The drinks Thailand actually makes from these botanicals, and how they are made at home rather than in a factory. Cha matoom simmered from dried bael, nam gek huay over crushed ice, the crimson tartness of nam krachiap, and the butterfly pea that turns violet the moment lime hits it. Method, proportions and the small details that separate a street-cart version from a pale imitation of one.
Nam takrai (น้ำตะไคร้) is Thailand’s lemongrass drink: lemongrass steeped or simmered in water, lightly sweetened and poured over ice. The name is literal — nam means water or drink, takrai means lemongrass. It tastes clean and citrusy, like lemon peel without any of the sourness, and it is one of the easiest Thai drinks to
Nam Takrai: Thailand’s Lemongrass Drink, Explained Read More »
Nam krachiap is Thailand’s deep crimson roselle drink — sharply tart, intensely coloured. How to brew it, how tart to leave it, and why it is not hibiscus flower.
Butterfly pea tea brews deep blue, then turns violet-pink the moment you add lime. Why that happens, how to brew it, and what it actually tastes like.
Nam gek huay is the pale gold chrysanthemum drink sold on every Thai street corner. How to simmer it properly, how sweet to make it, and how to serve it iced.
Cha matoom is Thailand’s sun-dried bael fruit drink — naturally sweet, amber and caramel-like. How to simmer it properly, hot or over ice.
Thai iced tea gets its orange colour from added food colouring, not from the tea. What is actually in it, and what Thai tea looks like without it.
Nam bai toey is Thailand’s everyday pandan cooler. Every recipe assumes fresh leaves — here is how to make it properly with dried pandan.
Nam Bai Toey: The Thai Pandan Drink, With Dried Leaves Read More »
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