Latin American Non-Alcoholic Drinks

A Guide to Latin American & Spanish Non-Alcoholic Drinks

The best way through this list is by base ingredient. Corn gives Peru its chicha morada, Mexico its atole and champurrado, and Panama its chicheme. Rice and tigernuts give the two horchatas, Mexican and Valencian. Fruit and flowers give the aguas frescas, from jamaica to tamarindo, and fermentation gives tepache and tejuino. The Andes keep warm with emoliente and mate de coca, and Spain ends the night with chocolate a la taza.

Start with the recipes above, then see the full roundup of Latin American and Spanish non-alcoholic drinks, or explore all Latin American and Spanish drinks across the site. For the boozy side of the menu see our cocktails, and for fruit-first blends our smoothies and juices; the Christmas drinks have their own holiday drinks page.