To make it ready to drink, you need to let it ferment for at least three days at a temperature of 23 to 30 degrees Celsius. This is the time it takes for the yeast to convert the sugar into alcohol. The result is a fermented beverage with a very low alcohol content, between 1% and 4%. Although some Mexicans add beer to increase the alcohol level, this is really not necessary.
Ingredients
- The peels of a large ripe pineapple
- 1 cup of chopped piloncillo (or cane sugar)
- 1 cinnamon stick
- 3 cloves
- 2 liters of water
Preparation
- Peel the pineapple with a knife and cut off the flesh. Discard the top and bottom of the pineapple. Although you don't need the pineapple flesh, you can still include it in the fermentation; it will still be edible afterward, and your Tepache will be fruitier. In a large glass jar, combine the pineapple peels, sugar, cinnamon stick, cloves, and two liters of water. Mix well.
- Close the glass container with a lid. Let it sit for 24 hours in a warm spot in your kitchen. A few times a day, gently shake the jar to prevent mold from forming on the pineapple peels. You can also use a wooden spoon to skim off any white foam that rises to the surface. Let it sit for another 24 to 48 hours. Once your drink has fermented, you'll see bubbles on the sides of the glass jar.
- Before straining, if a white film forms on the surface, remove it with a wooden spoon. Strain the liquid through a fine-mesh sieve and discard or compost the peels. (If you used the pineapple flesh, you can now eat it.) Your Tepache is ready to drink. Serve it chilled with ice. If you're not drinking it immediately, bottle your Tepache in glass bottles and store it in the refrigerator.
- Optional: For a sparkling version, bottle your Tepache in a pressure-resistant glass bottle (the same type of swing-top bottle used for kombucha, another well-known fermented beverage). Leave it at room temperature for no more than 12 hours before refrigerating, or it may become too fizzy and overflow (or even explode).
