Top 10 Must-Try Malaysian Drinks

Are you a true Malaysian? Let's check out how many drinks below have you try

  1. Teh Tarik
    • Teh tarik, often considered Malaysia’s national drink, is a unique milk tea made from strong black tea and condensed milk. What sets it apart is its preparation: the tea is repeatedly poured from one container to another from a height, creating a thick, frothy top and cooling it down. This “pulling” process gives teh tarik its name and has even become a sport with national championships. The best versions are typically found in mamak (Indian Muslim) restaurants.
  2. Milo Ais
    • Milo, a chocolate-and-malt drink by Nestle, is popular in many regions, including Malaysia, where it’s enjoyed cold with extra sugar and condensed milk. A cherished memory for many is the Milo truck visiting schools during sports events, offering ice-cold Milo. A popular variation, “Milo Dinosaur,” is iced Milo topped with extra Milo powder, reminiscent of childhood moments sneaking spoonfuls of the powder.
  3. Sirap Bandung
    • Sirap bandung is a pink drink made from rose syrup mixed with condensed or evaporated milk. Despite its name, it has no connection to the Indonesian city of Bandung; “bandung” means “mixed.” It’s a popular choice at Malay weddings and festivals and can also be found in local restaurants. Some variations include a fizzy version made with soda water.
  4. 3-layer Tea/Coffee
    • The three-layer tea, also known as “Teh C Special,” features three distinct layers: strong black tea on top, evaporated milk in the middle, and gula melaka syrup at the bottom. The layers remain separate until stirred, allowing you to adjust the sweetness. Originating from Sarawak, this visually appealing drink is gaining popularity across Malaysia.
  5. Cincau
    • Cincau, or grass jelly, is a dessert made from the Mesona Chinensis plant, which is boiled with starch or rice flour and then cooled to form a jelly-like consistency. Originating from Hong Kong, Taiwan, and Southern China, it is commonly used as a topping for Malaysian desserts or added to drinks like soy milk, iced teh tarik, and sirap bandung. It can also be enjoyed on its own with sugar syrup or found in canned form as ‘iced cincau’.
  6. Air Mata Kucing
    • Air mata kucing, made from the mata kucing fruit (related to longan), is a popular drink in Malaysia. Despite its name meaning “cat’s eye,” it was ranked #6 in CNN’s “50 Most Delicious Drinks from Around the World.” The fruit is believed to have health benefits like relieving depression and preventing cell damage. Another ingredient, monk fruit, is a natural sweetener used in traditional Chinese medicine. This refreshing drink is commonly sold by street vendors in Petaling Street, Kuala Lumpur, and at night markets.
  7. Jus with Asam Boi
    • Asam boi, or salted dried plum, is a popular snack in Malaysia, made by drying plums with powdered sugar, salt, and herbs like liquorice. It’s often eaten to cleanse the palate after meals or to ease nausea. Additionally, it’s used to add a salty twist to sweet or sour drinks, pairing well with apple, lime, or calamansi juice.
  8. Barley Juice
    • Barley juice is a sweet, slightly thick drink with soft barley pearls, often sweetened with sugar syrup. It can be served warm or cold, plain or with lime. Known for its cooling effect, it’s used as a home remedy for fever and is believed to help with weight loss, and lowering cholesterol and blood sugar levels.
  9. White Coffee
    • White coffee, originating from Ipoh, Malaysia, is known for its unique brewing process where coffee beans are roasted with margarine but without sugar, resulting in a lighter color. Ipoh is celebrated for its food and white coffee, ranking among the top three coffee towns in Asia by Lonely Planet. While the best white coffee is found in Ipoh, it is also available in kopitiam (Chinese coffee shops) across Malaysia.
  10. Kopi Cham
    • Kopi Cham is a popular Malaysian drink that combines coffee and tea. It typically consists of strong black tea mixed with coffee and sweetened with condensed milk. This blend creates a unique flavor that is both bitter and sweet. Kopi Cham can be enjoyed hot or cold and is a common offering at Malaysian kopitiams (coffee shops)

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