Top 10 Indonesian Local Drinks in 2026

Sweet iced tea is the default drink at every warung and restaurant in Indonesia, served with meals from morning to night.

Fresh-squeezed Indonesian citrus juice over ice is a refreshing staple found at street stalls across the archipelago.

A warm Sundanese drink made from coconut milk, palm sugar, ginger, and pandan served from pushcarts on cool Bandung evenings.

A hot West Javanese ginger drink spiced with cinnamon, cloves, and palm sugar, traditionally consumed in the highlands.

Fresh young coconut water served straight from the hacked-open nut is Indonesia's most natural and ubiquitous hydration.

Bali's traditional palm spirit distilled from coconut or rice is used in cocktails and ceremonial offerings across the island.

A warm Javanese ginger drink with floating glutinous rice balls filled with peanut paste, perfect for rainy evenings.

Fermented palm sap tapped from sugar or coconut palms is a traditional alcoholic drink consumed in Batak, Dayak, and Toraja communities.

Jakarta's Betawi non-alcoholic beer alternative is brewed from ginger, lemongrass, sappan wood, and pandan for a deep red herbal drink.

Sweet iced tea is the default drink at every warung and restaurant in Indonesia, served with meals from morning to night.

Fresh-squeezed Indonesian citrus juice over ice is a refreshing staple found at street stalls across the archipelago.

A warm Sundanese drink made from coconut milk, palm sugar, ginger, and pandan served from pushcarts on cool Bandung evenings.

A hot West Javanese ginger drink spiced with cinnamon, cloves, and palm sugar, traditionally consumed in the highlands.

Fresh young coconut water served straight from the hacked-open nut is Indonesia's most natural and ubiquitous hydration.

Bali's traditional palm spirit distilled from coconut or rice is used in cocktails and ceremonial offerings across the island.

A warm Javanese ginger drink with floating glutinous rice balls filled with peanut paste, perfect for rainy evenings.

Fermented palm sap tapped from sugar or coconut palms is a traditional alcoholic drink consumed in Batak, Dayak, and Toraja communities.

Jakarta's Betawi non-alcoholic beer alternative is brewed from ginger, lemongrass, sappan wood, and pandan for a deep red herbal drink.