Indonesian drinks

Indonesian drinks encompass a wide variety of beverages enjoyed across the Indonesian archipelago, ranging from sweet, savory, to spicy flavors. These drinks are not only a reflection of the country's vast culinary culture but also its diverse natural resources and historical influences. Indonesian beverages can be broadly categorized into non-alcoholic and alcoholic drinks, with each region offering its unique specialties.

Non-Alcoholic Drinks

Teh Tarik

Teh Tarik is a popular drink originating from Malaysia but widely enjoyed in Indonesia, especially in Sumatra and Kalimantan. It is made from black tea and condensed milk, which is then "pulled" to create a frothy top. This drink is a staple in local cafes and street food scenes.

Jamur

Jamu is a traditional Indonesian herbal drink, made from natural ingredients such as roots, bark, flowers, seeds, leaves and fruits. These ingredients are believed to have medicinal properties, and jamu is consumed for health benefits. There are various types of jamu for different ailments, with Jamu Kunyit Asam (turmeric and tamarind) being one of the most popular.

Es Teler

Es Teler is a fruity dessert beverage made from avocado, coconut meat, jackfruit, and other fruits, served in coconut milk and sweet syrup. It is a refreshing drink, especially popular during the hot and humid months.

Es Cendol/Dawet

Es Cendol or Dawet is a traditional iced sweet dessert that contains droplets of green rice flour jelly, coconut milk, and palm sugar syrup. It is a common treat found throughout Indonesia and is especially popular during the fasting month of Ramadan.

Alcoholic Drinks

Brem

Brem is a traditional alcoholic beverage made from fermented rice, originating from Bali and Java. It comes in two forms: a solid cake and a liquid, similar to wine. Brem is used in religious ceremonies and also consumed for leisure.

Tuak

Tuak is a type of palm wine common in Sumatra, Kalimantan, and Sulawesi. It is made from the sap of various species of palm trees. The fermentation process is relatively short, making tuak a mildly alcoholic drink, though its potency can increase with longer fermentation periods.

Arak

Arak is a distilled alcoholic drink, commonly produced in Bali and Java. It is made from fermented rice or palm sap and has a higher alcohol content than brem or tuak. Arak is often consumed as a social drink and is also used in traditional ceremonies.

Cultural Significance

Indonesian drinks, both non-alcoholic and alcoholic, hold significant cultural importance. They are an integral part of daily life, as well as celebrations and ceremonies. The preparation and consumption of these beverages are often accompanied by specific rituals, reflecting the rich cultural heritage of Indonesia.

See Also

• Indonesian cuisine
• List of Indonesian desserts
• Coffee production in Indonesia