Pineapple Tepache

The word tepache means “drink made from corn,” and originally, tepache was made from corn (maize), but in this modern recipe for tepache we are using the pineapple rinds (peels). The fermentation process for tepache relies on the yeast that naturally lives on pineapple peels.

Sweet, light and very stimulating, Pineapple Tepache is a mild and fermented pineapple brew made using pineapple peels. Tepache originated in Pre-Columbian central Mexico as a popular drink among the Nahua people.

Fermentation Time: 02 days

Preparation Time: 10 minutes

Makes: 500 ml

 Ingredients and Quantity:

For the Fermentation:

Peels of 01 medium sized Ripe Pineapple

Raw cane Sugar- ½ cup

Cloves- 02 nos.

Cinnamon sticks, 01 inch each- 02 sticks

Water, purified- 600 ml

For the Drink:

Crush Ice- ½ cup

For the Garnish: (Optional)

Fresh mint leaves- a few sprigs / leaves

Pineapple , peeled and sliced- as required

Method:

In a sterilized, clean and dry large glass jar, combine the pineapple peels, cane sugar, cloves, cinnamon sticks and 600 ml of water. Shake or mix well.

Cover and tie the jar with a cheese cloth and place it in your kitchen.

Check after 24 hours, remove the foam with a sterilized spoon and discard.

Let it rest for another 12 to 24 hours , not more than that.

Strain the liquid into a sterilized glass jug and discard the solids.

Taste for sweetness. You may add more sugar if required.

Mix ½ cup of Tepache into 500 ml. of water.

Place crushed ice in the glasses and pour the tepache. Serve Chilled garnished with fresh mint leaves or pineapple slices.

 Chef Tips:

The leftover liquid which was strained can be refrigerated in a sterilized glass jar and used as and when required.