In Java, a local version of ginger tea enriched with palm sugar and spices called wedang jahe is more popular.

[12] In the Philippines, it is called salabat and is traditionally made simply with peeled and thinly sliced or crushed raw ginger boiled for a few minutes in water.

[13][14][15] Modern versions can also use ground ginger powder (often called "instant salabat") added to hot boiling water.

[18] Along with tsokolate (traditional hot chocolate), it is usually paired with various native rice cakes (kakanin) like bibingka or puto bumbong.

Salabat is traditionally sold by early morning street vendors during the Simbang Gabi (dawn mass) of the Christmas season.

[23][14][15][24] A variant of salabat that exclusively or partially use turmeric is known as dulaw, duwaw, or duyaw in the Visayas and Mindanao islands; and tsaang dilaw (literally "yellow tea") in Filipino.

[26] Masala chai is often brewed by adding spices and ginger root to tea leaves, milk, and sugar.

[27] The beverage has also been acknowledged as having several key health benefits including boosting immunity, relieving nausea and reducing inflammation.