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TEQUIPAL comes from the need required by such an important category developed as is the TEQUILA. Only people with over 50 years of experience in dairy products could dare to handle the agave distillate as one more of their inputs and thus achieve such exquisite product: TEQUIPAL (tequila-friend).

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Products

Coffee Tequipal 750ml

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Cocktails

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Tequipal coffee with vanilla ice cream(,) chocolate and amaretto.

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Ingredients:
  • 3 oz of coffee Tequipal.
  • 1 oz amaretto liqueur.
  • 1 scoop of vanilla ice cream.
  • Liquid Chocolate
  • Ice.
  • Shaker.

Preparation:

In an old fashion glass pour on the vessel walls liquid chocolate. Immediately (serve) a scoop of vanilla ice cream. In a shaker with ice, mix Tequipal Coffee and amaretto until cool. Pour the cocktail into (a) glass and garnish with mint.
Pour the cocktail into the glass and garnish with mint.

Recipe with Whiskey(,) chocolate and coffee.

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Ingredients:
  • 3 oz of coffee Tequipal.
  • 1 oz of whiskey.
  • 1 Ferrero chocolate.
  • 1 cup of espresso.
  • Shaker.
  • Ice.

Instructions:

(In a shaker and ready to mix), pour Tequipal Coffee, whiskey and Ferrero chocolate. Immediately pour the espresso (along with the) ice and stir until cool. Serve as dessert-style drink (and) dress with coffee beans.


Tequipal shots

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Apple slices with coffee Tequipal.

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Ingredients:
  • 10 small granny smith apples.
  • 1 envelope gelatin.
  • 1/2 cup water.
  • 1/2 cup coconut milk
  • 1 envelope caramel hot chocolate (Regular would do just fine if you can't find caramel).
  • 1/4 cup sugar.
  • 1/2 cup Coffee TEQUIPAL.
  • Lemon juice.

Preparation:

-Half and hollow out apples cutting them from the stem down. I used a melon baller to hollow the apples and it worked well. After hollowing them squeeze some lemon juice on top to reduce browning.
-Mix your 1/2 cup water with your envelope of hot chocolate in a medium sized sauce pan. Whisk it to make sure all the chocolate is combined. Add the 1/2 cup of coconut milk, whisk again.
-Sprinkle your gelatin on top and let it sit a few minutes. Turn on low/medium heat and mix the gelatin until all is combined.
-Add 1/4 cup sugar and simmer slightly until sugar is combined. Let mixture cool to warm. Pour in your 1/2 cup of Coffee TEQUIPAL.
-With your apples arranged so they fit tightly and secure on a cookie sheet, pour your caramel jello mixture into your apples. Refrigerate overnight.
-Cut halves in quarters and those quarters in half again. Serve immediately. (The lemon juice can only prevent the browning for so long). Trim off the sides of the apples that have browned too much. If you prefer a less-gentrified approach, feel free to use standard silicone molds.

Coffee Tequipal spoons

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Ingredients:
  • 2 cups Guinness beer, divided use.
  • 3 packages unflavored gelatin.
  • 2 teaspoons brown sugar.
  • 1/2 to 1 teaspoon cocoa powder.
  • 1/2 cup Jameson.
  • 1/2 cup Coffee TEQUIPAL.

Preparation:

-Put half the Guinness, sugar and cocoa powder in a small saucepan and sprinkle with 2 packets of gelatin and allow to soak in for a minute. Heat and stir until everything is dissolved.
-Remove from heat and add the remaining cup of Guinness. Pour into a 8×8 pan and allow to set for about 30 minutes. Place Jameson in a saucepan and sprinkle with one packet of gelatin.
-Allow to soak in for a minute. Heat and stir until gelatin is dissolved. Stir in Coffee TEQUIPAL and allow mixture to cool. Pour over top of the slightly set Guinness mixture. Allow to set overnight in the fridge.
-Scoop with a melon baller and serve on spoons. If you prefer a less-gentrified approach, feel free to use standard silicone molds.

Confectionery

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Ingredients:
  • 1 cup of evaporated milk.
  • 1 cup of condensed milk.
  • 1 cup of whipped cream.
  • 1 cup of coffee (liqueur), Tequipal.
  • 2 teaspoons of instant coffee or to taste.
  • 2 envelopes of gelatin.

Instructions:

In a blender, (mix) the first four ingredients. (Dissolve the instant coffee with) a little warm water, mix in blender at high speed with the other ingredients until liquified. Heat half a cup of water for 20 seconds in the microwave and dissolve with the gelatin until hydrated. When still warm, incorporate to the mix in the blender and blend for 1 minute. Place in a mold and refrigerate.

Mango Tequipal 750ml

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Cocktails

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Kahlua recipe.

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Ingredients:
  • 3 slices of mango.
  • 3 oz. of mango Tequipal.
  • 1 oz. of natural syrup.
  • 1 oz. of Kahlua
  • Ice.

Instructions:

Place mango slices, natural syrup, mango Tequipal and ice in blender. (Blend frozen) Serve the liquid cocktail in a martini glass.Once filled, pour coffee liqueur and let it sit in the background. Garnish with coffee beans.

Lemon tea recipe

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Ingredients:
  • Lemon tea leaves.
  • 3 oz. of mango Tequipal
  • Ice.
  • Shaker.
  • Sieve.

Instructions:

Crush the lemon leaves in the shaker for 2 minutes. Pour mango Tequipal and ice while stirring. Serve the cocktail into a martini glass and garnish with mint leaves.


Tequipal shots

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Orange slices with mango Tequipal

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Ingredients:
  • 2 oranges.
  • 85 ml grenadine syrup.
  • 115 ml gelatin orange juice.
  • 115 ml water.
  • 2 tablespoons of sugar.
  • 2 tablespoons of gelatin.
  • 170 ml mango TEQUIPAL.

Preparation:

-Cut your oranges in half and scoop out the pulp. Nestle them into a cupcake tray for stability.
-Put the grenadine (or cherry syrup, or cranberry juice) in a small saucepan, add 1 tablespoon gelatin. Let it bloom for a min.
-Heat the gelatin and syrup over at low heat, stirring constantly until the gelatin has dissolved (about 6 minutes).
-Fill your oranges halfway (so you leave a layer for the orange). Set in the fridge to chill until set (about an hour).

Mango Tequipal layer
-When the red layer is set, combine the water and sugar in your small saucepan. Sprinkle the second tablespoon of gelatin over and let it bloom for a minute again.
-Heat over low heat, for about 6 minutes, until the gelatin has dissolved.
-Take it off the heat and add the mango TEQUIPAL and mix. Pour into the oranges over the now-set red layer, so each one is full to the top. Chill until firm (preferably overnight).

Candy corn mango Tequipal.

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Ingredients:
Milk layer
  • 1 cup water.
  • 2 envelopes gelatin.
  • 1/2 can sweetened condensed milk (14 oz can).

Orange layer
  • 1 cup water.
  • 1 envelope gelatin.
  • 1 box orange flavored gelatin dessert mix.

Tequipal layer
  • 1 cup water.
  • 2 envelopes gelatin.
  • 414 ml. mango TEQUIPAL.

Preparation:

Prepare a flexible silicon pyramid mold, by spraying lightly with PAM cooking spray, or wiping each mold cavity with a little vegetable oil. Follow by wiping each mold cavity with a clean paper towel. This method will leave the slightest reside which will aid in un-molding the gelatin without affecting the taste or appearance of your gelatin.
Milk layer.
Pour water in a small saucepan, and sprinkle with the gelatin. Allow to soak for a minute or two. Heat over low heat until gelatin is dissolved, about 5 minutes. Remove from heat and stir in the sweetened condensed milk. Spoon 1/2 teaspoon of the condensed milk mixture into each mold cavity. Place the mold in the refrigerator and chill until fully set, about 30 minutes.
Orange layer.
Pour water in a small saucepan, and sprinkle with the gelatin. Allow to soak for a minute or two. Heat over low heat until gelatin is dissolved, about 5 minutes. Add the orange gelatin dessert mix and stir until fully dissolved. Spoon about a tablespoon of the orange gelatin mixture into each mold cavity, over the chilled white layer. Return the mold to the refrigerator and chill until fully set, about 40 minutes.
Mango Tequipal layer.
Pour water in a small saucepan, and sprinkle with the gelatin. Allow to soak for a minute or two. Heat over low heat until gelatin is dissolved, about 5 minutes. Remove from heat and stir in the mango TEQUIPAL. Spoon in a teaspoon or two of the yellow mango TEQUIPAL gelatin mixture into the mold cavities. You can fill to the top. Refrigerate until fully set. These little beauties can be made a day in advance. To serve, unmold.

Confectionery

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Ingredients:
  • 1/2 liter of whipping cream.
  • 1/2 cup of condensed milk.
  • 1 cup of mango Tequipal.
  • 2 gelatin envelopes.
  • 1 can of mangoes without syrup or two large mangoes.

Instructions:

All ingredients are put into a blender to liquefy. Heat half a cup of water for 20 seconds in the microwave and dissolve with the gelatin until hydrated. When still warm, incorporate to the mix in the blender and blend for one minute.

Strawberry Tequipal 750ml

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Cocktails

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Brandy Torres 10 and Blackberry Recipe.

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Ingredients:
  • 1 oz. of Brandy Torres 10.
  • 1 tablespoon of raspberry jam.
  • 3 oz. of strawberry Tequipal.
  • Ice.
  • Shaker.

Instructions:

Pour the brandy, jam and strawberry Tequipal in a shaker with enough ice. Shake until cool and serve in an old fashioned glass.

Pitaya and Vodka Recipe.

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Ingredients:
  • 3 slices of fresh dragonfruit.
  • 3 oz. of strawberry Tequipal.
  • 1 oz. of Absolut vodka.
  • 1 oz. of grenadine.

Instructions:

Pour all ingredient into a shaker and crush for a minute. Pour ice and shake until cool. Serve in a martini glass and garnish with chunks of dragon fruit or mint leaves.


Tequipal shots

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Strawberry Tequipal popsicles.

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Ingredients:
Red layer
  • 1/2 cup boiling water.
  • 13 oz package strawberry flavored gelatin dessert (sugar free dissolves very easily).
  • 1/2 cup cold water.

Strawberry Tequipal layer.
  • 1/2 cup cold water.
  • 1 1/2 envelopes plain gelatin.
  • 16 oz strawberry flavor yoghurt
  • 1/3 cup strawberry TEQUIPAL.

White layer.
  • 1/3 cup cold water.
  • 1 envelope less 1/2 tsp plain gelatin.
  • 1/3 cup sweetened condensed milks.
  • 8 each wooden coffee stirrers, cut into 2 inch lengths for garnish, if desired.

Preparation:

If using a silicone mold, prepare mold by spraying lightly with cooking spray, then wiping each mold cavity clean with a paper towel. This will leave a slight residue to aid in un-molding without affecting the taste or appearance of the jelly pops. If setting in a glass or non-reactive metal baking pan, no prep is needed.

Red layer.
Dissolve strawberry gelatin in boiling water. Add cold water. Pour 1 tsp. into each mold cavity.
-Refrigerate until firm but not fully set (30 to 45 minutes).

Strawberry Tequipal layer
Pour water into small saucepan. Sprinkle with gelatin and allow to soak for a minute or two.
-Heat over low heat, stirring constantly, until gelatin is dissolved, about 5 minutes. Remove from heat and stir in yoghurt, this would be the correct moment to add your strawberry TEQUIPAL and mix. Allow to cool to room temperature.
-Pour 1 tbsp into each mold cavity. Refrigerate until firm but not fully set (30 to 45 minutes).

White layer.
Pour water into a small saucepan and sprinkle with gelatin. Allow to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved (about 5 minutes). Stir in the sweetened condensed milk.
-Allow to cool to room temperature. Pour approximately 2 tsp. into each mold cavity.
-Refrigerate several hours or overnight, until fully set. Garnish each jelly pop with a coffee stirrer segment, if desired.

Strawberry and coffee Tequipal with yoghurt popsicles.

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Ingredients:
Stwarberry Tequipal layer.
  • 1/2 cup cold water.
  • 1 1/2 envelopes plain gelatin.
  • 16 oz strawberry flavor yoghurt.
  • 1/3 cup strawberry TEQUIPAL.

White layer.
  • 1/3 cup cold water.
  • 1 envelope less 1/2 tsp plain gelatin.
  • 1/3 cup sweetened condensed milk.

Tequipal coffee layer.
  • 1/2 cup cold water.
  • 1 1/2 envelopes plain gelatin.
  • 16 oz plain yoghurt .
  • 1/3 cup coffee TEQUIPAL.
  • 8 each wooden coffee stirrers.

Preparation:


Coffee Tequipal layer.
Pour water into small saucepan. Sprinkle with gelatin and allow to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved, about 5 minutes.
-Remove from heat and stir in yoghurt, this would be the correct moment to add your coffee TEQUIPAL and mix.
-Allow to cool to room temperature. Pour 1 tbsp into each mold cavity. Refrigerate until firm but not fully set (30 to 45 minutes).

White layer.
Pour water into a small saucepan and sprinkle with gelatin. Allow to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved (about 5 minutes). Stir in the sweetened condensed milk. Allow to cool to room temperature. Pour approximately 2 tsp. into each mold cavity.

Strawberry Tequipal layer.
Pour water into small saucepan. Sprinkle with gelatin and allow to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved, about 5 minutes. Remove from heat and stir in yoghurt, this would be the correct moment to add your strawberry TEQUIPAL. Allow to cool to room temperature. Pour 1 tbsp into each mold cavity. Refrigerate until firm.
Refrigerate several hours or overnight, until fully set. Garnish each jelly pop with a coffee stirrer segment, if desired.

Confectionery

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Ingredients:
  • 1/2 liter of whip cream.
  • 1/2 liter of yogurt.
  • 1/2 cup of sugar.
  • 2 envelopes of gelatin.

For the sauce:
  • 300 grams of strawberries.
  • Sugar to taste.
  • Tequipal strawberry to taste.

Instructions:

For the gelatin: Blend the cream, yoghurt and sugar until liquified. Heat half a cup of water for 20 seconds in the microwave and dissolve with the gelatin until hydrated. When still warm, incorporate in the blender mix and blend for another minute. Place in mold and cool in the refrigerator.
For the sauce: Meanwhile, place the strawberries, sugar and strawberry Tequipal in the blender. Blend until liquified and strain if desired.
Once the gelatin is curd, remove from the mold and place on a platter. Add strawberry sauce to taste.

Coconut Tequipal 750ml

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Cocktails

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Rum and Shredded Coconut Recipe.

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Ingredients:
  • 2 oz. of coconut Tequipal.
  • 1 oz. of rum.
  • Freshly shredded coconut.
  • Ice.
  • Shaker.

Instructions:

Pour coconut Tequipal, rum and shredded coconut in the shaker with ice. Shake until cool and serve in an old fashioned glass. Garnish with chocolate scratch.

Mint and Nuts recipe

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Ingredients:
  • 3 oz. of coconut Tequipal.
  • 1 oz. of Midori melon liqueur.
  • Spearmint.
  • 2 nuts tablespoons.
  • Ice.
  • Shaker.

Instructions:

Pour all the ingredients in the shaker and add ice, shake until cool. Pour into martini glass and finally pour two tablespoons of chopped nuts. Garnish with dried cranberries.


Tequipal shots

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Blackberry and coconut Tequipal Jelly Shots

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Ingredients:
  • 6 oz. crème de mûre (blackberry liqueur).
  • 1 packet unflavored gelatin ( 7 oz.).
  • 1 package grape-flavored gelatin (3 oz.) .
  • 1 cup hot water.
  • 3 cups coconut TEQUIPAL.
  • 4 packets unflavored gelatin.
  • 1 cup hot water.

Preparation:

Blackberry float.
-In a small mixing bowl, sprinkle the gelatin and the grape-flavored gelatin into the hot water and stir until completely dissolved, 5 to 7 minutes.
-Let sit for 5 minutes, then stir in the crème de mûre. In a small, nonreactive baking dish or loaf pan, pour a few drops of cooking oil (grapeseed works well) and wipe out with a paper towel, coating the entire vessel with the barest layer.
-Pour blackberry float mixture in and set to chill in refrigerator for at least 2 hours and up to overnight, making certain it is level.

Coconut Tequipal layer.
In a small mixing bowl, sprinkle the gelatin into the hot water and stir until completely dissolved, for 5 to 7 minutes. Let sit for 5 minutes, then stir in the coconut TEQUIPAL and mix.
-Allow the coconut TEQUIPAL mix to cool to room temperature.
-Once cooled empty the coconut TEQUIPAL mix over the float and refrigerate until they both solidify.
-Chill overnight. When ready to serve, cut into squares, or use a cookie cutter for shapes, and pull up carefully, using a cake spatula to get under the float layer. Garnish with a blackberry and/or a thin wedge of candied lemon. Or simply slurp.

Lemon slices with coconut Tequipal.

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Ingredients:
  • 2/3 cup coconut TEQUIPAL.
  • 2/3 cup frozen lemonade concentrate, thawed.
  • 2/3 cup water.
  • 2 envelopes gelatin.

Preparation:


-Cut your lemons in half and scoop out the pulp. Nestle them into a cupcake tray for stability.
-Combine water and concentrate in a medium saucepan, sprinkle with gelatin. Allow gelatin to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved (approximately 5 minutes).
-Remove from heat. Stir in coconut TEQUIPAL and mix. Strain to remove any gelatin solids or lemon pulp.
-Fill your lemons with the coconut TEQUIPAL mix. Set in the fridge to chill until set (about an hour).
-Once chilled, cut your half lemons into quarters (see image for reference).

Confectionery

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Ingredients:
  • 50 grams of shredded coconut.
  • 1 can of condensed milk.
  • 1/2 can of evaporated milk.
  • 3/4 cup of coconut Tequipal.
  • 6 eggs.

Instructions:

All ingredients are blended for 2 minutes. In a ramekin, add sugar and heat on the fire to get caramelized candy. Blended ingredients are poured into a flan ring and placed in a water bath in the pressure cooker for 20 minutes. Cool and remove from mold.

Tequipal case 4 flavors 200ml

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An exquisite combination of selected fruits with the distillate of one of the most traditional plants in Mexico: AGAVE.

Ingredients:
Rehydrated powdered milk, refined sugar, agave distillate, natural conservatives (ALC), emulsifiers, fruit extract, natural flavoring and coloring.

Find Us

  • Palacio de Hierro.
  • Liverpool.
  • La Europea.
  • Chedraui

CANCÚN
  • Hacienda Kukulkán
  • Fiesta Mexicana
  • Cancún Mart
  • Casa La Isla

PLAYA DEL CARMEN
  • Mexico Lindo
  • Le Best
  • Paseo del Carmen
  • Hacienda Tequila
  • Sexta Avenida

MAHAUAL
  • Fiesta Mahaual

PUERTO PROGRESO
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LOS CABOS
  • Casa Cabos
  • Faro Viejo
  • Fiesta Gali
  • Fiesta Oasis
  • Hacienda Paraíso

PUERTO VALLARTA
  • Vallarta Mart
  • Fiesta Malecón

DUTY FREE
  • DUFRY International Airport of Mexico City
  • DUFRY International Airport of Cancún
  • DUFRY International Airport of Los Cabos
  • DUFRY International Airport of Monterrey
  • DUFRY International Airport of Puerto Vallarta
  • DUFRY International Airport of Cozumel
  • DUFRY International Airport of Acapulco
  • DUFRY International Airport of Mazatlan
  • DUFRY International Airport of Guadalajara
  • DUFRY International Airport of León Guanajuato
  • DUFRY International Airport of Merida

Specifications

Weight and measurement of Tequipal container

Display Full weight Height Maximum diameter Minimum diameter
750ml bottle. 1.40 Kg. 192.48mm. 103.58mm. 92.86mm.
200ml case. 720g. 145mm. 275mm. 65mm.

Package dimensions

Display Length Height Width Empty weight Full weight
12 750 ml bottle box. 43cm. 23cm. 33cm. 7.100kgs 17.50kgs
10 200 ml. case box 34.5cm. 30cm. 28.5cm. 8.800kgs. 18kgs.

NEW PRODUCTS

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With the rise and fashion of our legendary mezcal, we have dared to innovate with flavors of different fruits and plants found in our Mexican flora. Having as a result a delicious drink... Mezquipal.

FLAVORS: JAMAICA FLOWER, PINAPPLE AND TAMARIND FRUIT

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