As we trek through the mountains of Nepal each step presents us with breathtaking views, fresh air, and a feeling a peace which is hard to come by in the rest of the world.
Beyond the huge peaks and peaceful trails are mountain lodges that house another treasure of local drinks which travelers do not get to experience in outposts of the world.
These beverages are not the common drink, they bring along the culture, traditions, and stories of the mountains in every sip.
1. Traditional Herbal Teas
Herbal teas are a major drink at mountain lodges in regions like Everest Base Camp Trek, Annapurna, and Langtang. There we see locals prepare these teas from herbs and plants which grow right in the nearby mountains.
A very popular option is what we know as Juniper Tea which is made from crushed juniper berries. This tea is not only warm in nature but also it is said to improve digestion and boost immunity a great choice after a long day of trekking.
They also have the Rhododendron Petal Tea which is a visual treat with its pink petals that come to life in a golden cup. These teas are refreshing, fragrant and often served with a slice of local honey which gives trekkers a pure mountain experience.
2. Butter Tea
In the mountains you’ll find a very unique drink at lodge which is “Butter Tea” also known as “Po Cha” in Tibet. This tea is made from a mix of tea leaves, yak butter, and salt which creates a rich and creamy drink.
May be at first time it may seem an odd choice for first time trekkers, but the taste is very much to the surprise of being very comforting.
Butter tea gives you energy and warmth in the cold high-altitude climate which is why it is a favorite among local guides and porters.
The drink can be also paired with the view of the sunrise over the snowcapped peaks it is an experience that you will remember long after the trek.
3. Millet Drink: Tongba
In the rural areas of the Himalayas like Gokyo Lakes Trek, which includes the Solukhumbu region, Tongba is a local alcohol that is very much a part of the mountain culture.
Made from millet which has had a chance to ferment, it is presented in a bamboo container and is customarily served with warm water.
Foreign trekkers say that they are often invited to try Tongba at teahouses which also serve as inns, what at first may seem an odd experience but which soon becomes a memorable aspect of their trip.
It is more than just a drink which breaks bread, so to speak, it is a social event for the locals which see in it an opportunity to come together, chat and trade stories.
Tasting Tongba gives travelers an insight into the mountain way of life which in many ways is brought to life through this simple drink that in fact forges stronger community ties.
4. Local fermented fruits
Many in the mountain lodges offer up unique fruit-based drinks which you won’t find in the towns and cities. For example, they have homemade apple cider or wild berry wine which is made from locally grown produce.
These drinks we see to ferment naturally which gives them a very distinct taste that has notes of sweet and tangy. Because of the cold mountain climate, the fruits take time to ripen and hence the drinks which are produced are in small batch.
Each sip is a result of the care and patience of the local people which makes it a special treat for trekkers.
5. Yak Milk and Yogurt Products
High up in the mountains our lodge guests often turn to yak milk for many of their traditional drinks. They have fresh yak milk which is dense and creamy great for that warm milk tea or plain yogurt drink.
Some lodges also serve a bit of fermented yak milk that is tangy and refreshing, also a very good source of nutrition and energy. What may be hard to believe is that these drinks are very rare and you will have a tough time finding them in a city.
For us as we trek, we enjoy the taste of these milk drinks but also, we are a part of the local mountain community experience which is centered around the use of yaks for food.
The Tale of Each Sip
What which makes these drinks rare is not just in what they are made of, but also in the stories that go with them. In a mountain lodge any drink that is served is a result of local knowledge which has been passed down through the generations.
Some herbs used are from nearby forests which we forage, while millet or berries which we grow in terraces we have carved into the steep hillsides.
These drinks put travelers in touch with the land, the culture, and the traditions of the Himalayas which in turn gives a greater picture of life in the mountains.
Conclusion
From local teas, butter teas out to Tongba, fruit ferments and yak milk drinks tells tale of the mountains, the people and our age-old traditions.
For the trekker it is a given that you savor these drinks which is to say you are completing the journey it is an experience that truly rounds out the trip.
Le Cordon Bleu–trained chef Sienna Park honed her palate in Michelin-star kitchens before launching a farm-to-table pop-up series. She came aboard in 2024 to share approachable recipes, flavor science, and plating hacks that turn weeknight dinners into celebrations. Outside the test kitchen, Sienna forages wild mushrooms and hosts community cook-alongs.
