Asians are renowned for transforming local vegetables, fruits, and crops into exciting and inspiring gourmet delights. A highlight of such inventiveness would certainly be demonstrated in their drinks. The following are must-try liquid delicacies, which visitors can find from food stalls in the streets to upscale dining establishments. Take a sip!

Bubble Tea – also know as Pearl Tea, this concoction was created in Taiwan. There are a variety of flavors to choose from (chocolate, passion fruit, etc.) and each glass comes from a scoop of tapioca balls, a chewy, translucent semi-sweet additive. Using a wide straw, these balls will occasionally be sucked as you sip, producing an odd yet enjoyable texture in your mouth. You can try adding a shot of liquor to make an instant bubble cocktail.

Lassi - sweetened yogurt/milk drink with the consistency of milkshake, common in India, Nepal and Tibet. It may be shaken, stirred, flavored, sweet, salty, or added with goodies like fruits or nuts. Thin lassis are made from buttermilk while thicker ones are made from yogurt. A popular holiday to drink lassi is during the Hindu Festival of Colors. Drinking it is said to enhance digestion, especially if consumed before a meal.

Nuoc Sam – a popular tonic served by handcart vendors in the city streets of Vietnam to cool down in the tropical heat. There are four herbal ingredients in it: seaweed, dwarf sugarcane, chrysanthemum, and bitter-flavored water. Not only does Nuoc Sam quenches thirst, but it is also said to aid in relieving constipation and high blood pressure.

Taho – a thick soya drink sold by street vendors in the Philippines. These vendors walk around carrying two hefty cans supported by a bamboo rod. One can carries the taho, while the other contains the accompanying tapioca and thick caramel sauce. Upon ordering, the vendor will fill a cup with hot taho, then stir small small amounts of the tapioca balls and sauce into it.

Halo-Halo – a cold Filipino dessert combining crushed ice, gelatin, nata de coco, crispy rice, sweet beans, and other toppings, and poured with evaporated milk and sugar. The name repeats the Tagalog word for “blend” twice.

Soo Jeong Gwa (Sweet Cinnamon Punch) – A traditional brown-colored Korean drink, consisting of cinnamon, water, sugar, dried persimmon, and ginger.  It’s good - you really taste the ginger,  creating a stimulating and fruity blend in your mouth.  Soo Jeong Gwa is sold in restaurants or in cans.

Yuan/Yang – a milk tea variant served by local cafes and open air food vendors of Hong Kong and China.  It is made from mixing milk tea and coffee, filtered through a sieve which resembles a pantyhose. You may drink it along with your meal, take a mid-afternoon break with it along with egg tarts, or buy the instant powdered version. It tastes great when served over ice, but don’t expect to sleep soon.

Thai Basil Seed Drink – basil seeds turn into little gelatinous lumps when added with water. At first look, a bottle of basil seed drink looks like a lava lamp, with the small black lumps suspended in the liquid. The traditional flavoring is rose water flavored with honey, but peppermint or vanilla is also preferred. You can buy it in cans or make it at home. Try not to think you’re drinking a glass full of frogs’ eggs, and you’ll do fine.

Posted in Asia, Food

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