Recipes For Professionals About Order Online
34 recipes

One bottle.
Endless ideas.

Mocktails, hot drinks, and food — everything you can make with KHING concentrate.

Mocktails — 18
Ingredients
  • 30 ml KHING concentrate
  • 60 ml pear juice
  • 120 ml sparkling water
  • 1 sprig fresh rosemary
  • 1 pear slice
  • Ice
Method
  1. Pour KHING and pear juice over ice in a tall glass.
  2. Top with sparkling water and stir gently.
  3. Garnish with rosemary sprig and pear slice.
Ingredients
  • 25 ml KHING concentrate
  • 150 ml berry kombucha
  • Fresh mixed berries
  • Ice
Method
  1. Pour KHING into a glass over ice.
  2. Top with berry kombucha and stir gently.
  3. Garnish with fresh berries.
Ingredients
  • 30 ml KHING concentrate
  • 4 cucumber slices
  • 120 ml sparkling water
  • Fresh mint
  • Ice
Method
  1. Muddle cucumber slices in the bottom of the glass.
  2. Add KHING and ice.
  3. Top with sparkling water.
  4. Garnish with mint and a cucumber ribbon.
Ingredients
  • 25 ml KHING concentrate
  • 80 ml mango purée
  • 60 ml plain yogurt
  • 30 ml milk
  • Ice
Method
  1. Blend all ingredients with ice until smooth.
  2. Pour into a chilled glass.
  3. Garnish with a pinch of cardamom if desired.
Ingredients
  • 25 ml KHING concentrate
  • 20 ml fresh grapefruit juice
  • 4 coriander leaves
  • 2 basil leaves
  • 120 ml sparkling water
  • Ice
Method
  1. Muddle coriander and basil in the glass.
  2. Add KHING, grapefruit juice and ice.
  3. Top with sparkling water. Garnish with herb sprig.
Ingredients
  • 25 ml KHING concentrate
  • 120 ml tomato juice
  • 5 ml lemon juice
  • 2 dashes Tabasco
  • Pinch celery salt, black pepper
  • Celery stick, lemon wedge
Method
  1. Combine all liquid ingredients in a glass over ice.
  2. Season with celery salt and pepper, stir.
  3. Garnish with celery stick and lemon wedge.
Ingredients
  • 25 ml KHING concentrate
  • 30 ml hibiscus syrup
  • 120 ml sparkling water
  • Dried hibiscus flower
  • Ice
Method
  1. Pour KHING and hibiscus syrup over ice.
  2. Top with sparkling water and stir gently.
  3. Garnish with a dried hibiscus flower.
Ingredients
  • 30 ml KHING concentrate
  • 15 ml fresh lime juice
  • 150 ml sparkling water
  • Lime wheel, fresh mint
  • Ice
Method
  1. Pour KHING and lime juice into copper mug over ice.
  2. Top with sparkling water.
  3. Garnish with lime wheel and mint sprig.
Ingredients
  • 30 ml KHING concentrate
  • 15 ml fresh lime juice
  • 8 fresh mint leaves
  • 1 tsp cane sugar
  • 100 ml sparkling water
  • Ice
Method
  1. Muddle mint and sugar in the glass.
  2. Add KHING, lime juice and crushed ice.
  3. Top with sparkling water. Garnish with mint sprig.
Ingredients
  • 30 ml KHING concentrate
  • 15 ml fresh lemon juice
  • 6 fresh basil leaves
  • 100 ml sparkling water
  • Ice
Method
  1. Muddle basil leaves gently in the glass.
  2. Add KHING, lemon juice and ice.
  3. Top with sparkling water. Garnish with basil leaf.
Ingredients
  • 30 ml KHING concentrate
  • 80 ml coconut water
  • 60 ml pineapple juice
  • Pineapple slice
  • Ice
Method
  1. Combine all ingredients over ice and stir well.
  2. Garnish with pineapple slice.
Ingredients
  • 25 ml KHING concentrate
  • 60 ml peach purée
  • 100 ml kombucha
  • Ice
Method
  1. Pour KHING and peach purée over ice.
  2. Top with kombucha. Stir gently to preserve bubbles.
Ingredients
  • 25 ml KHING concentrate
  • 80 ml melon juice (honeydew or cantaloupe)
  • 100 ml sparkling water
  • Melon ball
  • Ice
Method
  1. Combine KHING and melon juice over ice.
  2. Top with sparkling water. Garnish with melon ball.
Ingredients
  • 25 ml KHING concentrate
  • 150 ml tonic water
  • Lime wedge
  • Ice
Method
  1. Pour KHING over ice in a highball glass.
  2. Top with tonic water.
  3. Squeeze lime wedge and drop in.
Ingredients (serves 6)
  • 150 ml KHING concentrate
  • 300 ml mango juice
  • 200 ml pineapple juice
  • 500 ml sparkling water
  • Sliced tropical fruit
  • Ice
Method
  1. Combine KHING and juices in a large pitcher.
  2. Add ice and sliced fruit.
  3. Top with sparkling water. Serve immediately.
Ingredients
  • 25 ml KHING concentrate
  • 25 ml fresh lemon juice
  • 1 tsp honey
  • 150 ml sparkling water
  • Lemon slice
  • Ice
Method
  1. Combine KHING, lemon juice and honey. Stir to dissolve.
  2. Pour over ice and top with sparkling water.
  3. Garnish with lemon slice.
Ingredients
  • 150 g watermelon, cubed
  • 25 ml KHING concentrate
  • 5 mint leaves
  • 3 coriander leaves
  • 100 ml sparkling water
  • Ice
Method
  1. Blend watermelon, KHING, mint and coriander until smooth.
  2. Strain into glass over ice.
  3. Top with sparkling water.
Ingredients
  • 30 ml KHING concentrate
  • 10 ml fresh lime juice
Method
  1. Combine in a shot glass.
  2. Drink immediately. No ice, no dilution.
Hot Drinks — 5
Ingredients
  • 20 ml KHING concentrate
  • 200 ml hot water
  • 1 tsp honey (optional)
  • Lemon slice
Method
  1. Pour KHING into your mug.
  2. Add hot water and stir.
  3. Add honey if desired. Garnish with lemon slice.
Ingredients
  • 20 ml KHING concentrate
  • ½ tsp turmeric
  • 200 ml warm oat or almond milk
  • Honey to taste
  • Pinch black pepper
Method
  1. Heat milk until warm, not boiling.
  2. Add KHING, turmeric and pepper. Whisk until frothy.
  3. Sweeten with honey to taste.
Ingredients
  • 20 ml KHING concentrate
  • 200 ml hot milk
  • 2 tbsp dark cocoa powder
  • 1 tsp cane sugar
  • Pinch cinnamon, pinch cayenne
Method
  1. Heat milk. Whisk in cocoa and sugar until smooth.
  2. Add KHING, cinnamon and cayenne.
  3. Pour into mug, top with foam if desired.
Ingredients
  • 20 ml KHING concentrate
  • 1 tsp ceremonial grade matcha
  • 30 ml hot water
  • 180 ml warm oat milk
Method
  1. Whisk matcha with hot water until smooth, no lumps.
  2. Warm oat milk and add KHING.
  3. Pour matcha over the milk. Swirl to combine.
Ingredients
  • 25 ml KHING concentrate
  • 200 ml hot water
  • 2 tsp raw honey
  • 10 ml fresh lemon juice
  • Pinch cayenne
Method
  1. Combine all ingredients in a mug.
  2. Stir well until honey fully dissolves.
  3. Drink hot. Add more cayenne for extra kick.
Food — 11
Ingredients
  • 200 g sushi-grade salmon
  • 20 ml KHING concentrate
  • 15 ml soy sauce
  • 5 ml sesame oil
  • 1 tsp toasted sesame seeds
  • Chives, lime
Method
  1. Slice salmon thinly and arrange on plate.
  2. Mix KHING, soy sauce and sesame oil into dressing.
  3. Drizzle dressing over salmon. Garnish with sesame, chives, lime.
Ingredients (makes 12)
  • 2 eggs
  • 80 g sugar
  • 120 g flour
  • 80 g melted butter
  • 25 ml KHING concentrate
  • 1 tsp baking powder
  • Zest of 1 lemon
Method
  1. Beat eggs and sugar until pale and fluffy.
  2. Add KHING and lemon zest. Mix well.
  3. Fold in flour and baking powder. Stir in melted butter.
  4. Refrigerate batter 30 min. Bake at 200°C for 10–12 min.
Ingredients
  • 20 ml KHING concentrate
  • 30 ml olive oil
  • 10 ml apple cider vinegar
  • 1 tsp dijon mustard
  • Salt, pepper
Method
  1. Whisk all ingredients together until emulsified.
  2. Store in a jar. Shake well before each use.
Ingredients
  • 30 ml KHING concentrate
  • 30 ml soy sauce
  • 15 ml oyster sauce
  • 10 ml sesame oil
  • 1 tsp cornstarch
  • 30 ml water
Method
  1. Mix all ingredients until cornstarch dissolves.
  2. Add directly to wok over high heat with protein and vegetables.
  3. Toss until sauce coats everything and thickens.
Ingredients (10 slices)
  • 3 ripe bananas
  • 200 g flour
  • 80 g coconut sugar
  • 25 ml KHING concentrate
  • 60 ml coconut oil
  • 1 tsp baking soda, pinch salt
  • Handful walnuts
Method
  1. Mash bananas. Mix in coconut oil, KHING and sugar.
  2. Add flour, baking soda and salt. Fold in walnuts.
  3. Pour into loaf tin. Bake at 170°C for 50 min.
  4. Cool before slicing.
Ingredients (±18 pieces)
  • 200 g almond flour
  • 60 g solid coconut oil
  • 25 ml KHING concentrate
  • 1 egg
  • 1 tsp vanilla extract
  • ½ tsp baking soda, pinch salt
Method
  1. Mix all ingredients into a dough.
  2. Roll into balls and place on parchment-lined tray.
  3. Press flat. Bake at 180°C for 10–12 min until golden edges.
  4. Cool completely before eating — they firm up as they cool.
Ingredients
  • 300 g rolled oats
  • 50 ml KHING concentrate
  • 60 ml coconut oil
  • 60 ml maple syrup
  • 100 g mixed nuts
  • 50 g dried fruit
Method
  1. Mix oats and nuts with KHING, coconut oil and maple syrup.
  2. Spread on baking tray. Bake at 160°C for 25–30 min, stirring halfway.
  3. Add dried fruit after cooling. Store in airtight jar.
Ingredients
  • 40 ml KHING concentrate
  • 30 ml soy sauce
  • 20 ml lime juice
  • 15 ml sesame oil
  • 2 garlic cloves, minced
  • Black pepper
Method
  1. Combine all ingredients in a bowl.
  2. Marinate protein for minimum 30 min or overnight.
  3. Grill, pan-fry or bake as desired.
Ingredients (4–6 popsicles)
  • 40 ml KHING concentrate
  • 400 ml coconut milk
  • 2 tbsp honey
  • Zest and juice of 1 lime
Method
  1. Blend all ingredients until smooth.
  2. Pour into popsicle molds.
  3. Freeze for minimum 4 hours, ideally overnight.
Ingredients (serves 4)
  • 500 g asparagus, trimmed
  • 25 ml KHING concentrate
  • 15 ml olive oil
  • 15 ml soy sauce
  • 1 tsp sesame seeds
  • Salt
Method
  1. Mix KHING, olive oil and soy sauce in a bowl.
  2. Toss asparagus in mixture. Season with salt.
  3. Roast at 200°C for 12–15 min until tender.
  4. Sprinkle with sesame seeds before serving.
Ingredients
  • 30 ml KHING concentrate
  • 30 ml soy sauce
  • 15 ml rice vinegar
  • 10 ml sesame oil
  • 1 tsp chilli flakes
  • 1 tsp honey
Method
  1. Mix all ingredients in a small bowl.
  2. Taste and adjust chilli / honey balance.
  3. Serve alongside dumplings, spring rolls or grilled meats.

Need your KHING? Order on LINE.

Delivery available in Thailand · 200 ml · 10+ servings

Order Online