Best Central American Non-alcoholic Beverage Types
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Guarapo is a Latin American drink made from raw, pressed sugarcane juice mixed with water, ice, and lots of fresh limes. Most often, the vendors that sell it will extract the sugar cane juice right on the spot using a metal sugar cane press.
The juice drips into a bucket below the press where it’s sieved before serving. It has a slightly sweet flavor, and it’s most popular in the summer as a cold refreshment. The word guarapo was first recorded in the 19th century by Esteban Pichardo, who defines it as a broth or a liquid made from sugarcane juice, extracted under pressure.
Pinolillo is a nutritious Nicaraguan drink made with toasted cornmeal, cocoa powder, and spices such as cinnamon and cloves. The base can be made with milk or water, and the drink can be served plain or sweetened with sugar or honey. Pinolillo is has a dense and slightly gritty texture, and though it can be assembled at home, it is often made with pre-packed powder blends.
It is traditionally served in jícaras—traditional drinking vessels made from the fruits of the jícaro (Calabash tree). Pinolillo is enjoyed in several other Latin American countries. It can be served warm or chilled. Traditional versions are made with corn kernels and cocoa beans.
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Agua de Sapo is a traditional drink made from tapa de dulce (unrefined sugar), limes, and ginger. It originated from Porto Limón, a small town on the Caribbean coast of Costa Rica. The literal translation of the name is toad water due to its murky, dark orange color.
The beverage is most commonly consumed in summer.
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Chicha de piña is a chicha version made with pineapple. It is a refreshing, fizzy drink found in numerous Latin American countries, and it comes in several varieties. Although it is usually fermented, it can also be simmered and served immediately.
Typical ingredients include pineapple core and rind, sugar, preferably brown sugar or unrefined cane sugar (panela or piloncillo), water, and optionally spices such as cinnamon sticks or anise. If fermented, the combination is usually left for several days.
Resbaladera is a barley and rice drink common in several Central American countries. It is made by soaking barley and rice and blending the combination until smooth. The mix is sweetened and combined with milk (and optionally water) to reach the desired consistency.
Resbaladera is usually flavored with spices, most commonly cinnamon, cloves, and vanilla. The drink is typically served chilled, preferably over ice. It is sometimes garnished with ground cinnamon or grated nutmeg.
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Usually associated with Puerto Rico and El Salvador, horchata de ajonjolí is a traditional drink made with sesame seeds. It belongs to the horchata group, a category of drinks usually made with grains or seeds. To prepare the drink, sesame seeds are toasted and blended with water, often with the addition of milk.
The drink is strained and sweetened to taste, and it is often enriched with spices, usually vanilla, cinnamon, and cloves. This horchata is best served cold and enjoyed as a refreshing nutty drink.
Chicheme is a sweet drink especially popular in some countries of Central America, namely Panama and Costa Rica. Traditionally, it is made from maíz pilado (dried corn kernels) that are crushed in a mortar until there are only small pieces of corn left.
The corn is washed and soaked overnight, after which it’s boiled with cinnamon sticks and condensed milk. Once the corn has become soft, nutmeg, vanilla, and sugar are added before the pot is removed from the heat and left to cool down.
Chicha is a fermented drink deeply rooted in the cultural practices of various indigenous groups across South and Central America.
It is most famously associated with the cultures of the Andes, particularly in countries like Peru, Ecuador, Bolivia, and Colombia. Chicha is traditionally made from maize (corn), although other bases like manioc (cassava) or various fruits can also be used.
VARIATIONS OF Chicha
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Horchata de morro is a type of horchata or agua fresca that hails from El Salvador. It is made with ground morro (jícaro) seeds that are ground and mixed with water or milk to create a smooth, creamy drink. Some of the typical ingredients added to the mix are rice, peanuts, vanilla, cinnamon, cocoa, and sesame seeds.
This beverage is traditionally served cold, preferably in an ice-filled glass. It is sweetened to taste and best enjoyed as a refreshing summer drink.
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