Top 20 Best Mexican Non-Alcoholic Drinks

Top 20 Best Mexican Non-Alcoholic Drinks

Mexican non-alcoholic beverages come in various vivid and refreshing flavors that showcase the nation’s extensive culinary history and rich cultural heritage. These drinks are frequently savored as a method to cool off in the hot Mexican heat or to go with a delectable dinner. Both residents and tourists alike like these drinks. Here we are going to look at some well-known non-alcoholic beverages from Mexico.

1.Agua de Horchata

The origin of the name “horchata”, is not entirely clear, although it refers to a traditional Mexican non-alcoholic beverage made from rice water. The name is thought to have originated from the Italian word “orzo,” which originally referred to the cereal barley before rice eventually took its place.



A typical dish in southern Mexico, it is roasted maize that has been spiced with chocolate and chili. It combines finely chopped, toasted tortillas with cocoa, achiote, cinnamon, crushed or powdered, and piloncillo.



The Indians of northern Mexico developed a type of “corn beer” known as tejuino. Due to its low level of fermentation, it is a refreshing beverage that is almost alcohol-free. “Tejuino” is derived from the Nahuatl word “tejuin,” which means “beating heart.” Tejuino, a standard non-alcoholic beverage from Mexico, has a spicy, sweet, sour, and refreshing flavor and is typically served with lime juice, chili, and lime sorbet.


4.Agua Fresca de Mamey

Native to the Antilles, the mamey tree’s fruit is not very valuable commercially because it might take up to 12 years for the fruit to bloom. It is turned into a delicious drink and enjoyed. Its abundance of iron, phosphorus, and vitamin A supports strong bones, skin, hair, and vision. Blend the chopped fruit, water, lemon, and agave honey to make agua fresca de mamey. Ice should be added to the glasses before serving.



This non-alcoholic beverage is a staple in León, Guanajuato, and is among the best in the country. The hibiscus flowers and other components are used to flavor, and color the preparation foundation, which is made of barley. Since the barley isn’t allowed to ferment, no alcohol is made, leaving a healthy and reviving beverage for the entire family.


6.Agua de Jamaica

Jamaica water is yet another traditional Mexican non-alcoholic beverage. It is made from hibiscus flower, a malvaceous plant with medicinal properties that is native to tropical Africa and is grown all over the world, including Mexico.



Using cocoa, roasted maize, mamey seeds and cocoa flower or rosita sweetened with cane sugar, the “drink of the gods” is made. The husk is released by boiling the maize in water mixed with ash, which gives the beverage a faint smokey flavor. It is essential to distinguish between the rosita de cacao, also known as the cocoa flower, and the blossom of the tree that yields the chocolate fruit.



The Isthmus of Tehuantepec is home to many fans of the Zapotec beverage bupu, particularly in the Oaxacan city and municipality of Juchitán de Zaragoza. The local Zapotecs believed that bupu, or foam in Zapotec, was the nectar of the gods. The ingredients are all combined into a paste after the cocoa is roasted on the comal, and the paste is then allowed to rest for a day. After that, boiling water is added and whipped till a foam the color of coffee is produced.



Pozol is a beverage made from chocolate and corn paste. To remove the husk, the maize is cooked in lime water. The husked grains are subsequently given a second boil to soften them. To give the paste its sour flavor, the cocoa is first roasted, crushed, and combined with the corn. The paste is then fermented in banana leaves for three days.


10.Lagrimas de La Virgen

Another characteristic Guanajuato beverage, this one was created to honor Mary’s seven sorrows, which included Jesus’ crucifixion. Lagrimas de la Virgen, typically taken on the Friday of Sorrows or Friday of Passion, contains seven ingredients: beetroot, orange, apple, lettuce, banana, water and a sweetener (piloncillo or sugar).


11.Agua de Tamarindo

A native of Sudan, the tamarind tree produces legumes as part of its fruit. When the fruit is ready, the peel is peeled off to reveal a brown, glossy, acidic, and black pulp surrounding the seed. Ripe fruit can make tamarind water by removing the pulp and combining it with water and sugar.


12.Orange and Pineapple-Flavored Chaya Water

One of the most beautiful Mexican drinks with multiple ingredients is agua de chaya with pineapple and orange. In Mexico and Central America, chaya leaves—also known as spinach trees—are frequently consumed and prepared similarly to spinach leaves. Orange juice, chaya leaves, and pineapple chunks are blended to create this water, which is then sweetened with honey or sugar.


13.Agua de Avena

Muesli water, commonly called agave water, is a traditional Mexican beverage. Oats are soaked in water, the mixture is blended, and the particles are strained off. The outcome is a creamy, smooth beverage with nutty and sweet undertones.


14.Mexican Atole

Mexican atole is a well-known hot beverage that has long been a favorite in Mexico. Masa harina, a type of maize flour, water or milk, and sweeteners like sugar or piloncillo (raw cane sugar), make this thick, creamy beverage. Ingredients like cinnamon, vanilla, chocolate, or fruit are frequently used to flavor it.


15.Watermelon Agua Fresca

A refreshing and fruity beverage called watermelon Agua Fresca is well-liked in Mexico and other Latin American nations. The term “freshwater” or “agua fresca” refers to a group of beverages produced by combining fresh fruits, water, and sugars. Watermelon is used explicitly as the primary ingredient in watermelon Agua Fresca.


16.Sugar-Free Mojito Punch

Sugar-Free Mojito Punch is a twist on the original Mojito cocktail. A low-sugar or sugar-free version of the beverage is instead made using alternate sweeteners or sugar replacements.


17.Agua Fresca de Pepino

Cucumbers, water, lime juice, and sugars combine to make the Mexican cooling beverage known as agua fresca de pepino. “Agua fresca” (which translates to “freshwater” in English) is a group of drinks that are produced by combining fresh fruits or vegetables with water.


18.Mayan Mocha Powder

A flavored coffee or hot cocoa powder called Mayan Mocha Powder is influenced by the flavors of ancient Mayan cuisine and the pairing of chocolate and spices. Mayan Mocha drinks, which can be served hot or cold, are commonly made with it.



Throughout the cooler months, notably around Christmas and Da de los Muertos (Day of the Dead) celebrations, champurrado, a traditional Mexican liquor, is frequently consumed. Masa harina, a type of corn flour, chocolate, water or milk and sweeteners, are used to make this thick and fatty beverage.


20.Mexican Coffee

Mexicans frequently add sugar and cinnamon to their coffee. The cinnamon and sugar are incorporated in the brewing process itself as opposed to being added after the coffee has been made. The final product is a hot, delicious cup of coffee.