How to Make Mexican Beverage Recipes 

When I learned how to make Mexican beverage recipes, like the food, I found they are a blend of the indigenous and the European flair which was brought there years ago. More recently the influence has come more from the United States. The major starch or carbohydrate in the Mexican diet is also used to make drinks. It is the base for a hot drink called”atole” and a cold drink made with fermented corn is called “tejuino” or “pozol”.

When making atole corn flour, water, cane sugar, cinnamon and vanilla are blended together. This mixture is heated before serving. Fruit or chocolate might also be blended into the drink. Tejuino, a favorite of Mexico, is a cold drink with a base of fermented corn, sugar and lime and often served with shaved ice.

From Southern Mexico comes the cold drink called pozol also made with fermented corn. Originating from the Pre-Columbian era, this drink usually has cocoa added and is used for fighting disease.

When I learned how to make Mexican beverage recipes, I found a common one is a chocolate drink. It is made with a chocolate paste or shavings and is not as sweet as we drink here; often cinnamon is added.

Being a large producer of coffee since the thirteen hundreds, coffee consumption ranks the highest among the beverages.  Coffee drinks are flavored with other local ingredients like café de olla which is brewed with cinnamon and raw sugar. Coffee is often blended with locally produced chocolate for drinks like caffe col choccolato.

Tequila, pulque. aguardiente, brandy, wine and beer are made in Mexico and drank on a regular basis but also added to other drinks like the chocolate and coffee drinks.


  • 6 Cups water
  • ¼ Cup packed brown sugar
  • 2 Tablespoons ground cinnamon
  • 2 Whole cloves
  • ½ Cup regular ground coffee
  • ¼ Cup chocolate syrup
  • ½ Teaspoon vanilla

Heat the water, brown sugar, cinnamon and cloves in a 3 quart saucepan to boiling stirring to dissolve the sugar. Stir in the coffee and reduce the heat to medium. Cover and simmer 5 minutes. Stir in the chocolate and vanilla. Remove from the heat and let stand for 5 minutes to let the coffee grounds settle to the bottom. Strain coffee into a coffee server and discard grounds. Top coffee cups with whipped cream if desired.


As I learned how to make a Mexican beverage, I found that a Mexican lemonade recipe is also very popular. The following recipe adds a little twist to the wonderful lemon flavor. It is delicious and very refreshing.

  • 4 Cups sugar
  • 6 Cups water
  • 1 Small package lemon gelatin
  • 1 Can (48 ounces) pineapple juice
  • 1 Bottle 7 Up, Sprite or Ginger ale
  • 1 Can (6 ounces) frozen lemonade or 1 Cup fresh lemon juice
  • 1 ½ Tablespoon almond extract
  • 6 Cups water

Boil the sugar and 6 cups of water together 5 minutes. Add the gelatin and stir to dissolve. Let mixture cool. Add the pineapple juice, lemonade, almond, and the additional 6 cups of water. Partially freeze before adding the Ginger ale, Sprite or 7 Up.

NOTE: This can be made ahead of time and keep in the freezer. Let it thaw for 6 to 8 hours and then add the Sprite, 7 Up or Ginger Ale. It should be slushy when serving.


  • 1 Cup water
  • 3 Tablespoons dark roasted coarsely ground coffee
  • 1 inch cinnamon stick
  • Dark brown sugar

Bring water to a boil in a heavy pot; add coffee, cinnamon and sugar.
Bring to a boil again, strain and serve.


  • 1 Can (12 ounces) frozen lemonade
  • 3 Cans (6 ounces each) frozen limeade
  • 1 Liter cold dry white wine
  • Lime wedges
  • Salt

Fill 1 quart ring mold with boiled cooled water and freeze.
In punch bowl combine lemonade, limeade and wine.
Place ice ring in punch bowl right before serving.
Set out a bowl of lime wedges and a small bowl of salt.


This is probably the most well known Mexican Beverage.

  • 1 Can (6 ounces) Minute Maid limeade
  • 1 Ounce Triple Sec
  • 7 Ounces Tequila
  • Ice
  • Fresh limes

Combine all ingredients except limes in blender.
Turn blender on low, then medium, then high mixing until smooth.
Rub rib of glass with slice of lime; dip glass in bar salt.
Fill salt rimmed glass with drink; add another slice of lime to side of glass after filling.