Nam Krachiap: Thai Roselle Tea
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.
Thai Drinks
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.
Why Butterfly Pea Tea Changes Colour
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: Thai Chrysanthemum Tea
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: How to Make Thai Bael Fruit Tea
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.
Why Is Thai Iced Tea Orange?
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: The Thai Pandan Drink, With Dried Leaves
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 »