Vegan 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 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.

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.

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.

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.