All Recipes

Traditional Betawi nonalcoholic spiced ginger drink fragrant with pandan and lemongrass; sweet, warm, slightly peppery, and naturally foamy when poured back and forth.

Classic Indonesian iced dessert drink of shredded blewah (cantaloupe) with selasih (basil seeds), coconut milk, palm-sugar syrup, and shaved ice.

Classic Betawi iced dessert: soft rice-tapioca jelly in colored layers, served with warm gula jawa syrup, creamy coconut milk, and crushed ice.

Traditional Thai pandan leaf infusion, lightly sweetened and served chilled as a fragrant drink or used to perfume desserts.

Classic Malaysian pulled Teh C made with strong black tea, sugar, and evaporated milk, then pulled to create signature froth and a creamy, malty cup.

Traditional Indonesian jamu made from rice (beras) and kencur: warm-aromatic, gently sweet, with a distinctive peppery finish.

Traditional Thai butterfly pea flower iced drink: floral, mildly sweet, vividly blue, and turns purple when mixed with lime.

Traditional Indonesian jamu made by simmering temulawak (Curcuma xanthorrhiza) with palm sugar for an earthy, gently bitter, warming tonic.

Classic Malaysian iced black tea sweetened and finished with fresh lime for a crisp, lightly floral, sweet-tart drink.

Classic Thai pink milk: sala syrup and sweetened condensed milk mixed with cold milk, poured over finely crushed ice for a creamy, floral-sweet dessert drink.

Traditional warm Makassar ginger drink: spicy-warm and slightly sweet with rich coconut notes and a bright turmeric undertone.

A classic Vietnamese cooling herbal drink made from fresh rau má (pennywort), blended, strained, lightly sweetened, and served icy cold.