Tepache

Serves 1
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Directions

  1. 1Cut up a pineapple, reserving the rinds for the tepache.
  2. 2Get a clean glass jar.
  3. 3Put all the pineapple rind into the jar.
  4. 4Add filtered water to the jar with the pineapple rinds.
  5. 5Grate the piloncillo into a separate bowl.
  6. 6Add the grated piloncillo into the jar with the pineapple rinds and water.
  7. 7Add a small Mexican cinnamon stick to the jar.
  8. 8Add a couple of cloves to the jar.
  9. 9Cut and add two Waheo chilies to the jar.
  10. 10Give the mixture a little mix.
  11. 11Loosely cover the jar with a lid and let it sit on the counter for a couple of days.

Ingredients

  • 1 pineapple Pineapple rind
  • 3 quarts Filtered water
  • 0.5 cup Piloncillo
  • 1 small Mexican cinnamon stick
  • 2 Cloves
  • 2 Waheo chili

Equipment

Glass jarGraterWooden spoonScissors

Tips

  • The natural yeasts on the outside of the pineapple will help with fermentation.
  • Let the mixture sit on the counter for a couple of days, loosely covered.
  • You'll see some bubbles when it's fermenting.
  • Serve over ice with a lime, or in cocktails.
  • You can adjust the amount of piloncillo depending on how sweet you want it.
  • You can adjust the amount of spices depending on how spicy you want it.
  • This recipe uses 2 waheo chilis for a sweet and spicy kick, but it's not traditional.
  • The piloncillo should be grated to dissolve faster in the water.
  • The pineapple top should not be added to the mix.