Peel the pineapple and set aside the peel and core.
In a medium pot pour 2 cups of water and bring to a boil.
Add piloncillo or brown sugar and reduce heat to the lowest. Stir constantly, until the piloncillo has dissolved. Allow to cool down.
Place the pineapple peel and the core cut into chunks in a large water jar. You can also use a plastic container or a clay pot.
Add piloncillo water, cinnamon sticks, and whole cloves to the jar.
Add the remaining water and mix everything very well.
Cover with a clean kitchen towel and place the jar on the countertop and let it sit for 24 hours.
If the weather is warm enough, within the first 12 hours you will notice some small bubbles and a bit of foam will appear on the surface.
After 24 hours you’ll see some white foam formed on top. Cover again the jar and allow it to rest for another day or two.
Between 36 and 72 hours your tepache will be ready and with lots of foam on top.
Once your tepache is ready, strain it and discard the peel and spices. Then transfer to bottles and serve over ice or store in the fridge.
Notes
Once you dissolve piloncillo in water, wait for it to reach room temperature before adding it to pineapple peels.
When using molasses instead of piloncillo, you have to use it directly without simmering it in water.
Make sure to wash well the pineapple, and use a brush to remove all the dirt that accumulates in the peel.
If you see pineapple peels floating after the fermenting process starts, carefully push them down, but make sure to not mix or you’ll stop the fermentation process.
Don’t let it ferment for more than three days or it will turn into vinegar.
When tasting, always use a clean spoon to prevent cross-contamination.
Do not use reactive utensils such as metal to ferment or store the drink. You’ll get the best results from using glass, ceramic, or clay jars and wooden spoons.