Trinidad and Tobago through its beverages is more than an exercise in taste it’s a cultural experience. Whether you’re sipping on a glass of ice-cold mauby at a roadside stall or toasting with ponche de crème at a beachside lime, the islands’ local drinks offer a flavourful way to connect with the people, history and tropical abundance of the Caribbean. If you enjoyed discovering these drinks and want to explore even more of Trinidad and Tobago’s rich culinary traditions, consider trying Sweet TnT 100 West Indian Recipes. It’s a practical and beautifully illustrated guide that brings the vibrant flavours of the islands into your kitchen, with easy-to-follow recipes for both food and drink that locals love.

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