1. Ipoh White Coffee – Malaysia 

This coffee style developed in Ipoh, although it is not white, despite its name. The term comes from the roasting method of lightly toasting coffee beans in margarine before grinding and brewing. 

This roasting method is usually linked with Hainanese immigrants in Malaysia, who altered the traditional method to create a softer, lightly caramelized coffee beverage. White coffee from Ipoh is frequently enhanced with condensed milk and topped with a gentle froth.

It should not be confused with white coffee, which can apply to any coffee that has been served with milk or creamer.

  1. Thai Iced Tea – Thailand 

Strong black tea, condensed or evaporated milk, sugar, and spices are combined in an authentic Thai iced tea, which is poured over crushed ice. Crushed tamarind, anise, or cardamom are commonly added to the drink, which is traditionally brewed with loose-leaf black tea kinds such as Assam, Ceylon, or Keemun.

However, pre-packaged tea mixes including food coloring are frequently used in both street and restaurant versions nowadays, giving the tea an unnatural orange colour, although the traditional form should have a deep amber hue. Before combining with ice, the tea is normally cooled.

  1. Kopi Luwak – Indonesia 

Indonesian kopi luwak is frequently referred to as the world’s most costly coffee. It’s created from coffee beans that have been digested and excreted by the civet (luwak), a Southeast Asian cat-like creature, before being washed, ground, and roasted.

When coffee beans pass through the digestive tract of an animal, they lose their astringency, making the coffee softer, smoother, and less bitter. The coffee was supposedly found during Dutch colonial control in the 19th century, when local farmers were barred from harvesting coffee for personal consumption.

  1. Vietnamese Iced Coffee – Vietnam 

Strong coffee, condensed milk, and ice are combined in Vietnamese iced coffee. It’s normally made with medium to coarse ground Vietnamese-grown coffee, usually the Robusta variety, brewed using a drip phin filter, which allows the coffee to slowly flow into the cup.

The coffee is then combined with condensed milk and served over ice. In most cases, it is served in a large glass. Although it is most usually made with condensed milk (cà phê sữa đá), a variant with simply coffee and ice (cà phê đá) is also available.

  1. Bandrek – Indonesia 

Bandrek (pronounced bun-drag) is a sweet and spicy hot beverage popular among West Java’s Sundanese. It is consumed by Sundanese who live in the country’s colder regions to keep warm during the winter.

Jahe (ginger) essence, gula merah (palm sugar), and kayu manis (cinnamon) are the key ingredients in bandarek, with optional star anise, cloves, and coriander seeds. Sweetened condensed milk, as well as chunks of young coconut flesh or durian fruit, can be added to taste.

According to seasia.co