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Tepache
Tepache
0 Likes
Prep Time:
10 minutes
Total Time:
2890 minutes
Turn pineapple peels into refreshing fizzy Mexican drink, tepache.
Ingredients:
  • 1 cup piloncillo or light or dark brown sugar
  • 2 (2-inch) cinnamon sticks
  • 5 whole cloves
  • 2 quarts filtered water, divided
  • 1 large organic pineapple
  • Pineapple slices, for garnish (optional)
Instructions:
  • Prepare the syrup by combining piloncillo, cinnamon stick, cloves, and 1 cup of water in a small saucepan. Bring the mixture just under a boil on high heat until large bubbles form around the edges. Stir constantly to dissolve the sugar. Once dissolved, remove from heat and let it cool to room temperature.
  • Give the pineapple a good rinse under running water to remove any dirt or debris.
  • Prepare the pineapple: Trim off the crown and base of the pineapple. Stand the pineapple upright on a stable surface. Cut the skin in downward motions, with about 1/4 to 1/2 inch of flesh remaining. Cut the skin into 2-3 inch pieces and place them in a nonreactive container. Remove the edible part by cutting around the core and chop the core into 1-inch pieces in the same container. Enjoy the remaining pineapple as a snack.
  • Combine the cooled syrup with the remaining nearly 2 quarts of filtered water. Stir well to mix.
  • Cover the container with a clean cheesecloth or tea towel, securing it with a rubber band. Place in a warm spot away from sunlight, maintaining a temperature between 70°F and 80°F.
  • Check on the tepache after 12 hours if it's warm (over 85°F); if it's cooler, wait at least 24 hours. Look for small bubbles forming around the edges. Skim off any harmless white foam that may have formed on top. As it ferments, more bubbles will appear and a slightly sour aroma, similar to beer, will develop. Taste it using a straw or spoon by covering the top of the straw with your finger to capture the liquid. The flavor will vary between batches, with some being sweeter, funkier, or more sour. It typically takes about 2 days at the ideal temperature for the tepache to achieve a perfect balance of sourness, sweetness, and light carbonation; if it's cooler, it may take up to 5 days.
  • Strain the tepache by setting a nut bag or fine mesh strainer lined with cheesecloth over a large nonreactive bowl or jug, then letting it sit for about 15 minutes to fully drain and discarding the fruit.
  • Serve the refreshing tepache over ice, topped with a fresh slice of pineapple. Store in the refrigerator for up to 1 week with a loose cover to allow continued fermentation. For longer storage, enjoy it as vinegar. Share your feedback by leaving us a review if you enjoyed it!

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