Must-Try Mongolian Drinks

1. Shimiin Arkhi (Traditional Mongolian Milk Vodka)

Shimiin Arkhi is a traditional Mongolian alcoholic drink made by distilling fermented dairy products, particularly aarts (dried curd). It is part of Mongolia’s traditional nomadic food culture and reflects the long-standing use of dairy products in everyday life.

Unlike grain-based vodka, Shimiin Arkhi is made from milk products using a traditional distillation process. It typically contains around 10–20% alcohol, depending on the fermentation and distillation methods. When distilled multiple times, its alcohol content can be higher.

2. Khoormog (Traditional Mongolian Fermented Camel Milk)

Khoormog is a traditional Mongolian fermented drink made from camel milk. It has a slightly sour, refreshing taste and a creamy texture. The milk is fermented using a traditional process, giving it a naturally tangy flavor and a small amount of alcohol.

Khoormog is especially popular in the Gobi Desert region, where camel herding is an important part of nomadic life. During the colder months, some Mongolians enjoy drinking it warm, as it is traditionally believed to help support the immune system.

3. Airag (Traditional Mongolian Fermented Horse Milk)

Airag is one of Mongolia’s most famous traditional drinks, made from fermented mare’s milk. It has a slightly sour taste, a refreshing flavor, and a light, fizzy texture. The milk is traditionally fermented in a leather bag or a large container and stirred regularly during the fermentation process.

Airag is especially popular during the summer months, when mares are milked and fresh airag is prepared by nomadic families. It typically contains around 1–3% alcohol, depending on the fermentation process and season. Airag made in autumn often has a stronger taste and may contain more alcohol due to longer fermentation.

Airag holds an important place in Mongolian nomadic culture and is often offered to guests as a sign of hospitality.

4. Hot Aarts (Traditional Mongolian Warm Curd Drink)

Hot Aarts is a traditional Mongolian dairy drink made from aarts, a fermented and dried curd product. It is prepared by mixing aarts with water, a small amount of flour, and sugar, then boiling the mixture until it becomes a warm, smooth drink with a slightly sour and creamy taste.

It is especially popular during the cold winter months, when it is enjoyed as a warming and nourishing drink. Aarts is also valued for its vitamin C and other nutrients, which are traditionally believed to help support the immune system.