Beverage Recipes

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.

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

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

Classic Indonesian wedang jahe: a hot, sweet ginger drink with a warming peppery lift, served steaming for comfort and digestion.

Traditional Indonesian unfiltered coffee brewed directly in the cup with sugar; bold, earthy, and thick-bodied as the grounds settle.

Classic Indonesian sweet iced tea: strong black tea sweetened while hot, then chilled and served over ice.

Traditional Yogyakarta charcoal coffee: sweet black coffee briefly infused with the aroma of a glowing lump of food-grade charcoal for a smoky, crackling finish.

Classic Malaysian pulled coffee: strong sock-brewed coffee blended with sweetened condensed milk, then “pulled” for a creamy foam and a slightly cooler drinking temperature.

Traditional West Javanese hot coconut milk drink sweetened with palm sugar and infused with ginger and pandan; creamy, soothing, and gently warming.

Classic Malaysian pulled tea: strong black tea sweetened with condensed milk, pulled between two vessels to create a silky body and signature foam.

Classic Thai iced coffee brewed strong and sweet, poured over ice, then finished with sweetened condensed milk for a rich, creamy balance.