Beverages Costings

Recipe title Cha Yen (Thai Ice Tea) Category Beverages
Yield 10 Total Food Cost 311.43

Portion Size 80 Portion Yield 31.14
Mark up Factor 4 Cost Portion 3.89
Size
Selling Price 124.572
Ingredients As Purchased
WMC UM APC APQ Weight Unit Price Actual
Costs
Thai tea leaves 283.5 grams 300.00 400 grams 0.75 212.63
Water 2365 ml 73.15 6000 ml 0.01 28.83
Condensed milk 375 grams 71.00 377 grams 0.19 70.62
Procedure:
1. Boil 10 cups of water. Add 20 tablespoons of

Thai tea leaves to a heatproof container or
teapot. Pour the boiling water over the tea
leaves. Let the tea steep for 3-5 minutes. The
longer it steeps, the stronger the flavor.
2. Strain the tea into a separate container,
discarding the tea leaves. Allow the tea to cool
to room temperature.
3. Once cooled, pour the tea into glasses filled
with ice cubes, dividing evenly among the 10 glasses.
4. Add about 1 1/4 to 1 1/2 cups of sweetened condensed milk to each glass,
or adjust to taste. Stir well until the condensed milk is fully incorporated
in each glass.
Recipe title Nam thab thim (Pomegranate Category Beverages
Juice)
Size
Costs
Thai palm sugar 500 grams 157.00 500 grams 0.31 157.00
Water 250 ml 73.15 6000 ml 0.01 3.05
Procedure:
1. In a saucepan, combine 500 grams of Thai palm sugar with 1 cup of water.
Heat the mixture over medium heat, stirring constantly until the palm sugar
is completely dissolved.
2. Once the sugar is dissolved, reduce the heat to low and let the mixture
simmer for about 10-15 minutes, stirring occasionally.
3. Keep simmering until the mixture thickens slightly and reaches a syrupy
consistency.
4. Remove the saucepan from the heat and let the Nam Ta-ib cool to room
temperature.
5. Once cooled, transfer the Nam Ta-ib to a clean, airtight container for
storage.
Recipe title Chao Kuai (Grass Jelly Drink) Category Beverages
Size
Costs
Glutinous rice 500 grams 40.00 500 grams 0.08 40.00
flour
Water 250 ml 73.15 6000 ml 0.01 3.05
Salt 5 grams 10.50 200 grams 0.05 0.26
Coconut milk 400 ml 80.00 500 ml 0.16 64.00
Palm sugar 250 grams 157.00 500 grams 0.31 78.50
Pandan leaves 15 grams 22.00 50 grams 0.44 6.60
Procedure:
1. In a bowl, mix 2 cups of glutinous rice flour with

1 cup of water and 1/2 teaspoon of salt to form a
smooth dough. Roll the dough into small balls,
about 1/2 inch in diameter. Bring a pot of water
to boil.
2. Drop the rice balls into the boiling water and
cook until they float to the surface, about 2-3
minutes. Remove the cooked rice balls with a
slotted spoon and transfer them to a bowl of cold
water to cool.
3. In a separate pot, heat 2 cans of coconut milk
with 1 cup of palm sugar (or brown sugar) and 2 pandan leaves over medium
heat, stirring until the sugar is dissolved and the mixture is slightly thickened.
4. Remove the pandan leaves from the coconut milk mixture. Drain the cooked rice
balls and divide them into serving bowls.
5. Pour the sweetened coconut milk over the rice balls.
6. Serve warm or chilled, according to your preference.
Recipe title Oliang (Thai iced coffee) Category Beverages
Size
Costs
Thai coffee 100 grams 133.00 400 grams 0.33 33.25
powder
Water 2365 ml 73.15 6000 ml 0.01 28.83
Condensed milk 141.75 grams 71.00 377 grams 0.19 26.70
Procedure:
1. In a large pot, bring 10 cups of water to a

boil. Add 100 grams of Thai coffee powder
to the boiling water. Let the coffee simmer
for about 5 minutes.
2. Remove the pot from the heat and let the
coffee steep for an additional 5 minutes.
Strain the coffee through a coffee filter or a
fine mesh sieve to remove the grounds.
3. Allow the coffee to cool to room
temperature. Once cooled, pour the coffee
into glasses filled with ice cubes.
4. Add 1 tablespoon of condensed milk to each
glass, or adjust to taste.
5. Stir well until the condensed milk is fully incorporated.
6. Serve and enjoy your refreshing Oliang Thai iced coffee!
Recipe title Nam Anchan (Butterfly Pea Category Beverages
Flower Lemonade)
Size
Costs
Dried butterfly pea 625 grams 320.00 700 grams 0.46 285.71
flowers
Water 2365 ml 73.15 6000 ml 0.01 28.83
Sugar 125 grams 70.00 1000 grams 0.07 8.75
Lemon 250 grams 60.00 500 grams 0.12 30.00
Procedure:
1. In a large pot, bring 10 cups of water to a boil. Add 2.5 cups of dried
butterfly pea flowers to the boiling water. Let the flowers simmer in the
water for about 5 minutes
2. Remove the pot from the heat and let the mixture steep for another 5-10
minutes, allowing the color and flavor to infuse.
3. Strain the liquid into a pitcher or container, discarding the flowers. If
desired, sweeten the Nam Anchan with honey or sugar to taste, stirring
until dissolved.
4. Chill the Nam Anchan in the
refrigerator for at least 30 minutes
before serving.
5. Serve the chilled Nam Anchan
over ice, garnished with lime or
lemon slices if desired.
Recipe title Cha Manao (Lime Iced Tea) Category Beverages
Size
Costs
Black tea bags 100 grams 259.00 100 grams 2.59 259.00
Water 2365 ml 73.15 6000 ml 0.01 28.83
Lime juice 750 ml 120.00 1000 ml 0.12 90.00
Mint leaves 20 grams 79.00 100 grams 0.79 15.80
Procedure:
1. Boil 10 cups of water in a large pot.

Remove the pot from heat and add 10 black
tea bags or 10 tablespoons of loose black
tea leaves.
2. Let the tea steep for 3-5 minutes,
depending on your desired strength.
Remove the tea bags or strain out the loose
tea leaves.
3. Allow the tea to cool to room temperature.
Once cooled, stir in 1 1/4 to 1 1/2 cups of
freshly squeezed lime juice.
4. Sweeten the tea with 1/2 to 3/4 cup of
honey or sugar, adjusting to taste. Stir until
the sweetener is dissolved.
5. Chill the Chao Manao in the refrigerator for at least 30 minutes.
6. Serve the chilled tea over ice cubes. Optionally, garnish each glass with
lime slices and mint leaves.
Portion Size Nam Bai Toey (Pandan Juice) Category Beverages
Size
Costs
Pandan leaves 80 grams 44.00 100 grams 0.44 35.20
Water 9463 ml 146.00 12000 ml 0.01 115.13
Procedure:
1. Wash the pandan leaves thoroughly and tie

them into knots to release their flavor. In a
large pot, bring 40 cups of water to a boil.
2. Add the pandan leaves to the boiling water.
Let the pandan leaves simmer in the water
for about 10-15 minutes to infuse their
flavor.
3. Remove the pot from the heat and let the
pandan water cool to room temperature.
Once cooled, strain the pandan water to
remove the leaves.
4. Sweeten the pandan water with sugar or
honey to taste, stirring until dissolved.
5. Chill the Nam Bai Toey in the refrigerator
for at least 30 minutes.
6. Serve the chilled Nam Bai Toey over ice cubes.
Portion Size Mekhong (Thai Whiskey) Category Beverages
Size
Costs
Mekhong thai 591 ml 12,099 750 ml 16.13 9534.01
whiskey
Fresh lime juice 9463 ml 146.00 12000 ml 0.01 115.13
Water 125 ml 73.15 6000 ml 0.01 1.52
Cherries 125 grams 155.00 1000 grams 0.16 19.38
Procedure:
1. In a large pitcher or container, combine 20 oz of Mekhong Thai whiskey, 7.5

oz of fresh lime juice, and 5 oz of simple syrup.
2. Stir the mixture well to ensure the ingredients are thoroughly combined.
3. Fill 10 rocks glasses with ice cubes.
4. Pour the prepared cocktail mixture evenly into each glass.
5. Optionally, garnish each glass with a lime wheel or a cherry.
6. Serve and enjoy your Mekhong Thai

whiskey cocktails!
Portion Size Satho (Thai rice wine) Category Beverages
Size
Costs
Glutinous rice 500 grams 40.00 500 grams 0.08 40.00
Rice 250 grams 59.00 1000 grams 0.06 14.75
Water 2365 ml 73.15 6000 ml 0.01 28.83
Yeast ball 10 grams 243.00 100 grams 2.43 24.30
Procedure:
1. Rinse the glutinous rice and regular rice until

the water runs clear. Drain well.
2. Cook the rice in a rice cooker or pot with 10
cups of water until it's fully cooked but still
slightly firm.
3. Allow it to cool to room temperature.
4. Dissolve the sugar in warm water and let it
cool to room temperature. Mix the cooled rice,
sugar water, and yeast in a clean, sterilized
container or jar.
5. Cover the container with a clean cloth or lid,
leaving it slightly open to allow air to
circulate.
6. Store the container in a dark, warm place for fermentation.
7. Stir the mixture once a day. Fermentation usually takes around 1-2 weeks. You'll
notice bubbles forming, indicating fermentation is happening.
8. Once fermentation is complete, strain the liquid using a clean cloth or sieve to remove
the rice solids.
9. Transfer the strained liquid into clean bottles for storage.
10. Allow the rice wine to mature for a few more days to develop its flavor.
11. Serve the chilled Sato Thai rice wine and enjoy responsibly!
Recipe title Thai Sala Syrup Punch Category Beverages
Mark up 4 Cost Portion 21.21
Factor Size
WMC UM APC APQ Weight Unit Actual
Price Costs
Sala syrup 500 grams 247.00 710 grams 0.35 173.94
Water 1000 ml 73.15 6000 ml 0.01 12.19
Soda water 500 ml 125.00 750 ml 0.17 83.33
Coconut water 250 ml 20.00 500 ml 0.04 10.00
Fresh lime 250 ml 120.00 1000 ml 0.12 30.00
juice
Fresh mint 20 grams 79.00 100 grams 0.79 15.80
leaves
Procedure:
1. In a large pitcher or punch bowl, combine the sala syrup and cold
water. Stir well until fully mixed.
2. Add the fresh lime juice and coconut water to the mixture. Stir to
combine.
3. Add the sugar and stir until it dissolves completely. Taste and adjust
the sweetness as needed.
4. Refrigerate the mixture for at least an hour to let the flavors meld and to ensure the
punch is cold.
5. Just before serving, add the soda water and crushed ice to the punch. Stir gently to
combine.
6. Garnish with fresh mint leaves and slices of lime or palm fruit.
7. Serve the punch in chilled glasses, ensuring each glass gets a good mix of the
ingredients.

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Recipe title Cha Yen (Thai Ice Tea) Category Beverages

Yield 10 Total Food Cost 311.43

1. Boil 10 cups of water. Add 20 tablespoons of

1. In a bowl, mix 2 cups of glutinous rice flour with

1. In a large pot, bring 10 cups of water to a

1. Boil 10 cups of water in a large pot.

1. Wash the pandan leaves thoroughly and tie

1. In a large pitcher or container, combine 20 oz of Mekhong Thai whiskey, 7.5

6. Serve and enjoy your Mekhong Thai

1. Rinse the glutinous rice and regular rice until

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