Mexico
Atole
A warm, thick corn drink of masa, water or milk, and sugar, flavored with vanilla, chocolate, or fruit.
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Mexico
Balché
A Maya ceremonial drink of fermented honey and balché tree bark, mildly sweet and gently alcoholic.
Mexico
Champurrado
A warm, thick masa-based chocolate drink sweetened with piloncillo and scented with cinnamon and sometimes anise.
Mexico
Chilate
A Maya drink of cacao, corn, and spices, served hot or cold.
Mexico
Ponche Navideño
A Christmas punch of seasonal fruit — tejocotes, guavas, sugarcane — simmered with cinnamon and piloncillo.
Chiapas, Mexico
Pozol
An ancient Chiapas and Tabasco drink of fermented corn dough mixed with water, often flavored with cacao or sugar.
Mexico
Pulque
An ancient fermented drink made from the sap of the maguey plant, mildly alcoholic, tart, and slightly viscous.
Mexico
Sangrita
A savory-sweet chaser of tomato, orange, and chile, sipped with tequila.
Chiapas, Mexico
Tascalate
A Chiapas drink of ground cacao, corn, and achiote, dissolved in milk or water and served cold.
Oaxaca, Mexico
Tejate
An Oaxacan cold drink of fermented maize, cacao, and mamey seed, served with a foam.
Jalisco, Mexico
Tejuino
A Jalisco drink of fermented corn masa, sweetened with piloncillo and served over ice with lime.
Mexico
Tepache
A lightly fermented pineapple drink, sweet, tangy, and faintly fizzy.