Tejuino
0
A tangy, lightly sour drink of fermented corn, with caramel sweetness from the piloncillo, a squeeze of lime and a salty edge. Served cold over ice, it is thick, rustic and refreshing.
Method
Built
Glass
rocks
Difficulty
Medium
Flavor Profile
Ingredients
Servings:
1
Your bar: 0/5
🌱 Vegan🌾 Gluten-free
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AdInstructions
- Whisk the corn masa into the hot water in a large saucepan and heat until it bubbles.
- Turn the heat down and let it bubble gently for about 30 minutes.
- Add the piloncillo and keep stirring over the heat until it has melted completely into the liquid.
- Remove from the heat and let the mixture cool fully, then stir in the lime juice.
- Pour into a large jar, rest the lid loosely on top and leave at room temperature for three days to ferment.
- Strain the fermented liquid into a rocks glass filled with ice.
- Finish by sprinkling the salt rim over the drink.