Tepache

Tepache

Homemade Pineapple Brew: Tepache is an extremely delicious and refreshing drink that is easy to prepare using the pineapple peels and other ingredients in your kitchen. It's the perfect drink, especially during hot days. Tepache is like a light and sweet pineapple beer, make it at home and enjoy it with the whole family.

CourseDrinks

CuisineMexican

Prep Time10minutes minutes

Resting Time2days days

Total Time10minutes minutes

Servings8 cups

Calories106kcal

AuthorMely Martínez

Ingredients

• 1 Ripe Pineapple or just the peels
• 1 cup of Piloncillo cut in pieces or use organic sugar
• 1 stick of cinnamon**
• 3 cloves**
• 2 quarts of filtered water

Instructions

• Rinse the pineapple and using a sharp knife to cut the peel and slice or chop the pineapple pulp. You are not using all the pineapple unless you have a large glass container to make a bigger batch.
• In a large glass pitcher, place the pineapple peels, the piloncillo or sugar, cinnamon stick, cloves and the 2 quarts of water.
• Cover the pitcher or glass container with a cheesecloth or a plastic wrap in a loose manner that allows the brew to breathe. Place this container in your countertop and let it sit for 24 for hours. (If you do not have A/C and live in a very hot place, then check after 12 hrs.) With a wooden spoon, remove the white foam that has formed on top of the liquid. Loosely cover again an let rest for another 24 to 36 hrs., DO NOT let it ferment longer unless you need pineapple vinegar to make pickled chipotle peppers.
• And now for the fun part, strain the liquid of your pitcher and place in another pitcher with lots of ice. Taste for sweetness in case it needs more sugar for your taste. If you prefer a milder version, add 1 cup of the fermented pineapple water to 1 quarter of water as it shows in the pictures above. Yes, I drink the light version as you can see.

If you are not drinking or using all the fermented Tepache (pineapple brew) after strained, place in a glass container in your refrigerator to enjoy later on.

Notes

*The quantities in this recipe can be duplicated for a larger amount of Tepache.

** As I mentioned above, in my hometown and in many homes in Mexico, cooks just prepare the Tepache using only the pineapple peels, water and sugar, but the cinnamon stick and cloves enhance the flavor.

*** This drink used to be fermented in a clay pot but nowadays not everyone has one of those pots. Any glass pitcher does a great job too.

Nutrition

Serving: 1cup | Calories: 106kcal | Carbohydrates: 25g | Sodium: 12mg | Sugar: 25g | Calcium: 20mg | Iron: 0.3mg