Tepache is a traditional Mexican fermented beverage made from pineapple peels, piloncillo, and water. This refreshing, lightly carbonated drink offers a delightful balance of sweet and tangy flavors, often enjoyed as a probiotic refreshment.
Homemade Tepache Recipe
Tepache is a traditional Mexican fermented beverage made from pineapple peels, piloncillo, and water. This refreshing, lightly carbonated drink offers a delightful balance of sweet and tangy flavors, often enjoyed as a probiotic refreshment.
Ingredients
- 1 medium pineapple organic preferred
- 1 cup piloncillo or dark brown sugar
- 2 liters water filtered
Instructions
- Wash the pineapple thoroughly. Carefully peel the pineapple, keeping the peels as intact as possible. You can also include the core for extra flavor.
- In a large glass jar or food-grade bucket (at least 3-liter capacity), combine the pineapple peels, piloncillo (or brown sugar), cinnamon stick, and cloves (if using).
- Pour the filtered water over the ingredients, ensuring everything is submerged. Stir gently until the sugar dissolves.
- Cover the jar opening with a cheesecloth or a clean kitchen towel, securing it with a rubber band. This allows air circulation while keeping out contaminants.
- Place the jar in a warm spot (ideally 70-80°F / 21-27°C) away from direct sunlight. Let it ferment for 2-4 days.
- Check the tepache daily. You'll start to see small bubbles forming on the surface, and it will develop a slightly sweet, tangy, and yeasty aroma. A thin white film (kahm yeast) might form, which is normal; skim it off if desired. Discard immediately if you see any signs of colorful mold.
- Once the desired flavor and fizziness are achieved (usually after 2-4 days), strain the liquid through a fine-mesh sieve into clean bottles or jars. Discard the pineapple peels and spices.
- Cap the bottles tightly and refrigerate. Tepache will continue to ferment slowly in the refrigerator, so consume within a week for best flavor and carbonation.
Notes
For a spicier kick, add a few slices of ginger or a dried chili pepper during fermentation. To increase alcohol content, you can add a pinch of wild yeast or brewers yeast at the start. Ensure all equipment is clean to prevent unwanted mold. Adjust sugar to taste; less sugar will result in a drier, more alcoholic brew. Serve chilled over ice.
