Tepache
Quench your thirst with the zesty and effervescent flavors of homemade tepache, a traditional Mexican fermented drink that's both refreshing and easy to prepare. Crafted from pineapple peels and core, this recipe is a fantastic way to reduce food waste while creating a delicious beverage brimming with tropical sweetness. Sweetened with earthy piloncillo or dark brown sugar and infused with warm hints of cinnamon and optional cloves, tepache boasts a delightful balance of sweet, tangy, and lightly spiced flavors. With just 20 minutes of prep time and a short fermentation process, this naturally fizzy drink is perfect to serve over ice on warm days or at festive gatherings. A natural probiotic-packed treat, tepache is as enjoyable as it is nourishing—experience its vibrant, authentic taste with this simple recipe!
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Recipe Information
Ingredients
- 1 whole Pineapple
- 200 grams Piloncillo (or dark brown sugar)
- 1 whole Cinnamon stick
- 3 whole Cloves (optional)
- 2 liters Water
Instructions
Wash the pineapple thoroughly to remove any dirt or residue from the skin. Pat dry.
Cut off the crown and base of the pineapple. Reserve the flesh for another use; you'll only need the peels and core for this recipe.
In a large clean glass jar or container, place the pineapple peels and core.
Add the piloncillo (or dark brown sugar), cinnamon stick, and cloves to the jar.
Pour in 2 liters of water, ensuring that the ingredients are fully submerged. Stir gently to dissolve the piloncillo or sugar.
Cover the jar loosely with a piece of cheesecloth or a clean kitchen towel, securing it with a rubber band. This allows the mixture to breathe while keeping out dust or insects.
Place the jar in a warm, dark spot and let it ferment for 24 to 48 hours. Stir the mixture once daily to ensure even fermentation.
After 24 to 48 hours, taste the liquid. It should be slightly sweet, tangy, and lightly fizzy. If it's too sweet, you can let it ferment for another 12 to 24 hours, but be cautious as over-fermentation can lead to a more sour taste.
Once the tepache is ready, strain it through a fine-mesh sieve or cheesecloth into a clean pitcher to remove the pineapple peels and spices.
Refrigerate the strained tepache until chilled. Serve over ice for a refreshing beverage.
Nutrition Facts
Calories |
1238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.9 g | 2% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 142 mg | 6% | |
| Total Carbohydrate | 320.9 g | 117% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 283.2 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 474 mg | 36% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1318 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
