Homemade Tepache: Pineapple Drink
A traditional Mexican fermented drink made from pineapple peels, water, piloncillo, and spices. It is known for its refreshing taste and gut-healthy probiotics.
Ingredients
- 1 whole organic pineapple peels and core
- 8 cups filtered water
- 1 cup piloncillo or dark brown sugar
- 1-2 cinnamon sticks
- 3-4 whole cloves (optional)
Instructions
- Thoroughly wash the pineapple. Peel the pineapple, reserving the peels and core. You can cut the fruit into chunks for another use.
- In a large glass jar (gallon size recommended) or non-reactive container, combine the pineapple peels, core, piloncillo (or brown sugar), cinnamon sticks, and optional cloves.
- Pour the filtered water over the mixture, ensuring all pineapple pieces are submerged. Stir gently to help dissolve the sugar.
- Cover the jar opening with a breathable cloth (like cheesecloth) secured with a rubber band. This allows air in while keeping insects out.
- Place the jar in a warm spot, out of direct sunlight, to ferment for 2 to 5 days. Stir the mixture daily.
- Begin tasting the tepache after 2 days. When it reaches your desired level of tartness and fizziness, it's ready.
- Strain the liquid through a fine-mesh sieve into clean bottles or jars, discarding the solids.
- Refrigerate your homemade tepache. It can be consumed immediately but will often develop more complex flavors and fizz over the next day or two when chilled. Enjoy!
Notes
Use organic pineapple to avoid pesticides on the peels. Ensure all solids remain submerged to prevent mold; you can use a fermentation weight. Adjust sugar to taste. Fermentation time varies with temperature; a warmer environment speeds up the process. For a stronger fizz, bottle and leave at room temperature for 12-24 hours before refrigerating.