Refreshing Tepache Recipe
Tepache is a traditional Mexican fermented beverage made from the peel and rind of pineapples, sweetened with piloncillo (or brown sugar), and spiced with cinnamon. It's a lightly alcoholic or non-alcoholic (depending on fermentation time) and wonderfully refreshing drink, especially popular during warm weather and celebrations like Hispanic Heritage Month.
Ingredients
- 1 whole ripe pineapple peeled and cored (reserve peel and rind)
- 200 g piloncillo or dark brown sugar
- 4 liters filtered water
- 1 stick cinnamon stick
- 3-4 whole cloves optional
Instructions
- Thoroughly wash the pineapple. Peel the pineapple, reserving all the peels and the rind. Cut the cored pineapple into chunks (you can eat these or use them for other recipes).
- In a large glass jar or food-grade bucket (at least 5-liter capacity), combine the pineapple peels and rind, piloncillo (or brown sugar), cinnamon stick, and optional cloves.
- Pour the filtered water over the ingredients, ensuring everything is submerged. Stir gently until the piloncillo or sugar dissolves.
- Cover the jar opening with 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 (room temperature, around 70-80°F or 21-27°C) away from direct sunlight for 24 to 72 hours.
- Check the tepache daily. You should see small bubbles forming on the surface, indicating fermentation. Taste it after 24 hours; it should be slightly tangy and sweet.
- Once it reaches your desired level of fizziness and tanginess (typically 2-3 days), strain the liquid through a fine-mesh sieve into clean bottles or a pitcher. Discard the solids.
- Refrigerate the tepache immediately to slow down fermentation. Serve chilled over ice.
Notes
Use organic pineapples to avoid pesticides on the peel. Ensure your fermentation jar is clean and non-reactive. You can adjust the sweetness to your liking. Serve chilled, optionally with a squeeze of lime or a dash of chili powder. The longer it ferments (typically 2-3 days), the stronger the flavor and potential alcohol content.