Cool off with a tall glass of sweet, tangy, and refreshing tejuino. This fermented corn drink has been around for centuries, and you'll be happy to know it's extremely easy to make at home!

Tejuino [Vegan]



Cooking Time




For the Masa:

  • 2 cups masa harina
  • 1 1/2 cups warm water
  • 1/4 teaspoon salt
  • 2 cups water for blending

For the Syrup:

  • 16 ounces piloncillo
  • 4 cups water
  • 2 limes

To Serve (optional):

  • Limes
  • Sea salt
  • Crushed ice or lime sorbet


For the Masa and Syrup:

  1. First, make the masa by whisking the salt and masa harina together, then add in the warm water while kneading it to form a dough ball. Let the dough rest covered with a tea towel while you prepare the syrup.
  2. In a large saucepan, bring piloncillo and 4 cups of water to simmer for 6-7 minutes, or until the sugar has dissolved. Turn the heat down to low.
  3. Next, add 1/2 the masa to a blender with 1 cup of water. Mix until smooth. Transfer to the pot of piloncillo syrup while stirring, and repeat this process with the second 1/2 of the masa.
  4. Cook the mixture over medium or just over medium for 10-15 minutes, or until thickened. Remove the pot from heat and let it cool for about 5 minutes, then squeeze in the juice from 2 limes and combine well.
  5. Cover the pot (or transfer to a glass/clay container) with a breathable tea towel or cheesecloth. Keep the container in a dry, clean area for up to 2-4 days to ferment.

For Serving:

  1. When it is done fermenting, blend the mixture in batches with ~1/2 cup water in each batch (or enough to move your blender). Transfer to a large pot or container ~2/3 full of ice.
  2. Per cup: add a pinch of salt, the juice from ½ a lime, and ice to the top of the cup. Fill the rest of the cup with tejuino, then mix it back and forth a few times with another cup to combine.
  3. Optional: add a scoop of lime sorbet (nieve de limón) or shaved ice on top. Happy drinking!

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