Tepache is a traditional Mexican fermented beverage made from pineapple peels, piloncillo, and spices. It’s a refreshing, naturally fizzy drink, rich in probiotics, offering a unique sweet and tangy flavor with a hint of earthy notes from the piloncillo.
Fermented Pineapple Drink: Tepache
Tepache is a traditional Mexican fermented beverage made from pineapple peels, piloncillo, and spices. It's a refreshing, naturally fizzy drink, rich in probiotics, offering a unique sweet and tangy flavor with a hint of earthy notes from the piloncillo.
Ingredients
- 1 large pineapple ripe
- 1 gallon filtered water
- 1 cup piloncillo or dark brown sugar
- 1/2 teaspoon chili powder (optional
Instructions
- Wash the pineapple thoroughly, especially the peels. Cut the pineapple into chunks for later use, but set aside the peels and core.
- In a large, clean glass jar or non-reactive container (at least 1.5-gallon capacity), combine the pineapple peels and core, piloncillo (or brown sugar), cinnamon sticks, cloves, and optional chili powder.
- Pour the filtered water over the ingredients, ensuring everything is submerged. Stir well until the sugar dissolves.
- Cover the jar loosely with a cheesecloth or a clean kitchen towel and secure it with a rubber band. This allows air circulation while keeping out contaminants.
- Place the jar in a warm spot (room temperature, 68-75°F / 20-24°C) away from direct sunlight to ferment for 2-3 days.
- Check the tepache daily. You should see small bubbles forming on the surface, indicating fermentation. Taste a small amount after 24 hours. When it reaches your desired level of tanginess and fizziness, it's ready.
- Once fermented, strain the liquid through a fine-mesh sieve into clean bottles or jars, discarding the solids. You can reuse the pineapple solids for a second, weaker batch of tepache if desired.
- Seal the bottles tightly and refrigerate immediately to slow down fermentation. The tepache will continue to lightly ferment in the fridge, so burp the bottles daily if using airtight seals to release pressure and prevent explosions.
- Serve your homemade tepache chilled over ice and enjoy its refreshing, probiotic-rich goodness!
Notes
Fermentation typically takes 2-3 days at room temperature. Taste daily after 24 hours until it reaches your desired level of fizziness and tang. For variations, add a few slices of ginger, a star anise, or a pinch of chili powder during fermentation. Serve chilled over ice. Store in the refrigerator for up to a week.
