Traditional Mexican Tepache (Print version)
A lightly fizzy Mexican pineapple drink made from peels, piloncillo, cinnamon, and cloves in 2-3 days.
# Ingredients:
For the tepache
01 -
1 ripe pineapple, peel and core reserved, flesh saved for another use
02 -
7 oz (200 g) piloncillo, chopped, or 1 cup packed dark brown sugar
03 -
8 cups (1.9 L) filtered water, divided
04 -
1 Mexican cinnamon stick
05 -
3 whole cloves
06 -
Pinch of fine salt
For serving
07 -
Ice, as needed
08 -
1 lime, cut into wedges
09 -
Pineapple wedges, optional
# Instructions:
01 -
Wash a 2-quart or larger glass jar, knife, cutting board, and spoon with hot soapy water. Rinse well.
02 -
Rinse the pineapple well. Cut off the crown and base, then slice off the peel in wide strips with a little flesh attached. Cut the core into chunks.
03 -
Warm 2 cups of the water with the piloncillo, cinnamon stick, cloves, and salt. Stir until the piloncillo dissolves, then cool completely to room temperature.
04 -
Place the pineapple peel and core in the jar. Pour in the cooled spiced syrup and the remaining 6 cups water. Stir with a clean spoon.
05 -
Cover the jar with a clean cloth or coffee filter and secure it with a rubber band. Ferment at room temperature for 2-3 days, stirring once daily.
06 -
Start tasting after 36 hours. When the tepache is sweet, tart, and lightly fizzy, strain out the solids and discard them.
07 -
Refrigerate until cold. Serve over ice with lime wedges and pineapple if you like.
# Good to know:
01 -
Fermentation time is 2-3 days and is not included in cook time.
02 -
Use a clean glass jar and clean utensils each time you stir.
03 -
For extra fizz, bottle strained tepache in pressure-safe bottles for 12-24 hours, then chill.