Piña Tepache

4320 mins
Serves 1
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Directions

  1. 1Remove the top and bottom of the pineapple.
  2. 2Peel the pineapple, keeping the skin.
  3. 3Slice the pineapple and cut out the core, keeping the core.
  4. 4Chop the piloncillo.
  5. 5Pour water into a sealable container.
  6. 6Add the chopped piloncillo, cinnamon sticks, and pineapple core and skin to the water.
  7. 7Stir the mixture until the piloncillo dissolves.
  8. 8Seal the container and let it ferment on the counter for 2-3 days until it's slightly effervescent.
  9. 9After 3 days, stir the mixture.
  10. 10Strain the liquid into another clean sealable container.
  11. 11Store the Piña Tepache in the fridge and enjoy it throughout the week or two.
  12. 12Serve over ice with a slice of pineapple.

Ingredients

  • 1 whole pineapple
  • ml water
  • cups piloncillo
  • cinnamon sticks

Equipment

cutting boardknifesealable containerwooden spoonstrainermason jar

Tips

  • The longer you leave this in the fridge, the funkier it's going to get.