How to Make Winter Melon Tea: A Cooling, Café-Style Drink at Home

TL;DR

Winter melon tea is a NON-alcoholic drink simmered from mature winter melon — cooling, gently sweet and refreshing. Learn the authentic method, storage tips and how to serve it at events.

What is winter melon tea?

Winter melon tea is a NON-alcoholic cooling drink simmered from mature winter melon (wax gourd), usually combined with monk fruit, sugarcane or pandan leaves for a naturally light sweetness. The liquid is a clear amber-brown with a gentle, refreshing sweetness and the distinctive aroma of winter melon.

It is a familiar cooling beverage in Vietnamese and broader Asian culture, loved in hot weather because it is refreshing, easy to drink and never cloying. Many drink shops and bubble-tea cafés put winter melon tea on the menu because it suits most palates and works for all ages.

Because it contains no alcohol at all, winter melon tea is suitable for children, adults and non-drinking guests — a safe, pleasant welcome drink for parties and events.

Ingredients you will need

For about 2.5–3 litres of winter melon tea you need: 1 kg of mature winter melon (the kind with a white powdery skin and firm flesh), 2–3 litres of filtered water, and rock sugar or granulated sugar to taste. Mature melon yields a more fragrant, sweeter brew than young melon.

For aroma and a clean taste: 2–3 split stalks of sugarcane (or 2–3 crushed monk fruit), a few rinsed pandan (screwpine) leaves tied into a bundle, and a pinch of salt to balance. You may add prepared rehmannia for a darker colour and a light herbal note.

To serve, prepare ice cubes, tall glasses and straws. For variations, have basil seeds, jelly or a slice of lime ready to lift the flavour.

Step-by-step: how to cook winter melon tea

Step 1 — Prep: Wash the winter melon and keep both the skin and seeds (these parts give the most fragrant, sweetest brew), then cut into thick rounds about 2–3 cm. Rinse the sugarcane and pandan leaves.

Step 2 — Simmer: Add the winter melon and sugarcane (or monk fruit) to a pot with 2–3 litres of water over medium heat. Once boiling, lower the heat, skim off the foam and simmer gently for about 1.5–2 hours until the melon is fully soft and has released all its sweetness. Add the pandan leaves only in the last 10 minutes to preserve their aroma.

Tips for the best brew and variations

Choose the most mature melon you can find — powdery white skin, heavy in the hand, dense flesh. Keep the skin and seeds on while simmering for a fragrant brew and a naturally beautiful colour. A low, long simmer is the secret to a clear, lingering-sweet tea that never turns cloudy or sour.

For a deep amber colour, some people lightly char a few melon slices before simmering, or add rehmannia. If you like a cooling herbal taste, swap the sugarcane for monk fruit for a more distinctive aroma and deeper sweetness.

Popular variations: winter melon tea with chia or basil seeds (add the soaked seeds when serving), winter melon tea with jelly (pandan grass jelly), or winter melon tea with lime (a squeeze of lime for a light tang and extra refreshment). All keep the drink fully NON-alcoholic.

Winter melon tea in a glass jar enjoyed outdoors — Photo: Caleb Oquendo / Pexels

Serving winter melon tea at events

Winter melon tea is an ideal welcome drink for weddings, seminars, openings and summer outdoor events because it is cooling, gently sweet and safe for all ages. Being alcohol-free, it works for guests who are driving, children and anyone who does not drink.

Cook it ahead and keep it chilled; to serve, pour it into a large glass dispenser with ice so guests can help themselves. Garnish with a few slices of lime, pandan or mint leaves to make each glass look fresh and inviting on the table.

At a professional drinks counter, you can offer winter melon tea in a plain version and a topping version (basil seeds, jelly) so guests can choose — adding variety and a focal point to the counter.

Frequently asked questions (FAQ)

Does winter melon tea contain alcohol? No. Winter melon tea is completely NON-alcoholic, a cooling drink suitable for all ages, including children and drivers.

Should I use mature or young winter melon? Use mature winter melon (powdery white skin, firm flesh) because it gives a more fragrant, sweeter brew and a better colour than young melon.

Do I need to peel and deseed it? No. Keeping the skin and seeds while simmering makes the brew more fragrant, sweeter and gives a natural amber colour; just strain out the solids after cooking.

How long does winter melon tea keep? After cooking, let it cool, bottle it in a clean container and refrigerate; it is best used within 2–3 days. Do not leave it at room temperature too long as it can turn sour.

Want to learn more cooling NON-alcoholic drink recipes and café-style mixing tips? Discover more recipes, trade tips and beverage knowledge at bartender.com.vn

a knowledge hub for drink lovers and Vietnamese bartenders.

How do I keep the tea clear and not sour? Simmer gently, skim the foam, strain well and cool completely before refrigerating. Sweetening while the liquid is hot and keeping it chilled keeps it clear and sweet for longer.