Drinks
15 recipes
Yuenyeung: Hong Kong Milk Tea Poured With Coffee
Yuenyeung is Hong Kong's cha chaan teng mix of milk tea and coffee. Learn the three-tea brew, the pour order, and how to shift the coffee ratio.
Blue Heaven Milkshake: Australian Milk Bar Shake with Ice Cream
Blue Heaven milkshake from Australian milk bars: the 2 tbsp to 1 cup ratio, how long to blend for froth, a thickshake, and a homemade blue syrup swap.
Sungnyung: Korean Scorched Rice Drink Made in a Pan
Sungnyung is Korea's after-meal drink of hot water over toasted rice crust. Learn the pan method, when to flip, and how to handle leftover rice safely.
Suutei Tsai: Mongolian Salty Milk Tea Boiled in One Pot
Suutei tsai is Mongolia's salty milk tea. Learn to boil tea in water, add equal milk, ladle it high for air, and salt it to taste with green or black tea.
Susu Kacang Soya: Malaysian Pandan Soy Milk with Palm Sugar Syrup
Susu kacang soya, Malaysia's pandan-scented soy milk, pressed from dried soybeans. How to boil it safely past the foam and make ginger and palm sugar syrups.
Teh Halia: Malaysian Ginger Milk Tea with Condensed Milk
Teh halia is the ginger milk tea of Malaysia's kopitiams and mamak stalls. Learn the 10-minute ginger brew, the pull between cups, and how to order it.
Teh Krisantimum: Malaysian Chrysanthemum Tea Simmered with Rock Sugar
Teh krisantimum is Malaysia's chrysanthemum tea, simmered Ipoh-style with rock sugar and licorice. Covers the low 30-minute simmer, straining and what to buy.
Teh See: Malaysian Kopitiam Tea with Evaporated Milk
Teh see (teh C) is the Malaysian kopitiam tea made with evaporated milk and palm sugar. Learn the 5-minute steep, the pour order and why condensed milk fails.
Oliang: Thai Sweet Black Iced Coffee Through a Cloth Filter
Oliang is Thailand's sweet black iced coffee. Learn the cloth-filter brew, the 3–4 pours between jugs, why sugar goes in before ice, and which blend to buy.
Nước Sắn Dây Hoa Bưởi: Vietnamese Pomelo Blossom Kudzu Starch Drink
A Vietnamese drink of kudzu starch scented with pomelo blossom. How to make the cool-water slurry, pour in boiling water and stop when the cup turns clear.
Jamu Kunyit Asam: Indonesian Turmeric and Tamarind Drink
Jamu is a broad Indonesian family of plant-based drinks, not one recipe. This article makes one type, kunyit asam, from fresh turmeric, tamarind, palm sugar and water, covering how to divide the water, strain the drink, serve it cold or at room temperature, and refrigerate it safely.
Vietnamese Egg Soda: How to Make Soda Sữa Hột Gà
A one-glass recipe for Soda sữa hột gà, the Vietnamese egg soda made with club soda, sweetened condensed milk, an unheated egg yolk and ice. Includes hand-mixing options, when to strain, public guidance on raw eggs, and how other cooks' versions differ.
Hong Kong-Style Milk Tea (絲襪奶茶): Strong Brewed Black Tea with Evaporated Milk
How to make Hong Kong-style milk tea at home: black tea leaves boiled and then simmered for 15 minutes, strained through a cloth-lined fine-mesh strainer, and finished with evaporated milk and a little sweetened condensed milk. Four servings in US measures, plus the story behind the name 'silk stocking milk tea' and the cha chaan teng culture it comes from.
Es Kelapa Muda: Indonesian Young Coconut Drink with Syrup and Ice
How to make es kelapa muda, the cold Indonesian drink of young coconut water and soft coconut flesh with a spoonful of simple syrup and shaved or crushed ice. Covers straining and chilling the coconut water, rinsing and trimming the flesh, how to shop for a young coconut you don't have to open yourself, the name Es Degan, and how other published versions differ.
Colombian Tinto: Pot-Brewed Coffee with Panela and Cinnamon
How to make tinto, the everyday black coffee of Colombia, in a small pot with panela and cinnamon sticks. Follows a Colombian newspaper recipe exactly: boil the water, turn off the heat, dissolve the panela with the cinnamon sticks in the water, add the coffee, cover for 2 minutes and strain. Also covers how tinto differs from 'Colombian coffee' as a product, household differences in sweetening, and how to judge substitutes for panela.