Pulque is a traditional alcoholic beverage that has been produced in central Mexico for thousands of years. It is made by fermenting the sap of certain types of maguey (agave) plants.
The drink is milk-colored and has a somewhat viscous consistency that produces a light foam. Pulque has a unique flavor that is described as zingy and tart, with notes of fruit from the agave.
It is about as alcoholic as beer, but it is made from the lightly fermented sap of the agave, the same plant that is used to make tequila and mezcal.
Pulque was a sacred drink during the Aztec era, reserved for the gods and their priests. After the fall of the Aztec empire, it became a drink of the people and a major economic driver in the area.
Pulque is traditionally served from large barrels on ice and served into glasses, using a jicara, which is a half of a calabash tree gourd. The bartender is called a jicarero, and in a pulquería, cruzado, meaning something like “bottoms up”, is a frequent salute.
Table of Contents
About this recipe
Let’s explore Pulque, an ancient Mexican beverage that’s making a trendy comeback.
Pulque recipe background
Pulque, the fermented juice of the agave plant, has deep roots in Mexican culture. Once the drink of Aztec nobility, Pulque is a unique taste of history.
- Origin: Mexico
- Primary Flavors: Tangy, yeasty
- Recipe Type: Beverage
Why make this recipe?
- Historical Authenticity: Connect with cultural heritage.
- Unique Taste: Unmatched flavor profile.
What does Pulque taste like?
Pulque is a mix of tanginess and earthiness. It’s a yeasty elixir, with a slightly sour note.
What is in Pulque?
| Ingredient | Role |
|---|---|
| Agave sap | Base |
| Water | Dilution |
| Natural Yeast | Fermentation |
Equipment required for this recipe
- Fermentation Vessel
- Strainer
- Large Spoon
- Measuring Cup
Ingredients
- 4 cups fresh agave sap
- 1 cup water
- 1/2 teaspoon natural yeast
Instructions
- Mix Sap: Combine agave sap and water in the fermentation vessel.
- Add Yeast: Sprinkle the natural yeast.
- Stir: Mix thoroughly using a large spoon.
- Cover: Seal the vessel.
- Ferment: Let it ferment for 3-5 days.
- Check: Monitor daily. When tangy, it’s ready.
- Strain: Use a strainer to remove impurities.
- Chill: Cool before serving.
How to serve Pulque
- Glassware: A traditional clay cup is ideal.
- Garnish: None, let the Pulque speak for itself.
What to serve Pulque with
- Tacos al Pastor
- Quesadillas
- Grilled Corn
My recommendations and tips
- Use fresh agave sap for the best result.
- Monitor fermentation; over-fermenting will spoil it.
Pulque storage ideas
- Unfermented: Store agave sap in the fridge for up to 2 days.
- Fermented: Consume within a day; Pulque is best fresh.
Potential ingredients substitutes
- Natural Yeast: Bread yeast can work, but it alters the flavor.
Nutritional Information
| Nutrient | Amount |
|---|---|
| Calories | 50 |
| Sugar | 10g |
| Sodium | 5mg |
Frequently Asked Questions
- Is Pulque like Tequila or Mezcal?
- No, it’s less alcoholic and not distilled.
- Is it safe to drink homemade Pulque?
- Yes, as long as hygiene standards are maintained.
Conclusion
Dive into a glass of Pulque and taste a sip of Mexican history. It’s a unique, fermented wonder that’s equal parts flavorful and fascinating. Go ahead, get brewing! 🍻
You may also be interested in reading about: Mexican Tequila
