Tropical Drinks Latin America Hispanic Kitchen

Tropical Drinks Featuring Fruits From Latin American Destination Spots

Traveling is finally opening but, let’s be honest, ticket fares are up the roof. Que barbaridad! As much as we are all dreaming of our favorite Latin American destinations, it seems a bit complicated to jump on a plane right now. However, where there’s a will, there’s a way! 

Rather than having to pack suitcases, book a pet-sitter, and scramble to write the perfect itinerary, let’s take a step back, shall we? Take it easy and indulge in tropical drinks featuring from Latin American destination spots instead. We know that isn’t the real thing, but it should suffice until you book your flight. 

The following are some of our favorite tropical drinks and we are sure you will love them, too!

Cóctel de Maracuyá y Jengibre (Passion Fruit and Ginger Cocktail)

Passion fruit is called differently in various Latin American countries. For example, Colombians and Venezuelans call it “maracuyá,” Puerto Ricans “parcha,” y los dominicanos call it “chinola.” We are sure there are other ways it’s referred to and that reminds us how amazing language is!  Now, getting back to the recipe below, please try it ASAP. After the first sip, you will feel like you’re on a Caribbean beach and living your best life.

Yields: 4 cocktails


  • 2 cups passion fruit pulp
  • 4 tablespoons ginger juice
  • 8 tablespoons sugar
  • 2 cups ice


  • Mix all ingredients in a blender, until the ice is crushed.
  • Serve in martini glasses and garnish with mint leaves.

Agua de Jamaica (Hibiscus Flower Iced Tea)

Agua de Jamaica or Hibiscus flower iced tea is a popular drink in Nicaragua and other Latin American regions. It’s perfect to quench anyone’s thirst after absorbing the strong summer sun rays. Once you try it, you’ll feel like you’ve been transported to the beautiful beaches of San Juan del Sur that stretch along the splashing waves of the Pacific Ocean. Check out the recipe: 


  • 3 liters water
  • 1½ cups dried hibiscus flowers
  • Diced apples (optional)
  • Sweetener of choice (sugar, honey, or agave – optional)


  • Bring 1 liter of water to a boil. Add the dried flowers to the boiling water, and boil for 1 minute.
  • Remove from heat, cover, and let steep until it cools down.
  • Strain the flowers.
  • Add 2 liters of water or even more, depending on how strong you like the tea.
  • Sweeten to taste, add ice cubes and enjoy!

Batido de Mamey (Mamey Sapote Fruit Smoothie)

Mamey or mamey sapote is a tropical fruit that originated from Central America and Mexico. However, it’s become extremely popular in other tropical regions such as Cuba. So, if you’re feeling parched, this is the best recipe for you and those around you. Pair it with a few croquetas, if possible, to increase the experience. 


  • 1 cup chopped mamey
  • 1 cup cold milk
  • sugar to taste
  • pinch of salt
  • 4 ice cubes 


In a blender, combine mamey, milk, sugar, and salt. Toss in the ice. Blend until smooth and creamy. Serve immediately.

Batido de Mango (Mango Shake)

This one’s a classic and we all know it. Mango is a fruit that is as tropical as it can get. Almost all Latin American countries count on it as a staple and favorite addition to their milkshakes or batidos when it starts getting warmer. Indulge yourself in the following recipe and pretend you are enjoying the tropical breeze of your favorite Latin American destination. 

Yields: 4 servings


  • 1 cup chopped ripe mango
  • 1 cup mango juice
  • 1 cup vanilla ice cream
  • ¼ cup sugar (or artificial sweetener, to taste)
  • 1 teaspoon vanilla extract
  • Ice cubes


Combine all the ingredients in a blender. Blend until smooth and creamy, and serve immediately.

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