Local Drinks

1. Kopi tubruk

   Kopi tubruk (unfiltered Indonesian coffee)

   Usage

   Nationwide. Hot water is poured onto the grounds and not filtered, so grounds settle at the bottom — do not drink the last mouthful. In Bali it is also called "kopi selem" (selem = black)

2. Teh botol

   Teh botol (bottled sweet jasmine tea)

   Usage

   Nationwide; almost every eatery has it. A sweetened jasmine tea. The name comes from PT Sinar Sosro's "Teh Botol Sosro" but is now used generically for bottled sweet tea. It is sweetened — not an unsweetened tea

3. Es cendol

   Es cendol (green rice-flour jelly in coconut milk)

   Usage

   Originates in West Java. Green rice-flour (hunkue) noodles with palm-sugar syrup, coconut milk and ice. More a dessert than a drink

4. Es dawet

   Es dawet (Central Javanese cendol)

   Usage

   The name used in Central Java, Yogyakarta and East Java. Related to es cendol but treated as a distinct drink: made from rice or glutinous-rice flour so it is softer, and traditionally served with tape ketan rather than jackfruit

5. Es teler

   Es teler (mixed fruit with condensed milk over ice)

   Usage

   Nationwide. Avocado, young coconut flesh and jackfruit with sweetened condensed milk and ice; some places add coconut milk or syrup

6. Es kelapa muda

   Es kelapa muda (iced young coconut)

   Usage

   Nationwide, especially on coasts and in tourist areas — the water and soft flesh of a young coconut. Served in the whole nut, so you can see exactly what you are getting

7. Es cincau

   Es cincau (iced grass jelly drink)

   Usage

   Nationwide. A leaf-derived jelly served in palm-sugar syrup. In Indonesia it usually means the green kind (Cyclea barbata). The word comes from Hokkien

8. Bandrek

   Bandrek (hot ginger and palm sugar drink)

   Usage

   A Sundanese drink from West Java: ginger and palm sugar, often with lemongrass, pepper or pandan. Drunk to warm up, so you meet it in highland towns such as Bandung

9. Bajigur

   Bajigur (hot coconut milk and palm sugar drink)

   Usage

   A Sundanese drink from West Java: palm sugar and coconut milk with ginger and salt. Sweeter and rounder than bandrek; some vendors add a little ground coffee

10. Wedang ronde

    Wedang ronde (ginger broth with rice-flour balls)

    Usage

    A Central Javanese drink, sold at night stalls in Yogyakarta and Salatiga: a spicy ginger broth with rice-flour balls and roasted peanuts. Drunk to warm up in the rainy season

11. Jamu kunyit asam

    Jamu kunyit asam (turmeric and tamarind herbal drink)

    Usage

    One of the best-known kinds of jamu, the herbal drink tradition of Java, Bali and Madura, sold by street vendors and jamu shops. Inscribed by UNESCO as intangible heritage in 2023. It is not medicine — do not rely on it for treatment

12. Jamu beras kencur

    Jamu beras kencur (rice and aromatic ginger herbal drink)

    Usage

    Another of the standard Javanese jamu varieties, sweeter and easier to drink than kunyit asam. One of the kinds carried by roving jamu vendors

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