Milk Tea
Among Mongolian beverages, Mongolian salty milk tea is the most famous, especially in the countryside. In cities and towns, modern black tea, fruit tea, green tea, and coffee are preferred over milk tea. Mongolians have been using over 100 plants when making tea. Today's tea's primary flavor tea leaves block was first produced at the turn of the twentieth century. Water, tea leaves, salt, and goat, sheep, camel, cow, or yak milk are the primary ingredients in ordinary milk tea. Horse milk should not be used in tea.
There are 30 different types of milk teas; Tea with yellow butter, calcium tea, tea with meat, bone broth enriched tea, tea with sheep tail fat, medicinal plant tea, nettle tea, barley tea, tea with natural soda, tea with dumplings, and so on. Mongolia teas are rich, oily, and appropriate for cold weather. Teas sometimes substitute meals.
Black Tea
There is a season for fresh milk, and too much milk is harmful to one's health. Thus Mongolians drink salty black tea without adding milk.
Horse Milk Drink Airag
The Airag is the most famous traditional Mongolian beverage, extremely nutritious, slightly alcoholic, and contains many healthy bacteria, which strengthens the immune system apart from promoting digestion. Airag could substitute meals during warm months between mid-June and mid-September. Mongolians do not consume raw mare's milk unless you use its laxative effect for medicinal purposes.
Camel Milk Drink Khoormog
Khoormog is a traditional fermented beverage made of camel milk. It is sour, mildly alcoholic, fat-rich beverage. Fresh Khormog can be found in the Gobi Desert in the spring, summer, and fall. Khoormog brought from the Gobi desert or bottled Khormog can be found in supermarkets and shops in Ulaanbaatar.
Yogurt Vodka
Known as “Arkhi,” Mongolian yogurt vodka is not as alcoholic as ordinary vodka. The alcohol amount depends on how many times the vodka is distilled. Indeed, the yogurt vodka is the steam drop collected in the container after boiling sour yogurt.
Boiled Curd
Boiled curd is delicious with or without rice. To cook, add filtered curd to water, paddle well to loosen large curd chunks, and bring to a boil. If you prefer your curd drink without rice, add a small quantity of flour to slightly thicken it. To enhance the flavor, add butter, honey, or sugar.
Mongolian Beer
It is not traditional in Mongolia to drink a bottle of beer with a meal. However, there is a wide range of Mongolian brews to choose from. Our customers rated the best Mongolian beers are Altan Gobi, Chinggis, and Borigio.
Spring Water
Thanks to the highly elevated expanse territory and sparse population. Mongolian locals regularly consume pure and natural mineral water from spring sources.