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Quick and Easy Tepache - Picture Tutorial

Updated on September 11, 2014
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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.

Melissa's Piloncillo Brown Sugar Cone, 6-Ounce Bags (Pack of 12)
Melissa's Piloncillo Brown Sugar Cone, 6-Ounce Bags (Pack of 12)

There's nothing like the taste of real Piloncillo sugar. Made from pure sugar cane juice that's been boiled until concentrated, it adds that unmistakeable Mexican touch to your drinks and cooking.

 
Melissa's Canela Cinnamon Sticks 1-Ounce Bags (Pack of 12), Dried Cinnamon Sticks for Baking Cooking Steeping or Marinades, Perfect in Mulled Wine or Homemade Chai Tea
Melissa's Canela Cinnamon Sticks 1-Ounce Bags (Pack of 12), Dried Cinnamon Sticks for Baking Cooking Steeping or Marinades, Perfect in Mulled Wine or Homemade Chai Tea

Lots of people don't know that most cinnamon sold in the store isn't the 'real' cinnamon, but a cheaper Chinese version. This canela is the real deal - it has wonderful health benefits and an incredible fragrance that will make your tepache amazing.

 

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.

Cook Time

Prep Time:

Total Time:

Serves:

Ingredients

  • skin & core of 1 pineapple
  • 12 cups water
  • 2.5 cups piloncillo
  • 1 small canela stick
  • 2 cloves

Instructions

  1. Wash the pineapple skins and cut into large pieces.
  2. Place the pineapple skins in a large glass bowl and add 8 cups of water, piloncillo, the canela and the cloves
  3. Cover with a cheesecloth or tea towel, and let sit for about 48 hours. You should notice small bubbles in the liquid
  4. Strain the liquid and add the other 4 cups of water, then let sit a further 12 hours.
  5. Strain again; and serve very cold.
5 stars from 1 rating of Easy tepache recipe

Making tepache - step by step with pictures

Click thumbnail to view full-size
Combine pineapple skin and cores in a large jar with water. Add sugar and spices.Cover with a cheesecloth secured with a rubber band.You should see white foam and bubbles after a day or two. It's working - good job!Strain it into a bottle. I like to use a sieve and funnel as shown.Close the lid tightly, and leave room for the bottle to expand a bit. It'll get bubbly.Make sure the tepache is very cold before drinking. It's great with mint leaves.
Combine pineapple skin and cores in a large jar with water. Add sugar and spices.
Combine pineapple skin and cores in a large jar with water. Add sugar and spices.
Cover with a cheesecloth secured with a rubber band.
Cover with a cheesecloth secured with a rubber band.
You should see white foam and bubbles after a day or two. It's working - good job!
You should see white foam and bubbles after a day or two. It's working - good job!
Strain it into a bottle. I like to use a sieve and funnel as shown.
Strain it into a bottle. I like to use a sieve and funnel as shown.
Close the lid tightly, and leave room for the bottle to expand a bit. It'll get bubbly.
Close the lid tightly, and leave room for the bottle to expand a bit. It'll get bubbly.
Make sure the tepache is very cold before drinking. It's great with mint leaves.
Make sure the tepache is very cold before drinking. It's great with mint leaves.

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!

Bormioli Rocco Kufra Glass Pitcher with Ice Container and Lid, 72 3/4 oz
Bormioli Rocco Kufra Glass Pitcher with Ice Container and Lid, 72 3/4 oz

- Keep your tepache icy cold without diluting its wonderful flavour.- Solid glass that won't chip or break easily- Good Amazon customer rating

 

What do you think about Tepache?

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      anonymous 

      5 years ago

      Sounds interesting. Thanks for the recipe!

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