Tepache is a traditional Mexican fermented beverage made from pineapple peels, piloncillo or brown sugar, and water, often spiced with cinnamon and cloves. It’s a refreshing, naturally carbonated drink packed with probiotics, perfect for gut health.
Make Tepache: Mexican Probiotic Drink
Tepache is a traditional Mexican fermented beverage made from pineapple peels, piloncillo or brown sugar, and water, often spiced with cinnamon and cloves. It's a refreshing, naturally carbonated drink packed with probiotics, perfect for gut health.
Ingredients
- peels from 1 pineapple washed
- 1 cup piloncillo or brown sugar
- 8 cups water filtered
- 1 piece cinnamon stick optional
- 3 whole cloves optional
Instructions
- Thoroughly wash the pineapple. Peel the pineapple, reserving the peels. You can use the fruit for other purposes.
- In a large glass jar or fermentation crock, combine the pineapple peels, piloncillo (or brown sugar), cinnamon stick, and cloves (if using).
- Pour 8 cups of filtered water over the ingredients, ensuring the pineapple peels are fully submerged. If they float, use a fermentation weight or a small plate to keep them down.
- Cover the jar opening with a cheesecloth or a clean kitchen towel and secure it with a rubber band. This allows air circulation while keeping insects out.
- Place the jar in a warm spot (ideally 70-80°F or 21-27°C) away from direct sunlight for 2 to 5 days. You will start to see small bubbles forming on the surface, indicating fermentation.
- Taste the tepache daily after day 2. It should be slightly sweet, tangy, and mildly effervescent. The longer it ferments, the tangier and less sweet it becomes, and the alcohol content may slightly increase.
- Once it reaches your desired flavor, strain the tepache through a fine-mesh sieve into clean bottles or jars. Discard the solids.
- Seal the bottles and refrigerate the tepache. It can be stored in the refrigerator for up to a week. Serve chilled, optionally over ice.
Notes
Fermentation typically takes 2 to 5 days, depending on temperature and desired tanginess. Taste daily after day 2. A warmer environment (70-80°F or 21-27°C) will speed up fermentation. Ensure pineapple peels are clean and free of mold. Serve chilled, optionally over ice with a squeeze of lime. You can re-use some of the 'starter' liquid (a cup or two) for your next batch to speed up fermentation.
