Piña Tepache

Name: Piña Tepache
Total time: 4320 min
Cuisine: Mexican
Ingredients: 1 whole pineapple; ml water; cups piloncillo; cinnamon sticks

Serves 1

Serves 1

Directions

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

cutting boardknifesealable containerwooden spoonstrainermason jar

Serves 1

Serves 1

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