10 Popular Malaysian Drinks You Must Try in Malaysia

Malaysia is often celebrated for its food, and rightly so. Influenced by Malay, Chinese, Indian, Indigenous, and Peranakan culinary traditions, Malaysian cuisine is one of the country’s greatest attractions.

If you’re new to Malaysian food, you might also enjoy:

• 10 Types of Rice Dishes that You Must Try in Malaysia
• 10 Types of Nasi Goreng (Fried Rice) that You Must Try in Malaysia
• 10 Types of Noodle Dishes that You Must Try in Malaysia
• 10 Malaysian Savory Snacks that You Must Try
• 10 Best Malaysian Desserts

And of course, no meal is complete without something to drink.

From frothy pulled tea and colorful rose syrup drinks to herbal refreshments and locally produced rice wine, Malaysia has no shortage of interesting beverages.

Some are deeply rooted in local culture, while others have become beloved everyday staples enjoyed by generations of Malaysians.

One thing to note: Malaysians generally have a sweet tooth, and many local drinks are traditionally served quite sweet. If you prefer less sugar, don’t be shy about asking for your drink kurang manis (less sweet) when ordering.

Here are 10 popular Malaysian drinks you should try during your visit.

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1. Teh tarik

Many Malaysians would argue that teh tarik is the country’s national drink.

The name literally translates to “pulled tea.” It’s made with strong black tea and condensed milk, then repeatedly poured between two containers from a height.

This process cools the tea slightly, mixes it thoroughly, and creates the thick, frothy layer on top that makes a good cup of teh tarik instantly recognizable.

As the tea is poured back and forth, it appears to stretch through the air, giving the impression that the tea is being “pulled.”

The art of tea-pulling has become something of a spectacle in Malaysia, with skilled vendors competing to create the longest and most impressive pours without spilling a drop.

You’ll find it almost everywhere local food is served, though many people swear the best versions come from mamak (Indian Muslim) restaurants.

2. Milo ais (and Milo dinosaur)

Few drinks inspire as much nostalgia among Malaysians as a cold glass of Milo ais.

For many of us, childhood sports days weren’t complete without a visit from the famous Milo truck. Students would line up for a tiny cup of ice-cold Milo, and some would mysteriously reappear in the queue a second or third time, hoping nobody noticed.

Milo is a chocolate malt drink that has been popular in Malaysia for decades. While it can be served hot, Malaysians often prefer it iced.

A particularly indulgent variation is Milo Dinosaur, which is essentially Milo ais topped with an extra mound of dry Milo powder. It invokes childhood memories of sneaking into the kitchen and stealing mouthfuls of Milo powder when mom’s not looking.

3. Sirap bandung

With its bright pink color, sirap bandung might be mistaken for strawberry milk, but the flavor is actually quite different. Sirap bandung is made by combining rose syrup with condensed or evaporated milk, creating a sweet, fragrant drink with a distinctive floral taste.

Despite its name, the drink has no connection to the Indonesian city of Bandung. In this case, bandung means “mixed,” referring to the combination of ingredients.

Sirap bandung is commonly served at Malay weddings, festive celebrations, Ramadan bazaars, and local restaurants throughout the country. Some places also offer a fizzy version made with soda water.

4. Three-layer tea / coffee

Also known as “Teh C Special”, the three-layer tea (or coffee) is one of Malaysia’s most visually striking beverages.

The drink consists of three distinct layers: palm sugar syrup at the bottom, evaporated milk in the middle, and strong black tea on top. Because each layer has a different density, they remain separate until stirred.

Part of the fun is mixing everything together yourself and watching the colors blend before taking your first sip.

The drink is believed to have originated in Sarawak and has since become widely available across Malaysia.

5. Cincau

Cincau, or grass jelly, is made from plants in the mint family that are boiled and cooled until they form a soft, jelly-like consistency.

Although grass jelly originated in parts of China and Taiwan, it has become a common ingredient in Malaysian desserts and beverages, often added to soy milk, iced milk tea, and sirap bandung.

The jelly can also be enjoyed on its own, as a refreshing drink with syrup and ice. Its dark color can look intimidating to first timers, but the taste is mild, lightly herbal, and very refreshing.

6. Air mata kucing

Mata kucing literally means “cat’s eye,” referring to the appearance of the longan fruit used in the drink.

Despite the somewhat alarming name, air mata kucing was ranked #6 on CNN’s list of the “50 Most Delicious Drinks from Around the World“.

The beverage is typically made with dried longan, winter melon, monk fruit, and water, creating a lightly sweet drink that is especially popular on hot days.

You can typically find it at night markets, hawker centers, and Chinese restaurants throughout Malaysia.

7. Fruit juice with asam boi

One of the most uniquely Malaysian flavor combinations is fruit juice mixed with asam boi, or salted dried plum.

Asam boi is made by preserving plums with salt, sugar, and seasonings. While it is often eaten as a snack, many Malaysians prefer adding it to drinks.

The result is an addictive balance of sweet, sour, and salty flavors.

Popular combinations include lime juice, calamansi juice, and sour plum juice. It may sound unusual at first, but then again, so does salted caramel until you try it.

8. Barley juice

Barley drink is a staple at local coffee shops, food courts, and restaurants throughout Malaysia.

Made by boiling barley grains and sweetening the liquid, the drink is often served cold with ice, though some people prefer it warm.

The soft barley grains are usually left in the drink, giving it a slightly thicker texture and something to chew on between sips.

A squeeze of lime is a common addition and helps balance the sweetness.

9. White coffee

White coffee originates from Ipoh, a city about 200 km north of Kuala Lumpur that is known for its food scene and signature white coffee. In fact, Lonely Planet ranked it among the top three coffee towns in Asia.

Despite the name, Ipoh white coffee isn’t made from white coffee beans. The term refers to a roasting method developed by Hainanese coffee makers in Ipoh, Perak.

The coffee beans are slow-roasted with palm oil margarine. This unique method caramelizes the beans, resulting in a lighter color, velvety texture, and a rich, nutty flavor profile without the harsh bitterness of traditional dark roasts.

The coffee is typically served with condensed milk (of course). While you can find it across the country, many coffee lovers still consider Ipoh the best place to try the original.

10. Tuak

Malaysia may not be particularly famous for its alcoholic beverages, but it does have a traditional rice wine known as tuak.

Tuak is most closely associated with the Indigenous communities of Sarawak, where it has been produced and enjoyed for generations. It’s especially important during cultural celebrations such as the Gawai festival.

Traditional tuak is made from glutinous rice, yeast, and water, though some producers also add sugar or honey.

If you’re interested in trying authentic tuak, Sarawak is by far the best place to do so. But if a trip to Borneo isn’t in your plans, you may still be able to find it at a few bars in Kuala Lumpur.