Nam Lamyai

1. 1

   Prepare the longan

   Rinse the dried longan thoroughly under running water until the water runs clear. Place the longan in a bowl and soak for about 20 minutes to soften.

   Tips:

   • • Check that the dried longan is not too old and has no mold before using
   • • Soaking helps soften the fruit and improves the flavor extraction
2. 2

   Prepare the pandan leaves

   Rinse fresh pandan leaves thoroughly. If using fresh pandan leaves, tie them into knots so they stay submerged and release their fragrance better. If using dried pandan leaves, place them in a tea steeper for easy removal later.

   Tips:

   • • Knotting fresh pandan leaves helps release more aroma
   • • Dried pandan can be used if fresh is not available
3. 3

   Boil the longan and pandan

   In a medium pot, bring the water to a boil over medium heat. Add the soaked longan (drained) and prepared pandan leaves to the pot. Boil for approximately 20 minutes until the longan flesh becomes soft and the water takes on a light amber color.

   Tips:

   • • The water should turn a beautiful light amber color as the longan releases its flavor
   • • Keep the heat at medium to prevent scorching
4. 4

   Add sweetener

   Once the longan is soft, bring the drink to a rolling boil. Add the brown sugar to the pot and stir continuously until the sugar is completely dissolved.

   Tips:

   • • Adjust sugar to taste - you can use less for a less sweet drink
   • • Natural cane sugar adds a deeper, molasses-like sweetness
5. 5

   Cool and serve

   Turn off the heat and remove the pot from the stove. Allow the drink to cool to room temperature. Remove and discard the pandan leaves. Serve the longan drink over ice, including some of the soft longan fruit in each glass.

   Tips:

   • • The drink can be served immediately over ice or chilled in the refrigerator
   • • Include whole longan fruits in each serving for added texture and authenticity

• •Store leftover longan drink in an airtight container in the refrigerator for up to 4 days.
• •Make sure the dried longan you use is not too old, as it can develop an off smell. Check for freshness and absence of mold before use.
• •If using fresh pandan leaves, tying them into knots prevents them from floating and helps them release more aroma into the drink.
• •The longan fruits will be very soft after cooking - they're delicious to eat along with the drink.
• •For a less sweet version, reduce the sugar by half and adjust to taste.
• •This drink is best served ice-cold on hot days, making it perfect for meal prep.

• •
  khao-niao-mamuang
• •
  khanom-krok
• •
  roti-sai-mai
• •
  khao-tom-mud
• •
  gai-yang
• •
  som-tam
• •
  larb-moo

Nam Lamyai is a traditional Thai beverage that originated in Northern Thailand, particularly in Lamphun and Chiang Mai provinces, where longan cultivation is prominent. Longan (literally 'dragon eye' in Chinese and Thai) has been grown in Thailand for centuries, introduced through trade routes from southern China. The fruit holds cultural significance in Thai cuisine and is celebrated during the annual Lamphun Longan Festival. This refreshing drink represents the Thai tradition of creating cooling beverages from local fruits, particularly important in the tropical climate. Street vendors and food markets throughout Thailand have served Nam Lamyai for generations, especially during the hot season (March-May) and longan harvest season (July-August). The addition of pandan leaves is distinctly Thai, adding a signature aromatic quality that elevates the natural sweetness of the longan.

An authentic Nam Lamyai is characterized by several key elements: the use of dried longan for deeper, caramel-like flavor (though fresh can be used when in season); the essential addition of pandan leaves which provide the signature aromatic quality; the light amber color from properly boiled longan; and the inclusion of whole softened longan fruits in the drink rather than straining them out. Traditional vendors use brown sugar or natural cane sugar rather than white sugar for a more complex sweetness with subtle molasses notes. The drink should be naturally sweet without being cloying, with the pandan aroma complementing rather than overpowering the longan flavor. In Northern Thailand, this drink is commonly found at morning markets and served as a cooling refreshment throughout the day. The authentic version maintains visible longan fruits floating in the drink, which are eaten along with sipping the beverage - this textural element is an important part of the traditional drinking experience.