12 Famous Thai Beverages

Cha yen, or Thai iced tea, is a must-try street drink in Thailand. This variety of cha Thai (Thai tea) contains strong black tea, milk powder, condensed milk, sugar, and spices.

Nowadays, most locals use pre-packed tea to prepare cha yen more conveniently.

Cha yen’s sweet and creamy taste can complement the spicy and flavorful tastes of common Thai dishes such as som tum, pad thai, tom kha soup, and Thai curries.

In addition, feel free to pair cha yen with desserts (like mango sticky rice) and fried dishes, such as fried fish cakes and fried chicken.

In its authentic form, Thai iced tea boasts a natural amber color. Some vendors modernize it by adding tapioca pearls and different toppings to the drink. You can ask for an unsweetened version (mai waan).

Thai iced tea is available at local markets, motorcycle food carts, cafes, and restaurants. Store-bought versions are also available in convenience stores and supermarkets.

Mekhong is the first-ever domestically produced spirit in Thailand. Named after an important river in the country, it has been a staple alcoholic beverage since its introduction in 1941.

The locals create Mekhong from 5% rice, 95% molasses, and caramel, giving the drink its signature golden color. Mekhong has a uniquely sweet and spicy taste, with an herbal and aromatic scent due to its huge amount of herbs and spices.

This Thai spirit pairs well with spicy and rich dishes like som tam and Thai curries. For fried or grilled foods like mu ping or tod man pla, Mekhong helps cut through the fatty flavors.

You can find Mekhong in supermarkets or enjoy it at a local bar or pub. This local spirit is either served dry with ice or incorporated into cocktails.

Sabai Sabai is a famous cocktail that mixes Mekhong with lemon juice and soda.

Singha is one of the most recognized Thai beer brands. What sets this beer apart is its strong, malty flavor and intense alcohol level for a mass-produced beer (6% APB).

Singha comes from high-quality barley malt, three types of European hops, and artesian water. The full-bodied brew has a golden yellow hue and a distinct, rich flavor perfectly paired with delicious dishes.

Singha can balance the heat for spicy dishes like pad thai, green curry, or tom yum soup. This beer variety also complements richer dishes like massaman curry, som tam, and grilled meats.

Singha is available in almost every supermarket, bar, pub, and convenience store in Thailand.

Oliang, or Thai iced coffee, is a common beverage in Thailand due to its accessibility and affordability. This coffee-based beverage often includes additional ingredients like roasted rice and caramel, creating a distinct flavor similar to Americano.

Oliang is commonly enjoyed alone or with a meal. Due to strong flavor, it pairs best with appetizers, snacks, or desserts like spring rolls, som tam, chicken satay, and mango sticky rice.

Thai people often drink oliang with sugar, ice, or even milk. Some locals even spice it up with SangSom (Thai rum). Oliang is available in almost every cafe, street store, motorbike food cart, and restaurant.

Nam manao is the Thai version of lemonade, combining lime juice, water, and sugar. Many Thai restaurants often serve this tropical drink with sugar syrup on the side.

The sweet and sour flavor of Thai limeade perfectly complements many spicy or fatty dishes, such as curries, grilled pork skewers, som tam, pad thai, and fried spring rolls.

SangSom is a Thai rum made from distilled sugarcane or distilled molasses. This golden rum contains many herbs and spices with a deep, earthy flavor.

SangSom has been the best-selling spirit in Southeast Asia ever since its inception in 1977. The locals sometimes mix this rum with juices and sodas to create a refreshing summer drink.

The rich flavor profile of SangSom pairs excellently with spicy, sweet, and umami flavors commonly found in Thai delicacies. For a delightful pairing, consider dishes like som tum or grilled meats like mu ping or kai yang.

Another great option is tom kha gai, which matches SangSom’s tropical undertones wonderfully. Spicy curries like red curry are also a fantastic match. Thai rum is available in every supermarket, restaurant, marketplace, bar, pub, and convenience store in the country.

Nam maphrao, or coconut water, is one of Thailand’s most iconic beverages. It is famous for its delectable flavor, cooling effects, and nutritional benefits.

Coconut water complements many Thai specialties well, especially spicy, rich, or salty dishes, by balancing flavors and cooling the palate. Notable examples are som tam, tom yum, pad thai, massaman curry, and tom kha kai.

In Thailand, coconut water comes with thick, juicy pieces of shaved coconut, though some street vendors mix it with lots of sugar water to boost its taste.

Coconut water is available in cafes, restaurants, and street vendors. Bottled coconut water can also be found in convenience stores and supermarkets.

Sato is a home-brewed Thai rice wine with origins in the Northeastern region (Isan). Drinking sato is a well-known local tradition, but Isan immigrants have introduced it to many other regions of Thailand.

To create this signature beverage, brewers mix steamed sticky rice with lukpaeng, a wine starter made from rice starch, yeast, herbs, and spices. The wine is filtered after a few weeks of fermenting.

Thai people love to enjoy sato on their special occasions, serving this drink at room temperature in a giant bowl so the guests can dip their cups in it.

Sato pairs well with grilled meats, spicy salads, fried dishes, fermented foods, Thai sausages, and spicy soup. Its sweetness is great at balancing the spiciness and complexity of these Thai dishes.

Lao khao, also known as sura khao, raon khao, or lao khoa, is a traditional Thai distilled spirit with an alcohol by volume ranging from 28% to 40%.

Roughly translated as “rice whiskey,” lao khao has a clear color and can be made from various ingredients. Common choices are molasses, jasmine rice, glutinous rice, maize, sugarcane juice, and sorghum bicolor.

Lao khao has a long history, dating back to the late 18th century when the Bangyikhan Liquor Distillery was established. Today, it is often distilled from molasses instead of rice to reduce costs.

The potency of lao khao makes it ideal for dishes with strong and spicy flavors. Try pairing som tam, mu ping, tom yum, tom kha kai, massaman curry, green curry, or pad Thai with the spirit.

Nom yen, which means “iced milk” in Thai, is a famous Thai beverage with a unique pink color. It is made with cold milk and Sala syrup (a popular sweet, fragrant syrup extracted from the tree of the same name in Thailand).

Savory dishes like pad thai, grilled pork skewers, and spicy salads go well with the sweetness of nom yen, and so do snacks like fried spring rolls or fishcakes.

Nam yen is extremely popular with children. Knowing this, Thai vendors often sell nom yen in plastic bags outside elementary schools.

Nam thabthim, or pomegranate juice, is among the most favorite Thai fruit beverages. Street vendors usually prepare it fresh in front of customers and sell it in plastic bottles.

The sweet and tart notes of pomegranate juice go well with the heat of spicy dishes like som tum, tom yum, and various curry dishes like Thai green curry, massaman curry, or panang curry.

Plus, nam thabthim makes fantastic accompaniments for fried and stir-fried dishes, like Thai fish cake or pad thai, as its lightness counteracts the oily or greasy flavors.

Nam oy, or sugarcane juice, is a common non-alcoholic beverage in Thailand. It is widely sold at street stalls in which vendors extract fresh juice from sugarcane sticks with a strong machine and sell it to customers in disposable plastic cups.

Even without added sugar, mam oy is delightfully sweet and matches perfectly with the robust flavors of spicy, salty, or rich Thai dishes, such as som tam, tom yum, green curry, pad Thai, or mu ping.

After addressing the features of these beverages, I will offer you general recommendations on how to choose the right dishes for beverage categories.