Tamarindo Drink
This tamarindo drink is one of the most popular beverages in Mexico, and I’m going to show you how easy it is to make at home. With just 3 ingredients required, it’s tart, sweet, and extremely refreshing!
Just like my agua de Jamaica, this tamarindo drink recipe is all about keeping things easy and flavorful. With tamarind pods, water, and piloncillo as the ingredients, it’s perfect for anyone who loves experimenting with new flavors.
Why I love this recipe
Tamarind is not a common flavor in Western cuisine, but I think that needs to change! One of my favorite ways to prepare it is this tamarindo drink (aka agua de tamarindo).
Unlike refined sugar-filled sodas, it’s made with all-natural ingredients. The unique flavor of tamarind, enhanced with the caramel notes of piloncillo, creates a refreshing flavor that’s like a mini vacation in a glass.
With minimal ingredients, it’s also budget-friendly and perfect for making large batches. Enjoy it chilled on a hot day, or mix it in your favorite cocktails for an exotic twist. It’s especially refreshing with a squeeze of lime!
Ingredient notes
Since the ingredients for this tamarindo drink have long shelf lives, you should have no problem sourcing them. Find a full breakdown and suitable substitutes below!
Tamarind
I use tamarind pods, shell them, and remove the pulp for this recipe. You should be able to find them at any Mexican food market or online. Tamarind is an excellent source of vitamin B.
Substitute: Tamarind paste or concentrate can be used for convenience, but it may result in a slightly different flavor intensity and sweetness.
Piloncillo
Piloncillo, which is unrefined cane sugar, adds a rich, molasses-like sweetness that balances the sourness of the tamarind incredibly well. Again, check Latin American food markets or online marketplaces. It’s also sold under the name panela or jaggery.
Substitute: You can also use brown sugar, coconut palm sugar, date sugar, agave, or maple syrup if you prefer.
For a complete ingredient list and step-by-step guide, scroll down to the recipe card.
How to make
Learn the best way to make this tamarindo drink with my straightforward, easy-to-follow instructions. Look for the tips in green throughout this section for consistent and successful results! Also, you can watch my video tutorial down below!
Prepare
Prepare the tamarind pods by removing the outer shell and as many fibrous strings as you can manage. It’s easiest to pull them from the bottom up โ see below.
Cooking
Step 1
Bring 4 cups of water to a boil in a large pot, then add the peeled tamarind pods. Reduce the heat to simmer for 10 minutes. Turn the heat off and let the water cool to room temperature for about an hour.
The cooling period softens the tamarind pods, making it easier to remove the seeds.
Step 2
Once the tamarind mixture has cooled, use your hands or a spoon to separate the sticky tamarind paste from the seeds. Discard the hard seeds and any remaining strings.
Gently squeezing the tamarind pods with your fingers helps to extract as much pulp as possible while removing the seeds and remaining fibers.
Step 3
Transfer the tamarind pulp and half of the piloncillo to a blender. Blend it on high until the mixture becomes smooth. Taste the mixture and add the rest of the piloncillo if needed.
Step 4
Using a mesh strainer, strain the tamarind mixture over a pitcher or large jar to remove any solids. Stir in the remaining 8 cups of water to dilute the tamarind concentrate, then serve it over ice with lime wedges. Happy drinking!
You can adjust the amount of water depending on how strong or mild you prefer your tamarindo drink. Start with less and increase it gradually.
Expert tip
Take the time to thoroughly remove the outer shells and fibrous strings from the tamarind pods. This prevents any unwanted (potentially dangerous) chunks in your drink.
On that note, be careful when you are removing them. Removing the hard shells safely is a straightforward process, but it does require a bit of attention to avoid any mishaps.
Hold a tamarind pod in your hand and apply gentle pressure along its length. The goal is to crack the shell without squishing it into a bunch of jagged pieces that are easier to cut yourself on.
Cooking tips
Lightly sweeten the drink: Tamarindo is quite tart, but don’t go overboard with sweetening it. Start with less piloncillo and slowly increase it until it tastes just right.
Simmer, don’t boil: Simmer the tamarind pods gently to avoid breaking them down too much, which can make straining more difficult.
Cool before handling: Allow the boiled tamarind mixture to cool to room temperature for easier handling and pulp extraction.
Frequently asked questions
You can discard your tamarind seeds, roast them to eat as a snack, or grind them up to make a thickening agent.
It’s about a 1:1 ratio. Start with 18 ounces of tamarind paste or concentrate for this recipe. Some varieties of tamarind paste are already sweetened, so you may not need to add much sugar.
Yes, store any leftover concentrate in the refrigerator. It should last up to a week in an airtight container.
The tamarind pods are ready when they are soft, and the pulp easily separates from the seeds. This typically takes about 10 minutes.
Storing
Aguas frescas like this tamarindo drink typically last for 3-5 days in the fridge. I recommend using glass containers to maintain freshness and prevent flavors from seeping. If you want to store it longer, freezing is also a great option.
Just pour it into ice cube trays or freezer-safe containers, and it will keep for several months.ย For easy serving, thaw it overnight in your fridge.
Pro tip: Freeze the drink in ice cube trays and use these cubes for your next batch to chill it without dilution.
Watch how to make it
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Recipe
Easy Tamarindo Drink (Agua de Tamarindo)
Equipment
- Large stockpot
- Blender
- Mesh Strainer
- Pitcher or large mason jar
Ingredients
- 18 dried tamarind pods
- 12 cups water
- ยพ cup grated piloncillo
For serving
- Lime wedges
- Ice
Instructions
- Remove the outer shell from the tamarind pods and as many fibrous strings as you can manage. Note: It's easiest to pull the fibers from one end downwards along the length of the pod.
- Bring 4 cups of water to boil in a large pot. Once boiling, add in the peeled tamarind pods. Reduce the heat to medium-low and simmer for 10 minutes. Turn the heat off, then let the water cool to room temperature for about 1 hour.
- Once the water has cooled, separate the sticky paste from the seeds in the pot. Discard the hard seeds and any more strings you can see.
- Transfer the tamarind mixture to a blender with ยฝ the piloncillo. Blend on high until smooth, then taste and add the rest of the sweetener if it needs.
- Work the tamarind mixture through a mesh strainer over a pitcher or large jar. Mix in the rest of the water to your liking, then let chill for a few hours or serve immediately over ice with a lime wedge. Happy drinking!
Notes
Nutrition
Note: I’ve updated this post to include new information and helpful tips about the recipe.
Justine Drosdovech is a food writer, photographer, and one of the founders of Broke Bank Vegan. She is a self-taught plant-based chef but uses her healthcare background to craft dishes that are both delicious and nourishing.