This refreshing Pepinada drink is tangy, spicy, sweet and chilled, packed with fresh cucumber flavor and the most irresistible spicy Chamoy rim.
Blended cucumbers come together with lime juice and sugar and then served in Chamoy and Tajin coated glasses to create this Mexican-inspired cucumber drink. Inspired by the flavors of my cucumber and Tajin salad, this drink is an absolute must-try during hot summer days.
I've recently been experimenting with a lot of Mexican recipes. My mango Pico de Gallo, cabbage Pico de Gallo and Mexican Caviar are popular during summer BBQs and get-togethers, but this time I really wanted to make a refreshing drink packed with Mexican flavors.
And that's when I tried this recipe. It's actually incredibly easy to put together, and barely needs any prep time to make.
Quick Look: Pepinada
- 🔪Prep time: 15 minutes
- ⏲️Cook time: 0 minutes
- 👪 Servings: 4
- 📋Main ingredients: Cucumbers, lime juice, sugar, chamoy sauce and Tajín seasoning.
- ♨️Cooking method: Blend cucumbers → prepare glasses → add ice → pour and serve.
- ⭐Difficulty: Easy
- 🥣Serving ideas: Serve as a refreshing summer drink, party mocktail or afternoon cooler along with some tortilla chips and a simple avocado Pico de Gallo.
Jump to:
What's So Great About the Recipe?
- Just like my mango Lassi, this drink is incredibly refreshing and perfect for hot weather.
- The sweet, tangy and spicy flavor combination is absolutely addictive.
- It takes just a few minutes to make. The Chamoy and Tajin rim make it feel extra fun and interesting.
Recipe Ingredients
- Cucumbers: Fresh cucumbers form the cool, refreshing base of the drink.
- Lime juice: To add brightness and tanginess.
- Sugar: To balance the cucumber and lime flavors .
- Chamoy sauce: To coat the glasses for a sweet, tangy and spicy flavor boost. I used my homemade Chamoy sauce, but you can use the packaged version too.
- Tajin seasoning: Adds that signature chili-lime salty kick around the rim.
See recipe card for quantities.
Substitutions & Variations
- You can also add mint leaves into the base of the drink for extra freshness.
- Don't want to use sugar? Honey or agave can be good alternatives.
- Add sparkling water to make a fizzy version of the Pepinada.
- Want it extra spicy? Add a pinch of chili powder or Tajin seasoning to the blended cucumber mixture.
How to Make Pepinada
Step 1: Roughly chop the cucumbers and add them to a blender.
Step 2: Add lime juice and sugar to the blender jar. Blend until smooth and juicy.
Step 3: Slather chamoy sauce around the rims and slightly inside plastic glasses. Dip the rims into Tajín seasoning until coated.
Step 4: Cut extra cucumber into sticks and place them inside the prepared glasses.
Step 5: Fill the glasses with ice cubes.
Step 6: Pour the blended cucumber mixture into the glasses and serve immediately.
💭Top Tip
Use chilled cucumbers for the most refreshing flavor and icy-cold texture without needing too much ice.
Tips & Tricks to Nail the Recipe
- I chose to keep the cucumber peel on, but if you want to, you can also peel the cucumbers if you feel the skin is too thick.
- Adjust the sugar depending on how sweet or tart you like your drink.
- For a smoother texture, you can also strain the cucumber mixture before pouring.
- Don’t skip the Chamoy and Tajin rim- it’s what gives Pepinadas their iconic flavor.
- If you still have some cucumbers leftover, use them up to make a simple cucumber Pico de Gallo.
How to Serve Pepinadas
Pepinadas are best served ice cold on hot summer afternoons, at parties or alongside Mexican-inspired meals like Tajin shrimp tacos or spicy Chili con Carne.
They also make a super fun non-alcoholic mocktail option for gatherings, or house parties. Pair them with spicy snacks like Texas toothpicks, some Mexican sour cream sauce and fresh fruit (or my fruit Pico de Gallo) or street-style corn for the ultimate summer spread. I usually make my Mexican street corn casserole with a side of Cebollitas Asadas and whip up this refreshing cucumber drink to go along with it.
Troubleshooting and FAQs
You can blend the cucumber mixture ahead of time and refrigerate it, but assemble the drinks just before serving.
Not necessarily. If you like a slightly pulpy drink, leave it as is. For a smoother drink, strain it through a fine mesh sieve.
Store the blended cucumber mixture in the refrigerator for up to 1 day for the freshest flavor.
More Mexican Summer Recipes
Looking for other recipes like this? Try these:
If you tried this Pepinada or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Pepinada
Ingredients
- 3-4 cucumbers
- 1 tablespoon Chamoy
- 1 tablespoon Tajin seasoning
- 2 limes juiced
- 1 teaspoon sugar
Instructions
- Roughly chop the cucumbers and add them to a blender.
- Add lime juice and sugar to the blender jar. Blend until smooth and juicy.
- Slather chamoy sauce around the rims and slightly inside plastic glasses. Dip the rims into Tajín seasoning until coated.
- Cut extra cucumber into sticks and place them inside the prepared glasses.
- Fill the glasses with ice cubes.
- Pour the blended cucumber mixture into the glasses and serve immediately.
Notes
- I chose to keep the cucumber peel on, but if you want to, you can also peel the cucumbers if you feel the skin is too thick.
- Adjust the sugar depending on how sweet or tart you like your drink.
- For a smoother texture, you can also strain the cucumber mixture before pouring.
- Don’t skip the Chamoy and Tajin rim- it’s what gives Pepinadas their iconic flavor.
