10 Popular Kazakh Beverages

Butter tea is a warming beverage commonly enjoyed in Kazakhstan along with the Himalayan regions across Asia. The tea blend combines black tea with butter and salt, creating a creamy and energizing drink.

This tea is often consumed to provide sustenance in cold climates or during long work hours. While not native to Kazakh cuisine, butter tea is popular with the Nomad population thanks to the availability of milk and butter.

Kazakh wine is produced in Kazakhstan with a rich history dating back to the 7th century AD. The industry began when grapevines were introduced to the region, now encompassing around 32,120 acres in southern Kazakhstan.

On average, Kazakhstan produces over 6.2 million gallons of wine annually. While Kazakhstan consumes a significant amount of wine, about 80% is imported due to local production constraints and preferences for sweet red wines.

Kompot is a traditional refreshment popular in Kazakhstan and throughout Eastern Europe. The fruity mix is a sweet drink created by simmering fresh fruits such as apples, cherries, strawberries, or peaches in a large quantity of water with sugar.

Often consumed chilled, kompot offers a refreshing taste and is particularly favored during the hot summer months. In Kazakhstan, kompot is a staple in many households, cherished for its ability to preserve the flavor of summer fruits throughout the year.

Nauryz kozhe is a unique Kazakh drink specially prepared for Nauryz, the Persian New Year celebrated in Kazakhstan to mark the spring equinox.

This exotic concoction mainly consists of salt, horse meat, kashk, milk, and grains like wheat or barley. Aside from being a drink, nauryz kozhe is even served as a meal for the locals.

Ayran is a refreshing drink highly valued among all the Kazakh nomads and Turkic peoples. This simple beverage was historically essential during long horseback journeys, often serving as the primary sustenance.

Ayran is made by boiling various types of milk and then cooling it slightly before adding a fermentation starter. The mixture is vigorously shaken and left to rest for 2-3 hours, during which it thickens and develops its unique flavor.

Ideally, ayran should be consumed within a day of preparation to retain its best property.

Ayran is one of the common drink options in Tajikistan as well, reflecting the shared nomadic heritage and traditions across these countries.

Kumis is a traditional fermented milk beverage native to Kazakhstan, made primarily from mare’s milk. The white liquid has a unique, slightly alcoholic, and tangy flavor from the fermentation process.

This light drink has up to 40 different varieties with many preparation methods. Kumis are special in Kazakh culture, often consumed during social gatherings and celebrations.

Shubat is a traditional Kazakh drink made from fermented camel’s milk. The preparation involves adding a starter to a fresh camel’s milk and allowing it to ferment in a dark place using traditional containers like leather wineskins or ceramic vessels.

After fermenting for several days, the milk is stirred to achieve a thick, creamy consistency. Shubat is known to support digestive health and enhance skin resilience against harsh climates, similar to age-old beverage practices found in Middle Eastern cultures.

Kazakh beer is an alcoholic beverage featuring both local and international influences.

The breweries in Kazakhstan, such as those operated by the Efes Beverage Group and Carlsberg Group in cities like Karaganda and Almaty, as well as the independent Shymkentpivo in Shymkent, produce beers that vary from rich and robust to light and refreshing.

Katyk is another fermented milk drink from Kazakhstan, known for its creamy texture and mild flavor. This traditional beverage comes in a unique two-step fermentation process.

Initially, baked milk is mixed with ferments and left in a warm place for 6-8 hours to ferment. In the second stage, the product from the first fermentation is added to new milk and allowed to mature for another day, developing its rich taste.

Katyk is also beloved among beverages in Kyrgyzstan, with each country having its own traditional recipes and fermentation processes.

Kazakh chai is a term that refers to all types of tea in Kazakhstan, consumed at every meal and on all occasions. Traditionally, Kazakhs drink black tea in winter and switch to green tea in the summer, often served in small bowls.

Drinking black tea is a cultural ceremony; guests are welcomed with a ‘syi-ayak,’ a partially filled cup of tea, and the host’s readiness for immediate refills.

In Kazakhstan, black tea is enhanced with milk and sugar, while in some regions, shirchay is a favorable pick for enjoying a meal that includes ingredients like salt, milk, butter, flour, and even fried tail fat. Tea culture in Kazakhstan is also influenced by beverage traditions from Russia and Iran.