Are There Any Non-alcoholic Latin American Drinks?

Latin America offers a vibrant array of non-alcoholic drinks, shaped by indigenous roots, colonial influences, and the region’s produce. These beverages aren’t just sweet refreshments—they hold cultural significance and mark celebrations, meals, and everyday life. Many feature tropical fruits, aromatic spices, cereals, or native plants, delivering flavors distinct to each country and region.

Essential Non-alcoholic Latin American Drinks

Agua Fresca (Mexico): Light fruit infusions blended with water, sometimes sweetened and always refreshing. Common flavors include hibiscus (agua de jamaica), tamarind, lemon, and watermelon.
Horchata (Mexico, Central America, Ecuador, Spain): Creamy, milky rice or nut-based beverage flavored with cinnamon and sometimes vanilla. The classic Mexican style uses rice and cinnamon, while Salvadoran horchata uses morro seeds and spices, and Ecuadorian versions use barley or other grains.
Chicha Morada (Peru): A vibrant purple corn drink flavored with pineapple, cinnamon, and cloves. Chicha morada is naturally non-alcoholic (unlike its cousin, chicha de jora, which is fermented) and is enjoyed chilled.
Atole (Mexico, Central America): Warm, thickened corn-based beverage, sweetened with piloncillo (unrefined cane sugar), often flavored with vanilla or chocolate. Served especially for breakfast or during festivities like Día de los Muertos.
Guarapo (Colombia, Venezuela, Cuba): Fresh-pressed sugar cane juice, sometimes with a squeeze of citrus. Served over ice for cooling refreshment.
Mate & Tereré (Argentina, Paraguay, Uruguay, Brazil): While most associate yerba mate with hot tea, tereré is the iced version, sipped communally from a gourd with a metal straw. Both drinks are deeply social and caffeine-rich, but entirely non-alcoholic.
Maracuyá (Passionfruit) Juice (Brazil, Colombia): Pureed passionfruit mixed with water and a touch of sugar. Served over ice or as part of mixed fruit juices street vendors sell across the continent.
Batidos / Licuados (All Latin America): Frothy fruit smoothies blended with milk or just water and ice. Banana, mango, papaya, and guava are frequent choices.

Why These Drinks Matter

Non-alcoholic Latin American drinks reflect their lands and histories as much as cocktails do. Horchata’s creamy spice notes, chicha morada’s purple corn and fruit blend, or the citrusy zing of agua fresca—each glass carries a story. These drinks offer a lively showcase for fruits, grains, and herbs available locally, and many recipes have been enjoyed for generations.

Simple Recipe: Horchata (Mexican-Style)

180 ml long-grain rice
1 cinnamon stick
950 ml water, divided
120 ml sugar (adjust to taste)
240 ml milk (or plant milk for dairy-free)
5 ml vanilla extract

Rinse rice and combine with cinnamon stick and 480 ml water in a blender.
Blend until rice breaks up but does not become fully smooth.
Pour mixture into a large jug, add remaining 470 ml water, and let steep at room temperature for 3–4 hours.
Strain through cheesecloth or a fine mesh, discarding solids.
Stir in sugar, milk, and vanilla extract until dissolved.
Serve chilled over ice, optionally dusted with cinnamon powder.

glass of Mexican horchata with cinnamon stick

Tips for Exploring Latin American Non-alcoholic Drinks

Look for drinks based on local fruits in Latin markets or juice bars.
Adjust sugar to taste—many originals are sweeter than what you might be used to.
Experiment with spices: cinnamon, clove, and nutmeg feature strongly in many recipes.
Enjoy iced or warm depending on the drink and season—atole and champurrado are best hot, while agua fresca and batidos are meant for heat.