Tepache: A Taste of Ancient Mexico
Ingredients
Ingredients:
- 1 whole pineapple including the rind
- 1 cup of piloncillo or brown sugar
- 4 cups of water
- 1 cinnamon stick
- 3 cloves
- Optional: 1-2 star anise pods/ ginger
Instructions
- Begin by thoroughly washing the pineapple to remove any dirt or debris.
- Cut off the crown and base of the pineapple, then slice off the outer skin, leaving the rind intact.
- Chop the pineapple into small chunks for later use, and set aside.
- Place the pineapple rind in a large glass jar or container.
- Add the piloncillo, brown sugar or cane sugar to the jar.
- Toss in the cinnamon stick, cloves, and star anise pods, if using.
- Pour the water into the jar, ensuring that the pineapple rind is fully submerged.
- Cover the jar with a clean cloth or lid, loosely secured.
- Allow the mixture to ferment at room temperature for 2-3 days, stirring occasionally.
- Once fermentation is complete, strain the liquid into bottles, discarding the pineapple rind and spices.
- Chill the tepache in the refrigerator before serving.
- Serve cold, over ice if desired, and enjoy the refreshing taste of homemade pineapple tea.
Notes
I have a ginger bug that I keep alive. It will speed up the process of fermentation. About 1/4 cup will do for a gallon of water.
