Sweet endings & festive sips

Bolivia’s sweets and beverages bring together indigenous ingredients, colonial legacies, and tropical influences. Helado de canela (cinnamon ice cream) and tawa tawa (fried pastries) are popular treats, while fruit-based sweets showcase the abundance of papayas, guavas, and mangos from the lowlands. Sweet offerings often appear at festivals, adding color and joy to the celebration. Drinks hold equal importance, with chicha (fermented corn beverage) enjoyed in both ritual and social settings, and singani — Bolivia’s grape-based spirit — forming the base of cocktails like the Chuflay. Non-alcoholic favorites like api morado, a warm purple corn and spice drink, provide comfort on cold mornings. Together, these desserts and drinks highlight Bolivia’s playful and festive side, balancing the hearty staples of the cuisine with sweet and refreshing indulgences.