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Tepache Recipe

Tepache recipe – A refreshing drink made with pineapple peels.

Ever heard of Tepache? A nice refreshing fermented drink from Mexico made from the skin of pineapple. A perfect recipe to use food scraps (well, normally you don’t do anything with the skin of a pineapple). It takes a while for the tepache to be ready. You have to wait at least 36 hours for it to ferment and be ready to drink. But patience pays off!

Material

A sterilized preserving jar (how to do this you can read here)

Ingredients for the Tepache

  • The skin of a pineapple (washed very well!)
  • 2 cinnamon sticks
  • a few cloves
  • 1/2 cup / 100 grams of organic sugar, originally it is prepared with Mexican piloncillo. We used coconut blossom sugar.
  • 1.5 litres of water

HOW-TO: Tepache Recipe

  • Start washing the pineapple.
  • Then you cut the skin off the pineapple. You don’t use the “edible” part of the pineapple for this recipe. So you can enjoy this nicely.
  • Take the sterilized mason jar and add the sugar and 1.5 litres of water.
  • Stir this well so that the sugar dissolves as much as possible.
  • This is followed by adding the cinnamon and cloves as well as the pineapple.
  • Stir well again. Check if the pineapple is properly submerged otherwise you can add extra water.
  • Grab a cheesecloth or very thin tea towel and place it on top. Secure it with a rubber band. You can also choose to put the lid on but the drink must be able to breathe to ferment, do not close the lid completely – more chance of fruit flies (I’m talking from experience;))
  • And now we wait!
  • Leave it in a dry place for a day (not in the fridge)
  • After 24 hours, remove the white foam from the drink with a spatula. It is really fermenting now.
  • Let it ferment for another 12-24 hours (it can be longer, but if you leave it too long you will get vinegar).
  • Have a taste
  • And tada!
  • Serve in a glass with plenty of ice. You may want to add a little more water or sugar to your liking.


    Let us know what you thought of the tepache recipe in the comments. We are curious.

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