Tepache Recipe
12 servings
Made with pineapple peels, piloncillo, and spices, Tepache is a traditional Mexican fermented drink with a lightly sweet, tangy, and refreshing flavor. It's easy to make and perfect served ice cold.
Ingredients
- 1 large ripe pineapple (about 2.2 pounds)
- 12 oz piloncillo (or brown sugar)
- 2 small sticks of cinnamon
- 2 whole cloves
- 3 quarts water
Instructions
- Wash and peel the pineapple, then set the peel and core aside.
- In a small pot, bring 2 cups of the water to a boil. Add the piloncillo and stir until completely dissolved. Let it cool to room temperature.
- Place the pineapple peels and chopped core in a large glass, ceramic, or clay container.
- Pour in the cooled piloncillo syrup. Add the cinnamon sticks, cloves, and the remaining water. Stir gently.
- Cover the container with a clean kitchen towel and leave it at room temperature.
- After about 12 to 24 hours, you should start to see bubbles and a little foam on top.
- Let it ferment for 2 to 3 days, depending on how warm your kitchen is. It's ready when it's lightly fizzy, smells fruity, and has a nice sweet-tangy flavor.
- Strain the tepache, discard the peels and spices, then pour it into bottles or a pitcher. Chill before serving and enjoy over ice.
Notes
- Let the piloncillo syrup cool completely before pouring it over the pineapple peels.
- Wash the pineapple well and scrub the peel to remove any dirt.
- If the peels float, gently push them back under the liquid.
- Taste the tepache every day after the first 24 hours and strain it once it reaches a flavor you enjoy.
- Store it in the refrigerator for up to 3 days. It will continue to slowly ferment and become more tart over time.
Nutrition Information
Serving: 1 serving | Calories: 139kcal | Carbohydrates: 34g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 13mg | Potassium: 82mg | Fiber: 1g | Sugar: 32g | Vitamin A: 44IU | Vitamin C: 36mg | Calcium: 25mg | Iron: 1mg