Tepache is an ancient Mexican fermented pineapple drink, easy to make with pineapple peels, piloncillo, and spices. It’s lightly effervescent and incredibly refreshing, perfect for warm days.
Make Tepache: Mexico's Pineapple Brew
Tepache is an ancient Mexican fermented pineapple drink, easy to make with pineapple peels, piloncillo, and spices. It's lightly effervescent and incredibly refreshing, perfect for warm days.
Ingredients
- 1 whole ripe pineapple peels and core
- 1 cup piloncillo or dark brown sugar
- 4 cups water filtered
- 1 cinnamon stick medium
- 2 cloves (optional)
Instructions
- Wash the pineapple thoroughly. Carefully remove the peels and core, leaving a little fruit attached to the peels. Cut the peels and core into smaller pieces.
- In a large glass jar or non-reactive container (such as a gallon jar), combine the pineapple peels and core, piloncillo (or brown sugar), cinnamon stick, and cloves (if using).
- Pour in the filtered water, ensuring all solids are submerged. Stir well to dissolve the sugar.
- Cover the jar with a cheesecloth or a clean kitchen towel secured with a rubber band. This allows air in while keeping pests out.
- Place the jar in a warm spot, out of direct sunlight, to ferment for 2-5 days. Check daily for fermentation activity: small bubbles forming, a foamy top, and a slightly yeasty or sweet-sour aroma. Taste test after 2 days; it should be lightly fizzy and sweet-tart.
- Once fermented to your liking, strain the tepache through a fine-mesh sieve into clean bottles or jars. Discard the solids.
- Chill the tepache in the refrigerator before serving. It can be stored for up to a week.
Notes
For a sweeter Tepache, add more piloncillo or brown sugar. For a stronger flavor, let it ferment an extra day, but be careful not to over-ferment as it can turn vinegary. You can add other spices like cloves, allspice, or a slice of ginger for different flavor profiles. Always serve chilled.
