Refreshing Flavors
Thai Drinks & Beverages
From refreshing Thai iced tea to exotic fruit juices and legendary local beers, explore the diverse world of Thai beverages
Categories
Browse by Category
tea Drinks
View all tea →
Thai Iced Tea
ชาเย็น
Thai Iced Tea (ชาเย็น, Cha Yen) is arguably Thailand's most iconic non-alcoholic street drink — a vibrant orange-hued beverage that has become a symbol of Thai street food culture worldwide. The drink's characteristic bright orange colour comes from a blend of black tea mixed with food colouring — typically using the Cha Dra Muer 'Number One Brand' tea blend, a mix of black tea, spices, and natural colorants widely sold in Thai markets. Tea culture arrived in Thailand via Chinese immigrants and British colonial influence during the reign of King Rama V in the late 19th century. As tea was expensive and the tropical climate demanded cooling drinks, Thais adapted the British tradition of adding milk by using sweetened condensed milk — which was more available and shelf-stable than fresh milk in pre-refrigeration Thailand. The Prime Minister Plaek Phibunsongkhram in the 1940s further encouraged tea consumption as part of a modernisation programme. To prepare Cha Yen, strong brewed tea is poured through ice into a plastic bag or glass, then topped generously with sweetened condensed milk (for sweetness and creaminess) and a drizzle of evaporated milk (for a richer texture). The drink is almost always sweetened beyond what Western palates expect — vendors will often ask 'wan nit noi?' (a little sweet?) to confirm preference. Found at virtually every street food stall, market, and casual restaurant in Thailand, a Cha Yen costs just 20–40 baht.
Thai Milk Tea
ชานม
Hot version of Thai tea with milk
coffee Drinks
View all coffee →
Thai Iced Coffee
กาแฟเย็น
Strong coffee with condensed milk served over ice
Thai Black Coffee
โอเลี้ยง
Oliang (โอเลี้ยง) is Thailand's traditional iced black coffee, a drink with deep cultural roots in the Teochew Chinese community that has shaped much of Thailand's food and drink culture. The name comes from Teochew Chinese: 'O' means black and 'Liang' means cold — literally 'black cold (coffee).' Thai iced coffee traditions trace back to Chinese immigrants who settled in Thailand in the early 20th century, bringing with them the concept of strong-brewed coffee, which was later influenced by French colonial-era condensed milk practices from neighbouring Indochina. What makes oliang distinct from ordinary iced coffee is its blend: traditional Thai coffee grounds (oliang powder) consist not of pure coffee but of roasted Robusta coffee mixed with various grains and seeds — typically corn, soybeans, sesame seeds, and sometimes cardamom. This combination creates a complex, smoky, slightly nutty flavour with deep body and intense caffeine kick. The drink is brewed using a traditional Thai coffee filter called 'tungdtom' — a cotton cloth bag attached to a metal ring and handle — through which boiling water is poured slowly. The resulting concentrate is poured over ice and served black (oliang dum) or with sweetened condensed milk and/or evaporated milk added (oliang nom). In traditional Bangkok-style street coffee shops (raan kafae boran), oliang is still brewed the traditional way and served in a glass, 25–40 baht per glass. It is commonly sold at morning markets throughout Thailand, especially in older shophouse neighbourhoods.
juice Drinks
View all juice →
herbal Drinks
View all herbal →
Kaffir Lime Juice
น้ำใบมะกรูด
Refreshing drink made from kaffir lime leaves
Roselle Juice
น้ำกระเจี๊ยบ
Nam Krajiab (น้ำกระเจี๊ยบ) — also called Roselle Juice or Hibiscus Flower Tea — is one of Thailand's most traditional herbal drinks, made from the deep crimson dried calyces and sepals of the Roselle plant (Hibiscus sabdariffa). The result is a strikingly beautiful ruby-red drink with a refreshingly tart, cranberry-like flavour that is both sweet and powerfully sour. Roselle (Hibiscus sabdariffa) is native to West Africa but was introduced to Asia via trade routes in the 16th and 17th centuries, where it quickly became established as a culinary and medicinal plant. In Thailand it has been cultivated for centuries, particularly in the northern and northeastern regions. Thai traditional medicine has long considered Nam Krajiab a health tonic with multiple benefits: it is used to treat loss of appetite, colds, high blood pressure, fluid retention, and digestive complaints. Modern scientific research published in peer-reviewed journals has confirmed several of these properties — studies demonstrate that Roselle extract has antihypertensive effects (may lower blood pressure), anti-hyperlipidaemic properties (may reduce LDL cholesterol), anti-inflammatory activity, and significant antioxidant content due to high levels of anthocyanins and vitamin C. To prepare Nam Krajiab, dried roselle flowers are simmered in water for 8–10 minutes until a deep crimson liquid forms, then sweetened with sugar and often enhanced with a strip of pandan leaf for additional fragrance. It is served either hot as a warming tea or, more commonly in Thailand's heat, poured over ice as a refreshing cold drink. Found at every Thai market, school canteen, and restaurant, it typically costs 15–30 baht.
Bael Fruit Juice
น้ำมะตูม
Traditional herbal drink from bael fruit
Butterfly Pea Tea
น้ำอัญชัน
Butterfly Pea Tea (น้ำอัญชัน, Nam Dok Anchan) is one of Thailand's most visually spectacular traditional drinks — a vibrant, intensely blue beverage made from the dried petals of the Butterfly Pea flower (Clitoria ternatea), a climbing plant native to Southeast Asia that has grown in Thai gardens and forests for centuries. In Thailand, butterfly pea flower tea has been a cultural mainstay for generations, often served at social gatherings and traditional ceremonies — the 'nam dok anchan' is as familiar and everyday to Thais as chamomile tea is to Europeans. The plant's flowers range from deep royal blue to violet, and when dried and steeped in hot water, release anthocyanin pigments that colour the water an extraordinary electric blue. The most remarkable feature of the tea is its pH-sensitive colour change: add a squeeze of lime or lemon juice (acidic), and the tea instantly transforms from blue to purple to pink — a magical visual effect that has made it enormously popular on social media and in specialty cafes worldwide. In Thai traditional medicine, butterfly pea flowers were used to support eye health (high antioxidant content was believed to protect vision), enhance hair strength and shine, calm the mind, and improve memory. Modern research indicates the flowers contain ternatins — polyhydroxylated anthocyanins that act as powerful antioxidants with potential neuroprotective and anti-inflammatory properties. The drink is caffeine-free, naturally sweet with a mild floral taste, and is prepared by steeping dried flowers in hot water for 3–5 minutes. In Thailand it is served both hot and cold, and is frequently combined with lime juice and a drizzle of honey for a refreshing iced drink.
alcohol Drinks
View all alcohol →
Singha Beer
เบียร์สิงห์
Singha Beer (เบียร์สิงห์) is Thailand's oldest domestically-produced beer and the country's original premium lager. It was first brewed in 1933 by Phraya Bhirom Bhakdi (Boonrawd Sreshthaputra), who had observed European brewing practices during travels to Germany and Denmark in 1930. He constructed Thailand's first brewery — Boon Rawd Brewery — in 1933, and the first bottles rolled off the assembly line in 1934. On 25 October 1939, King Rama VII officially endorsed Singha by granting the brewery the right to display the royal Garuda emblem on its label — an honour bestowed only upon companies with outstanding long-term reputations, and one that no other Thai brewery has ever received. The Garuda on Singha's bottle neck remains to this day a mark of royal approval. Singha is a pale lager brewed at 5% ABV from barley, hops, and water, with a clean, crisp taste and slightly more pronounced hop bitterness than Chang or Leo. The name 'Singha' refers to a mythological lion in Hindu-Buddhist tradition, depicted in Thai temple iconography. Boon Rawd Brewery operates nine factories across Thailand — in Bangkok, Chiang Mai, Singburi, Khon Kaen, Ayutthaya, Pathum Thani, and Surat Thani — with a combined capacity of one billion litres per year. Singha is priced slightly higher than Chang in Thailand (70–90 baht for 330ml), positioning it as a premium product. The brewery also produces Leo Beer (a budget lager) and Estiga (a craft-style beer).
Chang Beer
เบียร์ช้าง
Chang Beer (เบียร์ช้าง) is one of Thailand's best-selling lager beers, instantly recognisable by its twin elephant logo on a green label. The name 'Chang' is the Thai word for elephant — an animal sacred in Thai culture, symbolising strength, loyalty, and good fortune. Chang Beer is produced by ThaiBev (Thai Beverage Public Company Limited), the beverage empire founded by billionaire Charoen Sirivadhanabhakdi, and first brewed in 1995 at a brewery in Bang Ban District, Ayutthaya Province. ThaiBev was formally consolidated on 29 October 2003, bringing together 58 beer and spirits businesses including Chang. The beer is brewed from barley malt and hops and fermented at 5% ABV. In the 1990s, Chang launched an aggressive price-cutting campaign that successfully wrested market leadership from the long-dominant Singha, eventually claiming over 60% of the Thai domestic beer market. Today Chang is exported to over 50 countries worldwide and is a major sponsor of Thai football, including naming rights to Chang Arena in Buriram. In Thailand you will find Chang everywhere — convenience stores, beach bars, local restaurants (ahan tham sang), and night markets — typically priced at 50–70 baht for a 320ml bottle. The beer is a pale lager with a clean, slightly sweet malty flavour and a crisp finish, making it particularly refreshing in Thailand's heat.
Leo Beer
เบียร์ลีโอ
Leo Beer (เบียร์ลีโอ) is currently the best-selling beer in Thailand by volume, a smooth, easy-drinking pale lager produced by Boon Rawd Brewery — the same family-owned company founded in 1933 that brews the premium Singha brand. Leo was introduced as a more affordable alternative to Singha, targeting price-conscious consumers. Brewed at 5% ABV from barley malt and hops, Leo has a noticeably lighter, crisper flavour profile than Singha, with less hop bitterness and a cleaner, more neutral taste that pairs easily with the bold flavours of Thai food. The Leo branding features a distinctive leopard mascot — the name 'Leo' referencing the leopard, symbolising strength and agility. Boon Rawd Brewery operates multiple factories across Thailand including sites in Bangkok, Chiang Mai, Khon Kaen, Singburi, and Surat Thani. Leo is the beer of choice for most everyday dining situations in Thailand — you'll see it at every local restaurant, 7-Eleven, and roadside beer stall, typically priced at 45–60 baht for a 320ml bottle, making it noticeably cheaper than Singha. It pairs particularly well with spicy Isaan-style food such as som tam and larb. In taste tests conducted with Thai locals and tourists, Leo consistently scores as the most approachable and food-friendly of the three major Thai lagers (Singha, Chang, Leo).
Mekong Whisky
แม่โขง
Mekhong (แม่โขง) holds a unique place in Thai drinking history as Thailand's first domestically-produced branded spirit, launched in 1941 and named 'The Spirit of Thailand.' The drink takes its name from the Mekong River — the great waterway forming Thailand's border with Laos — and was created by the Excise Department of the Thai government's Ministry of Finance during a period of strong Thai nationalist sentiment. The patriotic connection was deliberate: the Mekong River was symbolic of Thai sovereignty following border demarcation disputes with colonial French Indochina, and a popular song 'Kham Khong' (Across the Mekong) was composed around the same time to remind Thais of the river's importance. Despite being commonly called 'Thai whisky,' Mekhong is technically much closer to a rum: it is distilled from 95% sugarcane molasses and only 5% rice (rice gives it a subtle Thai character), making it botanically a molasses-based spirit. It is aged briefly and bottled at 35% ABV with a golden-amber colour and a flavour profile that blends mild sweetness from the cane with faint spice from the rice. Mekhong is deeply ingrained in Thai popular culture and budget nightlife — it is the quintessential 'bucket' drink served with mixers at Ko Pha-Ngan parties and found in every local restaurant's drinks menu. In Thailand, a 350ml bottle costs approximately 150 baht, making it one of the most affordable spirits available. It is typically served mixed with cola and ice, or in a communal bucket-style drink with energy drinks on beach party islands.
natural Drinks
View all natural →
mocktail Drinks
View all mocktail →
soda Drinks
View all soda →
Sala Syrup Soda
น้ำแดงโซดา
Bright red sala palm syrup with soda water
Lime Soda
มะนาวโซดา
Manao Soda (มะนาวโซดา, Nam Manao) is one of the most ubiquitous and satisfying drinks in Thailand — a simple but brilliant combination of freshly squeezed Thai lime juice, sparkling soda water, sugar syrup, and a pinch of salt served over ice. The word 'manao' refers specifically to the small, intensely fragrant Thai lime (Citrus aurantifolia), which is more acidic and aromatic than the larger Persian limes common in Western supermarkets. Thai limes have a thin, intensely green skin and exceptional juice yield, and their flavour is central to Thai cuisine — from som tam to tom yum, pad thai to Cha Yen. The drink's genius lies in its balance: lime provides tart, bright acidity; sugar tempers the sourness; a tiny pinch of salt (a technique borrowed from the same principle as salting fruit) enhances all the flavours and prevents the sweetness from becoming cloying; and the fizz of soda water lifts the whole combination. The salt element distinguishes Thai manao soda from simpler Western lemonade. At street food stalls and local restaurants, vendors typically add the sugar syrup to the ice-filled glass first, squeeze limes directly in, then top with soda water, giving you a fresh-squeezed drink in under 30 seconds. Occasionally a red Sala syrup variant (daeng manao soda) is served, adding a tropical floral-sweet note from the sala palm fruit. Manao soda costs 20–40 baht and is one of the best antidotes to Thailand's heat — perfectly matched with spicy Thai dishes as the acid and carbonation cool the palate.
milk Drinks
View all milk →
Pair with Thai Cuisine
Explore the authentic Thai dishes that go perfectly with these traditional beverages.
Culture
Thai Drinking Culture
Thailand's beverage culture is as diverse as its cuisine. From morning coffee rituals to afternoon tea breaks and evening social drinks, beverages play an important role in Thai daily life and social customs.
Morning Rituals
Start with Thai coffee (Oliang) or fresh fruit juice
Afternoon Cool Down
Thai iced tea and herbal drinks beat the heat
Evening Social
Local beers and spirits for social gatherings