Quick and Easy Tepache - Picture Tutorial
How to make tepache - the fermented pineapple drink from Mexico
Summer is coming soon and it's the perfect time to make tepache, the delicious and very healthy pineapple drink from Mexico. I'll show you how to make it step by step with this photo tutorial.
Tepache is a traditional Mexican drink that uses up pineapple skins and scraps that would otherwise be thrown away. The fermentation process gives this refreshing drink a tangy flavour that makes it very drinkable.
You can add all sorts of things to customise tepache to your taste, such as cinnamon, cloves or vanilla.Scroll down to see how truly simple and fun it is to make tepache at home, and why you should.
The health benefits of fermented drinks
Tepache and other traditional drinks produced through the fermentation process are jam-packed full of beneficial bacteria that will keep you healthy.Here are some excellent links to articles that talk about the importance of fermentation for our health.
Easy Tepache recipe
There are many ways of making tepache. Some people ferment it for weeks, while others say overnight is enough. There are recipes that call for the inclusion of beer to speed up the process, as well as complicated and expensive brewing material.This is the recipe I use to make tepache, and I think it strikes a balance between being easy and tasting very good. All you need are a few easy to find ingredients, a large glass jar or bowl and some fabric to prevent flies getting in.
- skin & core of 1 pineapple
- 12 cups water
- 2.5 cups piloncillo
- 1 small canela stick
- 2 cloves
- Wash the pineapple skins and cut into large pieces.
- Place the pineapple skins in a large glass bowl and add 8 cups of water, piloncillo, the canela and the cloves
- Cover with a cheesecloth or tea towel, and let sit for about 48 hours. You should notice small bubbles in the liquid
- Strain the liquid and add the other 4 cups of water, then let sit a further 12 hours.
- Strain again; and serve very cold.
Making tepache - step by step with picturesClick thumbnail to view full-size
Keep your tepache icy cold
I've been making tepache for a long time, and the one problem I have with it is keeping it cold. I usually transfer it to a glass bottle in the fridge, but it takes a few hours to get cold enough. And if I add ice cubes to speed up the process, the drink gets diluted, defeating the purpose.I found this glass jug on Amazon and think it could be a great solution to my problem. It's a quality glass jug with an inner tube for putting ice cubes. This way, the ice doesn't dilute the drink. Genius!