Tepache is a traditional Mexican fermented beverage made from pineapple peels, piloncillo or brown sugar, and water, often spiced with cinnamon. This naturally effervescent and sweet-sour drink is celebrated for its refreshing qualities and gut-boosting probiotics.
Homemade Tepache: Probiotic Drink
Tepache is a traditional Mexican fermented beverage made from pineapple peels, piloncillo or brown sugar, and water, often spiced with cinnamon. This naturally effervescent and sweet-sour drink is celebrated for its refreshing qualities and gut-boosting probiotics.
Ingredients
- 1 medium pineapple scrubbed clean (peels only)
- 1.5 cups piloncillo or dark brown sugar
- 8 cups filtered water non-chlorinated
- 1 large cinnamon stick
- 2-3 whole cloves
Instructions
- Prepare the Pineapple: Thoroughly wash the pineapple. Peel the pineapple, ensuring to leave some of the fruit attached to the peels for flavor. Keep the pineapple fruit for another use.
- Combine Ingredients: In a large, clean glass jar or pitcher (at least 1-gallon capacity), combine the pineapple peels, piloncillo (or brown sugar), cinnamon stick, and cloves (if using).
- Add Water: Pour 8 cups of filtered, non-chlorinated water over the ingredients. Stir well until the sugar dissolves.
- Cover and Ferment: Cover the mouth of the jar with a cheesecloth or a clean kitchen towel secured with a rubber band. This allows air circulation while keeping insects out.
- Fermentation Process: Place the jar in a warm spot, out of direct sunlight, for 2-5 days. The fermentation time will vary depending on temperature and desired fizz/flavor.
- Skim and Stir: Check daily. You may see some white foam or Kahm yeast on the surface; this is normal. Skim it off if desired. Stir the mixture daily with a clean spoon.
- Check for Readiness: After 2-3 days, taste a small amount. It should be slightly fizzy, tangy, and sweet. If it's too sweet, let it ferment longer. If it's too vinegary, it might have over-fermented.
- Strain: Once happy with the flavor, strain the liquid through a fine-mesh sieve into a clean bottle or pitcher, discarding the solids.
- Chill and Serve: Chill the Tepache thoroughly before serving. It's best served cold over ice, perhaps with a squeeze of lime.
- Storage: Store the finished Tepache in the refrigerator for up to a week. It will continue to slowly ferment, so open bottles carefully.
Notes
For a stronger flavor, let it ferment longer, but be careful of too much alcohol production. Adjust sugar to your taste. You can add other spices like star anise, allspice, or a slice of ginger. Serve chilled over ice. If it gets too fizzy, burp the jar daily to release pressure. Store the finished Tepache in the refrigerator for up to a week; it will continue to slowly ferment.
