28 Most Popular Indonesian Beverages

Indonesian tea (teh) was from China before it arrived in Indonesia from Japan in the 1680s. By the 1830s, tea plantations flourished, sparking a cultural tea revolution.

Now, black tea reigns as Indonesia’s favorite, savored hot, and cold, with or without sugar. You can find tea in different flavorful forms like Teh Manis Panas, simply hot tea sweetened with sugar, and Teh Poci, hot tea served in a clay pot, sweetened with rock sugar.

Plus, you can find the creamy Teh Tarik, a Malaysian-origin milk tea, and the unique Teh Talua, hot tea blended with sugar and egg yolks, a favorite in West Sumatra. Finally, for those hot days, there’s Liang Teh, a sweet iced tea delighting taste buds in Medan, North Sumatra.

Indonesian coffee, or kopi, is a product of Dutch traders bringing coffee from its Ethiopian roots, arriving in the Indonesian archipelago in the late 17th century.

Today, Indonesia is among the world’s top coffee producers due to its rich volcanic soil and the ideal climate, boasting Arabica and Robusta beans.

Indonesian coffee is favored for its high quality and diverse flavors, low acidity, and notes of spices. The wet preparation process ensures a cleaner and more consistent flavor, with Java being a popular coffee variety.

Kopi also has a few intriguing variants, like Kopi Tubruk, coffee steeped in hot water without straining, and Kopi Joss, prepared with a piece of burning charcoal to create a smoky flavor.

In addition, Kopi Luwak (civet coffee) is the world’s most expensive coffee, as is Kopi Sanger, which is black coffee with sugar and condensed milk. Then, there’s Kopi Talua, coffee with egg yolks.

A noteworthy mention is Kopi Tarik featuring dark roasted coffee with margarine, sugar, and condensed milk, literally meaning “pulled coffee”.

Jus, the Indonesian term for fruit juice, is a drink that makes use of the abundant fruits in the country.

You can easily find jus buah naga, a refreshing draught of dragon fruit juice, and jus alpukat, a surprising blend of avocado juice with chocolate condensed milk. Plus, there’s jus rumput laut, a unique seaweed juice.

Additionally, you shouldn’t miss jus martabe, a vibrant blend of passion fruit and tamarillo juice. Served with ice, these juices provide an excellent counterpoint to Indonesia’s hot weather and can be found almost anywhere you go.

Es kelapa muda, also known as es degan, is a refreshing Indonesian beverage made with young coconut ice. The main ingredients include coconut water, young coconut flesh, sugar syrup or honey, and spices.

Certain locales, such as Semarang, even toss in jackfruit and tapai, a fermented starchy food, for a unique twist. Served cold or chilled in a coconut shell, es kelapa muda is available across Indonesia.

Given its popularity, es kelapa muda was recognized by CNN as one of the world’s 50 most delicious beverages in 2011.

Es teler is a delightful Indonesian fruit cocktail known for its refreshing and diverse mix of ingredients. It typically includes avocado, coconut meat, grass jelly, and jackfruit, all soaked in a sweet and creamy blend of coconut milk and condensed milk.

This beverage is often flavored with the aromatic Pandanus amaryllifolius leaf, commonly in the form of cocopandan syrup, and is subtly enhanced with a dash of sugar and salt.

The creation of es teler is attributed to Murniati Widjaja, who crafted this concoction for a competition aimed at finding a national beverage for Indonesia in 1982, where it emerged victorious.

Bir Bintang is the most renowned beer hailing from Indonesia. Also, the phrase “Bir Bintang” translates to “star” in Indonesian. Produced by PT Multi Bintang Indonesia, the brewery is a Heineken subsidiary that has been brewing this golden pale lager since 1929.

In addition, Bir Bintang shares some familial traits with Heineken in taste and its bottle design. This light beer presents a mild hoppy flavor, followed by a crisp, refreshing aftertaste. With an alcohol by volume of 4.7%, Bir Bintang is a well-balanced choice for casual occasions.

Jamu is a traditional herbal beverage from Indonesia that is a smooth blend of various roots, herbs, and spices with water, honey, fruits, and flowers. Preparation involves blending these ingredients, then boiling them to extract the beneficial compounds and adding other ingredients.

Usually, jamu has a bitter-sweet taste coming from ingredients like ginger, kencur, sapanwood, turmeric, Indonesian cinnamon, fennel, tamarind, and limes. In 2019, jamu was recognized as one of Indonesia’s intangible cultural heritage.

Today, jamu is readily available, whether at grocery stores, supermarkets, or from local hawkers, and can be found in forms as diverse as powders, pills, or ready-to-drink beverages.

Anggur Merah is a wine steeped in Indonesian tradition. Known alternately as Amer, this red wine, which the name literally translates to, has an average alcohol volume (ABV) of about 20%.

Interestingly, Anggur Merah is classified as Djamu, a traditional medicine, so it can be suitable for Muslims as a healthy drink. The most famous brand associated with Angguer Merah is Cap Orang Tua.

Arak is a distinct spirit with roots that trace back to the Middle East. Also known as araq, it is popular across South Asia and Southeast Asia, including Indonesia.

It is crafted by fermenting the sap of the coconut or palm tree for several days before distilling the liquor. In the Middle East, this beverage is anise-flavored, while Indonesian arak could be derived from coconut sap, sugarcane, brown rice, and other sources.

Once called tuak by Indonesians, arak has a higher alcohol content, ranging from 20% to 50%.

The clear spirit makes arak suitable for neat sipping or cocktail creations. The island of Bali is particularly fond of this beverage, offering it at numerous resorts and bars.

Some believe Mongolian invaders facilitated Arak’s arrival on Indonesian shores during the Majapahit era.

Arak earned the status of Indonesian Intangible Cultural Heritage in 2021, and Bali arak even appeared at the 2022 G20 Bali Summit as a souvenir for attendees. Despite its name, it’s unrelated to arrack, another distilled alcohol.

Wedang Jahe is a traditional herbal tea from Indonesia, characterized by its heartwarming blend of ginger, water, palm sugar, pandan leaves, and cinnamon. You can add a splash of condensed milk for creaminess.

The preparation involves gently simmering ginger and spices in hot water, resulting in a soothing brew. Wedang Jahe is closely related to Wedang Secang, another Indonesian herbal tea that swaps ginger for sapanwood shavings, also known as secang.

Both beverages share a similar sweet and warm profile, offering comfort that resonates with the body and soul.

Bajigur is a West Java hot beverage in Indonesia. As a popular option of Sundanese cuisine, the blend is affectionately known as a Sundanese coconut latte.

The concoction is a warm blend of coconut milk, palm sugar, ginger, pandan leaves, or vanilla. Alternatively, you can put optional ground coffee or grated coconut.

Unlike a conventional latte, bajigur is always served hot. The best part is that bajigur pairs perfectly with traditional Indonesian snacks such as boiled sweet potatoes, steamed bananas, or boiled peanuts.

Bandrek is a sweet and spicy traditional hot beverage from West Java, Indonesia. The signature blend consists of ginger, palm sugar, water, and a hint of condensed or coconut milk.

But what makes bandrek truly special are the cinnamon and other spices, known for their warming qualities. Some unique recipes even include additions like grated coconut or durian.

Always served hot, bandrek is ideal for cold nights or rainy days. This fragrant beverage is also known to soothe a sore throat, offering an enjoyable wellness benefit with every sip.

Beras Kencur is a traditional Indonesian herbal beverage brimming with a distinctive blend of rice and a unique herb called Kencur or aromatic ginger (Kaempferia galangal). This beverage’s warm, rich sweetness is crafted by boiling together ingredients.

Commonly, locals make use of elements such as rice, kencur, tamarind, ginger, and palm sugar, which offer a great source of antioxidants. Whether served warm or chilled, Beras Kencur remains a cherished part of the Indonesian traditional herbal medicine, Jamu.

Beras Kencur is available in conveniently packaged forms, making it easier for everyone to savor this Indonesian concoction.

Sekoteng is a non-alcoholic beverage in Java that hails from Indonesia. This warming beverage comes with ginger, peanuts, bread, green beans, and, occasionally, pearl tapioca.

Locals often prepare sekotend by simmering ginger and peanuts in water before dicing in bread and other ingredients.

As a ginger-infused beverage, sekoteng offers a comforting warmth, making it a preferred choice during winter. Commonly, sekoteng is a staple among street vendors who sell the beverage hot during nighttime.

Wedang Ronde is an Indonesian dessert originating from China, specifically mirroring the Chinese Tangyuan. The recipe features main ingredients such as sticky rice, ginger, water, sugar, toasted peanuts, tapioca pearls, coconut shavings, and pandan leaves.

Plus, the dessert comes with sticky rice balls, some even filled with sugar and peanuts, simmered in a sweet ginger syrup, making it a popular treat in Java. This aromatic beverage has many colors. In terms of meaning, “Ronde” refers to the word round in Dutch.

Wedang uwuh is a unique herbal tea from Java, Indonesia, and has a special association with the province of Yogyakarta. In addition, wedang uwuh literally translates to “trash drink”.

The name reflects wedang uwuh’s creative use of ‘discarded’ elements like fallen leaves from spices such as nutmeg, cinnamon, cardamom, and more, coupled with sappanwood, ginger, rock sugar, and water.

Wedang uwuh has a sweet, warm flavor and a pleasant aroma that complements its bright red color. This special beverage is now sold in various forms, including teabags and syrups.

Brem is a traditional fermented beverage from Indonesia, known for its sweet and tangy profile.

Crafted from sticky rice, locally known as Kentai, and tapai, a dry starter, the preparation process involves cooking the rice before incorporating it with tapai.

Later on, the mixture is introduced with yeast for fermenting at least two weeks. This fermentation brings brem to life, with an alcohol by volume (ABV) ranging from 5% to 14%.

Surprisingly, brem has a solid, cake-like version enjoyed as a snack.

Tuak is an alcoholic beverage in Indonesia that is well-known around the world. Known by various names such as sopi, or palm feni, tuak is made by fermenting the sap of palm trees, predominantly from coconut trees.

In the Indonesian context, the term “tuak” refers to naturally fermented alcoholic beverages, including palm wine or even beverages derived from fermented rice. Created around the 14th century or earlier, tuak has gained popularity in the Batak community of North Sumatra.

The beverage boasts alcohol by volume (ABV) of about 8%. Plus, Tuak plays a pivotal role in festivals, holidays, and religious ceremonies.

Ciu is a unique spirit hailing from Java, Indonesia. First appearing during the Dutch colonial era, this clear spirit is associated with towns such as Banyumas, Bekonang, and Solo.

Usually, ciu’s flavor comes from ingredients like sugarcane molasses or cassava. Also, the alcohol content of ciu varies from 25% to 70%, creating a mellow or potent pour.

As a mixer, ciu is favored with soft beverages like Sprite, Coca-Cola, and even tamarind juice.

Batavia arrack is an alcoholic beverage originating from Indonesia. Locals have enjoyed Batavia arrack since the early 17th century, making it the most popular liquor today.

Named after the Dutch colonial name for Jakarta, this Indonesian variant of Arrack is often called Arak, which can cause some confusion. Made from a blend of red rice, sugarcane, and molasses, Batavia Arrack boasts a distinct taste reminiscent of dark rum.

The spirit has a relatively high alcohol by volume (ABV) of 70%. Before the arrival of rum, Batavia Arrack was even used to make punch, with Batavia Arrack van Oosten being the most popular brand of this alcohol.

Dadiah is a fermented milk beverage native to Indonesia and popular in West Sumatra. The drink is prepared by fermenting buffalo milk in a bamboo tube at room temperature for at least two days, producing in a creamy texture and a sharp, sour taste.

Additionally, further fermentation only makes dadiah denser and tangier. Interestingly, the price of dadiah intriguingly relies on the length and diameter of the bamboo tube used for preparation.

This beloved breakfast beverage is typically paired with steamed rice or Sambal, an Indonesian chili sauce. Moreover, dadiah often forms part of a traditional dish known as Ampiang dadiah, where Ampiang, or sticky rice flakes, are topped with dadiah and palm sugar.

Lahang is a non-alcoholic beverage of West Java, Indonesia, and plays a key role in Sundanese cuisine. The beverage features the sap of the aren or sugar palm tree for a sweet flavor when served cold.

To produce lahang, the male flowers of sugar palm trees are carefully tapped using bamboo containers. Then, the collected sap is chilled before consumption.

But be cautious, as the sap can start fermenting if left at room temperature for too long. Interestingly, lahang is the same sap that serves as an ingredient for Tuak and palm sugar.

Susu Telur Madu Jahe is a non-alcoholic beverage from Indonesia that combines a delicious mix of milk, ginger, honey, and egg.

Also known as STMJ, Susu Telur Madu Jahe is simply a combination of the main ingredients in Indonesian, featuring Susu for milk, Telur for egg, Madu for honey, and Jahe for ginger.

Commonly, preparing homemade STMJ involves simmering ginger in milk and blending all ingredients until a frothy mixture is achieved.

Serbat is a Persian non-alcoholic refreshment blending simple syrup, water, and various fruits. Although you can use almost any fruit to create this beverage, serbat blewah, made with shredded cantaloupes, stands out as the most popular variety.

In addition, the cold, sweet, fruity taste makes serbat well received, especially in Java and several Muslim countries.

This makes serbat a top choice during Ramadan, when refreshing beverages like serbat, and laksamana mengamuk, a beverage from Riau Province in Sumatra made of ripe mangoes, coconut milk, and sugar, are in high demand.

Sara’ba, or sarabba, is a non-alcoholic beverage native to Sulawesi, Indonesia. With ingredients such as ginger, water, palm sugar, coconut milk, lemongrass, cloves, and cinnamon, Sara’ba has a sweet and spicy flavor.

While similar to bandrek and bajigur regarding ingredients, Sara’ba is unique, often adored in Makassar for pairing with fried bananas. Egg yolks are sometimes added, but it’s just as delicious without them.

Air guraka is a sweet, aromatic beverage rooted in Indonesia. This easily prepared and inexpensive beverage is a vibrant blend of ginger, water, lemongrass, palm sugar, and roasted peanuts or walnuts.

The combination of these ingredients results in a distinctive and refreshing flavor profile. Especially well-regarded in the northern Moluccas, air guraka has become a staple at street food stalls.

Bir pletok is a non-alcoholic beverage of the Betawi people in Jakarta, Indonesia. Inspired by Dutch wines and beers, Bir Pletok is a twist suitable for Muslims.

Though the term “bir” implies “beer”, this beverage is completely alcohol-free. The vibrant red drink offers a sweet, slightly spicy flavor from a combination of water, sugar, ginger, lemongrass, pandan leaves, sappanwood, and spices.

Traditionally, bir pletok is served warm at night and plays a special role in Betawi culture, such as circumcisions, weddings, and funerals.

Bandung is a non-alcoholic beverage that originated in Singapore but has spread to Indonesia, Malaysia, and Brunei. Commonly, people call bandung by several names, such as air bandung, sirap bandung, and rose syrup beverage.

The mix is made with a delightful combination of evaporated or condensed milk and rose syrup, resulting in a distinctive pink color. The Indonesian version, soda gembira, adds a carbonated soft beverage to the mix, giving it a fizzy twist.

Chilled and served with ice, bandung is a preferred beverage for Ramadan and weddings. This sweet, milky flavor beverage pairs well with traditional Indonesian dishes like bakso, soto, nasi goreng, and rendang.