This list includes 22 Non alcoholic drinks that start with K, from “Kadha” to “Kvass”. Many are herbal, fruit‑based, or traditional regional beverages you can serve as refreshments, family drinks, or mocktails.
Non alcoholic drinks that start with K are beverages with common English names beginning with K and containing no alcohol. Many are traditional favorites, such as kvass in Eastern Europe or kadha in South Asian home remedies.
Below you’ll find the table with Name, Alternate names, Calories (per 8 oz / 240 ml), Main ingredients, and Origin.
Name: The common English name of the drink so you can quickly identify items and look them up in recipes or menus.
Alternate names: Other common or regional names for the drink, helping you recognize variations and search under different terms.
Calories (per 8 oz / 240 ml): Estimated energy per 8 oz (240 ml) serving so you can compare drinks for meal planning or dietary choices.
Main ingredients: Two to five primary ingredients listed so you know flavor building blocks and can recreate or modify recipes.
Origin: Country or region where the drink is traditional, giving cultural context and clues for typical preparation.
Non alcoholic drinks that start with K
| Name | Calories (per 240 ml) | Main ingredients | Origin | Description |
|---|---|---|---|---|
| Kombucha | 30 kcal | Black or green tea, sugar, SCOBY (symbiotic culture), water | Northeast China (Manchuria) | Lightly fizzy, tangy fermented tea with probiotics; bottled or home-brewed and drunk as a low-calorie refreshment. |
| Kefir | 150 kcal | Milk, kefir grains (bacteria and yeasts) | Caucasus region | Tart, drinkable fermented milk rich in probiotics, often sipped plain or added to smoothies and breakfast bowls. |
| Kava | 5 kcal | Ground kava root, water | Pacific Islands (Vanuatu/Fiji) | Earthy, sedating root infusion used ceremonially and socially; numbs the mouth and induces relaxation without alcohol. |
| Kahwa | 5 kcal | Green tea, saffron, cardamom, almonds | Kashmir, India | Fragrant Kashmiri green tea served hot after meals; delicate saffron-cardamom aroma and often consumed ceremonially. |
| Karkade | 2 kcal | Hibiscus calyces, water, sugar (optional) | Egypt/North Africa | Tart, bright-red herbal tea served hot or iced; sweetened versions are popular as a refreshing beverage. |
| Kadha | 5 kcal | Tulsi (holy basil), ginger, black pepper, cinnamon | India | Ayurvedic herbal decoction taken hot for immunity and cold relief; spicy, warming, and made fresh at home. |
| Kokum (Kokum sherbet) | 120 kcal | Kokum fruit, sugar, water, spices | Western India (Konkan) | Cooling, tangy-sweet summer sherbet made from kokum rind; popular coastal Indian refreshment. |
| Kala Khatta | 140 kcal | Jamun/kokum syrup, sugar, lemon, water | India | Tangy-sweet street-flavor syrup used in sodas and crushed-ice treats; nostalgic and intensely flavored. |
| Kashmiri chai | 80 kcal | Green/black tea leaves, milk, baking soda, nuts | Kashmir, India | Pink, milky tea with a slightly salty-sweet profile, often garnished with almonds or pistachios. |
| Kukicha | 2 kcal | Roasted twigs/stems of Camellia sinensis, water | Japan | Light, nutty Japanese twig tea low in caffeine, enjoyed hot or cold as a gentle everyday brew. |
| Kvass | 60 kcal | Rye bread, water, sugar, yeast | Russia / Eastern Europe | Mildly sour, low-alcohol (often treated as non-alcoholic) fermented bread drink; a traditional, bubbly refreshment. |
| Kona coffee | 2 kcal | Roasted Kona coffee beans, water | Kona, Hawaii, USA | Smooth, premium single-origin coffee celebrated for balanced aroma and clean finish; served black or with milk. |
| Kopi | 2 kcal (black) | Roasted coffee beans (Robusta/Arabica), water, condensed milk (optional) | Southeast Asia (Malaysia/Singapore) | Strong, often sweetened local coffee boiled with condensed milk; a staple café-style drink in the region. |
| Keemun tea | 2 kcal | Keemun black tea leaves, water | Qimen (Anhui), China | Classic Chinese black tea with malty, slightly smoky notes; prized for afternoon or breakfast brewing. |
| Kompot | 100 kcal | Mixed fruit, sugar, water | Eastern Europe | Simmered fruit drink served chilled or warm; homemade, sweet, and fruity—common at family meals. |
| Kunu (Kunu zaki) | 120 kcal | Millet or sorghum, sugar, ginger, water | Nigeria / West Africa | Thick, spiced grain-based beverage served chilled at festivals and street stalls; filling and mildly sweet. |
| Kombu cha (kelp tea) | 0 kcal | Dried kombu (kelp), water | Japan | Simple hot infusion of kelp with a savory umami taste, often served before or with meals. |
| Kiwi juice | 110 kcal | Kiwi fruit, water, sugar (optional) | Native China; popularized in New Zealand | Bright, tangy-green juice rich in vitamin C; used alone or blended into smoothies. |
| Kale juice | 40 kcal | Kale, water, lemon, apple (optional) | Modern health beverage (global) | Nutrient-dense green juice with an earthy flavor, often mixed with sweeter fruit to balance bitterness. |
| Koozh | 90 kcal | Finger millet (ragi), water, salt | Tamil Nadu, India | Fermented millet porridge-drink eaten as a cooling staple; tangy, slightly sour, and traditionally homemade. |
| Kola nut drink | 10 kcal | Kola nut extract, water, sugar | West Africa | Traditional bitter-sweet stimulant infusion from kola nuts; historically significant as a local beverage and flavoring source. |
| Kulhad chai | 40 kcal | Black tea, milk, sugar, spices | India (street) | Hot spiced tea served in an earthen cup (“kulhad”); gains a light clay aroma and is a popular roadside experience. |