Mexican Style Tepache (Fermented Pineapple Drink)

Ingredients

• 1 whole Pineapple (ripe, skin on, washed and cut into chunks)
• 200 g Piloncillo (broken into small pieces to dissolve quickly)
• 2 pieces Cinnamon Sticks (whole sticks)
• 5 pieces Cloves (whole cloves)
• 5 pieces Large Peppercorns (Pimientas Gordas) (crushed in a molcajete)
• 2 L Water (room‑temperature)
• 1 piece Cloth (clean kitchen cloth to cover the pot)

Instructions

1. Wash and Cut Pineapple

   Rinse the whole pineapple under running water to remove any dirt, then cut it into bite‑size chunks, keeping the skin and core for extra flavor.

   Time: PT10M

2. Crush Spices

   Place the cinnamon sticks, cloves, and large peppercorns in a molcajete and lightly crush them to release their aromas.

   Time: PT5M

3. Dissolve Piloncillo

   Break the piloncillo into small shards, add about 500 ml of water to the clay pot, and stir until the piloncillo fully dissolves.

   Time: PT5M

4. Combine All Ingredients

   Add the pineapple chunks, crushed spices, and the remaining water to the pot. Give everything a good stir so the piloncillo starts to spread through the mixture.

   Time: PT5M

5. Cover and Ferment

   Cover the pot with a clean cloth, secure it with a rubber band or string, and place the pot in a sunny spot (around 25‑30 °C) for 2‑3 days, checking daily.

   Time: PT72H

   Temperature: 25-30°C

6. Strain the Tepache

   When fermentation is complete, pour the liquid through a large bowl or plastic basin to separate the solids. Use a spoon to press the pineapple pieces gently to extract extra liquid.

   Time: PT10M

7. Chill and Serve

   Transfer the strained tepache into a glass jar, seal, and place it in the refrigerator. Serve cold, adding ice cubes if desired.

   Time: PT0M

Nutrition Facts

Calories

120

Protein

0 g

Carbohydrates

30 g

Fat

0 g

Fiber

1 g