Traveling to Kazakhstan is not only about mountains, steppes and nomadic history, but also a unique gastronomic culture. National drinks here are part of the intangible heritage that reveals the soul of the people better than any excursion. For foreigners, they are a real discovery: unusual tastes, centuries-old recipes and unique health benefits.

Kumys - the living energy of nomads
If you come to Kazakhstan in the spring or summer, try kumys - a fermented drink made from mare's milk. Its taste is slightly tart and refreshing, and the benefits are colossal: strengthening the immune system, improving digestion and a boost of energy for the whole day. In the old days, kumys was considered a drink of leaders, and today you can find it both in bazaars and in restaurants of national cuisine.

Shubat - white gold of the desert
In the southern regions of Kazakhstan, you will be treated to shubat - a thick, slightly sweet drink made from camel milk. It is rich in vitamin C and is especially useful in hot weather. For tourists, this is a chance to try a product that is extremely rare in Europe and the USA.

Ayran — steppe yogurt
Light, sour and incredibly refreshing, ayran is an ideal drink for summer walks around the city or after a long hike in the mountains. It is often served in national restaurants, and in rural homes, ayran is an essential element of hospitality.

Steppe Herb Tea
Kazakh herbal tea is not just a drink, but a whole herbal therapy in a cup. Thyme, mint, wormwood, rose hips, iris — herbs are hand-picked in the steppes and mountains. This tea will warm you up in winter and give you energy in summer. Tourists especially appreciate it for its natural taste and aroma, which you won’t find in packaged mixtures.

Bozala — the bread taste of antiquity
One of the rarest drinks, which can only be found in some regions, is bozala. It is made from sprouted grain, and the taste is reminiscent of something between kvass and sweet bread infusion. This is a great chance for a tourist to touch an ancient culinary tradition.

Irkit and suyyk kurt - on the road in Kazakh
For those who go on long journeys around the country, it is worth trying irkit - milk whey with a soft sour taste. And suyyk kurt (a dried curd ball diluted in water) is an ideal "energy drink" for nomads, which is easy to take on the road.

In addition to classic national drinks, the Kazakhs also have simpler, but no less popular versions - shalap and koyyrtpak.

Shalap is ayran, kumys or shubat, diluted with water in a 1:1 ratio. On hot summer days, it is especially valuable for its lightness and ability to quench thirst and hunger at the same time. Sometimes a pinch of salt and fresh herbs are added to the shalap - then it turns into a real vitamin soup that nomads drank during long journeys.

Koiyrtpak is a close relative of shalap, but instead of water, milk is used in it. This drink is ideal for those who do not like the bright sourness of ayran or shubat. Milk softens the taste, removing excess acidity, and adds pleasant creamy notes, leaving a light feeling of freshness.
Trying these drinks means not just quenching your thirst. This is an opportunity to touch the culture that has been formed in the steppes for centuries. Each sip tells a story about the nomadic way of life, about hospitality and how people learned to take the most useful things from nature.