Drink 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.

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 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.

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

Classic Vietnamese sapodilla smoothie blended with whole milk, sweetened condensed milk, and ice for a thick, caramel-honeyed drink.

Classic West Sumatran hot egg tea: strong black tea poured into sweetened egg yolk and whisked until silky, frothy, and warming.

A classic Southeast Asian rose-syrup milk soda: floral, creamy, and lightly effervescent when built over ice with chilled soda water.

Classic chilled longan syrup drink perfumed with pandan and sweetened with rock sugar, served cold over ice.

Classic Thai-style iced green tea, brewed strong, sweetened with sugar and condensed milk, then served over ice with a light evaporated-milk float.

Classic Malaysian iced rose milk: floral, sweet, and creamy with a bright pink color.