Tepache (Print Version)

# Ingredients:

01 - 1 cup piloncillo or brown sugar.
02 - 2 (2-inch) cinnamon sticks.
03 - 5 whole cloves.
04 - 2 quarts filtered water, divided.
05 - 1 large organic pineapple.
06 - Pineapple slices for garnish (optional).

# Instructions:

01 - Heat piloncillo, cinnamon, cloves and 1 cup water until sugar dissolves. Cool to room temperature.
02 - Wash pineapple. Remove ends. Cut off skin leaving some fruit attached. Cut core into chunks. Save skin and core.
03 - Place pineapple parts in nonreactive container. Add syrup and remaining water. Cover with cheesecloth.
04 - Let ferment 2-5 days in warm spot (70-80°F) until bubbly and slightly sour. Remove foam as it forms.
05 - Strain through cheesecloth. Serve over ice with pineapple garnish.

# Notes:

01 - Keeps 1 week in refrigerator.
02 - Will continue fermenting even when chilled.
03 - Don't use plastic containers.

Back