If you’ve ever traveled to Mexico, especially in the Jalisco region, you might have come across a unique, tangy, and refreshing drink called Tejuino.
This drink has a special place in my heart, not just because of its rich, fermented flavor, but also because it reminds me of hot summer days spent with my family, cooling off with this traditional beverage.
Whether you’re new to Tejuino or craving a taste of something familiar, this Tejuino Drink recipe will bring a little slice of Mexican culture right into your kitchen.
Tejuino Drink Recipe
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes (plus fermentation time)
- Cuisine: Mexican
- Course: Beverage
- Difficulty Level: Easy
- Yield: 4 servings
- Calories Per Serving: 150 calories
Ingredients
For The Masa Mixture:
- 1 cup masa harina (corn flour)
- 2 cups warm water
- 1 pinch of salt
- 4 cups water (for blending)
For The Piloncillo Syrup:
- 1 cup piloncillo (Mexican unrefined cane sugar) or dark brown sugar
- 2 cups water
- 2 limes, juiced
For Serving (Optional):
- Extra lime wedges
- Sea salt
Instructions
Step 1: Prepare The Masa Base
- Mix The Masa: Start by mixing the masa harina with 2 cups of warm water in a large bowl. Stir until you get a smooth, lump-free mixture. If you’ve never worked with masa harina before, don’t worry—it’s basically corn flour that’s been treated with lime (not the fruit, but the mineral), giving it that signature flavor.
- Cook The Masa: Pour the masa mixture into a large pot, add a pinch of salt, and slowly add 4 cups of water. To prevent lumps, cook over medium heat while stirring often. The mixture will thicken and become smooth, almost like a thick porridge. This should take about 10-15 minutes. Once thickened, remove it from the heat and let it cool.
Step 2: Make The Piloncillo Syrup
- Dissolve The Piloncillo: In a separate saucepan, combine the piloncillo with 2 cups of water. Cook over medium heat, stirring occasionally until the piloncillo has completely dissolved. This will take about 10 minutes.
- Add Lime Juice: Once dissolved, remove the syrup from the heat and stir in the lime juice. The tangy citrus adds a beautiful contrast to the sweet, rich syrup.
Step 3: Blend And Ferment
- Combine Masa And Syrup: Once the masa mixture has cooled, combine it with the piloncillo syrup in a large blender or mixing bowl. Blend until the mixture is smooth. If you prefer a more traditional, slightly grainy texture, you can mix it by hand with a whisk.
- Ferment: Pour the mixture into a large pitcher and cover it with a cloth or lid. Let it sit at room temperature for 12-24 hours to ferment slightly. The longer it ferments, the tangier it will become. I personally love it with a 24-hour fermentation—it’s the perfect balance of sweet and sour.
Step 4: Serve
- Chill And Serve: Once fermented, chill the Tejuino in the refrigerator. Serve it over ice with an optional squeeze of lime and a pinch of sea salt on top. This is how you’ll often find it served by street vendors in Mexico—refreshing and slightly salty.
Tips And Variations
- Adjust The Sweetness: If you find the Tejuino too tangy, you can adjust the sweetness by adding a little more piloncillo or sugar during the blending stage.
- Make It Ahead: Tejuino can be made a day or two in advance and kept in the refrigerator. It may taste even better as the flavors continue to develop!
- Add A Kick: For an adult twist, some like to add a splash of beer or tequila to their Tejuino. It’s not traditional, but it adds a fun twist.
Serving Suggestions
Tejuino is best enjoyed on a hot day, served over ice with a sprinkle of sea salt and a squeeze of lime.
Pair it with spicy Mexican snacks like tostilocos or a simple elote (Mexican street corn) to keep the flavors flowing. It’s a fantastic beverage for summer parties or a refreshing afternoon treat.
Conclusion
I hope this Tejuino Drink Recipe brings a little bit of Mexican tradition into your home. Whether you’re trying it for the first time or revisiting an old favorite, I’d love to hear how it turned out for you.
Drop me a comment below, or share your Tejuino experience with me on social media. Cheers to new flavors and fun in the kitchen!
Tejuino Drink Recipe: The Perfect Refreshment For A Hot Day
Ingredients
For The Masa Mixture:
- 1 cup masa harina corn flour
- 2 cups warm water
- 1 pinch of salt
- 4 cups water for blending
For The Piloncillo Syrup:
- 1 cup piloncillo Mexican unrefined cane sugar or dark brown sugar
- 2 cups water
- 2 limes juiced
For Serving (Optional):
- Extra lime wedges
- Sea salt
Instructions
Step 1: Prepare The Masa Base
- Mix The Masa: Start by mixing the masa harina with 2 cups of warm water in a large bowl. Stir until you get a smooth, lump-free mixture. If you’ve never worked with masa harina before, don’t worry—it’s basically corn flour that’s been treated with lime (not the fruit, but the mineral), giving it that signature flavor.
- Cook The Masa: Pour the masa mixture into a large pot, add a pinch of salt, and slowly add 4 cups of water. To prevent lumps, cook over medium heat while stirring often. The mixture will thicken and become smooth, almost like a thick porridge. This should take about 10-15 minutes. Once thickened, remove it from the heat and let it cool.
Step 2: Make The Piloncillo Syrup
- Dissolve The Piloncillo: In a separate saucepan, combine the piloncillo with 2 cups of water. Cook over medium heat, stirring occasionally until the piloncillo has completely dissolved. This will take about 10 minutes.
- Add Lime Juice: Once dissolved, remove the syrup from the heat and stir in the lime juice. The tangy citrus adds a beautiful contrast to the sweet, rich syrup.
Step 3: Blend And Ferment
- Combine Masa And Syrup: Once the masa mixture has cooled, combine it with the piloncillo syrup in a large blender or mixing bowl. Blend until the mixture is smooth. If you prefer a more traditional, slightly grainy texture, you can mix it by hand with a whisk.
- Ferment: Pour the mixture into a large pitcher and cover it with a cloth or lid. Let it sit at room temperature for 12-24 hours to ferment slightly. The longer it ferments, the tangier it will become. I personally love it with a 24-hour fermentation—it’s the perfect balance of sweet and sour.
Step 4: Serve
- Chill And Serve: Once fermented, chill the Tejuino in the refrigerator. Serve it over ice with an optional squeeze of lime and a pinch of sea salt on top. This is how you’ll often find it served by street vendors in Mexico—refreshing and slightly salty.
Publisher at Naznin's Kitchen
Hello! I'm Naznin Aktar, the food enthusiast and recipe curator at Naznin's Kitchen. Want to turn everyday ingredients into extraordinary dishes? Explore Naznin's Kitchen for a collection of recipes that are sure to inspire your inner chef and delight your loved ones.
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