10 Most Popular Mexican Nonalcoholic Beverages TasteAtlas

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Aguas Frescas. Aguas Frescas are light non-alcoholic beverages made with a combination of fruits, cucumbers, flowers, seeds, and cereals blended with sugar and water. The name translates to fresh water, and it is often sold at bodegas and eateries throughout Central America, Mexico, and the Caribbean, but it can also be found in Mexican cafés.

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It is the perfect drink to accompany guacamayas (rolls stuffed with pork rinds), the typical cravings of the people of León. 6. Agua de Jamaica, one of the most traditional non-alcoholic Mexican drinks. Jamaica water is another classic among non-alcoholic Mexican drinks.

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8. Mexican Hot Chocolate. A good classic Mexican drink is packed with flavor and this Mexican hot chocolate recipe is no different. You'll start by combining the milk and water with the Mexican chocolate and cinnamon stick. Once it's heated up, you can add in sugar, vanilla bean paste, and chili powder.

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Grapefruit Juice. Hot Sauce. Red Chilli Powder. Tomato Sauce. Salt. Peppers. Sangrita is a spicy non-alcoholic cocktail that is usually served as a palate cleanser along with tequila. The traditional Mexican version is based on hot sauce, chili powder, and citrus juices, such as lime, grapefruit, and orange juice.

10 Most Popular Mexican Nonalcoholic Beverages TasteAtlas

Jalisco. 4.3. Sangrita is a spicy non-alcoholic cocktail that is usually served as a palate cleanser along with tequila. The traditional Mexican version is based on hot sauce, chili powder, and citrus juices, such as lime, grapefruit, and orange juice..

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Commercially produced Tepache in the United States, like the brand's De La Calle and Big Easy, are required to come in at under 0.5% alcohol in order to be sold as non-alcoholic beverages.

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21. Chilate - Most Popular Non Alcoholic Drinks in Mexico. A unique concoction made from chile, corn, and cocoa, Chilate is typically served cold. It is flavored with a variety of spices, including anise, pepper, ginger, and cinnamon, offering a complex and spicy taste profile. 22.

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Mexican Drinks (Non-Alcoholic) 12- Horchata. Horchata is one of the popular Mexican hot drinks to try at night. Horchata is a creamy, non-alcoholic beverage made by blending white rice and almonds with sugar and cinnamon. This traditional, milky, white drink is often served over ice at parties.

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Peel and cut the fruit into chunks, and then add it to a blender with equal parts water. In other words, one cup fruit + one cup water. Some people like to add sugar to their agua fresca, but if your fruit is in-season and sweet, there's no need. Blend your fruit on high for 1-2 minutes, until it is liquefied.

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In the summer, it's a perfect way to use cold brew coffee. The recipe is super simple: coffee, orange zest and Licor 43, a Spanish-made liqueur with a vanilla and citrus flavor. If you can't find the Licor 43, feel free to swap in brandy or whiskey. Get Recipe from Food La La. 13 / 15. Courtesy Cookie + Kate.

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Make the drink: In a separate glass or tumbler, add tequila alternative, lime juice, and agave nectar and stir. Pour this mix over the ice in your glass, then top with ginger beer. Garnish with lime wedges. Steering clear of alcohol? Treat yourself to this refreshing non-alcoholic Mexican Mule, made with alcohol-free tequila, ginger beer, lime.

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To make agua de avena at home, soak a cup of oatmeal for at least 30 minutes in water with a cinnamon stick or powdered cinnamon to taste. After soaking, pour into a blender and process until thick. Strain the mixture and discard any solids left behind for an extra-smooth base.

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Instructions. Combine the rice, cinnamon sticks, and 2 cups of the water in a blender. Blend until the rice and cinnamon sticks are roughly ground up (1 to 2 minutes). Add the 2 remaining cups of water and blend again. Let the rice mixture soak at room temperature at least 8 hours, or overnight.

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Photo by Mackenzie Schieck. 2. Agua de Jamaica (Hibiscus Water) Dried hibiscus petals are steeped with cinnamon, cloves, nutmeg, and allspice to make this bold, refreshing beverage. Photo by Mackenzie Schieck. 3. Raspberry Hibiscus Iced Tea. Imagine agua de jamaica with less cinnamon and more lime and raspberry juice.

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Put in a blender the rice water (with the rice), the cinnamon-infused water and a cinnamon stick. Blend. Use a fine-mesh strainer to transfer the blend to a large pitcher. Add the condensed milk to taste until desired consistency. Add 2 to 3 liters more water and stir with sugar to taste. Add ice and serve.

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Instructions. Add the fruit, water, lime juice, and sweetener to a blender. Then puree until it's completely smooth. Strain the mixture through a fine mesh sieve into a large pitcher. Taste test to see if you need to add anymore sweetness. Serve immediately over ice, or place in the refrigerator to chill.