Heavenly flavors: 5 Monastic must-tries

For centuries, monasteries have been places of both prayer and labor, guided by the Rule of St. Benedict. This ancient rule, with its famous motto “Ora et labora” (pray and work), inspired monks and nuns to dedicate their hands to work as an extension of their prayer. Many of their labors produced exquisite culinary creations, from fine liqueurs to humble baked goods, blending craftsmanship with devotion.

These monastic products, imbued with a sacred sense of purpose, have transcended the cloister walls to delight the world. Here are five traditional monastic treats that not only taste heavenly but carry the legacy of faith and dedication.

Crafted by the Carthusian monks of the Grande Chartreuse monastery since 1605, this liqueur is a masterpiece of herbal alchemy. Made from 130 carefully selected herbs, Chartreuse comes in two varieties: the bold green version and the softer yellow. Each sip is a journey through centuries of monastic knowledge, perfect for an evening of quiet contemplation.

The Trappist brewing tradition exemplifies how monastic labor serves both God and neighbor. These beers, brewed within abbeys under strict guidelines, are known for their unparalleled quality. Chimay, Westmalle, and Rochefort are just a few of the Trappist breweries that produce rich, complex ales. By enjoying these brews, you’re supporting the charitable works of these communities.

Born in the kitchens of the Portuguese Mosteiro Dos Jerónimos, pasteis de nata are a gift to the world. These custard tarts, with their flaky, buttery crusts and creamy centers, originated as a way to use up leftover egg yolks after egg whites were used for starching altar linens. Today, they remain a testament to the ingenuity of monastic bakers, especially when served warm and dusted with cinnamon.

From the Alps to the Ardennes, monastic cheesemaking has blessed us with some of the finest cheeses in the world. The Abbey of Tamié in France and Orval in Belgium are just two examples of monasteries whose cheeses balance tradition with taste. These cheeses, made with love and patience, elevate any meal into a meditative experience.

Though no longer made in monasteries, Benedictine Liqueur traces its origins to the 16th-century Benedictine monks. Its blend of herbs and honey embodies the refinement of monastic craftsmanship, with each bottle whispering the legacy of prayerful work.

In these products, the spirit of ora et labora endures, inviting us to savor not just their flavors but the faith-filled labor behind them. Whether you are sampling a Trappist ale or nibbling on some pasteis de nata, you’re sharing in a history that nourishes both body and soul.